our latest recipes

Sink your teeth into the savory goodness of our Better Balance Plant-Based Burger! This delicious and easy-to-make recipe features Better Balance Plant-Based Ground "Meat" blended with flavorful spices and herbs, forming mouthwatering patties perfect for grilling or pan-frying. Serve these plant-powered burgers on your favorite buns with all your favorite toppings for a satisfying and wholesome meal.

1. In a mixing bowl, combine the Better Balance Plant-Based Ground "Meat," breadcrumbs, soy sauce or tamari, onion powder, garlic powder, smoked paprika, ground cumin, salt, and pepper. Mix until well combined.
2. Divide the mixture into 4 equal portions and shape each portion into a patty.
3. Heat a non-stick skillet or grill over medium heat. Add 2 tbsp of oil to the pan or brush the grill with oil. Cook the burger patties for about 4-5 minutes on each side, or until they are browned and cooked through.
4. Toast the burger buns on the skillet or grill for a minute or until lightly toasted.
5. Assemble the burgers by placing the cooked patties on the buns and adding your desired toppings.
6. Serve the plant-based burgers hot and enjoy!

• 12 oz Better Balance Plant-Based Ground "Meat"
• 1/4 cup breadcrumbs (gluten-free if desired) or 1 tbsp cornstarch or 1 tsp arrowroot or xanthan gum 
• 1 tablespoon soy sauce or tamari
• 1 tbsp apple cider vinegar 
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 4 burger buns
• Burger toppings of your choice (lettuce, tomato, onion, pickles, vegan cheese, etc.)

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This Vegan Broccoli Cheese Casserole is a hearty and nutritious option for weeknight dinners or potlucks. You can customize it by adding other vegetables or using different grains.

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine blanched broccoli, seasonings, cooked quinoa or rice, and Better Balance Cheese Sauce. Mix well to coat the ingredients.
3. Transfer the mixture to a greased baking dish.
4. In a small bowl, mix breadcrumbs with olive oil, salt, and pepper, and lemon zest. 
5. Sprinkle the breadcrumb mixture evenly over the casserole.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is heated through.
7. Let the casserole cool slightly before serving.

• 3 cups broccoli florets, blanched
• 3 cups Better Balance Cheese sauce
• 1 cup Better Balance Plant-Based Shreds
• 2 cups cooked quinoa or rice
• 1/2 cup breadcrumbs
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp chili powder 
• ½ tsp nutmeg 
• 4 tbsp lemon juice
• 2 tbsp lemon zest 
• ½ cup nutritional yeast
• 1 tbsp olive oil
• Salt and pepper to taste

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Elevate your hot dog game with this Vegan Beer Cheese Sauce, made with Better Balance Cheese Sauce. Pair it with bite-sized hot dog pieces for a crowd-pleasing appetizer or party snack.

1. In a saucepan over medium heat, combine Better Balance Cheese Sauce, vegan beer, Dijon mustard, garlic powder, salt, and pepper.
2. Stir continuously until the mixture is smooth and heated through.
3. Prepare the hot dog links according to your preference (grilling, boiling, or microwaving).
4. Preheat your oven according to the puff pastry package instructions.
5. Roll out the vegan puff pastry sheets and cut into strips.
6. Wrap each hot dog link with a strip of puff pastry, creating a spiral pattern. Secure the ends with a bit of water to seal.
7. In a pot, bring water to a boil and add baking soda. Boil each wrapped hot dog for about 30 seconds, then place them on a baking sheet.
8. Sprinkle the boiled pretzel dogs with coarse salt.
9. Bake the pretzel dogs in the preheated oven according to the puff pastry package instructions, until they are golden brown.
10. Serve the pretzel dogs alongside the warm beer cheese sauce for dipping.

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• 1 cup Better Balance Cheese Sauce
• 1/2 cup vegan beer (or vegetable broth)
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 6 vegan Better Balance hot dog links
• Vegan puff pastry sheets
• 1/4 cup baking soda
• Coarse salt, for sprinkling
• Pretzel sticks or toothpicks, for serving.

