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1. In a mixing bowl, combine the Better Balance Plant-Based Ground "Meat," breadcrumbs, soy sauce or tamari, onion powder, garlic powder, smoked paprika, ground cumin, salt, and pepper. Mix until well combined.
2. Divide the mixture into 4 equal portions and shape each portion into a patty.
3. Heat a non-stick skillet or grill over medium heat. Add 2 tbsp of oil to the pan or brush the grill with oil. Cook the burger patties for about 4-5 minutes on each side, or until they are browned and cooked through.
4. Toast the burger buns on the skillet or grill for a minute or until lightly toasted.
5. Assemble the burgers by placing the cooked patties on the buns and adding your desired toppings.
6. Serve the plant-based burgers hot and enjoy!

• 12 oz Better Balance Plant-Based Ground "Meat"
• 1/4 cup breadcrumbs (gluten-free if desired) or 1 tbsp cornstarch or 1 tsp arrowroot or xanthan gum 
• 1 tablespoon soy sauce or tamari
• 1 tbsp apple cider vinegar 
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 4 burger buns
• Burger toppings of your choice (lettuce, tomato, onion, pickles, vegan cheese, etc.)

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1. Place peeled and cut potatoes into a large pot and fill it with water until the potatoes are covered. 
2. Salt the water and bring the pot to a simmer over medium high heat, cook for 20-30 minutes, uncovered until the potatoes are fork-tender.
3. Once cooked, drain potatoes and transfer them to a mixing bowl. Use a masher, fork, or food mill to mash them until they are smooth. Fold in the melted butter, vegan sour cream, garlic powder, salt, black peper, nutmeg and parmesan cheese until mixed. Cover with foil and set aside. 
4. While your potatoes are cooking, preheat your oven to 425 degrees and coat a 2-quart baking dish with vegan butter. 
5. In a large skillet over medium heat, saute onions and garlic in olive oil until lightly browned (about 5-6 minutes). 
6. Add in the Better Balance Grounds and break up with a spatula into bite-sized pieces. Cook until browned slightly (about 8-10 minutes). 
7. Add in the parsley, rosemary, thyme, mushroom powder and any additional seasonings. Cook for 1-2 minutes. 
8. Stir in the tomato paste, and cook for 1 minute then deglaze with the worcestershire sauce. Add the peas, carrots, and corn kernels and stir to combine. 
9. Sprinkle in the flour and cook for 1-2 more minutes then slowly stir in the stock (filling should start to thicken).
10. Simmer the filling for 10 minutes over medium heat until flavors meld together and the mixture is a stew-like consistency. 
11. Season filling and transfer it to your prepared oven-safe baking dish, carefully top with your mashed potatoes. Season the top of your shepards pie with cracked black pepper, sea salt and ground nutmeg. 
12.  Place on a baking sheet and bake for 15 minutes, or until the mashed potatoes are slightly browned on top. 
13.  Let cool for 10 minutes before serving.

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• 2 tbsp olive oil
• 1 cup chopped yellow onion
• 2 garlic cloves, minced
• 10 oz Better Balance Ground
• 2 tbsps dried parsley leaves
• 1 tbsps dried rosemary leaves
• 1 tsp dried thyme leaves
• 2 tbsp umami blend seasoning or 2 tbsp dried mushroom powder
• 1/2 tsp ground black pepper
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 tbsp all purpose flour
• 1 cup vegetable broth, room temperature 
• 1 cup frozen mixed peas & carrots, thawed 
• 1/2 cup frozen corn kernels, thawed (optional)

Potato Topping

• 1 ½ - 2 lb. russet potatoes  — about 2 large potatoes peeled and cut into 1 inch cubes
• 4 tbsp unsalted vegan butter butter -½ melted 
• 1/3 cup Better Balance dairy-free sour cream 
• 1/2 tsp garlic powder
• ½ tsp salt
• 1/4 tsp ground black pepper
• ¼ tsp nutmeg 
• 1/4 cup vegan parmesan cheese

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1. In a large dutch oven or pot, heat the olive oil over medium-high heat for 1 minute. Add Better Balance Grounds to the pan and cook until browned (about 10 minutes). 
2. Add the chopped onion, bell pepper, sweet potato, celery and a pinch of salt. 
3. Stir to combine and cook until vegetables are slightly browned and onions are translucent (7-10 minutes). 
4. Add the garlic, chili powder, allspice, cumin, smoked paprika and parsley. 
5. Cook until fragrant (about 1 minute). 
6. Add the diced tomatoes and their juices, vegetable broth, cocao powder and soy sauce. Stir to combine and let the chili come to a simmer. 
7. Simmer over medium-high heat for 10-15 minutes until slightly reduced. Stir as needed.
8. Remove the chili from the heat and stir in Better Balance Sour Cream to help thicken your chili. 
9. Season with salt and pepper to taste and enjoy!

