Our Latest Recipes

Discover the deliciousness of our plant-based Yakimeshi recipe, featuring Better-Balance plant-based shreds as a delightful chicken substitute. This vegan version of the classic Japanese fried rice boasts a medley of flavors from colorful vegetables, savory plant-based shreds, and a touch of umami.

• 2 cups cooked rice (preferably day-old rice or room-temp rice)
• 1 cup Better-Balance plant-based shreds
• 1 sheet nori, shredded finely
• 1 small onion, diced
• 1 medium carrot, diced
• 1 bell pepper, diced
• 1 cup frozen peas
• 4 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for a gluten-free option)
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 1 tbsp rice vinegar 
• 1 tbsp ginger, grated
• Salt and pepper to taste
• Optional toppings: sliced green onions, sesame seeds

1. Rinse the cooked rice in cold water until the water runs clear. Soak the rinsed rice in water for 15 minutes, then drain well.
2. Heat vegetable oil in a large skillet or wok over medium heat. Add diced onion and cook until translucent.
3. Add the diced carrot, bell pepper, and frozen peas to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly softened.
4. Push the vegetables to one side of the skillet and add Better-Balance plant-based shreds to the empty side along with the shredded nori. Cook for a few minutes until the shreds are heated through.
5. Stir in the minced garlic, rice vinegar, and grated ginger, and cook for an additional minute.
6. Increase the heat to medium-high and add the soaked and drained rice to the skillet. Mix well with the vegetables and shreds.
7. Drizzle soy sauce and sesame oil over the rice mixture, and continue to stir-fry for about 5-6 minutes until the rice is heated through and slightly crispy.
8. Season with salt and pepper to taste. Adjust the seasoning or add more soy sauce if desired.
9. Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
10. Serve the plant-based Yakimeshi hot and enjoy the delightful flavors of this Japanese-inspired vegan fried rice.

Experience the iconic flavors of California sushi with our plant-based Vegan California Roll recipe, featuring Better-Balance plant-based shreds as a delectable imitation crab substitute. This vegan version of the beloved roll combines fresh avocado, crisp cucumber, and the savory plant-based shreds, all wrapped in a nori seaweed sheet and seasoned sushi rice. Roll up your sleeves and embark on a sushi-making adventure with this plant-powered California roll!

• 4 nori seaweed sheets
• 2 cups cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
• 1 cup Better-Balance plant-based shreds
• ¼ cup Vegan butter for cooking (mikonos unsalted works best)
• 1 tbsp Old Bay seasoning 
• ½ tsp Paprika, smoked 
• 1 avocado, thinly sliced
• 1 cucumber, cut into matchstick-sized strips
• 4 tbsp vegan cream cheese 
• Soy sauce or tamari, for serving
• Pickled ginger, for serving
• Wasabi, for serving

1. In a non-stick pan or skillet, melt the vegan butter over medium heat. Add Better-Balance plant-based shreds, Old Bay seasoning, and paprika. Cook and stir for a few minutes until the shreds are well-coated and heated through. Set aside to cool to room temp. Season additional if needed. 
2. Place a sheet of nori seaweed on a bamboo sushi mat or a clean surface.
3. Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly on the nori sheet, leaving about an inch of space at the top.
4. Arrange a line of avocado slices, cucumber strips, and the seasoned plant-based shreds in the center of the rice.
5. Using the sushi mat, carefully roll the nori sheet, applying gentle pressure to ensure a firm roll. Wetting the top edge of the nori with water will help seal the roll.
6. Once rolled, use a sharp knife to slice the sushi roll into bite-sized pieces.
7. Repeat the process with the remaining nori sheets and fillings.
8. Serve the Vegan California Rolls with soy sauce or tamari, pickled ginger, and wasabi.

A soup perfect for any kind of weather, this soul-warming soup is prepared with Better Balance plant-based shreds stewed with nutritious veggies, aromatic spices, and earthly kale.

• 10 ounces Better Balance plant-based shreds 
• 3-4 tbsp Italian seasoning 
• 1 each, sliced Yellow onion, small
• 2 each, peeled and sliced Carrots, medium
• 1 bunch, chopped (about 1.5 lightly packed cups) Kale
• 1 stalk Celery 
• ¼ cup Italian seasoning
• 1 teaspoon Turmeric powder
• 1.5 quart Vegetale stock 
• ½ cup Cous-cous 
• 2 each, juiced and zested Lemons 

1. Wash and dry produce. Trim and peel, and cut the carrot into small dice. Halve, peel, and finely chop yellow onion. Remove and discard any large stems from kale. Peel and thinly slice garlic. In a small bowl mix Better-Balance plant-based shreds with 1 tablespoon of italian seasoning. 
2. Heat a drizzle of olive oil in a large pot over medium-high heat. Add Better Balance-Plant based shreds and cook until browned, stirring frequently, 6-8 minutes. 
3. Add another large drizzle of olive oil. Stir in carrot, onion, and kale, and a pinch of salt. Cook, stirring occasionally, until veggies are just softened, and plant-based shreds are cooked through 9-10 minutes. 
4. Add garlic and Italian seasoning. Cook, stirring until fragrant, 1 minute. Stir in vegetable stock, scraping up any browned bits from the bottom of the pot. Add half of the cous cous, then cover and bring to a boil. Once boiling, reduce heat to low. Simmer until couscous is al dente, 7-9 minutes. 
5. Stir half the plant-based parmesan into soup until slightly melted. Season with salt and pepper. Divide soup between bowls and sprinkle with remaining parmesan.