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1. Cook the pasta according to the package instructions. Drain and set aside.
2. Heat the cheese sauce in a large non-stick pot or pan until smooth and velvety, stirring often. Whisk in the the nutritional yeast, garlic powder, onion powder, nutmeg, turmeric, and lemon juice. 
3. Add the cooked pasta, miix well until the pasta is coated. Serve the Vegan Mac N Cheese hot, garnished with chopped fresh parsley OR if desired transfer the mac n cheese to a baking dish and top with panko mixture.
4. Bake for 15 minutes at 400 F until browned
5. Remove from oven and enjoy!

• 4-5 cups cooked elbow macaroni or pasta of choice.
• 3 cups Better Balance Cheese Sauce
• 1/4 cup nutritional yeast
• 3 tsp garlic powder
• 3 tsp onion powder
• 1 tsp nutmeg 
• ½ tsp turmeric 
• 3 tbsp lemon juice 

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For Topping: 

• 2 cups panko bread cribs
• 1 tsp paprika or chile powder
• 2 tbsp lemon zest 
• 4 tbsp vegan butter
• Salt and pepper to taste
• Chopped fresh parsley, for garnish.

1. In a stovetop pan or microwave-safe bowl, heat the Better Balance Cheese Sauce according to the package instructions.
2. Stir in the diced tomatoes, diced jalapeños, cumin powder, chili powder, and salt. Cook for an additional 2-3 minutes until the ingredients are well combined and heated through.
3. Garnish with chopped cilantro and serve warm as a dip or drizzle.

• 1 cup Better Balance Cheese Sauce
• 1/4 cup diced tomatoes (canned or fresh)
• 2 tbsp diced jalapeños
• 1/4 tsp cumin powder
• 1/4 tsp chili powder
• Salt to taste
• Chopped fresh cilantro, for garnish
• Tortilla Chips

Prep time: 10 minutes 

Cook time: 0 minutes 

Difficulty Level: Easy

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1. Whisk all the ingredients together in a medium-sized bowl
2. Store for up to 7 days in the fridge

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• 1.5 cups Better Balance Sour Cream
• 3 tsp apple cider vinegar
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp garlic cloves, minced
• 1 tbsp dried parsley
• 2 tsp dried dill
• 2 tsp onion powder
• 1 tsp smoked paprika

Ground black pepper & kosher salt to taste

Prep time: 5 minutes 

Cook time: 0 minutes 

Difficulty Level: Easy

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1. Gently combine all ingredients in a small bowl 
2. Season with salt and pepper as needed 

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• 1/2 english cucumber, small diced
• 1 cup Better Balance dairy-free sour cream
• 5 each, garlic cloves, minced 
• ¾ cup dill, fresh, finely minced
• 4 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp extra virgin olive oil 
• ½ tsp agave 
• ½ tsp cracked black pepper 
• Salt to taste

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Prep Time: 20 minutes 

Cook Time: 0 minutes 

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1. In a large pot, boil the elbow macaroni according to the package directions and cook until done. 
2. Drain the pasta in a colander. Rinse with cold water to shock the pasta and prevent further cooking. 
3. Blend together the Better Balance Sour Cream, mayo, mustard, vinegar, sweetener of choice, salt and pepper. 
4. In a large bowl, combine the noodles and chopped vegetables, then fold in the dressing.
5. Let your pasta salad rest for at least 30 minutes before serving.
6. ‍

• 4 cups cooked elbow pasta  noodles (about 2 cups dried) 
• 1 red bell pepper, small diced 
• 3 tbsp chopped red onion 
• ½ cup celery, small diced 
• 1 cup broccoli, cut into small, bite-sized florets (optional) 
• ¼ cup parsley, minced 
• ¾ cup vegan cheddar, shredded 
• ½ cup Better Balance Sour Cream 
• ½ cup vegan mayonnaise 
• 2 tbsp apple cider vinegar
• 2 tbsp whole-grain mustard 
• 2 tsp agave or honey
• 1/8th tsp salt 
• ¼ tsp ground pepper