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• ½ medium red onion, small diced
• 1/2 large red bell pepper, small diced
• 1 small sweet potato, small diced
• 1 stalk celery, small diced
• 5 cloves garlic, minced 
• 2-3 tablespoons ancho chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin 
• 1 teaspoon dried parsley 
• 1 tbsp soy sauce 
• 1 tbsp cocoa powder, unsweetened  
• 28 ounces diced or whole tomatoes with juices (2 15-oz cans) 
• 2 cups vegetable broth 
• 2 tablespoons apple cider vinegar 
• 3 tablespoons Better Balance sour cream 
• 1 teaspoon agave 
• Salt and pepper to taste. 
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream, cheddar cheese, etc.

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To prepare eggplant

1.  Preheat your oven to 375 degrees F.
2. Mix sliced pieces of eggplant with salt in a large bowl and allow it to sit for 30 minutes to drain away extra water. Squeeze out the excess water and pat dry with a kitchen towel.
3.  Add 2 tablespoons of oil in a large skillet over medium-high heat. 
4. Add the eggplant to the oil, a few slices at a time, in one even layer. Saute, turning as needed, until the eggplant is lightly browned. (about 3-4 minutes per side). 
5. Transfer pieces to a plate lined with napkins or a rack set on a baking sheet to drain excess water while you saute the remaining eggplant. 
6. Set it aside and prepare the meat sauce and cheese sauce. 

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To prepare “meat” sauce 

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7. Heat 1-2 tablespoons of oil in a pot over medium-high heat. Add the onions, garlic, and carrots, and saute until tender, about 15 minutes.
8. Add the plant-based ground and cook for 8-10 minutes until slightly browned. Add the dried spices and tomato paste, cook until the spices become aromatic.
9. Deglaze with the red wine then add the fresh tomatoes and stock. Simmer for 15 minutes until thick. Set aside and keep warm. 

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To prepare cashew cream sauce

10.  Add cashews into small bowl and submerge in boiling water.
11. Soak for 15 minutes. Drain and add to blender with remaining ingredients and 1 cup of plant-based milk.
12. Blend sauce with increasing speed and add milk until sauce is thick and smooth.
13. Season with salt and pepper.

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To build moussaka

14. Add breadcrumbs to deep, rectangular baking dish.
15. Place half of the eggplant slices over the breadcrumbs. 
16. Add the meat sauce and spread it into an even layer. 
17. Add the remaining eggplant in an even layer over the meat sauce. 
18. Pour your creamy cashew cheese sauce over the eggplant and top with a layer of plant-based parmesan. 
19. Bake in a 375 Degree oven, uncovered until the cheese sauce is golden brown (about 30 minutes). 
20. Allow to cool for 10 minutes before cutting.

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• 2 lb eggplant, peeled and sliced into ¼-inch rounds 
• ½ cup olive or avocado oil
• ¾ cup plain bread crumbs
• 1 cup plant-based parmesan
  
  

For meat sauce

• 2 cups yellow onion, diced
• 1 cup carrots, small diced
• 1 lb Better Balance Ground
• 1 tbsp minced garlic
• 1 ½ cup Roma tomatoes, small diced
• ¼ cup dry red wine
• ½ cup vegetable stock (unsalted)
• ½ tsp ground cloves
• 2 tsp ground cinnamon
• 1 bay leaf
• ½ tsp ground allspice
• 2 tbsp lemon juice
• Ground black pepper & kosher salt to taste
  

For cheese sauce

Steps

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• 1 ½ cups raw cashews, chopped
• 3 cups boiling water
• 6 tbsp nutritional yeast
• 1.5 tbsp rice vinegar or apple cider vinegar
• 1 garlic clove
• 1 tsp onion powder
• ½ tsp paprika
• ½ tsp nutmeg
• 1 - 1.5 cups unsweetened plant-based milk
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1. Cover skewers with water and soak for 30 minutes.
2. Combine Better Balance Ground, spices, onion, parsley, starch and garlic.
3. Mix together until thoroughly combined and holds shape when pressed together.
4. Measure out a ¼ cup measuring scoop of ground mix and form it into an oblong kofta shape.
5. Transfer skewers to a clean plate or sheet tray.
6. Alternatively, form kofta into meatball shapes.

