Crab Rangoons with Sweet & Sour Sauce
BY PLVNT FOOD Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS Crab Rangoons 2 tubs Follow Your Heart Dairy-Free Cream Cheese, room temperature 1 can brined jackfruit, drained/rinsed/very finely chopped 2 tsp sesame oil 1 tsp sugar 1 tsp salt 1 cup chopped scallions wonton […]
Beer Cheese Pull-Apart Bread
BY Spork Foods Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS 2 tbsp organic unbleached flour 2 tbsp vegan butter ¼ tsp sea salt ¼ tsp cayenne ½ tsp dried parsley 2 cloves garlic, finely chopped ½ tsp vegan Worcestershire sauce 1 tsp white […]
Grilled Tuna Stuffed Avocados
BY Gabrielle Reyes Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS Grilled Tuna Stuffed Avocados: 4-6 avocado halves ⅓ cup Follow Your Heart Dairy-Free Feta Crumbles ¼ cup minced cilantro or green onions ⅓ cup Follow Your Heart Soy-Free Vegenaise + hot sauce of […]
Greek Mac n Cheese
BY Brianna Claxton Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS Cheese Sauce 2 bags Follow Your Heart Dairy-Free Finely Shredded Mozzarella 2 containers Follow Your Heart Dairy-Free Feta Crumbles 3-4 cups plain unsweetened soy milk 3 tbsp Dijon mustard 1 tbsp garlic powder […]
Yuzu Ponzu Tofu Buddha Bowl
BY Seonkyoung Longest INGREDIENTS Yuzu Ponzu: ¼ cup soy sauce 2 tbsp yuzu juice (you can substitute with lemon or lime) 2 tbsp rice vinegar 1 tbsp yondu, optional 1 tbsp agave nectar Creamy Garlic Dressing: ½ cup Follow Your Heart Original Vegenaise 3 to 5 cloves garlic, grated 1 tbsp agave nectar ½ tsp salt […]
Vegan Pinto Bean Burgers
BY Meredith Rodriguez INGREDIENTS 1 can of pinto beans 2 cup of dried oats (sub in gluten-free oats to make gluten-free) ¼ cup diced red bell pepper ¼ cup diced onion 2 cloves minced garlic 2 tbsp ketchup 3 tbsp Follow Your Heart Chipotle Vegenaise ⅓ cup Follow Your Heart Cheddar Finely Shredded 2 tsp […]
Roasted Tomato Soup with Vegan Grilled Cheese
BY Lacey Siomos INGREDIENTS 6 mini red peppers, halved & seeds removed 2 pints of grape tomatoes, washed 1 medium yellow onion, chopped 4 garlic cloves 1 tsp Himalayan sea salt ¼ tsp black pepper 2 tsp dried oregano ¼ cup olive oil 2 tbsp lemon juice 1 tbsp organic sugar 1 tbsp nutritional yeast […]
Vegan Pastelitos De Carne Y Queso
BY Evanice Nice INGREDIENTS Filling: 8 oz plant based meat (or 16 oz oyster mushrooms, ground and pan fried) 1 tsp cumin 1 tsp salt ½ package Follow Your Heart Dairy-Free Mozzarella Finely Shredded Sofrito: 1 green bell pepper, small diced ½ onion, small diced 2 tsp garlic paste ½ cup red wine ½ tsp […]
Stuffed Shells with Spinach and Cheese
BY Spork Foods INGREDIENTS 1 package jumbo pasta shells (16 oz) 1 tbsp, plus 2 tsp extra virgin olive oil 2 packages baby spinach (6 oz) 1 container extra firm tofu, pressed ⅓ cup Follow Your Heart Dairy-Free Cream Cheese ¾ tsp sea salt ½ tsp finely ground pepper ½ tsp garlic powder ¼ cup […]