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Prep time: 10 min

Cook time: 25 min

Difficulty: Easy

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1. Scrub and clean potatoes. Add them to a large saucepan and cover with cold water. 
2. Salt the water generously and then bring to a boil. Boil until fork-tender, drain the potatoes. 
3. Transfer to a bowl of ice water, let cool for 5 minutes. Then drain again. 
4. Slice each potato in half, and trim a small piece from the rounded side to create a flat base so the potatoes can sit cut side. 
5. Using a spoon or small melon baller, scoop out a rounded ¾ tsp of flesh from each half to make a small well in the center. Transfer the potato flesh to a small bowl as you work. 
6. You should have around 1 cup of potato for the filling in your small bowl. Now combine the sour cream, mayonnaise, lemon, relish, turmeric, mustard and spices with a fork and blend thoroughly. 
7. Adjust the consistency with more sour cream if needed, you want a pipable and tasty filling! 
8. Transfer your “egg” filling to a piping bag fitted with a star tip or a resealable plastic bag with one corner trimmed. 
9. Pipe filling into each potato half and top with a sprinkle of paprika and sliced chives. 
10. Serve cold and enjoy!

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• 12 small Yukon Gold Potatoes, scrubbed
• ¼ cup Better Balance Sour Cream 
• 2 Tbsp Vegan Mayo 
• 2 tsp lemon zest
• 1 tbsp lemon juice 
• 1 tbsp pickle relish, finely chopped 
• 1 tbsp whole grain mustard
• 1 tsp onion powder 
• ½ tsp garlic powder 
• ½ tsp ground turmeric

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​​Prep time: 15 minutes 

Cook time: 30 minutes 

Difficulty Level: Easy

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1. Preheat oven to 375 degrees.  
2. In a medium bowl combine the Better Balance Sour Cream, all of the spices, lemon juice and apple cider vinegar. 
3. Whisk until thoroughly combined. 
4. In a medium saucepan over medium-low heat, add the cream cheese, sour cream dressing mixture, hot sauce and any additional spices. 
5. Cook until cream cheese is blended in and the ingredients are smoothly combined. 
6.  In a large bowl blend melted cream cheese sauce with shredded cheese and Better Balance Plant-Based Shreds. Season with salt and pepper as needed. 
7. Transfer the dip to a baking dish and bake for 15-25 minutes until heated through and melty. 
8. Top with vegan blue cheese crumbles and sliced green onions. 
9. Serve immediately with fresh vegetables, tortilla chips, or crackers of your choice!

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• 10 oz (1.25 cups) Better Balance Shreds
• 8 oz (1 cup) Better Balance Sour Cream
• 8 oz (1 cup) vegan cream cheese
• 8 oz (1 cup) hot sauce
• ½ tsp black pepper
• 2 tbsp garlic powder
• 1 tbsp dried parsley
• 1 tsp dill powder
• 2 tsp onion powder
• 1 tsp smoked paprika
• 1.5 oz apple cider vinegar
• 4.5 oz (about ¾ cup) vegan mozzarella cheese, shredded
• 8 oz (about 1 cup) vegan cheddar cheese, shredded
• 2 tbsp vegan blue cheese crumble
• 2 tbsp sliced green onions

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Prep time: 10 minutes 

Cook time: 40 minutes

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1. Preheat oven to 350F. Coat a 14-inch x 9-inch rectangular cake pan (or pan of choice) with non-stick spray or butter. 
2. In a large bowl mix together the vegetable oil, Better Balance Sour Cream, grated carrots, toasted nuts, brown sugar, granulated sugar and vanilla extract.
3. In the same bowl measure your all-purpose flour, baking soda, baking powder, spices, and salt. Whisk into the wet ingredients until evenly combined. Batter should be thick and viscous. 
4. Spread batter into the prepared pan and transfer to the pre-heated oven. 
5. Bake for 30 minutes until lightly browned, then lower temperature to 325F and bake for an additional 10-15 minutes until cooked through. 
6. Remove carrot cake from the oven and let it cool completely in the pan before transferring to a wire rack or container.