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• 1 lb Better Balance Ground
• 2 tbsp arrowroot powder or cornstarch
• 1 cup fresh parsley
• 1 small red onion, minced
• 6 garlic cloves, minced
• 3 tbsp ground sumac
• 1 tsp ground cumin
• 1 tbsp paprika
• ½ tsp ground nutmeg
• 1 tsp ground oregano
• ½ tsp ground white pepper
• 1 tsp ground cinnamon
• 1 tsp kosher salt
• ½ tsp cayenne pepper
• ½ tsp ground cardamom

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1. Combine all ingredients in a large mixing bowl until well mixed. 
2. Saute marinated ground for 8-10 minutes until cooked through and slightly browned. 
3. Serve as desired, over seasoned vegetables, rice or grain of choice.

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• 8 oz Better Balance Ground
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp toasted sesame oil
• 2 tbsp soy sauce, reduced sodium
• ½ cup chopped green onion
• 2 tbsp ground sesame seeds, toasted
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 2-3 tbsp gochujang (to desired spice level)

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1. For dough, combine flour, baking powder, salt, and cold and butter into a food processor. 
2. Pulse until the butter is pea-sized and evenly dispersed in the flour. Add in the sour cream and ½ of the ice water, pulse until it begins to form a dough.
3. Add more ice-water as needed until you achieve a smooth dough ball. 
4. Remove from the processor and wrap in plastic. Rest in the fridge for 30 minutes before rolling. 
5. Prepare fillings of choice and preheat your oven to 400 degrees F. 
6. Remove the dough from the fridge and plastic wrap, place onto a floured surface.
7. Roll the dough into a ¼-inch thick round, then using a large circle cutter (6-8-inches) cut out our empanadas. 
8. Fill each circle with 2-3 tbsp of filling, then fold over into a half-moon shape. 
9. Use a fork to crimp the edges of the empanada and secure the filling. 
10. Transfer the filled empanadas to a tray lined with parchment and brush each empanada with oil or melted vegan butter. 
11. Bake empanadas in the oven for 20-25 minutes until golden brown. 

Allow to cool (5-8 minutes) and enjoy!

Dough

• 2 1/2 cups AP flour
• ½ tsp sea salt
• 4 oz vegan butter, cold 
• 1/2 cup better Balance Sour Cream
• 1 tsp baking powder 
• ⅓ cup ice water 
• Melted butter (for brushing) 

Filling

• 1.5 cup Picadillo Better Balance Ground
• 1 cup Salsa-Marinated Better Balance Shreds

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1. Heat a large skillet over medium heat and add 2 tbsp of oil. 
2. Add diced potato and cook for 8-10 minutes until browned. Remove from the pan. 
3. Heat the remaining oil over medium heat. Add Better Balance Ground, cook and break up meat with your spatula. 
4. Cook until mostly browned then add in the onion, bell pepper, and garlic. Cook 4-5 minutes until onions are translucent and the vegetables are aromatic. 
5. Add in the diced tomatoes, carrots, vegetable broth, seasonings, chipotle and bay leaf; along with the peas and corn. 
6. Add back the potatoes, then bring the mixture to a simmer and let cook for 18-20 minutes until most of the liquid is cooked off and the potatoes are tender. 
7. Season with salt or pepper to taste.

