Recipes

Ingredients

• 1 can Loma Linda Big Franks, sliced into coins
• 1 lb baby yukon potatoes, quartered
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Sea salt & cracked pepper
• Fresh parsley, chopped

Method

1. Heat olive oil in a cast iron skillet over medium heat.
2. Add potatoes and cook covered for 10 minutes, stirring occasionally.
3. Add onions and peppers; sauté 5 minutes until softened.
4. Stir in Big Franks and smoked paprika; cook 5 more minutes until edges caramelize.
5. Season, top with parsley, and serve warm.

Ingredients

• 1 cup Butler Soy Curls
• 2 chipotle peppers in adobo, minced
• 3 tbsp lime juice
• 2 tbsp avocado oil
• 1 tsp cumin, 1 tsp garlic powder
• 8 corn tortillas
• Diced red onion, cilantro, avocado

Method

1. Rehydrate Soy Curls in warm water for 10 minutes, then squeeze dry.
2. Whisk chipotle, lime, oil, and spices; toss with Soy Curls.
3. Sear in a hot skillet 6–8 minutes until charred edges form.
4. Warm tortillas, fill with Soy Curls, and top with onion, cilantro, and avocado.

Ingredients

• 1 can Worthington Swiss Stake
• 12 oz cremini mushrooms, sliced
• 1 shallot, minced
• 3 tbsp vegan butter
• 3 tbsp flour
• 2 cups vegetable broth
• 1 tbsp fresh thyme
• Salt & pepper

Method

1. Sear Swiss Stake pieces in butter until golden; set aside.
2. Sauté mushrooms and shallot until deeply browned, ~8 minutes.
3. Sprinkle in flour, cook 1 minute, then whisk in broth slowly.
4. Simmer with thyme until thickened, return Swiss Stake, and warm through.
5. Serve over mashed potatoes or wild rice.

Ingredients

• 1 can Worthington FriChik, shredded
• 8 cups vegetable broth
• 2 carrots, sliced
• 2 celery ribs, sliced
• 1 onion, diced
• 8 oz wide egg-free noodles
• 1 tsp turmeric
• Fresh dill & parsley

Method

1. Sauté onion, carrots, and celery until softened, 6 minutes.
2. Add broth and turmeric; bring to a simmer.
3. Add noodles and cook per package instructions.
4. Stir in shredded FriChik and simmer 5 minutes.
5. Finish with fresh dill, parsley, and cracked pepper.

Ingredients

• 1 can chickpeas, drained
• 1 cup cooked quinoa
• 2 cups baby kale
• 1 shredded carrot, sliced cucumber
• 3 tbsp tahini, 2 tbsp lemon juice, 1 clove garlic
• Olive oil, turmeric, smoked paprika, salt

Method

1. Toss chickpeas with olive oil and spices; roast at 425°F for 20 minutes.
2. Whisk tahini, lemon, garlic, and water into a pourable dressing.
3. Build bowls with quinoa, kale, veggies, and roasted chickpeas.
4. Drizzle generously with tahini dressing and serve.

Ingredients

• 1 can Loma Linda Linketts, sliced
• 1½ cups long-grain rice
• 1 green bell pepper, 1 onion, 2 celery ribs — all diced
• 3 cups vegetable broth
• 1 can fire-roasted tomatoes
• 2 tsp Cajun seasoning, 1 tsp smoked paprika
• 2 bay leaves

Method

1. Brown Linketts in a Dutch oven; remove and set aside.
2. Sauté the holy trinity (pepper, onion, celery) until soft.
3. Add rice, spices, tomatoes, and broth; bring to a boil.
4. Reduce heat, cover, and simmer 20 minutes.
5. Fold Linketts back in, rest 5 minutes, and serve.