Vegan Brunch Bowl
BY Spork Foods Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS Potato Ingredients: 2 tablespoons safflower oil 1.5 lb small red yellow and purple potatoes, cut into rounds 1 red bell pepper, large dice 1 yellow bell pepper, large dice ½ teaspoon sea salt […]
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 […]
Jalapeño Cheddar Pretzels
BY Gabrielle Reyes INGREDIENTS Jalapeño Cheddar Pretzels: 2 cups Follow Your Heart Dairy-Free Plain Yogurt 2 cups gluten-free flour 1 tsp flaky sea salt 4 tsp baking powder 1 ½ tsp garlic powder 1 ½ tsp onion powder 1-3 cups Follow Your Heart Dairy-Free Finely Shredded Cheddar ½ cup chopped fresh jalapeños ¼ cup vegan […]
Pineapple Upside Down Cake
BY SPORK FOODS INGREDIENTS ¼ cup organic brown sugar ⅓ cup vegan butter 1 can organic pineapple rings 16 fresh raspberries or Maraschino cherries 2 tablespoons Follow Your Heart VeganEgg, dry ½ cup ice cold water ¼ cup vegan butter, softened ¼ cup Follow Your Heart Original Vegenaise ½ cup organic evaporated cane sugar 1 […]
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 Sausage & Cheese Breakfast Rolls
BY BRIANNA CLAXTON INGREDIENTS 1 package vegan crescent rolls 1 package Follow Your Heart Dairy-Free American Slices, cut in half diagonally 1 package vegan breakfast sausage links uncooked 4 tbsp vegan butter melted ½ tsp garlic powder salt to taste everything bagel seasoning Follow Your Heart Sriracha Vegenaise INSTRUCTIONS 1. Lay out your crescent rolls […]
Parmesan Smashed Potatoes with Garlic & Herb Aioli
BY Brianna Claxton INGREDIENTS • 1 small bag fingerling or tiny potatoes • ¼ cups Follow Your Heart Dairy-Free Parmesan Grated • 4 tbsp olive oil • 2 tbsp each fresh rosemary, thyme, and sage • 1 cup Follow Your Heart Roasted Garlic Vegenaise • 2 tbsp lemon juice • salt and black pepper as […]