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• ½ yellow onion, diced 
• 1 bell pepper (green, yellow or red), diced 
• 1 medium russet potato, diced (about ½ cup)
• 3 garlic cloves, minced 
• 1 can fire-roasted canned tomato (14 oz) 
• 1 cup vegetable stock 
• 1 tsp coriander
• 2 tbsp chipotle in adobo 
• 2 tbsp paprika 
• ½ tsp cumin 
• 1 bay leaf
• ½ cup peas or corn (fresh or frozen) 
• 2 carrots, small diced 
• 4 tbsp olive oil 
• 1 tbsp apple cider vinegar 
• Salt and pepper to season

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1. Heat a large non-stick skillet over high heat. 
2. Add 2 tbsp of avocado oil and heat for 30 seconds. Crumble in the Better Balance Ground and break up the ground into small pieces. 
3. Cook until ground is slightly browned and crispy ( 8 - 10 minutes) 
4. While the plant-based meat cooks, prepare your sauce by combining the soy sauce, brown sugar, mirin, sesame oil, gochujang and lime juice in a medium bowl until the sugar has dissolved and all ingredients are combined. 
5. Once the plant-based meat is mostly browned, add the onion and apple, cook for 4-5 minutes until the onion has softened. 
6. Add the garlic and ginger, cook for 1-2 minutes until aromatic. 
7. Add the sauce and cook for 4-5 minutes until it has thickened and the plant-based meat is coated. 
8. Toss in the green onions, then remove from the heat and spoon into lettuce ‘cups’.
9. Top with peppers and carrots, sprinkle with sesame seeds.

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• 2 tbsp oil 
• 1 lb Better Balance plant-powered ground
• ½ medium yellow onion, diced
• 1 apple, grated 
• 4 garlic cloves, minced 
• 2 tsp fresh ginger minced, or dried 
• 3 tbsp soy sauce (or tamari for gluten free)
• 1 tbsp dark brown sugar 
• 3 tbsp mirin 
• 2 tbsp lime juice 
• 1-2 tbsp gochujang (deepening on your spice level) 
• 2-3 each, green onion, sliced 
• 1 large head butter lettuce
• ½ cup carrots, julienned
• ½ cup red bell peppers, juilenned 
• 1 tbsp toasted sesame seeds

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1.  Preheat the oven to 375 degrees and bring a large pot of salted water to boil.
2. Wash and dry produce. Trim and half zucchini lengthwise; cut crosswise into ½”-inch-thick-half-moons. Halve, peel, and thinly slice onion. 
3. Toss zucchini or vegetable of choice on a baking sheet with a drizzle of cooking oil and half of the italian seasonings, add a pinch of salt and pepper. 
4. Roast on the top rack, tossing halfway through, until browned and tender (14-16 minutes). 
5. Remove from the oven and tent with foil to keep warm. 
6. Once water is boiling, add pasta to the pot. Cook, stirring occasionally, until al dente (9-11 minutes). Reserve 3/4 cup pasta cooking water, then drain pasta. 
7. While the pasta cooks prepare your plant-based bolognese. Heat a drizzle of oil in a large pan over medium high heat, add onion, mushrooms and a pinch of salt and pepper. 
8. Cook, stirring occasionally, until browned (5-6 minutes). 
9. Add Better Balance Ground to the pan. Cook for 6-8 minutes, breaking up the crumbles into smaller pieces, until slightly browned.
10. Add the rest of the italian seasoning, garlic powder, and tomato paste to the pan.
11. Cook, stirring constantly, until fragrant (1 minute). Stir in apple cider vinegar to deglaze the pan.
12.  Add vegetable stock and pasta water, bring to a simmer. 
13.  Cook until the sauce has slightly thickened and crumbles are cooked through, (4-5 minutes). 
14. Add the crushed nuts and reduce heat to medium low.
15.  Stir in the drained pasta, roasted zucchini, Better Balance Sour Cream into the pan until thoroughly combined. 
16.  Sprinkle with parmesan and serve.  

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• 10 ounces Better Balance Ground 
• 1 each, yellow onion, small diced 
• ½ cup mushrooms, sliced 
• ¼ cup walnuts or cashews, toasted and crushed 
• 2-3 tablespoons of Italian seasoning 
• 1 tsp garlic powder
• ½ tsp nutmeg 
• 1.5 oz tomato paste 
• 1 tbsp apple cider vinegar 
• 2 cups vegetable stock 
• 1 each zucchini 
• 6 ounces of ziti pasta, cavatappi pasta (or pasta of choice) 
• 2 tbsp Better Balance plant-based Sour Cream 
• ¼ cup vegan parmesan 
• ¼ cup parsley, chopped

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