Join us for our 3rd annual Haus of Love, a benefit for Herbivorous Acres, hosted by Coco and Lala. This year's fundraiser is June 6 at Aria in Minneapolis. Invite the prom date of your dreams and come celebrate vegan fashion! Everything from prom photos to a dance party are just the beginning of all the fun to be had.
6:00-6:45pm Cocktail Hour 7:00-7:30pm Fashion Show 8:00-10:00pm Dance Party
Sponsors include: Spinning Wylde, PLNT BSD, The Herbivorous Butcher Food Truck, Transmission Music, Fig + Farro, and many more! We have General Admission and VIP tickets for sale.
This event is 21+.
VIP tickets are $125 and include a corsage or boutonniere upon entry, VIP swag bag, a Haus of Love Vegan Prom custom t-shirt, appetizers, private seating and bar, and much more.
General Admission tickets are $20 and include access to the cocktail hour, fashion event, and dance party. The Herbivorous Butcher Food Truck will offer all sorts of vegan goodness, PLNT BSD will be on site selling fruit skewers, and you can even get your prom picture taken!
Every ticket gets you into a pre-party on Tuesday, June 4th and a Bloody Mary bar on Saturday, June 8th at Fig + Farro. More details to come!
Get your tickets early! This will be our biggest year yet so start planning your fabulous prom outfit today and help us celebrate vegan fashion for the animals.
Join us at Eastlake Craft Brewery on Sunday, May 19 for a VEGAN MEAT RAFFLE to benefit Herbivorous Acres. The event will run from 3-6pm with drawings every half hour starting at 3:30. Prizes include our vegan meats and cheeses.
Raffle tickets are $1 at the bar, and 100% of proceeds will go to Herbivorous Acres. Eastlake is also generously donating 20% of beer sales during the event. All of their beer is vegan *except* for the sours (yogurt).
Kombucha is also available, and the Midtown Global Market has many vegan-friendly stalls including Holy Land, Taco Cat, Hot Indian Foods, and Morrocan Flavors for anyone who wants to grab a bite to eat.
Our Hoppy Spring Feast is on sale March 25-April 7 for in-store pick up and shipping to all 50 states and Puerto Rico.
Savory Waffle Benedict Prepare waffles as directed on the back of the bag. Slice Canadian Bacon into medallions, then pan fry for 2 minutes on each side. Prepare eggy tofu using this recipe by Cadry's Kitchen. Microwave Hollandaise sauce in a microwave-safe bowl at 50% for 30 seconds, then stir. If the temperature is right for you, pour straight onto your Benedict. You can microwave for an additional 30 seconds if needed. Other add-on options: avocado, spinach, chives
Bacon Brat Corn Dogs Prep time/baking time: 25 minutes - Serves 4-6 people
4 Herbivorous Butcher Bacon Brats
4 Wooden Dowels
½, 1 Lb Package of The Buzz Belgian Waffle Mix
1 Cup original non-sweetened plant milk
¾ teaspoons Apple Cider Vinegar
2 Tablespoons Vegetable Oil
2 Tablespoons All-purpose Flour
4 ¼ Cups Vegetable Oil or Another High Heat Neutral Flavored Oil*
In a deep sauté pan or a medium stock pot, pour oil. *For deep frying larger food items
such as a corn dog, the more oil you use the more success you will have. Preheat the oil over medium heat until it reaches 350 ºF. If you don’t have a kitchen thermometer you can test the temperature by dropping a small amount of batter into the oil. If it becomes surrounded by bubbles and browns in a short period of time - the oil is hot enough. Don’t let the oil get hot enough to smoke.
While the oil is heating, skewer the bacon brats with the wooden dowels so that only a few inches is sticking out the end of the brat. Make the batter by adding one half of the waffle mix to a medium mixing bowl and adding milk, vinegar, 2 Tablespoons vegetable oil and all-purpose flour. Mix well until no dry ingredients are visible.
With a large spoon in one hand and the corn dog in the other gently spoon the batter over each bacon brat. Cover thoroughly and smooth out the batter as you rotate the corn dog. Once you are satisfied with the coat of batter and once the oil is up to the proper temperature slowly dip the battered corn dog into the oil. Allow the batter to firm up a bit before letting the corn dog touch the bottom of the pan. This step will help with preventing the batter from sticking.
Fry each side of the corn dog in the hot oil for around 5 minutes. Fry as many corn dogs in the oil as space will allow. Rotate corndog to brown all sides by gently sliding a rigid spatula under the bottom of the corn dog to release it. Place fully browned corn dogs on a towel to absorb excess oil.
The Depot Tavern This one's the OG. The Depot Tavern was the first to get on board with a vegan BLT. They use our Hickory Bacon and add vegan mayo. You also have the option to add avocado, which we recommend! thedepottavern.com
The Sheridan Room They've added a twist to their VLT by making a fancy tomato relish in addition to the mile high layers of Hickory Bacon. This one means business. thesheridanroom.com
Trio Plant-Based Claiming its own take on the vegan BLT, Trio Plant-Based uses our sweeter Maple Bacon with a hardy multigrain bread. Add guacamole for an additional savory flavor. trioplantbased.com
Piggy Bank One of our newer partners and a new addition to Uptown, Piggy Bank uses our bacon and mozzarella, plus vegan chicken from Gardein, for their Grilled Vegan Chicken BLT. Pro-tip: upgrade to the truffle fries. piggybankuptown.com
Piggy Bank is a casual restaurant in Uptown Minneapolis that includes our products on a separate plant based menu. Order at the counter, then grab a table or spot at the bar. They have nachos, salads, flatbreads, and more.
The vegan chicken fritters include our seitan chicken and ranch.
The nachos are topped with our cheese and chorizo.
