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Find us at Target Field!

Head to a Minnesota Twins home game, and find the MSP Kosher cart at Section 129 to enjoy a vegan Sriracha Brat or Italian Sausage! 

Our products are prepared on a separate grill from the Kosher dogs, and you can add onions, relish and other fixings. We're so thrilled to be included this year!

We also recommend the Vegan Aloo Gobi Rice Bowl from Hot Indian Foods at Section 120.

Star Tribune - Hits and misses: Our critic taste-tests the new foods at Target Field

VegNews - Target Field Kicks Off Baseball Season with Vegan Dogs  

Kare11 - Twins unveil new foods for 2017 at Target Field 

Star Tribune - Healthier options highlight Target Field's new food 

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Easy Vegan Pasta with Vegan Meaty Red Sauce

INGREDIENTS: 
1 vegan Korean Rib, finely chopped
Extra virgin olive oil
3 garlic cloves, peeled and sliced
1 tbsp crushed red pepper (to taste)
1 small bunch of fresh basil, leaves picked
1 can diced tomatoes
Sea salt
Freshly ground black pepper
Vegan pasta of choice
Vegan ricotta, to serve


DIRECTIONS: 
Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil is hot, add the garlic and crushed red pepper and fry until lightly colored. Add the chopped vegan Korean Ribs and brown. Drop in most of the basil and after a minute, add the tomatoes. Bring to a boil and simmer for about 5 minutes. Taste the sauce and season with salt and pepper. Keep warm.

Bring a large pot of salted water to boil. When the water is at a rolling boil, add the pasta and cook until just al dente. Drain the pasta and reserve a bit of the cooking water.

Stir the pasta into the warm sauce. Add a few spoonfuls of the cooking water. Top with a couple dollops of vegan Ricotta cheese, freshly ground pepper and the reserved basil leaves. Serve immediately. This pairs well with a glass of vegan red wine!


*Korean Ribs are available for purchase in our Vegan Starter Kit.

 

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 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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