A classic tortilla soup made plant-based with Better Balance plant- based shreds simmered in a fire-roasted tomato and ancho chile-broth.

• ¼ cup ancho chile powder or 3 large dried ancho chiles (toasted and pureed) 
• 1 tbsp paprika 
• 1 can (14 ½ ounce) fire roasted tomatoes
• 2 tbsp olive oil 
• 1 large onion, sliced 
• 5 garlic cloves, minced 
• 1 zucchini, diced 
• ½ cup carrot, sliced 
• 2 quarts low-sodium vegetable broth 
• 2 tsp activated charcoal
• 10 ounces Better Balance Shreds
• 3 tbsp lime juice 
• 2 tbsp Better Balance sour-cream 
• Salt and pepper to taste

1. In a large pot or tall-sided skillet saute sliced onions in olive oil over medium-high heat till slightly browned. 
2. Add in zucchini and carrot and saute for another 4-5 minute till slightly browned then add in the ancho chile powder, paprika, and garlic. Cook for 1-2 minutes till aromatic. 
3. Add in the broth, tomatoes, shreds, and charcoal, stirring to combine. Bring to a simmer and simmer for 15-20 minutes until shreds are heated through and soup is slightly thick. 
4. Turn off the heat and season with lime juice, better balance sour cream, and a pinch of salt and pepper. 
5. Serve with tortilla chips, fresh avocado, and cilantro. 

• 1 tablespoon coconut oil 
• 1/2 yellow onion, sliced 
• 2 cloves garlic, minced 
• 2 tablespoons ginger, minced 
• 1 bell pepper, sliced 
• 3/4 cup button mushrooms, minced 
• 1/2 cup carrots, sliced 
• 3/4 cup cauliflower, cut into small florets 
• 3 tablespoons red curry paste 
• ½ teaspoon coriander
• 1 kefir lime leaf 
• 2 cup vegetable stock 
• 1 can (13.66) ounces unsweetened coconut milk 
• 1 cup Better Balance Shreds 
• 2-3 tablespoons lime juice 
• To garnish: fresh cilantro and toasted cashews 
• Optional: Serve with steamed basmati rice 

1. Mise en place you ingredients and mince or chop any vegetables before starting the cooking process. This gives you time to make sure you have everything you need and walk through the recipe. Feel free to utilize a variety of vegetables such as celery, leeks, cabbage, bok choy and aromatics like lemongrass and galangal. You can also substitute dried and powdered ginger and garlic if needed. 
2. Heat a medium pot over medium high heat and saute the onions, garlic, and ginger in coconut oil for 3 minute until aromatic and slightly browned. 
3. Add the mushrooms, red bell pepper, cauliflower flourets, and carrots. Cook for 5-8 minutes until vegetables are slightly tender. Add in coriander and red curry paste, cook until aromatic, around 2 minutes. 
4. Add coconut milk, vegetable broth, and kefir lime leaf, stirring to release any curry paste or spices stuck to the bottom or sides of the pan. Bring to a boil then reduce the heat and simmer for 15 minutes. 
5. Add in better balance shreds and cook for 5-8 more minutes until thickened slightly and shreds are warmed through. Discard the kefir lime leaf, season with lime juice and serve with fresh cilantro springs. 

For Vegan Masa Dough: 

• 8 oz  Masa Harina 
• 2 tsp Dried mushroom powder 
• 1 tsp Baking powder
• 1 tsp Salt 
• 1 tsp Sugar
• 5 oz Coconut Oil (room-temp) or Butter 
• 8-10  fl oz Warm water 
• 5 oz Fresh corn kernels 
• 10 each Dried corn husks, soaked in warm water 

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Red Chili Better Balance Plant-Based Shreds 

• 8 oz Better Balance Plant-Based Shreds 
• 12 oz Red Chili Sauce (store-bought or homemade) 

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Salsa Verde Better Balance Plant-Based Shreds 

• 8 oz Better Balance Plant-Based Shreds 
• 12 oz Salsa Verde (store-bought or homemade) 

