our latest recipes

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 shreds 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 Better Balance 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!

‍

• 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 Better Balance sour cream 
• 2 tbsp lemon juice 
• 3 tbsp nutritional yeast 
• 4 cups vegetable stock (low sodium)
• 6 ounces (1 can) Canned Biscuits

‍

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!

‍

• 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. 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!

‍

• 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. 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. 

‍

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.

‍

For the Marinated Shreds: 

‍

• 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

‍

To Build Tacos 

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

‍

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 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

‍