The OG Vegan Meatballs
Makes 12 meatballs
1 cup cooked and cooled quinoa (ensure it's cooked and completely cooled before using)
1 (15 oz. can) black beans (rinsed, drained, dried)
2 Tbsp. Over All
3 cloves garlic (minced)
1/2 cup diced shallot
1/4 tsp. fresh oregano (or sub half the amount in dried)
1/2 tsp. red pepper flakes (reduce for less heat)
1/2 tsp. fennel seeds (optional)
1/2 cup vegan parmesan cheese (plus more for serving)
2 Tbsp. tomato paste
3 Tbsp. chopped fresh basil or parsley (we mixed both//plus more for serving)
1-2 Tbsp. vegan Worcestershire sauce
The OG for basting
1. Preheat oven to 375 degrees F. Sauté garlic and shallots in Over All for 2-3 minutes.
2. Add beans, garlic/shallots, salt, oregano, red pepper flakes, and fennel to a food processor and pulse to a loose meal.
3. Add remaining ingredients except The OG. Pulse to combine.
4. Roll into balls (1 1/2 Tbsp.) and place on parchment paper lined baking sheet.
5. Bake 20-30 minutes. Baste with The OG. Enjoy!
1 cup cooked and cooled quinoa (ensure it's cooked and completely cooled before using)
1 (15 oz. can) black beans (rinsed, drained, dried)
2 Tbsp. Over All
3 cloves garlic (minced)
1/2 cup diced shallot
1/4 tsp. fresh oregano (or sub half the amount in dried)
1/2 tsp. red pepper flakes (reduce for less heat)
1/2 tsp. fennel seeds (optional)
1/2 cup vegan parmesan cheese (plus more for serving)
2 Tbsp. tomato paste
3 Tbsp. chopped fresh basil or parsley (we mixed both//plus more for serving)
1-2 Tbsp. vegan Worcestershire sauce
The OG for basting
1. Preheat oven to 375 degrees F. Sauté garlic and shallots in Over All for 2-3 minutes.
2. Add beans, garlic/shallots, salt, oregano, red pepper flakes, and fennel to a food processor and pulse to a loose meal.
3. Add remaining ingredients except The OG. Pulse to combine.
4. Roll into balls (1 1/2 Tbsp.) and place on parchment paper lined baking sheet.
5. Bake 20-30 minutes. Baste with The OG. Enjoy!
Jerk Brussels Sprouts
6 servings
1/2 cup Rude Boy
1 1/2 pounds Brussels sprouts
3 Tbsp. olive oil
3/4 tsp. salt
1/2 tsp. ground black pepper
1. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
2. Mix all ingredients together. Marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat oven to 400 degrees F.
4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more salt and serve immediately.
1/2 cup Rude Boy
1 1/2 pounds Brussels sprouts
3 Tbsp. olive oil
3/4 tsp. salt
1/2 tsp. ground black pepper
1. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
2. Mix all ingredients together. Marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat oven to 400 degrees F.
4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more salt and serve immediately.
Vegetable Stir Fry
6 servings
1 Tbsp. olive oil
1 red bell pepper, sliced
1 yellow bell pepper, slliced
1 cup sugar snap peas
1 cup carrots, sliced
1 cup mushrooms, sliced
2 cups broccoli
1 cup baby corn
1/2 cup water chestnuts
1/2 cup Over All
1/2 cup chicken broth
1 T. cornstarch
Chopped green onions and sesame seeds for garnish (optional)
1. In a wok or large skillet add 1 Tbsp. olive oil over medium high heat. Add bell peppers, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
2. In a small bowl, whisk together Over All, chicken broth and cornstarch.
3. Pour over veggies and cook until the sauce has thickened. Garnish with green onions and sesame seed if desired.
1 Tbsp. olive oil
1 red bell pepper, sliced
1 yellow bell pepper, slliced
1 cup sugar snap peas
1 cup carrots, sliced
1 cup mushrooms, sliced
2 cups broccoli
1 cup baby corn
1/2 cup water chestnuts
1/2 cup Over All
1/2 cup chicken broth
1 T. cornstarch
Chopped green onions and sesame seeds for garnish (optional)
1. In a wok or large skillet add 1 Tbsp. olive oil over medium high heat. Add bell peppers, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
2. In a small bowl, whisk together Over All, chicken broth and cornstarch.
3. Pour over veggies and cook until the sauce has thickened. Garnish with green onions and sesame seed if desired.
Roasted Cauliflower Steak
2 servings
1 head of cauliflower
Over All
Salt
1. Cut the head of cauliflower into steaks.
2. Marinate the steaks in Over All overnight.
3. Roast in the oven at 425 F for 30 minutes flipping halfway through.
4. Broil for 5 minutes.
Finish with salt. Enjoy!