1. To prepare your plant-based tamale dough, combine the masa harina, mushroom powder, salt, baking powder, and sugar in the bowl of an electric mixe fitted with a paddle attachment. Mix lightly then add the room-temp coconut oil (should resemble the texture of soft butter, microwave for 15 seconds at a time to soften if needed). Beat at medium speed for 4 minutes until throughly mixed. Add the water and beat for 2-3 more minutes, stopping the mixer to scrape down the sides as necessary. Add the corn kernels and mix until incorporated. At this point, the dough should be moist and workable and spreadable. If the dough is too dry add water until you have achieved the desired consistency. If the dough is too wet or tacky, sprinkle in more masa until it’s more smooth. Take the dough out of the bowl and wrap it in plastic wrap, let sit for 30 minutes at room temperature to fully hydrate. 
2. To prepare your filling make your homemade salsa verde and red chile if desired. Then in a medium bowl combine 8 ounces of better-balance plant-based shreds with the salsa verde and mix thoroughly. In a separate bowl do the same with the other half of the shreds and red chile. The mixture should be wet and saucy. 
3. Drain the corn husks from the water and shake dry. Tear 16 long thin strips from the sides of the husks, about 1/4 -inch wide, and set aside to use for tying the tamales. Lay out the remaining 8 corn husks on a flat, dry area, rough side down. Divide the prepared plant-based masa into 2.5 oz (---g) pieces and roll into balls. Using a tortilla press or heavy pan, flatten each ball of masa dough into a 1/2 -inch thick round and place into the corn husk. Leave about 1 ½ inch border of corn husk at each end. Fill the center of the round with 1-2 ounces of marinated plant-based shreds. Fold the dough together hot-dog style by bringing the sides of the corn husks together tucking one side of the husk under the other, and rolling up the tamale so the dough is completely enclosed in the husk. Twist the ends and secure the husk with the thin strips you set aside earlier. 
4. To cook your tamales, place them in a steamer, cover them tightly, and steam them for 30-35 minutes. Turn off the heat and let them rest in the steamer for 10 minutes, covered lightly. The tamales are done when the dough pulls easily away from the husk.

• 1 29-oz (1lb) can hominy 

      For Pozole:  

• 7 guajillo chiles 
• 10 black peppercorns
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tsp cumin 
• 1 tsp charcoal powder 
• 2 tbsp canola oil (to fry) 
• 1 lb. Better Balance plant-based shreds 
• 1 cup corn kernels 
• 1 cup sliced zucchini 
• 1 each, onion sliced 
• 4 cups vegetable broth, low sodium 

Garnishes: 

• ½ each, iceberg lettuce, finely shredded 
• 8 radishes, sliced thin 
• ½ white onion, small diced
• 6 limes, cut into wedges 
• 4 tbsp dried oregano 
• Tostadas or totopos 
• Salt to taste

1. Prepare the hominy according to the recipe, or if using canned pozole, drain and rinse. Discard any mushy corn. 
2. To prepare the red sauce: de-seed and dry-roast the guajillo chiles, then submerge and soak them in hot water for 15 minutes or until soft. Drain the chiles from the water and then transfer to the blender, puree with all of the seasonings and ½ the onion, blending until smooth; strain the sauce once more.
3. Heat a medium pot over medium-high heat and add the oil. “Fry” the red sauce by cooking it over high heat in the oil until it darkens in color and is aromatic (about 3-4 minutes). Add the vegetable broth, plant-based shreds, vegetables, and hominy to the pot and simmer for 10-15 minutes. Check for seasoning and adjust consistency with vegetable stock if needed or blend ½ cup hominy with stock to thicken the soup. 
4. Serve hot in individual bowls, with garnishes on the side.

• 8 each corn tortillas 
• 12 oz Better Balance plant-based shreds
• 2 tbsp olive oil 
• 2 tbsp paprika
• ¼ cup vegetable stock 
• ½ cup diced white onion 
• ½ cup chopped cilantro
• 2 limes, cut into wedges 
• 1 tsp cumin 
• 1 tbsp chipotle in adobo 
• ½ tsp cayenne pepper
• ½ tsp salt 

1. Preheat skillet over medium heat. 
2. Add olive oil and the plant-based shreds, saute for 2 minutes then add the paprika, chipotle, cayenne, salt, and cumin. Saute for 2 more minutes over medium heat until aromatic. 
3. Add the vegetable stock and cook taco filling over medium-low heat for 6-8 minutes until the shreds are warmed through, or have reached 165 degrees Fahrenheit. 
4. Heat the tortillas on a dry skillet until warmed through. 
5. Spoon a generous amount of taco-seasoned plant-based shreds onto your tortilla and garnish with diced onion, chopped cilantro, and lime wedges. 

Dive into the world of sushi with our plant-based Vegan Sushi Roll recipe, featuring Better-Balance plant-based shreds as a delightful filling. This creative twist on the classic Japanese dish combines the freshness of vegetables, the umami flavors of nori, and the savory plant-based shreds to create a satisfying and nutritious sushi experience. Roll up your sleeves and embark on a culinary adventure with this plant-powered sushi roll!

