Caramelized Brussels Sprouts With Veggie Bacon

Description

This rustic side dish recipe brings the best out of brussels sprouts by caramelizing and adding crispy SoyBoy Original Veggie Bacon. Hint: Try to keep the sprouts cut side down against the pan – they’ll brown better that way.

Servings: 6

Instructions

  1. Use a large nonstick pan on medium heat to sauté 6 slices of veggie bacon in a little vegetable oil until nicely browned on both sides. Remove to a clean plate.
  2. Use a paring knife to trim the stem end of each brussels sprout (and remove some of the larger, looser leaves if you like) and cut each one in half, if small, or into quarters, if large, through the core.
  3. Once the bacon is out of the pan, add another splash of vegetable oil add the sliced brussels sprouts, turn the heat to medium-high and cook to brown and soften the sprouts, stirring occasionally. Add more oil if you need to as you’re cooking the sprouts and, once they’re tender, crisp and lightly browned, add the diced onions and continue to cook until the onions have softened and the sprouts are nicely caramelized.
  4. At that point, add a dollop of grainy Dijon mustard, add a small splash of apple cider vinegar, season to taste with salt and pepper, add the chopped veggie bacon, toss everything to combine and serve.

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Carolina Kale with Black-Eyed Peas & Spicy Buffalo Veggie Bacon

Description

This vegan recipe for a classic Southern-Style vegetable side dish substitutes SoyBoy's Spicy Buffalo Veggie Bacon for Tabasco Sauce. Hint: Serve with rice as a main meal or family style as a side dish.

Servings: 8-12

Instructions

  1. Add 2 - 3 Tbs vegetable oil to a large, heavy-bottomed nonstick pan on medium-high heat, add the sliced bacon, and cook to brown and crisp up, stirring occasionally and adding more oil as needed.
  2. Remove that pan from the heat. Place another large, deep, heavy-bottomed pan on medium high heat, add a splash of vegetable oil, and sauté the onion, stirring occasionally, to soften.
  3. While you’re keeping your eye on the onion, peel and carefully cut one small-to medium-sized yam into ½-inch cubes.
  4. Once the onion is soft, add the garlic and cook that for 30 seconds or so, and then add 1 15-ounce can diced tomatoes and 1 15-ounce can of black-eyed peas, add the diced yam, add 1 - 1½ cups of vegetable broth, and bring it up to a simmer.
  5. Add the kale in batches, adding more as it wilts down until it’s all in the pot. Continue to cook everything along at a steady simmer, adding a little more broth if you need to, until the yam is cooked through.
  6. Fold in the spicy bacon, season to taste, and serve.

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White Bean Hummus with Spicy Buffalo Veggie Bacon

Description

This high-protein vegan party appetizer packs in a kick thanks to SoyBoy's Spicy Buffalo Veggie Bacon, made from organic marinated tempeh. Hints: Add the sliced green onion with the cilantro at the end of the procedure instead of cooking it a bit with the tempeh. You can easily cut this recipe in half.

Servings: 12-16

Instructions

  1. Drain 2 15-ounce cans of white beans, reserving the liquid.
  2. Cut the green onion and cilantro, mince the garlic, and slice the bacon crosswise into ½” pieces.
  3. Add 2 - 3 Tbs vegetable oil to a large, heavy-bottomed nonstick pan on medium-high heat, add the sliced bacon, and cook to brown and crisp up, stirring occasionally and adding more oil as needed. When nicely browned, turn the heat off and add the sliced green onion. (see hints)
  4. Meanwhile, add the drained white beans to a food processor with 1/2 cup tahini, 2 minced cloves of garlic, 1 tsp ground cumin, and 1/4 cup lemon juice, and puree everything, adding a little of the reserved white bean liquid as you need to, until you have a smooth, fairly thick consistency.
  5. Check the seasoning, then serve in a large, shallow bowl ringed with pita bread triangles.
  6. Toss the cooked bacon with the chopped cilantro, and spoon over the top of the white bean hummus.

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Veggie Bacon BLT with Homemade Guacamole

Description

This vegan recipe by Chef Dan Eaton pairs the basic BLT sandwich with SoyBoy's crispy organic Original Veggie Bacon and a simple homemade guacamole spread. Hint: There are no exact amounts for this..... it's up to you how many sandwiches you’re making. Use whole grain bread if you want to and use sliced ripe avocado instead of making guacamole.

Servings:

Instructions

  1. Carefully slice the ripe avocados in half lengthwise, carefully remove the pits and use a spoon to scoop the flesh into a mixing bowl.
  2. Add the minced garlic, lime juice and salt to taste and use a fork to mash it up.
  3. Cook as many slices of veggie bacon as you like in a large, heavy bottomed nonstick pan in a tiny bit of vegetable oil. Carefully flip the bacon over, after browning the first side (adding a little more oil if you need to) and, once the second side has browned, take it out of the pan to rest on a clean plate.
  4. Toast the sliced bread for more texture if you like, then spread a little guacamole over each slice of bread and top half of the slices with crispy bacon, some sliced tomato and lettuce and finish with the remaining slice of guacamole topped bread. If large enough, slice each sandwich in half crosswise to serve.

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Cast Iron Skillet Baked Beans with Veggie Bacon

Description

SoyBoy Original Veggie Bacon adds a savory twist in this vegan recipe for cast-iron skillet baked beans created by Chef Dan Eaton.

Servings: 8

Instructions

  1. Add 1 Tbs. vegetable oil to the skillet on medium to medium high heat. Add 7-8 slices of veggie bacon and carefully cook to crisp on both sides. You may need to add a little more oil as needed and adjust the heat down a bit as the skillet continues to heat up.
  2. While you’re keeping your eye on that, peel and dice 1 cup of onion and peel, mince the large clove of garlic and drain the beans through a strainer, reserving the liquid to add a bit to the skillet as needed.
  3. Take the bacon out of the skillet when crisped on both sides.
  4. Add a little more vegetable oil and sauté the onion to soften, stirring occasionally. Then add the garlic, cook that along for 30 seconds or so, and then add the 28-ounce can of vegetarian baked beans, add the two 15-ounce cans of drained beans, add approx. 1/3 – 1⁄2 cup reserved liquid, 1⁄2 cup barbecue sauce and 1 generous Tbs. mustard and bring it up to a simmer.
  5. Stir that occasionally as it is gently cooking along and thickening up.
  6. While that’s happening, crumble the cooked veggie bacon. Once the beans have thickened up, crumble the veggie bacon over the top and serve.

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