1 head of cauliflower
Over All
Salt
1. Cut the head of cauliflower into steaks.
2. Marinate the steaks in Over All overnight.
3. Roast in the oven at 425 F for 30 minutes flipping halfway through.
4. Broil for 5 minutes.
Finish with salt. Enjoy!
Kale Chips
2 servings
1 bunch of kale
2 Tablespoons of Over All (or any of our other sauces)
1 teaspoon salt
1. De-stem and chop up your kale.
2. Clean it and pat dry.
3. Toss in Over All and lay flat on a parchment lined baking sheet.
4. Sprinkle with salt.
5. Bake at 350F for 15-20 minutes or until crunchy. Enjoy!
1 bunch of kale
2 Tablespoons of Over All (or any of our other sauces)
1 teaspoon salt
1. De-stem and chop up your kale.
2. Clean it and pat dry.
3. Toss in Over All and lay flat on a parchment lined baking sheet.
4. Sprinkle with salt.
5. Bake at 350F for 15-20 minutes or until crunchy. Enjoy!
Vegan Steak
4 servings
3/4 cup canned chickpeas, drained
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon paprika
1/4 teaspoon black pepper
2 Tablespoons soy sauce
1/2 cup tomato paste
1 Tablespoon yellow mustard
1/4 teaspoon liquid smoke
1/2 cup vegetable stock
1 3/4 cup vital wheat gluten
1/2 cup Rude Boy
1. Puree all ingredients except vital wheat gluten and Rude Boy until mixed well.
2. In a bowl add veg and knead for 2 minutes.
3. Cut "meat" into 4 pieces and wrap in foil.
4. Steam for 20 minutes.
5. Place Rude Boy in a shallow dish and add steaks. Turn them over a few times.
6. In a pan add some oil and cook for 1-2 minutes on each side and brush with remaining marinade on steaks while cooking.
7. Cook until nicely browned and caramelized. Enjoy!
3/4 cup canned chickpeas, drained
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon paprika
1/4 teaspoon black pepper
2 Tablespoons soy sauce
1/2 cup tomato paste
1 Tablespoon yellow mustard
1/4 teaspoon liquid smoke
1/2 cup vegetable stock
1 3/4 cup vital wheat gluten
1/2 cup Rude Boy
1. Puree all ingredients except vital wheat gluten and Rude Boy until mixed well.
2. In a bowl add veg and knead for 2 minutes.
3. Cut "meat" into 4 pieces and wrap in foil.
4. Steam for 20 minutes.
5. Place Rude Boy in a shallow dish and add steaks. Turn them over a few times.
6. In a pan add some oil and cook for 1-2 minutes on each side and brush with remaining marinade on steaks while cooking.
7. Cook until nicely browned and caramelized. Enjoy!
"Beef" and Bean Tacos
6 servings
2 Tablespoons Over All
1/2 pound meat alternative
1/2 cup pico de Gallo
2 cups refried beans
1/2 cup vegan mozzarella cheese
Oil for frying
Corn tortillas
Lettuce
Pico de Gallo
Vegan crema
1. In a pan heat the Over All and add the meat alternative. Cook until golden brown.
2. Add the pico de Gallo. Cook until fragrant (1-2 minutes).
3. Add the beans and mix together. Once fully incorporated add the cheese. Mix until melted.
4. Steam corn tortillas.
5. Add about 2 tablespoons of the meat mixture onto the tortilla and fold it closed.
6. Fry the tacos on both sides for 1-2 minutes each side.
7. Place on a paper towel to absorb any excess oil.
8. Top with lettuce, pico de Gallo, and cremates (plus any extra toppings you may like). Enjoy!
2 Tablespoons Over All
1/2 pound meat alternative
1/2 cup pico de Gallo
2 cups refried beans
1/2 cup vegan mozzarella cheese
Oil for frying
Corn tortillas
Lettuce
Pico de Gallo
Vegan crema
1. In a pan heat the Over All and add the meat alternative. Cook until golden brown.
2. Add the pico de Gallo. Cook until fragrant (1-2 minutes).
3. Add the beans and mix together. Once fully incorporated add the cheese. Mix until melted.
4. Steam corn tortillas.
5. Add about 2 tablespoons of the meat mixture onto the tortilla and fold it closed.
6. Fry the tacos on both sides for 1-2 minutes each side.
7. Place on a paper towel to absorb any excess oil.
8. Top with lettuce, pico de Gallo, and cremates (plus any extra toppings you may like). Enjoy!