• 4 nori seaweed sheets
• 2 cups cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
• 1 cup Better-Balance plant-based shreds
• 1 tbsp rice vinegar 
• 2 tsp kelp seasoning 
• 1 tsp sesame oil 
• Assorted vegetables (e.g., cucumber, avocado, carrot, bell pepper) - julienned or thinly sliced
• Soy sauce or tamari, for serving
• Pickled ginger, for serving
• Wasabi, for serving

1. Place a sheet of nori seaweed on a bamboo sushi mat or a clean surface.
2. In a small bowl mix the shreds with kelp seasoning, rice vinegar, and sesame oil
3. Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly on the nori sheet, leaving about an inch of space at the top.
4. Arrange a line of Better-Balance plant-based shreds and your choice of julienned vegetables in the center of the rice.
5. Using the sushi mat, carefully roll the nori sheet, applying gentle pressure to ensure a firm roll. Wetting the top edge of the nori with water will help seal the roll.
6. Once rolled, use a sharp knife to slice the sushi roll into bite-sized pieces.
7. Repeat the process with the remaining nori sheets and fillings.
8. Serve the Vegan Sushi Rolls with soy sauce or tamari, pickled ginger, and wasabi.

• 1 lb Better Balance, plant-based shreds 
• 1 tsp Thyme, ground 
• 2 tbsp Mushroom powder
• 2 oz Tomato paste 
• 4 tbsp Worcestershire sauce 
• ¼ cup Olive oil or avocado oil 
• 1 lb Yukon gold potatoes, cut into medium dice 
• 1 each Yellow, onion cut into ½ think slices 
• 2 each Carrot, large, peeled and cut into ½” pieces
• 1 cup Mushrooms, button, quartered 
• 5 each Garlic cloves, peeled and minced 
• ¼ cup Red wine 
• 1 each Spring rosemary 
• 2 each Bay leaf 
• 4-5 cups Vegetable stock 
• 1 tbsp Cornstarch 

1. In a medium bowl combine your Better Balance plant-based shreds with the thyme, mushroom powder, and tomato paste, along with 2 tbsp of oil. Toss until thoroughly combined and let marinate for 20 minutes. (move on-to step 2 while shreds are marinating 
2. Heat a pot over meidum-high heat and add cooking oil. Sear the shreds for 6-8 minutes until slightly browned and remove for the pan. Repeat this process with the onions, searing them until they are browned on the both sides (5-8 minutes). Remove from the pan and repeat with the mushrooms and carrots. Once mushrooms and carrots are browned (5-8 minutes) remove from the pan.  
3. Add in the garlic and marinated shreds, cook for 5-6 minutes until shreds are slightly browned and aromatic. Add in the red wine and diced potatoes, simmer until reduced by half. Stir in the remaining ingredients annd top with herbs. 
4. Cover and cook for 25 minutes on a simmer (medium-high heat) till the cooking liquid has reduced slightly. While its simmering, make a cornstarch slurry out of 1 tablespoon of water and 1 tablespoon of cornstarch, then stire into the pot-roast to finish and thicken. Season with salt and pepper and enjoy! 

This hearty breakfast skillet is a one-pan meal featuring Better Balance Chorizo, crispy potatoes, and colorful vegetables. It’s perfect for brunch, breakfast-for-dinner, or meal prep, delivering bold flavor and satisfying texture in every bite.

• 1½ cups Better Balance Chorizo
• 2 medium russet potatoes, diced
• 2 tbsp olive oil 
• ½ onion, diced 
• ½ red bell pepper, diced 
• ½ green bell pepper, diced 
• 1 tsp smoked paprika 
• ½ tsp garlic powder 
• Salt and black pepper, to taste
• Fresh cilantro or green onions, for garnish

Optional: ‍

• Plant-based egg or tofu scramble
• Avocado slices or salsa

1. Boil diced potatoes for 5 minutes. Drain well.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and peppers; cook 3–4 minutes until softened. 
3. Add potatoes, smoked paprika, garlic powder, salt, and pepper. Cook 8–10 minutes, stirring occasionally, until golden. 
4. Stir in Better Balance Chorizo and cook for 4–5 minutes until heated through. 
5. Garnish with fresh herbs and serve

This savory flatbread pizza showcases the bold flavor of Better Balance  Chorizo paired with roasted vegetables and melty plant-based cheese. It’s an easy, shareable plant-based meal perfect for casual dinners or entertaining.

