Recipes
George Vutetakis, longtime vegan chef and author of The Vegetarian Guy blog, is a leader in the creation of delicious and innovative vegan and vegetarian cuisine. He shares some of his exciting plant-based recipes using Only! Plant Based as the secret ingredient!
New Mexican Black Bean Soup
Black bean soup is a staple of numerous Mexican, Caribbean, Central American and South American regions. This recipe is not only influenced by those regions, but also the variety of soups I had in north Texas and southern New Mexico near Las Cruces.
Chef’s Mushroom Saute
Because of their earthy flavor and robust texture, mushrooms have been used instead of meat in plant-based cuisine for many years. In this recipe, the exotic mushroom mix is celebrated with each edible fungus adding a unique flavor and texture to the dish.
Spinach Artichoke Dip
Ready for kick-off! This easy-to-make dip will be a crowd favorite at any tailgate or game-time spread. Addictively delicious, you may want to make a double batch.
Only Plant Based Mayo Crostini
Savory and crunchy with a garlic accent, these crostini are ideal with Only Plant Based! Spinach Artichoke Dip or hummus and perfect for mini avocado toasts.
Roasted Red Pepper Soup
An exciting twist to creamy tomato soup. Flavorful, easy to make and garnished with Only Plant Based! Garlic Mayo. Guaranteed to satisfy even the most discerning palate!
Creamy Macaroni Salad
You don’t need to wait for your next picnic to enjoy this pasta salad made with Only! Plant Based Original Mayo--great anywhere and anytime. Serve as a side dish or the main event, and it’s even better the next day!
Old School Tempeh “Chicken” Salad Wrap
The “meaty” texture and high protein makes tempeh a great substitute for a variety of traditional meat-based dishes. Tempeh salad, sometimes called “mock chicken,” can be used for club-style sandwiches, side salads or in a wrap. This recipe, using Only! Plant Based Original Mayo, has a touch of sweetness from the corn cut off the cob.