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For cream cheese frosting: 

1. In a stand mixer fitted with a paddle attachment, add the softened butter and beat on medium speed for 1-2 minutes till fluffy. 
2. Add the vegan cream cheese and beat again for 1-2 minutes until creamy. 
3. Slowly add in sifted powdered sugar in 1 cup increments until thick and spreadable.
4. Keep this frosting thick by adding powdered sugar until it reaches the right consistency (around 3-4 cups total). 
5. Keep refrigerated for up to  5 days.

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• 2 cups (250g) All-purpose flour
• 3 tsps (14g) baking powder 
• 1 tsp (5g) baking soda
• 2 tsp (5g) cinnamon, ground
• 1.5 tsp (2g) ginger, ground 
• 1/2 tsp (1g)  nutmeg, ground
• ½ tsp (1.5g) salt
• ½ cup (100g) vegetable oil  
• 1 cup (230g)  Better Balance sour cream 
• 2 cups (240g) grated carrots 
• 1/2 cup Toasted walnuts or pecans, crushed 
• 1 cup (140g) brown sugar, lightly packed
• ½ cup (100g) granulated sugar 
• 1 tsp (4 g) vanilla extract 

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Optional cream cheese icing

• 1/4 cup Better Balance Sour Cream
• 1 (8-oz) container vegan cream cheese (softened to room temperature) 
• 3-4 cups sifted powdered sugar

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Prep time: 10 minutes 

Cook time: 25 minutes 

Difficulty: Easy

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1. Preheat oven to 350 degrees. 
2. Blend together the Better Balance Sour Cream, almond milk, lemon juice, oil (or vegan butter), sugar and vanilla extract until smooth. 
3. Add in the flour, baking soda, salt, sugar, lemon zest and ginger. Whisk until almost combined. 
4. Gently fold in the blueberries then transfer to your pre-heated oven.
5. Bake for 30 minutes until golden brown. 
6. Let the muffins rest for 5 minutes before removing them from the pan to cool.

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• 1 cup Better Balance Sour Cream 
• ¼ cup vegetable oil or vegan butter, melted 
• 3 tbsp almond milk 
• 1 tsp vanilla extract
• ½ cup granulated sugar or coconut sugar 
• 1 tsp lemon juice
• 1 1/2 cups all-purpose flour 
• 2 1/2 tsp baking soda 
• ½ tsp salt 
• Zest of 1 lemon
• 1 tsp fresh or ground ginger  
• 1 ½  cups blueberries, frozen or fresh

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Prep time: 10 minutes
Cook time: 0 minutes

1. In a large bowl, whisk together the Better Balance Sour Cream, sesame oil, lime juice, garlic powder, miso, coriander, parsley and dill. 
2. Season with sea salt and black pepper to taste. 
3. Stir in the sliced cucumbers, red onion, and sesame seeds. 
4. Adjust seasoning as needed and enjoy!

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• ½ cup Better Balance dairy-free Sour Cream 
• 4 tbsp fresh dill, chopped
• 4 tbsp fresh parsley, chopped 
• 1 tsp sesame oil 
• 1 tsp miso pase 
• 2 tbsp lime juice 
• ½ tsp garlic powder
• 1 tsp coriander
• 1 tsp honey 
• 2 tbsp toasted sesame seeds 
• ½ tsp soy sauce 
• ¼ tsp black pepper 
• 24 oz cucumbers, sliced into circles or half circles (about 12 minis)
• ½ cup red onion, thinly sliced

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Prep time: 15 minutes 

Cook time: 40 minutes 

Difficulty: Easy

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1. Preheat oven to 350 degrees 
2. In a medium bowl stir together flour, sugar, baking soda, baking powder and salt. 
3. Add the non-dairy milk, oil, sour cream, water, vanilla and almond extract. 
4. Gently whisk together until the batter is even and smooth. 
5. Scoop the batter into the prepared cupcake tin so that they are 2/3rd of the way full. 
6. Bake for 18-20 minutes until a toothpick inserted in the middle comes out clean. 
7. Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before transferring to a wire cooling rack.

