Shreds 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! 

• 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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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.

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!