• 2 naan flatbreads or thin pizza crusts
• 1 cup Better Balance Chorizo
• 1 tbsp olive oil
• ½ cup pizza sauce
• 1 cup shredded plant-based mozzarella
• ¼ cup red onion, thinly sliced
• ½ cup cherry tomatoes, halved
• Fresh basil or cilantro, for garnish
• Optional: chili flakes or dairy-free crema drizzle

1. Preheat to 425°F (218°C).
2. Heat olive oil in a skillet and sauté Better Balance Chorizo for 3–4 minutes until lightly crisped.
3. Spread pizza sauce over flatbreads. Top with plant-based cheese, vegan chorizo, onion, and tomatoes.
4. Bake for 12–15 minutes until the crust is crisp and cheese is melted.
5. Garnish with fresh basil and optional chili flakes before serving.

This vegan crunchwrap highlights the bold, smoky flavor of Better Balance Chorizo in a crispy, handheld format. Layered with seasoned potatoes, fresh vegetables, and plant-based cheese, it’s a satisfying plant-based twist on a popular comfort-food favorite.

• 1 cup Better Balance Chorizo
• 1 cup frozen hash browns or diced potatoes
• 1 tbsp olive oil
• ½ tsp smoked paprika
• Salt, to taste
• 2 large flour tortillas
• 2 small flour tortillas (or tostadas)
• ½ cup shredded plant-based cheese
• ½ cup shredded lettuce
• ½ cup diced tomatoes
• ¼ cup dairy-free sour cream or crema

1. Heat olive oil in a skillet over medium heat. Add potatoes, smoked paprika, and salt. Cook until golden and crispy, about 8–10 minutes. Remove from heat.
2. In the same skillet, add Better Balance Chorizo and cook for 4–5 minutes until heated through and lightly crisped.
3. Lay a large tortilla flat. In the center, layer potatoes, chorizo, plant-based cheese, lettuce, tomatoes, and dairy-free sour cream. Top with a small tortilla.
4. Fold the edges of the large tortilla over the center to create a sealed wrap.
5. Place seam-side down in a hot skillet and cook 2–3 minutes per side until golden and crispy.
6. Slice in half and serve warm.

• 20 oz (1.3 lbs) Better Balance Shreds

• 11 oz cucumbers, small diced

• 6 oz red onion, thinly sliced

• 11 oz yellow corn, cooked from frozen or fresh

• 15 oz Orange Juice (about 2 cups)

• 7 oz lime juice (about 1 cup)

• ¼ cup olive oil

• 3 tbsp toasted sesame oil

• 1 tbsp soy sauce

• 1 tbsp black sesame seeds

• 1 tbsp agave

• 1 tsp black pepper

• 1 tsp sea salt

• 1 tsp paprika

• 2 each nori seaweed sheets

• 3 avocados, diced

In a large mixing bowl, combine the Better Balance plant-based shreds with the sliced cucumber, red onion, cabbage, corn, and cooked peas. Set aside while preparing the citrus dressing.

In an electric blender, add lime juice, orange juice, olive oil, toasted sesame oil, soy sauce, honey, seaweed, black pepper, and paprika. Blend until smooth (about 1- 2 minutes) then combine with ingredients in the mixing bowl.

Lastly, gently fold in the diced avocado and garnish with sesame seeds.

Serve your plant-based ceviche with lettuce leaves, tortilla chips, or crackers!

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Sink your teeth into the savory goodness of our Better Balance Plant-Based Burger! This delicious and easy-to-make recipe features Better Balance Plant-Based Ground "Meat" blended with flavorful spices and herbs, forming mouthwatering patties perfect for grilling or pan-frying. Serve these plant-powered burgers on your favorite buns with all your favorite toppings for a satisfying and wholesome meal.

• 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.)

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!

This Broccoli Cheese Casserole is a hearty and nutritious option for weeknight dinners or potlucks. You can customize it by adding other vegetables or using different grains.

• 3 cups broccoli florets, blanched
• 3 cups Better Balance Cheese sauce
• 1 cup Better Balance Shreds
• 2 cups cooked quinoa or rice
• 1/2 cup breadcrumbs
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp chili powder 
• ½ tsp nutmeg 
• 4 tbsp lemon juice
• 2 tbsp lemon zest 
• ½ cup nutritional yeast
• 1 tbsp olive oil
• Salt and pepper to taste

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine blanched broccoli, seasonings, cooked quinoa or rice, and Better Balance Cheese Sauce. Mix well to coat the ingredients.
3. Transfer the mixture to a greased baking dish.
4. In a small bowl, mix breadcrumbs with olive oil, salt, and pepper, and lemon zest. 
5. Sprinkle the breadcrumb mixture evenly over the casserole.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is heated through.
7. Let the casserole cool slightly before serving.

Elevate your hot dog game with this plant-powered Beer Cheese Sauce, made with Better Balance Cheese Sauce. Pair it with bite-sized hot dog pieces for a crowd-pleasing appetizer or party snack.

• 1 cup Better Balance Cheese Sauce
• 1/2 cup vegan beer (or vegetable broth)
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 6 Better Balance hot dog links
• puff pastry sheets
• 1/4 cup baking soda
• Coarse salt, for sprinkling
• Pretzel sticks or toothpicks, for serving.

