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!
Sour Cream Coffee Cake With Sour Cream Maple Sauce
Delicious coffee cake with a warm sour cream maple butter drizzle sauce from At Elizabeths Table using Only! Plant Based Sour Cream.
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.
Sour Cream Kofta
Kofta is a popular dish in numerous cultures around the world. This recipe was inspired by the cuisine of North India. The fresh ground masala pairs perfectly with Only Plant Based! Sour Cream.
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.
Baked Buffalo Cauliflower
A healthy twist on the ubiquitous and crowd-pleasing Buffalo Cauliflower, in this recipe, the cauliflower is coated and baked with the zesty and flavorful Only Plant Based! Chipotle Mayo. The result is a smoky flavor with mild heat and a perfect crunch. Serve with the cool and tangy Only Plant Based! Ranch Dressing and you have an ideal snack or appetizer for tailgating, movie night or Super Bowl.
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.
Seared Beefsteak Tomato
The last days of summer and early weeks of fall bring in the colossol, robust and vibrant beefsteak tomatoes. One delicious way to prepare these hefty tomatoes is similar to a purposely wilted spinach salad. In this case, the tomato is flash-sauteed to caramelize the inherent sugars while keeping the cell structure intact.