Have you ever heard of a magical place called The Herbivorous Butcher based out of Minneapolis, MN? If not, you have to check them out. We finally ordered a bunch of Vegan Meats & Cheeses from The Herbivorous Butcher, and we have been absolutely blown away by how amazing they are.
Fun Fact: The Herbivorous Butcher Ships to anywhere in the US(& Puerto Rico)!
I can’t even begin to describe how excited we were when we came home to a huge package on the front porch full of delicious plant based meats and cheeses, that are so damn good even your Omni friends will love them!
All of their products are made from scratch, in small batches, to capture the best flavors, textures, and nutrients, without any harm to animals or the planet.
What We Ordered From the Herbivorous Butcher:
Deli Turkey Slices
2 Porterhouse Steaks
Dill Havarti Cheese
& Cheddar Cheese.
So, of course, we start brainstorming on what sort of recipe we want to use the shredded chicken for, and honestly, what’s better than a huge plate of nachos???
Without further ado, here is how to make your own BOMB ASS NACHOS using the Herbivorous Butcher’s Shredded Chicken.
Herbivorous Butcher Shredded Chicken
1 TBSP Avocado Oil (optional)
Siete Foods Cashew Queso (we used 1 jar Mild Nacho, and 1 jar Spicy Blanco)
Vegan Lime Crema (Recipe Link)
Our Favorite Guacamole (Recipe Link)
Thomas’ Queso add-ins(optional):
1 TBSP Yellow Mustard
1 TBSP Sriracha
1 TSP Smoked Paprika
1 TSP Garlic Powder
1/2 TSP Onion Powder
Start by heating up the Shredded Chicken with 1 TBSP oil, in a skillet over medium-low heat. Brown slightly, and set aside.
Empty both jars of queso into a small sauce pan on med-low heat, until it begins to bubble. Turn it to low heat and mix in the yellow mustard, sriracha, smoked paprika, garlic powder, and onion powder.
Spread as many tortilla chips as you prefer onto a plate, top with Queso, Shredded Chicken, Black Beans, Guacamole, Salsa, and Jalapeños. Drizzle Lime Crema on top, and enjoy!
When we received this Upton’s Naturals Thai Curry Jackfruit from the Indy Vegfest, we instantly thought of making some bomb street tacos with it! These Thai Curry Tacos turned out to be so simple, yet so delicious. You just have to try them for yourself!
-Upton’s Naturals Thai Curry Jackfruit
-Tortillas (we used the street taco size)
Lime Crema Ingredients:
-1 Cup Cashews, soaked for atleast 4 hours
(Feel free to substitute the cashews with your favorite vegan sour cream.)
-1/2 Cup Vegan Mayo
-1 Lime, Juiced
Pro Tip: These tacos are great also topped with a bit of Sun Yun’s Caraway Curry Kimchi!
Pan fry the Thai Curry jackfruit for about 5-7 minutes.
Meanwhile, blend together all of the Lime Crema Ingredients until creamy and smooth.
Lay down your tortillas, and top with carrots, Thai Curry Jackfruit, avocado slices, and sprouts. Drizzle with Lime Crema, and enjoy!
You know those recipes that start by throwing a bunch of leftovers together? This recipe was definitely like that, but it turned out to be the best hummus pasta we’ve ever made.
We hope you enjoy it as much as we did!
-1 16 oz. Box of Farfalle Pasta
-1 & 1/2 10 oz. packages of Taco Sabra Hummus (or 15 oz. of your favorite hummus)
-2 Cups Follow Your Heart Vegan Cheese Shreds
-1/2 Cup Vegan Mayo
-1/2 Cup Cashew Milk
-1/2 Tablespoon Cholula Hot Sauce
-1/2 Tablespoon Sriracha Hot Sauce
-1 Cup Cooked Corn
-1 Cup Cooked Peppers & Onions(we used the Meijer brand frozen “Fajita Blend Vegetables Medley”)
-1/2 Cup Cooked Spinach
-1 Cup Roasted Potatoes (we threw chopped potatoes into the air fryer at 400 degrees for 20 minutes.)
-1/2 Cup Chopped Tomatoes
Cook Pasta to al dente, and set aside.
Add the cashewmilk to the pot and sprinkle in the shredded cheese over medium heat. Add in the vegan mayo and stir until the cheese is melted and well combined. Next, add your hummus, and hot sauces to the pot, and stir over medium low heat until smooth and creamy.
Add in your pasta, corn, peppers, onions, roasted potatoes, and tomatoes. Stir well.
Top with Avocado, Fresh Cilantro and Parsley, and enjoy.