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• 1 1/2 cup all-purpose flour
• ¾ cup granulated sugar 
• 1 tablespoon baking powder 
• ½ tsp baking soda
• ½ tsp salt
• 3/4 cup non-dairy milk
• ¼ cup vegetable oil or vegan butter (melted) 
• ½ cup Better Balance Sour Cream 
• ¼ cup water
• 3 tsp vanilla extract 
• ½ tsp almond extract
• 1 tsp lemon zest

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Prep time: 15 minutes 

Cook time: 30 minutes 

Difficulty: Easy

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1. Preheat oven to 350 degrees 
2. In a medium bowl stir together flour, sugar, cocoa powder, baking soda, baking powder and salt. 
3. Add the non-dairy milk, oil, sour cream, water and vanilla extract. 
4. Gently whisk together until the batter is even and smooth. 
5. Scoop the batter into the prepared cupcake tin so that they are 2/3rd of the way full. 
6. Bake for 18-20 minutes until a toothpick inserted in the middle comes out clean. 
7. Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before transferring to a wire cooling rack.

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• 1 ¼ cup all purpose flour
• ¼ cup + 1 tbsp cacao powder
• ¾ cup granulated sugar
• 1 tbsp baking powder 
• ½ tsp baking soda 
• ½ tsp salt
• ¼ cup vegetable oil 
• 1 cup Better-Balance Sour Cream
• ¾ cup dairy-free milk 
• 2 tsp vanilla extract 

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Prep time: 10 minutes 

Cook time: 30 minutes

Difficulty Level: Medium

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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!

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• 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

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Prep time: 10 minutes 

Cook time: 0 minutes 

Difficulty: Easy

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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!

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• 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

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Prep time: 5 minutes 

Cook time: 30 minutes 

Difficulty: Easy 

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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!

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• 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

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Prep Time: 15 minutes

Cook Time: Varies

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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. 

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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.

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For the Marinated Shreds: 

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• 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

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To Build Tacos 

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

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Prep time: 10 minutes 

Cook time: 40 minutes. 

Difficulty Level: Medium

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1. Place peeled and cut potatoes into a large pot and fill it with water until the potatoes are covered. 
2. Salt the water and bring the pot to a simmer over medium high heat, cook for 20-30 minutes, uncovered until the potatoes are fork-tender.
3. Once cooked, drain potatoes and transfer them to a mixing bowl. Use a masher, fork, or food mill to mash them until they are smooth. Fold in the melted butter, vegan sour cream, garlic powder, salt, black peper, nutmeg and parmesan cheese until mixed. Cover with foil and set aside. 
4. While your potatoes are cooking, preheat your oven to 425 degrees and coat a 2-quart baking dish with vegan butter. 
5. In a large skillet over medium heat, saute onions and garlic in olive oil until lightly browned (about 5-6 minutes). 
6. Add in the Better Balance Grounds and break up with a spatula into bite-sized pieces. Cook until browned slightly (about 8-10 minutes). 
7. Add in the parsley, rosemary, thyme, mushroom powder and any additional seasonings. Cook for 1-2 minutes. 
8. Stir in the tomato paste, and cook for 1 minute then deglaze with the worcestershire sauce. Add the peas, carrots, and corn kernels and stir to combine. 
9. Sprinkle in the flour and cook for 1-2 more minutes then slowly stir in the stock (filling should start to thicken).
10. Simmer the filling for 10 minutes over medium heat until flavors meld together and the mixture is a stew-like consistency. 
11. Season filling and transfer it to your prepared oven-safe baking dish, carefully top with your mashed potatoes. Season the top of your shepards pie with cracked black pepper, sea salt and ground nutmeg. 
12.  Place on a baking sheet and bake for 15 minutes, or until the mashed potatoes are slightly browned on top. 
13.  Let cool for 10 minutes before serving.

