Vegan Corned Beef and Cabbage

INGREDIENTS:
1 vegan porterhouse steak
2 TBSP dijon mustard
head of green cabbage, cut into wedges
red potatoes, quartered
carrots, sliced into small sticks
sweet onion, cut into small wedges
garlic, crushed
1 TBSP olive oil
1 cup vegetable broth
1 cup vegan stout beer
ground pepper, to taste
sea salt, to taste
fresh thyme sprigs

DIRECTIONS:
Pre-heat oven to 425 degrees Fahrenheit.
Cover vegan steak with dijon mustard on both sides.
Cut and prep vegetables.
Drizzle olive oil into a cast iron skillet (or other oven safe dish).
Place vegan steak in the center of the skillet, and place cabbage, potatoes, carrots and onions around it.
Sprinkle crushed garlic over the vegetables and vegan steak, and cover with vegetable broth and vegan stout.
Reserve some of the liquids for basting the dish later.
Finish with salt, pepper and fresh thyme sprigs.
Bake until potatoes and carrots are tender, about 1 hour and 15 minutes.
Keep veggies moist by adding reserved broth or stout mid-way through cooking.
Serve and enjoy!


*Porterhouse Steak is available for purchase in our Vegan Starter Kit. Vegan Corned Beef will be available in-store only close to St. Patrick's Day.

Thank you to Carly & Blake of We Are Meatless for the video and recipe!

Find them on social media:

Facebook | Twitter | Instagram

If you have a meal idea you'd like us to share, send the recipe and photos to laura@theherbivorousbutcher.com.




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Vegan Sausage Gumbo

We're celebrating Mardi Gras with Vegan Sausage Gumbo!

INGREDIENTS:
2 vegan Italian sausages, sliced

2 vegan sriracha brats, sliced
1/2 cup olive oil 
(plus 2 tablespoons for browning vegan meats)
1/2 cup flour
1 onion, chopped
1/2 green bell pepper, chopped
3 celery stalks, chopped
3-4 cloves garlic, chopped
3 cups vegetable stock or broth
2 cups diced canned tomatoes (in their juice)
salt and freshly ground black pepper, to taste
2 tablespoon creole seasoning, or more to taste (we used a blend of paprika, oregano, basil, cayenne pepper, onion powder, thyme and garlic powder)
Steamed white rice, for serving
Green onions, sliced for garnish
Hot sauce, for serving

DIRECTIONS:
Drizzle olive oil in a skillet over medium heat. Cook vegan sausages and brats until browned. Remove from head.

In a large pot, warm oil over medium heat until hot. Add flour to the pot, whisking until the consistency is uniform. Cook the roux, whisking frequently, until it is brown, about 20 minutes.

Add celery, green bell peppers, onion, and garlic to the pot. Stir, then cover pot until the onions begin to soften and turn translucent (about 10 minutes)

Add broth, and stir to combine. Add tomatoes with their juices, salt and pepper, and creole seasoning, then cover and simmer for 15-20 more minutes.

Taste the gumbo for seasoning, and adjust as desired. Add the vegan sausage and brats, and let simmer for another 15 minutes (or longer) to let the flavors concentrate.

Sprinkle with green onions, and serve over rice. Serve with hot sauce. Enjoy!

Serves 4 people.

*Italian Sausage & Sriracha Brats are found in our Vegan Starter Kit. You could also use the Italian Sausage & Pepperoni in the Pizza Pack. Click here for all ordering options.

Thank you to Carly & Blake of We Are Meatless for the video and recipe!

Find them on social media:

Facebook | Twitter | Instagram

If you have a meal idea you'd like us to share, send the recipe and photos to laura@theherbivorousbutcher.com.



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The Nordeast Podcast

Our friends at Nordeast Podcast joined us at the shop to record a fun episode talking all things vegan butcher! We chatted about our fave spots in our Northeast Minneapolis neighborhood, including dive bars, plus the history of our building.

Tune in to hear about some expansion plans, as well as upcoming fundraisers for Herbivorous Acres. Our interview starts around 4 minutes in. 

Nordeast Podcast was mentioned in Minnesota Monthly's Guide to Minnesota Podcasts.

Facebook | Twitter | Soundcloud



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