Pumpkin Fondue
BY FOLLOW YOUR HEART INGREDIENTS 1 sugar pie pumpkin, 2 – 2½ lbs, top removed, seeds and membranes scooped out 2 teaspoons olive oil, divided 1 ½ cups Follow Your Heart Dairy-Free Shredded Mozzarella 6 slices Follow Your Heart Dairy-Free Smoked Gouda Slices, roughly chopped 1 tablespoon corn starch ⅛ tsp ground nutmeg ⅛ teaspoon […]
Fried Vegan Chicken and Gravy
BY ONE GREAT VEGAN INGREDIENTS Grapeseed Oil for Frying (2-6 cups) Large Oyster Mushrooms or Canned Jackfruit (3-6 cups) Chopped Green Onions (¼ Cup) Tapioca Flour Mushroom Marinade Mixture Pickled Jalapeño Juice or Pickle (1 Cup) Barbecue Sauce (½ Cup) Black Salt (1 Tsp) Hot Sauce (¼ Cup) Flour Mixture Gluten Free […]
Buffalo Chick’n Nachos
BY THEE BURGER DUDE INGREDIENTS 8 cups (260g) tortilla chips 1/2 cup Follow Your Heart Dairy-Free Bleu Cheese Style Dressing 1/2 cup Follow Your Heart Dairy-Free Bleu Cheese Style Crumbles 1/2 cup sliced green onions Buffalo Chick’n 8 oz. (About 2 1/2 cups) vegan chicken* 1/4 cup vegan buffalo sauce 1/2 tsp garlic […]
Mummy Twice Baked Potatoes
BY A FULL LIVING INGREDIENTS 4 large russet baking potatoes 5 – 2 teaspoons kosher salt, to taste and divided 5 tablespoons olive oil 5 tablespoons vegan butter, melted ½ cup (4 ounces) plant cream, warmed 1 bag Follow Your Heart Dairy-Free Cheddar Shreds 2 tablespoons chives or green onions, minced ½ teaspoon coarse ground black […]
Pumpkin Curry Tostadas
BY Gabrielle Reyes INGREDIENTS ¼ cup oil 3 bay leaves 2-4 cinnamon sticks ½ cup diced white onions 1 ½ cups cubed butternut squash or pumpkin 1 cup pumpkin purée 1 cup crushed tomatoes 2 cups coconut cream 1 cup cooked chickpeas 1 tbs curry powder 1 tsp turmeric powder 1 tsp garam masala powder […]
Elote Stuffed Peppers
BY Gabrielle Reyes INGREDIENTS 3-6 large bell peppers 3 tbsp vegan butter or oil 1 cup diced red onion 4 cloves minced garlic 2 tbsp minced fresh jalapeño 3 cups roasted corn ½ tsp cayenne pepper 1 tbsp smoked paprika ¼ tsp cumin 2 tbsp fajita seasoning 1 cup chopped fresh cilantro 2 tbsp fresh […]
Grilled Tofu Skewers
BY Jasmine Briones INGREDIENTS 1 block (14-ounces) extra firm tofu Marinade: 2 ½ tbsp low sodium soy sauce or tamari 1 tbsp Follow Your Heart Original Vegenaise 1 tbsp toasted sesame oil 1 tbsp maple syrup or agave 1 tbsp rice vinegar ½-2 tsp sriracha hot sauce, or as desired to taste ¾ tsp […]
Rainbow Sushi Rolls with Spicy Dipping Sauce
BY Gabrielle Reyes INGREDIENTS Pink Sushi Rice: 2 cups sushi rice 3 cups water ½ cup rice vinegar 4 tbsp organic sugar or maple syrup ½ cup fresh beet juice Sushi Filling: 1-4 nori sheets 1 sliced avocado 1 sliced bell pepper 1-2 sliced rainbow carrots 1 cup sliced mango or pineapple 1 cup […]
Bacon Cheddar Smashed Potatoes
BY Spork Foods INGREDIENTS Smashed Potatos: 1 ½ pounds baby gold or red potatoes 2 tbsp neutral tasting vegetable oil 2 cloves garlic, finely chopped ½ tsp sea salt, plus to taste ¼ tsp finely ground black pepper 1 bag (7 oz) Follow Your Heart Dairy-Free Shredded Cheddar ½ cup vegan bacon bits 2 tsp […]
