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      An Evening in Marrakech for Valentine's Day

      bowl of vegan steak tagine

      Your 2024 vegan Valentine's Day Dinner is An Evening in Marrakech and features flank steak, shredded beef, capicola ham, orange habanero havarti (AKA Evening in Marrakech), and feta. Come up with your own unique dishes, or try out these recipes for Beef Tagine, Feta & Olive Tapenade, and Capicola-wrapped Cheesy Jalapeños.

      Beef Tagine

      Ingredients

      • 2 Tbsp olive oil
      • 10 oz Herbivorous Butcher flank steak, chopped into chunks
      • 10 oz Herbivorous Butcher shredded beef
      • 1 large onion, diced
      • 1 cup vegetable broth
      • 1 tsp ground ginger
      • 1 tsp cumin
      • 1 tsp paprika
      • 1 tsp saffron
      • 1/2 t cinnamon
      • 1/2 t turmeric
      • 6 Tbsp golden raisins
      • 1 can fire roasted diced tomatoes
      • 3 medium carrots, sliced into coins at an angle
      • 1 lb baby potatoes, cut into bite-sized pieces
      • 1/4 cup chopped cilantro
      • Salt and pepper to taste

      Direction

      • Season flank steak chunks and shredded beef with salt and pepper.
      • Heat tagine* over medium-high heat. Add olive oil, flank steak, and shredded beef for 2-3 minutes.
      • Add onions and cook until translucent.
      • Add ginger, cumin, paprika, saffron, cinnamon, turmeric and stir until combined.
      • Add in tomatoes, carrots, potatoes, and broth. Cover with lid and simmer for 40-45 minutes. Stir occasionally.
      • Stir in raisins and season with salt and pepper.
      • Top with cilantro, serve with long grain rice, and enjoy!

      *No tagine pot, no problem! You can use any heavy-bottomed pot or Dutch oven with a tight-fitting lid.

      baked red pepper and dairy free feta dip with green olive tapenade with three pitas on the side

      Baked Feta and Olive Tapenade

      Ingredients

      • 1 (16oz) jar of roasted red peppers, drained
      • 1/2 cup walnuts
      • 4 Tbsp harissa
      • 2 Tbsp tomato paste
      • 3 Tbsp olive oil
      • 3 cloves garlic
      • 1/2 tsp salt
      • 8oz Herbivorous Butcher feta
      • 3/4 cup green olive tapenade

      Directions

      • Preheat oven to 425 degrees.
      • Combine roasted red peppers, walnuts, tomato paste, olive oil, garlic, and salt in a food processor and process until smooth.
      • In a greased 8x8 baking dish, spoon one half of the pepper mixture. Layer it with half of the feta on top, then the remaining pepper mixture, and finally the remaining feta.
      • Bake uncovered for 20-25 minutes until feta starts to brown, and then broil for 2 minutes.
      • Top the baked feta with the olive tapenade.
      • Drizzle with olive oil and top with black pepper. Serve with warm pita bread or crusty bread.

      jalapeno halves filled with dairy free cheese and wrapped with vegan ham

      Capicola-Wrapped Cheesy Jalapeños

      Ingredients

      • 12 fresh jalapeños, halved and deseeded
      • 4 slices Herbivorous Butcher Capicola, cut into 1.5” thick strips
      • 5 oz Evening in Marrakech cheese, rough chop into smaller pieces
      • 8 oz vegan cream cheese
      • 2 cloves garlic, minced
      • 1/2 tsp paprika
      • 20 toothpicks
      • Olive oil for brushing

      Directions

      • Preheat oven to 400 degrees.
      • Line a large baking sheet with parchment paper.
      • Using a handheld mixer or standing mixer with the paddle attachment, beat the chopped Evening in Marrakech, cream cheese, minced garlic, and paprika until combined. Add salt and pepper to taste.
      • Spoon filling in each jalapeño half.
      • Wrap each jalapeño with a strip of capicola and fasten with a toothpick in the center so it stays in place
      • Place all wrapped jalapeño halves on a baking sheet, brush with olive oil and bake for 25 minutes or until bubbly.

       

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      Ham Cooking Instructions

      vegan ham roast with roasted potatoes and veggies

      Sweet Mustard Ham Glaze

      Prep time/baking time: 10 minutes - Makes enough to cover 1, 2.5 lb ham

      • 10 Tbsp Dijon Mustard
      • 6 Tbsp Maple Syrup
      • 6 Tbsp Brown Sugar
      • 6 Tbsp Vegan Butter
      • 3 Tbsp Whole Mustard Seeds
      • 3 Tbsp Apple Cider Vinegar
      • 1 Tbsp Fresh Thyme Leaves, Minced

      Combine all ingredients in a medium pot and bring to a simmer on medium-high heat. Reduce heat to medium and simmer, whisking occasionally until thick. Adjust salt and pepper to taste. Brush glaze over ham in the last 15 minutes of baking.

      2 lb Ham Heating Instructions 

      Conventional Oven Cook time: 60 minutes

      • 2 Lb Vegan Ham Roast
      • 8 oz Sweet Mustard Ham Glaze
      • Prepared Stuffing or Vegetables (optional)

      Preheat oven to 350º F. Place ham in a medium casserole dish or dutch oven and bake, covered for 1 hour. You may also add seasoned vegetables to the pan, though it is recommended that you do it 45 minutes into baking. After 1 hour, remove ham from the oven and brush with sweet mustard ham glaze. Bake, uncovered for another 15 minutes until ham roast is lightly browned and shiny.

      Instant Pot Cook time: 20 minutes plus natural release time(approximately 10 minutes)

      • 2 Lb Vegan Ham Roast
      • ¼  Cup Vegetable Broth with 1 Tablespoon Olive Oil
      • 8 oz Sweet Mustard Ham Glaze

      Mix Vegetable broth and oil and put into an instant pot.

      Place the ham roast into the instant pot and set it to pressure cook: high pressure, turn off “keep warm”.

      Pressure cook for 20 minutes and allow for a natural release of pressure.

      If you wish to to use the glaze:
      While the roast is cooking, preheat the oven to 350º F. Place ham in a medium casserole dish or dutch oven. Brush with sweet mustard ham glaze. Bake, uncovered for another 15 minutes until ham roast is lightly browned and shiny.

      1 lb Ham Heating Instructions

      Conventional Oven Cook time: 45 minutes

      • 1 - 1 ½ Lb Vegan Ham Roast
      • 4 oz Mustard Ham Glaze
      • Prepared Stuffing or Vegetables (optional)

      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.

       

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      Herbivorous Acres Vegan Meat Raffle

      graphic that says "herbivorous acres vegan meat raffle at Falling Knife Brewing December 12 from 6 to 9pm"

      Join us for a Vegan Meat Raffle at Falling Knife Brewing on December 12 in support of Herbivorous Acres!

      The event will run from 6-9pm with drawings every half hour starting at 6:30pm. There are TWO prizes per round so there are even more chances to win than ever before! All prizes will feature Herbivorous Butcher vegan meats and cheeses.

      Raffle tickets are $1, and 100% of proceeds will go to Herbivorous Acres, a 501c3 non-profit farm sanctuary.

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