The fried buffalo cauliflower is topped with our almond-based herbed feta.
They even have a banana split for a vegan dessert option!
Piggy Bank comes from the same restaurant family as Crave, who we recently partners with. There's a full bar and a small parking lot on the south side. We're excited about this new addition to our list of restaurant partners!
Preheat oven to 350º F. Place ham in a medium casserole dish or dutch oven and bake covered for 1 hour and 15 minutes. You may add seasoned vegetables to the pan, though it is recommended that you do it 60 minutes into baking. After 1 hour and 15 minutes, remove ham from oven and brush with sweet mustard ham glaze. Bake, uncovered for another 15 minutes until ham roast is lightly browned and shiny.
Preheat oven to 350º F. Place ham in a small casserole dish or dutch oven and bake, covered for 30 minutes. You may add seasoned vegetables to the pan at this time. After 30 minutes of baking, remove ham from oven and brush with sweet mustard ham glaze. Bake, uncovered for another 15 minutes until ham roast is lightly browned and shiny.
Sweet Mustard Ham Glaze Prep time/baking time: 10 minutes - Makes enough to cover 1, 2.5 lb ham
⅔ Cup Just™ Sweet Mustard
½ Cup Brown Sugar
2 Tablespoons Whole Grain Mustard
2 Tablespoons Apple Cider Vinegar
2 teaspoons Fresh Thyme (optional)
¼ Cup Vegan Butter
Measure out all ingredients in a small saucepan and bring to a simmer over medium heat, stirring occasionally. Simmer for 5 minutes until sugar has dissolved. Brush glaze over ham in the last 15 minutes of baking.
The cheese, summer sausage, and capicola ham will make a beautiful charcuterie plate. Everything is cooked and can be consumed as is.
2 - 2 ½ Lbs Vegan Turkey Roast 2 Cups Vegetable Broth or Vegan Chicken Broth 2 Tablespoons Extra Virgin Olive Oil 2 Tablespoons Soy Sauce (tamari or liquid aminos) Prepared Stuffing or Vegetables (optional)
Preheat oven to 350º F.
In a liquid measuring cup, prepare 2 cups of broth. Add olive oil and soy sauce. Place turkey roast in a baking dish. Use a dish that is big enough to hold stuffing or vegetables if you plan on adding them later in the cooking process. Baste the turkey in about half cup of broth mixture and bake at 350º F for 40 minutes.
After 40 minutes pull out the turkey and baste with remaining broth mixture. Add seasoned vegetables or stuffing to the baking dish and return to the oven. Bake for another 40 minutes. Remove turkey from the oven and allow to sit 15 minutes before serving.
Bacon Stuffed Mushrooms 2 lbs Cremini (aka Baby Portobello) Mushrooms 2 Cup Raw Cashews 2 Cup Cubed French Baguette ½ Cup Fresh Parsley ½ Cup Nutritional Yeast 1 teaspoon Granulated Garlic 1 teaspoon Onion Powder 1 teaspoon Salt ½ Cup Extra Virgin Olive Oil 7 oz. Vegan Hickory Smoked Bacon Bits
Preheat oven to 350º F.
In a food processor or wide blender, pulse cashews until pulverized into coarse meal. Transfer to a medium mixing bowl. Pulse bread until broken down into coarse breadcrumbs. Combine with the cashews in the mixing bowl. Clean and mince fresh parsley and add to cashew/breadcrumb mixture. Add nutritional yeast, granulated garlic, onion powder, salt, olive oil and bacon bits to the mixture. Either by hand or with a pastry blender, mix until thoroughly combined.
Clean and de-stem mushrooms. Pack the mushroom with a rounded Tablespoon of the cashew/bacon mixture and assemble on a baking sheet. Once mixture is used up, drizzle with narrow stream of additional olive oil and bake for 25 minutes until golden brown. Makes about 20-25 mushrooms.
Wild Rice and Kale Turkey Stuffing 2 ½ lbs French Bread, cubed ½ Cup Extra Virgin Olive Oil 1 lb Cremini or Portobello Mushrooms, thinly sliced 2 Large Red Onion, diced 4 Ribs of Celery, diced 2 Tablespoons Rubbed Sage 4 Cloves or 4 teaspoons Minced Garlic 1 Quart Chicken Broth ¼ Lb Chopped Kale 8 oz Cooked Wild Rice
If bread cubes are not stale, you may need to toast them in the oven at 275º F for 25 minutes. Meanwhile in a large pot, sautée mushrooms, celery and onion over medium heat until onion is translucent and most of the liquid that the mushrooms released has evaporated - about 15 minutes.
Add sage and garlic and continue to cook for 5 minutes until mushrooms get golden brown. Add broth, bread, kale and cooked wild rice. Season with salt and pepper to taste. If desired, bake in a casserole dish at 350 ºF for 30 minutes until beautifully browned and crispy.
Easy Brown Gravy 2 Tablespoons Vegan Butter ¼ Cup All Purpose Flour 2 Cups Vegetable or Vegan Chicken Broth* ½ teaspoon Onion Powder ¼ teaspoon Granulated Garlic 2 Tablespoons Nutritional Yeast ½ teaspoon Soy Sauce (or Liquid Aminos) ½ teaspoon Dijon Mustard
In a large saucepan or small pot melt butter and heat over medium heat until surface of pan shimmers. While whisking, slowly add flour, creating a roux.
While continuing to whisk, add broth, spices, yeast, soy sauce and mustard. Heat over medium heat, stirring intermittently until thickened to desired consistency. Around 10 minutes. Taste and season with more soy sauce as needed.
*To make Vegetable Broth or Vegan Chicken Broth from a bouillon cube, heat 2 cups water per 1 cube.