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• 2 tbsp olive oil
• 1 cup chopped yellow onion
• 2 garlic cloves, minced
• 10 oz Better Balance Ground
• 2 tbsps dried parsley leaves
• 1 tbsps dried rosemary leaves
• 1 tsp dried thyme leaves
• 2 tbsp umami blend seasoning or 2 tbsp dried mushroom powder
• 1/2 tsp ground black pepper
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 tbsp all purpose flour
• 1 cup vegetable broth, room temperature 
• 1 cup frozen mixed peas & carrots, thawed 
• 1/2 cup frozen corn kernels, thawed (optional)

Potato Topping

• 1 ½ - 2 lb. russet potatoes  — about 2 large potatoes peeled and cut into 1 inch cubes
• 4 tbsp unsalted vegan butter butter -½ melted 
• 1/3 cup Better Balance dairy-free sour cream 
• 1/2 tsp garlic powder
• ½ tsp salt
• 1/4 tsp ground black pepper
• ¼ tsp nutmeg 
• 1/4 cup vegan parmesan cheese

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Prep time: 20 minutes 

Cook time: 30 minutes 

Difficulty Level: Easy

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1. In a large dutch oven or pot, heat the olive oil over medium-high heat for 1 minute. Add Better Balance Grounds to the pan and cook until browned (about 10 minutes). 
2. Add the chopped onion, bell pepper, sweet potato, celery and a pinch of salt. 
3. Stir to combine and cook until vegetables are slightly browned and onions are translucent (7-10 minutes). 
4. Add the garlic, chili powder, allspice, cumin, smoked paprika and parsley. 
5. Cook until fragrant (about 1 minute). 
6. Add the diced tomatoes and their juices, vegetable broth, cocao powder and soy sauce. Stir to combine and let the chili come to a simmer. 
7. Simmer over medium-high heat for 10-15 minutes until slightly reduced. Stir as needed.
8. Remove the chili from the heat and stir in Better Balance Sour Cream to help thicken your chili. 
9. Season with salt and pepper to taste and enjoy!

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• ½ medium red onion, small diced
• 1/2 large red bell pepper, small diced
• 1 small sweet potato, small diced
• 1 stalk celery, small diced
• 5 cloves garlic, minced 
• 2-3 tablespoons ancho chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin 
• 1 teaspoon dried parsley 
• 1 tbsp soy sauce 
• 1 tbsp cocoa powder, unsweetened  
• 28 ounces diced or whole tomatoes with juices (2 15-oz cans) 
• 2 cups vegetable broth 
• 2 tablespoons apple cider vinegar 
• 3 tablespoons Better Balance sour cream 
• 1 teaspoon agave 
• Salt and pepper to taste. 
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream, cheddar cheese, etc.

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Prep time: 45 minutes 

Cook time: 30 minutes

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To prepare eggplant

1.  Preheat your oven to 375 degrees F.
2. Mix sliced pieces of eggplant with salt in a large bowl and allow it to sit for 30 minutes to drain away extra water. Squeeze out the excess water and pat dry with a kitchen towel.
3.  Add 2 tablespoons of oil in a large skillet over medium-high heat. 
4. Add the eggplant to the oil, a few slices at a time, in one even layer. Saute, turning as needed, until the eggplant is lightly browned. (about 3-4 minutes per side). 
5. Transfer pieces to a plate lined with napkins or a rack set on a baking sheet to drain excess water while you saute the remaining eggplant. 
6. Set it aside and prepare the meat sauce and cheese sauce. 

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To prepare “meat” sauce 

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7. Heat 1-2 tablespoons of oil in a pot over medium-high heat. Add the onions, garlic, and carrots, and saute until tender, about 15 minutes.
8. Add the plant-based ground and cook for 8-10 minutes until slightly browned. Add the dried spices and tomato paste, cook until the spices become aromatic.
9. Deglaze with the red wine then add the fresh tomatoes and stock. Simmer for 15 minutes until thick. Set aside and keep warm. 

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To prepare cashew cream sauce

10.  Add cashews into small bowl and submerge in boiling water.
11. Soak for 15 minutes. Drain and add to blender with remaining ingredients and 1 cup of plant-based milk.
12. Blend sauce with increasing speed and add milk until sauce is thick and smooth.
13. Season with salt and pepper.

