Place Applewood Smoked deli slices and lettuce or spinach on top of a pancake. Roll up the pancake, add toothpicks to hold everything in place, and cut into pieces.
Chop Brussels sprouts in halves, and toss with olive oil, salt, and pepper on a parchment-lined baking sheet. Bake in at 425˚F for 20 minutes. Stack Applewood Smoked deli slices on top of each other and cut into squares. Toss on top of the Brussels sprouts and bake for another 10-15 minutes until the veggies are tender and golden brown around the edges.
Cook the quinoa and let it cool down. Stack Applewood Smoked deli slices on top of each other, cut into small squares and add to the quinoa bowl. Top off with cilantro and hot sauce.
Cook the rice, and heat up the veggie dogs in the pan with olive oil for 3 minutes. Fill the lettuce leaves with rice, veggie dogs and top with onion, Tzatziki sauce, and cilantro.
Cook the falafel balls and toss on watercress and/or microgreens with sliced radishes. Drizzle Tzatziki on top.
Serve hot falafel with tabbouleh, Tzatziki sauce, hummus, over a salad or in a pita wrap.
Bake Homestyle Veggie Balls. Cook noodles, then drain and stir through sesame oil. In a large bowl toss together sliced carrots, sliced cucumbers, sugar snap peas, a dash of lime juice, toasted sesame seeds, noodles and veggie balls.
Layer Applewood Smoked deli slices and plant-based cheese in between the bread. Heat in a panini press until the bread is golden and the cheese is melted.
Spread the cream cheese on one bread slice, add on sliced cucumbers and Applewood Smoked deli slices. Top with the other bread slice and slice in half.
Place Applewood Smoked deli slices and lettuce or spinach on top of the pancake. Roll up the pancake, add toothpicks to hold everything in place, and cut into pieces.
Preheat oven to 350 F. Roll out the crescent roll dough and pinch all seams. Layer plant-based cheese and Applewood Smoked or Veggeroni deli slices on top. Roll dough into a log, pinch the ends, and brush with olive oil. Bake at 350 F for 15 minutes until golden brown. Top with herbs.
Preheat oven to 350 F. Roll out the crescent roll dough and pinch all seams. Layer plant-based cheese and Veggeroni deli slices on top. Roll dough into a log, pinch the ends, and brush with olive oil. Bake at 350 F for 15 minutes until golden brown. Top with herbs.
Place the lettuce and cheese across the wrap leaving about an inch around the perimeter of the wrap uncovered. Add on folded deli slices and onions. Drizzle mayo over the onions, roll the wrap, tucking the 1 inch of perimeter you left under itself as you go, cut in half, and serve.
Layer Green Slice vegan deli slices with spinach, tomatoes and microgreens on a round piece of bread or naan.
Take a slice of bread, add a variety of Green Slice cold cuts and your favorite toppings.
Serve falafel wrapped in flatbread or in a pita with Tzatziki or tahini, lettuce, tomatoes, and cucumbers.
Slice the muffins in halves and place onto a baking tray. Top each half with marinara sauce, cheese, and vegan pepperoni. Broil on high for 5-8 minutes, or until cheese is melted. Let cool 2-3 minutes. Sprinkle the pizzas with oregano, pepper, and serve.
Cut the veggie dogs in small pieces and place on top of the pizza. Put the pizza in the oven.
Place a frozen pizza in the oven. Put Veggeroni deli slices on top off the pizza during the last 5 minutes of the cooking process.
Simmer Italian-Style Veggie Balls in marina sauce and serve with spaghetti.
Place cut veggie dogs on a skewer and grill on the BBQ with your favorite grilling veggies.
Combine Homestyle Veggie Balls with mashed potatoes and vegan gravy.
Pour BBQ sauce over Homestyle Veggie Balls and bake on 400F for 20 min. Serve with mashed potatoes and broccoli.
Bake and place whole or crushed veggie balls in tacos. Top with your favorite taco toppings like onion, cilantro and sauce.
Bake the Italian Style Veggie Balls and slice in half. Bake the pizza and top with sliced meatballs and cheese for another 2 minutes.
Cook 2 large cut potatoes covered on medium heat with some olive oil for 10 min. Remove the lid and add 1 diced onion, 1 diced red bell pepper and 1 diced yellow bell pepper and cook for 10 minutes, stirring occasionally. Add a pack of sliced veggie dogs and cook for another 5 min until the dish turns golden brown. Season with salt and pepper, toss in the parsley and serve with a side of whole grain mustard.
Peel and chop 2 large sweet potatoes and 4 carrots to desired size, then boil until softened. Wash one cup of red lentils in cold water, then boil vigorously on the stove for about 10 minutes. Pour 1 jar Tikka Masala sauce into a large saucepan, then add the boiled potatoes, carrots, lentils, and 1 pack of sliced veggie dogs. Cover saucepan and simmer on low heat, stirring occasionally. When sauce is heated thoroughly, salt and pepper to taste, top with cilantro, onions, and serve with a side of wild rice.
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