Our Favorite Recipes

Barbecued Mushroom Burgers

Ingredients

·       1 lb king oyster mushrooms

·       1 packet Simply Organic Sloppy Joe Marinade

·       1 cup warm water

·       1/4 cup chopped onion

·       1 can (6oz) tomato paste

·       8 sandwich buns

Instructions

In a large skillet, stir-fry oyster mushrooms and onions on medium-high heat until mushrooms are thoroughly cooked and onions are soft; drain and return to skillet.

Mix packet contents with 1 cup warm water in a bowl, stirring until completely dissolved. Add tomato paste, mix well, then add to mushroom mixture.

Simmer for 5 minutes or until desired thickness is reached. Makes 8 sandwiches.

Corn Curry Potato Salad

Ingredients

·       8 small red potatoes, scrubbed and cut into quarters

·       1 tablespoon neutral-​tasting oil (safflower or grapeseed)

·       1 cup Vegenaise

·       2 teaspoons curry powder

·       ¼ teaspoon ground cumin

·       1 teaspoon sea salt

·       ½ cup finely diced red onion

·       ½ cup corn kernels

·       ¼ cup finely chopped fresh parsley, plus more for garnish

·       ¼ cup peanuts, chopped

Instructions

1.     Preheat the oven to 400°F.

2.     Coat the potatoes in the oil and arrange evenly in a single layer on a baking sheet. Roast in the oven until easily pierced with a fork, 25 to 30 minutes (depending on potato size). Remove from the oven and let cool completely, then dice into large cubes.

3.     Whisk together the Vegenaise, curry powder, cumin, and salt in a large bowl until uniformly yellow.

4.     Add the potatoes, red onion, corn, parsley, and peanuts and gently fold until all the ingredients are evenly coated. Serve.

Vegan Sloppy joe grilled cheese

·         2 tbsp vegetable broth

·         2 1/2 tsp chili powder

·         1 tsp paprika

·         1 tsp cumin

·         1 tsp garlic powder

·         1/4 cup ketchup

·         2 tbsp mustard

·         1 tbsp brown sugar

·         4 thick slices of bread

·         Vegan butter

·         Any flavor Follow Your Heart Dairy-Free slices, shredded with a cheese shredder

1. In a large skillet over medium heat, heat the oil. Add onion and cook, about 1 minute. Add vegan crumbles and cook, stirring, for 3-4 minutes. 

2. Stir in the vegetable broth, chili powder, paprika, cumin, garlic powder, ketchup ketchup, mustard, and brown sugar. Cook a couple more minutes, stirring often and monitoring the heat. 

3. Transfer mixture to a plate and wipe skillet clean.

4. Assemble sandwiches: Butter one side of each bread slice. Place 1 slice butter-side down in skillet and spread 1/4 cup follow your heart shredded mozzarella over the buttered slice of bread, then spoon over 1/2 of the sloppy joe mixture. Top with another 1/4 cup or so of the grated cheese and one more slice bread, buttered-side up.

5. Cook over medium heat until bread is golden and cheese is melty, about 3 minutes per side. Repeat with remaining ingredients to make 2 sandwiches total. Serve.