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To build moussaka

14. Add breadcrumbs to deep, rectangular baking dish.
15. Place half of the eggplant slices over the breadcrumbs. 
16. Add the meat sauce and spread it into an even layer. 
17. Add the remaining eggplant in an even layer over the meat sauce. 
18. Pour your creamy cashew cheese sauce over the eggplant and top with a layer of plant-based parmesan. 
19. Bake in a 375 Degree oven, uncovered until the cheese sauce is golden brown (about 30 minutes). 
20. Allow to cool for 10 minutes before cutting.

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• 2 lb eggplant, peeled and sliced into ¼-inch rounds 
• ½ cup olive or avocado oil
• ¾ cup plain bread crumbs
• 1 cup plant-based parmesan
  
  

For meat sauce

• 2 cups yellow onion, diced
• 1 cup carrots, small diced
• 1 lb Better Balance Ground
• 1 tbsp minced garlic
• 1 ½ cup Roma tomatoes, small diced
• ¼ cup dry red wine
• ½ cup vegetable stock (unsalted)
• ½ tsp ground cloves
• 2 tsp ground cinnamon
• 1 bay leaf
• ½ tsp ground allspice
• 2 tbsp lemon juice
• Ground black pepper & kosher salt to taste
  

For cheese sauce

Steps

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• 1 ½ cups raw cashews, chopped
• 3 cups boiling water
• 6 tbsp nutritional yeast
• 1.5 tbsp rice vinegar or apple cider vinegar
• 1 garlic clove
• 1 tsp onion powder
• ½ tsp paprika
• ½ tsp nutmeg
• 1 - 1.5 cups unsweetened plant-based milk
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Prep Time: 15 minutes 

Cook Time: 20 minutes

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1. Cover skewers with water and soak for 30 minutes.
2. Combine Better Balance Ground, spices, onion, parsley, starch and garlic.
3. Mix together until thoroughly combined and holds shape when pressed together.
4. Measure out a ¼ cup measuring scoop of ground mix and form it into an oblong kofta shape.
5. Transfer skewers to a clean plate or sheet tray.
6. Alternatively, form kofta into meatball shapes.

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• 1 lb Better Balance Ground
• 2 tbsp arrowroot powder or cornstarch
• 1 cup fresh parsley
• 1 small red onion, minced
• 6 garlic cloves, minced
• 3 tbsp ground sumac
• 1 tsp ground cumin
• 1 tbsp paprika
• ½ tsp ground nutmeg
• 1 tsp ground oregano
• ½ tsp ground white pepper
• 1 tsp ground cinnamon
• 1 tsp kosher salt
• ½ tsp cayenne pepper
• ½ tsp ground cardamom

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Prep Time: 10 minutes 

Cook Time: 15 minutes

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1. Combine all ingredients in a large mixing bowl until well mixed. 
2. Saute marinated ground for 8-10 minutes until cooked through and slightly browned. 
3. Serve as desired, over seasoned vegetables, rice or grain of choice.

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• 8 oz Better Balance Ground
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp toasted sesame oil
• 2 tbsp soy sauce, reduced sodium
• ½ cup chopped green onion
• 2 tbsp ground sesame seeds, toasted
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 2-3 tbsp gochujang (to desired spice level)

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Prep time: 25 minutes 

Cook time: 30 minutes 

Difficulty: Medium

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1. For dough, combine flour, baking powder, salt, and cold and butter into a food processor. 
2. Pulse until the butter is pea-sized and evenly dispersed in the flour. Add in the sour cream and ½ of the ice water, pulse until it begins to form a dough.
3. Add more ice-water as needed until you achieve a smooth dough ball. 
4. Remove from the processor and wrap in plastic. Rest in the fridge for 30 minutes before rolling. 
5. Prepare fillings of choice and preheat your oven to 400 degrees F. 
6. Remove the dough from the fridge and plastic wrap, place onto a floured surface.
7. Roll the dough into a ¼-inch thick round, then using a large circle cutter (6-8-inches) cut out our empanadas. 
8. Fill each circle with 2-3 tbsp of filling, then fold over into a half-moon shape. 
9. Use a fork to crimp the edges of the empanada and secure the filling. 
10. Transfer the filled empanadas to a tray lined with parchment and brush each empanada with oil or melted vegan butter. 
11. Bake empanadas in the oven for 20-25 minutes until golden brown. 

