Our Cozy Winter Pack ships to all 50 states and Puerto Rico. The pack includes garlic pepper havarti sauce, cheddar sauce, meatloaf, bacon brats, chorizo, and festive seasonal pasta. The following recipes will help you make the most of your vegan eats!
BAKED MAC AND CHEESE
- 12 oz Festive Pasta (or other preferred pasta)
- 4 Tbsp vegan butter
- 2 Tbsp all purpose flour
- 1 ½ cups unsweetened plain soy milk or other plant milk
- 16 oz Cheddar Sauce
- 13 oz Chorizo, crumbled (optional)
- 1 cup breadcrumbs
Preheat oven to 400º F. Boil pasta until al dente - still firm, yet tender. In the meantime, melt vegan butter in a small saucepan. Add flour to the butter. Whisk, scraping the bottom of the pan until light brown and fragrant, around 3-5 minutes. Slowly add milk to the roux (flour butter mixture), stirring with a whisk and bring up to a simmer. Allow sauce to thicken for 5 minutes, stirring occasionally. Add Cheddar Sauce to the milk mixture. Taste and season with more salt if desired.
Add cheese sauce to coat the cooked pasta. If desired, add crumbled Chorizo. Pour noodles into a greased baking dish. Cover with breadcrumbs and bake for 30 minutes, uncovered until edges are golden brown and bubbly.
BACON BRAT MAC AND CHEESE
- 2 Bacon Brat links
- 1 Tbsp preferred oil (olive, avocado, etc.)
- 16 oz cheese sauce (your choice!)
- 12 oz Festive Pasta (or other preferred pasta)
Prepare pasta as instructed. While waiting for the water to boil, slice bacon brats into medallions and pan fry on medium heat, flipping frequently, for 5 minutes or until they start to brown. Set aside.
Once pasta is cooked, drain, then pour back into the pot. Add desired amount of cheese sauce and stir on medium heat for two minutes, making sure to coat all of the pasta. Add bacon brats and stir for two more minutes, then serve.
BEER CHEESE SOUP
- ¼ cup vegan butter
- ½ cup minced yellow onion
- ½ cup shredded carrot
- 3 Tbsp cornstarch
- 24 oz dry flavorful vegan beer (such as an IPA or lager)
- 3 cups vegan chicken broth or vegetable broth
- 16 oz Cheddar Sauce
- Salt and pepper to taste
- Optional toppings: herb of choice and fried onions
In a large stock pot, sauté onion and carrot with the butter over medium low heat until soft and translucent, about 10-15 minutes. Add cornstarch to the pot and continue to sauté for 5 minutes. Slowly whisk in beer and broth. Bring to a boil. Slowly whisk in cheese sauce. Heat until thickened to desired consistency. Season with salt and pepper to taste.
TATER TOT HOT DISH
- 1 lb potatoes
- 4 Tbsp plant milk
- 4 Tbsp vegan butter
- 1 tsp salt (plus more to taste, if desired)
- 16 oz Garlic Pepper Havarti Sauce
- 14 oz Meatloaf
- 2 cups fresh or frozen green peas or green beans
- 16 oz frozen tater tots
- Optional ingredients: minced or granulated garlic or preferred herbs to add as desired to potatoes
- Optional layers: corn, onions, other veggies
- Optional toppings: ketchup, sriracha, gravy, shredded vegan cheese
Cut potatoes into large pieces and boil until fork tender. Drain, add to large bowl and mash in milk, butter, salt, and Garlic Pepper Havarti Sauce.
Preheat oven to 375º F.
Grease a 12 inch cast iron skillet or 9x9 baking dish. Crumble meatloaf so it covers the bottom, then add peas and press in gently to even out the top. If you're adding optional layers, add them now.
Spread the mashed potato mixture on evenly using a spatula. Add tater tots. Bake uncovered in oven for 60 minutes or until tots are golden brown. If adding gravy or shredded cheese, add those for the last few minutes of baking.
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