Ghost Flatbreads with Chipotle Cheddar Fondue
BY Brianna Claxton INGREDIENTS Ghost Flatbreads 3 1/3 cup bread flour 1 ½ cups + 2 tbsp warm plain soymilk 2 tbsp organic cane sugar 1, ¼ oz. packet active dry yeast 2 tbsp melted vegan butter 1 tsp salt avocado oil, vegan butter, or grapeseed oil for cooking Chipotle Cheddar Fondue 1, 14 […]
Vegan Tlayuda (Mexican Pizza)
BY EVANICE HOLZ INGREDIENTS Easy Crema ½ cup Follow Your Heart Original Vegenaise 3 tbsp lime ½ tbsp salt ¼ tbsp cumin 2 tbsp water Chorizo 1 package extra-firm tofu, frozen overnight and thawed 3 tbsp plant-based butter Chorizo Seasoning 1 tbsp cumin 1 tbsp coriander 3 cloves, crushed 1/8 tsp cinnamon ½ tsp oregano` […]
Sausage Pizza Rolls with Beer Cheese Sauce
BY Brianna Claxton INGREDIENTS Sausage Pizza Rolls 1 package vegan sausage grounds, browned in a skillet ½ cup pizza sauce 1 package fresh pizza dough (you want one in the cans so it comes out as a rectangle) 1 ½ cups Follow Your Heart Dairy-Free Finely Shredded Mozzarella 1 tsp dried oregano 1 ½ tsp […]
Corned Beef, Cabbage & Potato Gratin
BY Brianna Claxton INGREDIENTS Mustard Cheese Sauce 2 bags Follow Your Heart Dairy-Free Finely Shredded Cheddar ¼ cup vegan butter ¼ cup all-purpose flour salt to taste ¼ cup smooth Dijon mustard 2 cups plain unsweetened plant milk Other 6 tbsp vegan butter 1 head green cabbage, chopped 1 pound red potatoes, sliced 1 […]
Green Chile & Cheddar Stuffed Burger
BY Brianna Claxton INGREDIENTS Carolina BBQ Sauce 1 ¼ cup yellow mustard ½ cup agave ¼ cup brown sugar ¾ cup apple cider vinegar 2 tbsp ketchup 1 tbsp Worcestershire sauce 1 tbsp garlic powder 1 tsp sea salt dash of hot sauce pinch of cayenne pepper Scallion Slaw 1 cup Follow Your Heart […]
French Onion Grits
BY Brianna Claxton INGREDIENTS Grits 8 ½ cups vegan beef broth 2 cups instant grits 2 ½ tbsp smooth Dijon mustard 2 tbsp vegan Worcestershire sauce 1 tbsp sea salt 4 tbsp vegan butter 1 tbsp fresh or dried thyme Caramelized Onions 6 yellow onions, sliced ¼ cup balsamic vinegar ½ cup water 4 […]
Cheese Stuffed Mushroom Burger
BY Gabrielle Reyes INGREDIENTS Burger: 4-6 cups grapeseed oil 3 gluten-free burger buns 1-6 lettuce leaves 1-6 tomato slices 2-6 pickle slices 6 large Portobello mushrooms 2 cups Follow Your Heart Dairy-Free Finely Shredded Cheddar ¾ cup plain hummus 2 cups gluten-free breadcrumbs “Egg” Batter: 2 cups full fat coconut milk 1 tsp Indian […]
Bratwurst Corndogs with Jalapeño Beer Cheese
BY Brianna Claxton INGREDIENTS Corndogs 6-8 Tofurky beer brats ¾ cup flour + 1 cup flour ¾ cup cornmeal 3 ½ tbsp sugar 1 tbsp baking powder 1 tsp sea salt ¾ cup plain unsweetened plant milk canola oil for frying Jalapeno Beer Cheese 2 bags Follow Your Heart Finely Shredded Cheddar 1 cup […]
Sweetcorn Fritters with Avocado, Tomato, and Feta Salad
BY NOURISHING AMY INGREDIENTS Sweetcorn Fritters: 1 cup sweetcorn 1 small red onion, small dice 1/3 cup chickpea flour ½ tsp paprika ½ tsp ground cumin ½ lemon, juiced 1 small bunch fresh parsley (leaves only) 1 tbsp tahini 1 ½ tbsp water salt and pepper Salad: ½ cup cherry tomatoes, chopped 1 avocado, […]