1. In a saucepan over medium heat, combine Better Balance Cheese Sauce, vegan beer, Dijon mustard, garlic powder, salt, and pepper.
2. Stir continuously until the mixture is smooth and heated through.
3. Prepare the hot dog links according to your preference (grilling, boiling, or microwaving).
4. Preheat your oven according to the puff pastry package instructions.
5. Roll out the puff pastry sheets and cut into strips.
6. Wrap each hot dog link with a strip of puff pastry, creating a spiral pattern. Secure the ends with a bit of water to seal.
7. In a pot, bring water to a boil and add baking soda. Boil each wrapped hot dog for about 30 seconds, then place them on a baking sheet.
8. Sprinkle the boiled pretzel dogs with coarse salt.
9. Bake the pretzel dogs in the preheated oven according to the puff pastry package instructions, until they are golden brown.
10. Serve the pretzel dogs alongside the warm beer cheese sauce for dipping.

• 4-5 cups cooked elbow macaroni or pasta of choice.
• 3 cups Better Balance Cheese Sauce
• 1/4 cup nutritional yeast
• 3 tsp garlic powder
• 3 tsp onion powder
• 1 tsp nutmeg 
• ½ tsp turmeric 
• 3 tbsp lemon juice 

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For Topping: 

• 2 cups panko bread cribs
• 1 tsp paprika or chile powder
• 2 tbsp lemon zest 
• 4 tbsp plant-based butter
• Salt and pepper to taste
• Chopped fresh parsley, for garnish.

1. Cook the pasta according to the package instructions. Drain and set aside.
2. Heat the cheese sauce in a large non-stick pot or pan until smooth and velvety, stirring often. Whisk in the the nutritional yeast, garlic powder, onion powder, nutmeg, turmeric, and lemon juice. 
3. Add the cooked pasta, miix well until the pasta is coated. Serve the Vegan Mac N Cheese hot, garnished with chopped fresh parsley OR if desired transfer the mac n cheese to a baking dish and top with panko mixture.
4. Bake for 15 minutes at 400 F until browned
5. Remove from oven and enjoy!

• 1 cup Better Balance Cheese Sauce
• 1/4 cup diced tomatoes (canned or fresh)
• 2 tbsp diced jalapeños
• 1/4 tsp cumin powder
• 1/4 tsp chili powder
• Salt to taste
• Chopped fresh cilantro, for garnish
• Tortilla Chips

1. In a stovetop pan or microwave-safe bowl, heat the Better Balance Cheese Sauce according to the package instructions.
2. Stir in the diced tomatoes, diced jalapeños, cumin powder, chili powder, and salt. Cook for an additional 2-3 minutes until the ingredients are well combined and heated through.
3. Garnish with chopped cilantro and serve warm as a dip or drizzle.

Prep time: 10 minutes 

Cook time: 30 minutes

Difficulty Level: Medium

• 6 ounces Better Balance Shreds
• ⅔ cup (6 ounces) carrots, small diced
• ⅓ cup (2.5 ounces) celery, small diced
• 1 cup mushrooms, quartered 
• 1 each yellow onion, small diced
• 2 tsp garlic powder
• 3 tsp thyme 
• 2 tbsp parsley flakes 
• 2 tbsp flour
• 3 tbsp vegan butter 
• 2 tbsp plant-based sour cream 
• 2 tbsp lemon juice 
• 3 tbsp nutritional yeast 
• 4 cups vegetable stock (low sodium)
• 6 ounces (1 can) Canned Biscuits

1. Preheat your oven to 425 degrees F. 
2. Wash and dry all produce. Trim, peel and small dice the carrots; small dice the celery and onion. Peel and mince the garlic. 
3. Heat a drizzle of oil in a medium ovenproof pan over medium heat. 
4. Add plant-based shredded meat in a single layer; season with a big pinch of salt and pepper. 
5. Cook, occasionally stirring, until browned all over (3-5 minutes)
6. Transfer to a plate
7. Heat a drizzle of oil in a pan over medium-high heat. Add mushrooms, carrots, celery, and diced onion; season with salt and pepper. 
8. Cook, stirring, until veggies are softened (5-7 minutes). 
9. Add garlic, thyme, and rosemary; cook until fragrant (30 seconds). Add shreds back to the pan and stir. 
10. Add 2 tbsp butter to the pan with veggies. Once melted, stir in flour; cook for 1 minute. 
11. Pour in 1¼ cups water, stock concentrate, mushroom powder, salt and pepper. Bring to a boil and cook until thickened (3-5 minutes). 
12.  Turn off the heat, stir in sour cream and season with salt and pepper.
13.  Remove biscuits from the package; peel apart each biscuit at the center to create two thinner ones. 
14. Evenly top filling with biscuits, then brush with melted butter and sprinkle with reserved minced thyme. 
15. Bake on top rack until biscuits are golden brown and chicken is cooked (12-15 minutes).
16. Let pot pie cool for at least 5 minutes before serving. Spoon into shallow bowls or plates and serve!

