Mac n Cheese Stuffed BBQ Burger
BY Todd Anderson INGREDIENTS Mac & Cheese: 1 cups Follow Your Heart Dairy-Free Finely Shredded Cheddar 1 ½ cups macaroni shells 2 tbsp vegan butter 2 tbsp of flour 2 tbsp nutritional yeast 1 ½ cups of plant-based milk (Barista works the best) ¼ tsp smoked paprika ¼ tsp onion powder ½ tsp salt ¼ […]
Vegan Cheddar Biscuits with Fried Chick’n, Green Tomatoes, & Chipotle Hot ‘Honey’
BY Brianna Claxton INGREDIENTS Cheddar Biscuits: 2 ½ cups all purpose flour (can sub gluten free flour) 2 tbsp baking powder 1 tsp kosher salt ½ cup very cold vegan butter cubed 1 cup + 2 tbsp regular unsweetened soy milk 1 tbsp apple cider vinegar 2 tsp agave nectar ½ cup Follow Your Heart […]
Esquites
BY Brianna Claxton INGREDIENTS 2 cups corn (rinsed and drained if using canned, thawed if using frozen, or freshly cut from the cob) 1-2 serrano peppers (to taste) 3 tbsp vegan butter salt to taste ¼ cup Follow Your Heart Original Vegenaise ¼ tsp cayenne pepper 1 tsp chili powder Follow Your Heart Dairy-Free Feta […]
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 […]
Seared Oyster Mushroom Chalupas Poblanas
BY Chef Eddie Garza INGREDIENTS For the seared oyster mushrooms 3 tablespoons sesame oil ¼ teaspoon chipotle powder ¼ teaspoon smoked paprika ½ teaspoon salt ¼ teaspoon ground black pepper ½ pound oyster mushrooms, removed from clusters and torn into bite-sized strips For the chalupas vegetable oil for frying 8 taqueria style corn tortillas (aka […]
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 […]
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 dairy-free Cream Cheese ¾ tsp sea salt ½ tsp finely ground pepper ½ tsp garlic powder ¼ cup fresh lemon juice […]
Double Decker Guacamole Tacos
BY PLVNT FOOD INGREDIENTS Queso: 1 bag Follow Your Heart Mozzarella Shredded 1-2 cups plain unsweetened plant milk (depending how thick you want it) 1 can diced green chiles (mild or hot, use your discretion) 1 tbsp pickled jalapeno brine salt to taste Guacamole: 4 ripe avocados ¼ cup diced red onion ¼ cup chopped cilantro […]