Prep time: 10 minutes 

Cook time: 0 minutes 

Difficulty: Easy

• 6 oz Better Balance Shreds
• 5 tbsp Frank’s Buffalo Hot Sauce (or alternative)
• 3-4 tbsp Better Balance Ranch
• 1 cup mixed greens
• ½ cup vegan cheddar cheese
• 2 flour tortillas

1. In a large bowl combine Better Balance Shreds with hot sauce until mixed. 
2. In a medium bowl mix greens with ranch and cheddar cheese. 
3. Wrap the tortillas in a damp paper towel and microwave until warm and pliable, 30 seconds. 
4. Place tortillas on a clean work surface. Add Buffalo chicken, mixed greens, cheese and dressing to the bottom half of each tortilla. 
5. Fold the bottom edge of each tortilla over the filling, then fold over the left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.
6. Halve wraps on a diagonal; divide between plates and serve!

Prep time: 5 minutes 

Cook time: 30 minutes 

Difficulty: Easy 

• 16 oz Better Balance Shreds
• 4 tbsp ancho chili powder 
• 2 tbsp dried oregano 
• 1 tsp dried cumin
• 1 tbsp dried coriander

• ¼ tsp ground cloves
• 1 onion, thinly sliced 
• 6 garlic cloves
• 2 cups vegetable broth 
• 3-4 chipotle chilies in adobo
• 2 tbsp worsteshire sauce or vegan worstehire 
• ¼ cup apple cider vinegar 
• 2 bay leaves 
• ¼ cup fresh lime juice 
• 2-3 tbsp vegetable oil

1. Heat a large pot or tall-sided skillet over medium-high heat and add 2 tbsp vegetable oil. 
2. Add sliced onions and saute for 10-15 minutes until slightly carmelized.
3. Add the Better Balance Shreds, dry seasonings and garlic. 
4. Saute on medium high heat for 8-10 minutes until aromatic and slightly browned. 
5. Add remaining ingredients (besides lime juice).
6. Simmer over medium heat for 15-20 minutes until liquid has reduced by ¾ and the shreds are coated in a thick sauce. 
7. Remove from heat and season with lime juice, salt and pepper. 
8. Serve immediately or allow to cool to store for later!

Prep Time: 15 minutes

Cook Time: Varies

For the Marinated Shreds: 

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• 12 ounces Better Balance Shreds 
• 3 tbsp cooking oil 
• 2 each, dried guajillo chiles, stems and seeds removed 
• ¾ cup pineapple juice
• ⅓ cup lime juice 
• ¼ cup orange juice 
• 5 each, garlic cloves, peeled 
• 1 small white onion
• ¼ cup ground annatto seeds
• 1 tbsp oregano 
• ¼ tsp ground cinnamon
• ½ tsp ground cloves
• 1 tbsp ground coriander seed

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To Build Tacos 

• 8-12 small tortillas 
• Salsa of choice 
• ½ cup diced pineapple 
• Fresh cilantro

1. Toast the guajillos in a dry sauce pan over medium heat; 4-5 minutes on both sides.
2. Cover with water and bring to a boil.
3. Simmer the chiles in water for 15 minutes or until the peppers are soft. Strain the peppers from the chili water. 
4. Combine the softened peppers, juices, and ingredients and blend until smooth. Consistency should be thick but spreadable. 
5. Coat the shreds with the marinade and place in the fridge to marinate for at least 2 hours. 

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Cook

6. To bake: Spread shreds onto a large sheet tray and bake for 15 minutes until browned and heated through 
7. On stovetop: Heat a large skillet over medium-high heat, add oil and saute shreds still slightly browned (8-10 minutes). Remove from heat and toss with marinade. 
8. Prepare tacos as desired.

Prep time: 10 minutes 

Cook time: 40 minutes. 

Difficulty Level: Medium

• 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 plant-based 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

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.

Prep time: 20 minutes 

Cook time: 30 minutes 

Difficulty Level: Easy

• 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 plant-based sour cream 
• 1 teaspoon agave 
• Salt and pepper to taste. 
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream, cheddar cheese, etc.

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 plant-based Sour Cream to help thicken your chili. 
9. Season with salt and pepper to taste and enjoy!

Prep time: 45 minutes 

Cook time: 30 minutes

• 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

• 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

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.

Prep Time: 15 minutes 

Cook Time: 20 minutes

• 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

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.

Prep Time: 10 minutes 

Cook Time: 15 minutes

• 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)

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.

Prep time: 25 minutes 

Cook time: 30 minutes 

Difficulty: Medium

Dough

• 2 1/2 cups AP flour
• ½ tsp sea salt
• 4 oz vegan butter, cold 
• 1/2 cup plant-based 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

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!

Prep time: 5 minutes 

Cook time: 20 minutes

• 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

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.

Prep time: 10 minutes 

Cook time: 15 minutes 

Difficulty: Easy

• 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

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.

Prep time: 5 minutes 

Cook time: 20 minutes 

Difficulty: Easy

• 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 plant-based Sour Cream 
• ¼ cup vegan parmesan 
• ¼ cup parsley, chopped

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, sour cream into the pan until thoroughly combined. 
16.  Sprinkle with parmesan and serve.

Prep time: 10 minutes 

Cook time: 20 minutes 

Difficulty: Easy

• 8 flour or corn tortillas
• 1 cup vegan cheddar 
• 1 cup vegan mozzarella 
• 2 green onions, thinly sliced 
• 1 jalapeno, minced 
• 1 tbsp paprika 
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garlic powder 
• 2 tsp onion powder 
• 1 cup Better Balance Cheese Sauce 
• 4 Better Balance Hot Dogs 
• 1 tbsp vegetable oil 
• ¼ cup plant-based Sour Cream (optional) 
• ¼ cup pico (optional)

1. Top a tortilla with cheese, minced jalapeno, shredded cheeses and seasonings.
2. Spread 1-2 tbsp of Better Balance Cheese Sauce on the top of the quesadilla and set a hotdog at one end (in the cheese sauce).
3. Roll up the quesadilla around the hotdog. Secure with a toothpick if needed.
4. Repeat with remaining ingredients. 
5. Heat a large skillet over medium-high heat and add vegetable oil. 
6. Cook for 8-10 minutes until the outside of the quesadilla is slightly browned, the cheese is melted and the hot dog is warmed through. 
7. Serve with a drizzle of plant-based sour cream and pico.

Prep time: 5 minutes 

Cook time: 10 minutes 

Difficulty: Easy

• 4 Better Balance Hot Dogs
• 6-8 large pieces of romaine lettuce, washed 
• ½ cup Better Balance Ranch Dressing 
• Toppings (your choice!)

1. Grill or saute hot dogs.
2. Place in romaine leaves.
3. Top with Better Balance Ranch Dressing and/or desired toppings!

Prep time: 10 minutes

Cook time: 30 minutes 

Difficulty: Easy

• 1 tube refrigerated crescent dough
• 4 oz vegan cream cheese, softened 
• 4 oz plant-based Sour Cream 
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika 
• 1 ½ cup vegan cheddar 
• 8 jalapenos, seeds removed and halved 
• 6 each Better Balance Hot Dogs, sliced into 2” pieces

1. Preheat oven to 375F.
2. Line a large baking sheet with parchment paper. Slice crescent rolls longwise into thirds.
3. Combine the cream cheese, garlic powder, onion powder, paprika, cheddar, and sour cream. Season with salt and pepper.
4. Spread the cream cheese mixture onto the crescent dough then place a sliver of jalapeno and half a hot dog piece inside and roll up. 
5. Transfer poppers to a baking sheet and brush with melted vegan butter or olive oil.
6. Bake for 15-20 minutes until poppers are browned.

Delicious plant-based BBQ sliders that are sure to satisfy even the more devot BBQ lover. Our Better-Balance plant-based sherds come pre-cooked and is texturaly identical to shredded pork or chicken making it the perfect based for a “pulled pork or brisket” style BBQ sandwich. Simply reheat the shreds with your BBQ sauce of choice and build your perfect plant-based slider. 

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This recipe is one of our crock-pot favorites!

• 1 lb (16 oz) Better Balance plant-based shreds
• 1 cup BBQ Sauce (store-bought or homemade) 
• ¼ cup low-sodium vegetable stock or broth
• 2 tbsp apple cider vinegar 
• 8 mini potato or Brioche buns, toasted

1. Mix the Better Balance plant-based shreds with BBQ sauce, vegetable stock and apple cider vinegar. 
2. Cook the BBQ shreds in a saucepan over medium low heat, until the BBQ shreds are warmed through (about 4-5 minutes).
3. Spoon BBQ shreds over toasted buns.
4. Serve with slaw or pickles if desired!

• 1 tube refrigerated crescent dough
• 4 oz vegan cream cheese, softened
• 4 oz plant-based Sour Cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 ½ cup vegan cheddar
• 8 jalapenos, seeds removed and halved
• 6 each Better Balance Hot Dogs, sliced into 2” pieces

1. Preheat oven to 375
2. Line a large baking sheet with parchment paper
3. Slice crescent rolls longwise into thirds
4. In a medium bowl, combine the cream cheese, garlic powder, onion powder, paprika, cheddar and sour cream. Season with salt and pepper
5. Spread cream cheese mixture onto the crescent dough
6. Place a sliver of jalapeno & half a hot dog piece inside and roll.
7. Transfer poppers to a baking sheet & brush with melted vegan butter or olive oil
8. Bake for 15-20 minutes until poppers are warm and browned