Allow to cool (5-8 minutes) and enjoy!

Dough

• 2 1/2 cups AP flour
• ½ tsp sea salt
• 4 oz vegan butter, cold 
• 1/2 cup better Balance Sour Cream
• 1 tsp baking powder 
• ⅓ cup ice water 
• Melted butter (for brushing) 

Filling

• 1.5 cup Picadillo Better Balance Ground
• 1 cup Salsa-Marinated Better Balance Shreds

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Prep time: 5 minutes 

Cook time: 20 minutes

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1. Heat a large skillet over medium heat and add 2 tbsp of oil. 
2. Add diced potato and cook for 8-10 minutes until browned. Remove from the pan. 
3. Heat the remaining oil over medium heat. Add Better Balance Ground, cook and break up meat with your spatula. 
4. Cook until mostly browned then add in the onion, bell pepper, and garlic. Cook 4-5 minutes until onions are translucent and the vegetables are aromatic. 
5. Add in the diced tomatoes, carrots, vegetable broth, seasonings, chipotle and bay leaf; along with the peas and corn. 
6. Add back the potatoes, then bring the mixture to a simmer and let cook for 18-20 minutes until most of the liquid is cooked off and the potatoes are tender. 
7. Season with salt or pepper to taste.

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• ½ yellow onion, diced 
• 1 bell pepper (green, yellow or red), diced 
• 1 medium russet potato, diced (about ½ cup)
• 3 garlic cloves, minced 
• 1 can fire-roasted canned tomato (14 oz) 
• 1 cup vegetable stock 
• 1 tsp coriander
• 2 tbsp chipotle in adobo 
• 2 tbsp paprika 
• ½ tsp cumin 
• 1 bay leaf
• ½ cup peas or corn (fresh or frozen) 
• 2 carrots, small diced 
• 4 tbsp olive oil 
• 1 tbsp apple cider vinegar 
• Salt and pepper to season

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Prep time: 10 minutes 

Cook time: 15 minutes 

Difficulty: Easy

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1. Heat a large non-stick skillet over high heat. 
2. Add 2 tbsp of avocado oil and heat for 30 seconds. Crumble in the Better Balance Ground and break up the ground into small pieces. 
3. Cook until ground is slightly browned and crispy ( 8 - 10 minutes) 
4. While the plant-based meat cooks, prepare your sauce by combining the soy sauce, brown sugar, mirin, sesame oil, gochujang and lime juice in a medium bowl until the sugar has dissolved and all ingredients are combined. 
5. Once the plant-based meat is mostly browned, add the onion and apple, cook for 4-5 minutes until the onion has softened. 
6. Add the garlic and ginger, cook for 1-2 minutes until aromatic. 
7. Add the sauce and cook for 4-5 minutes until it has thickened and the plant-based meat is coated. 
8. Toss in the green onions, then remove from the heat and spoon into lettuce ‘cups’.
9. Top with peppers and carrots, sprinkle with sesame seeds.

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• 2 tbsp oil 
• 1 lb Better Balance plant-powered ground
• ½ medium yellow onion, diced
• 1 apple, grated 
• 4 garlic cloves, minced 
• 2 tsp fresh ginger minced, or dried 
• 3 tbsp soy sauce (or tamari for gluten free)
• 1 tbsp dark brown sugar 
• 3 tbsp mirin 
• 2 tbsp lime juice 
• 1-2 tbsp gochujang (deepening on your spice level) 
• 2-3 each, green onion, sliced 
• 1 large head butter lettuce
• ½ cup carrots, julienned
• ½ cup red bell peppers, juilenned 
• 1 tbsp toasted sesame seeds

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Prep time: 5 minutes 

Cook time: 20 minutes 

Difficulty: Easy

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1.  Preheat the oven to 375 degrees and bring a large pot of salted water to boil.
2. Wash and dry produce. Trim and half zucchini lengthwise; cut crosswise into ½”-inch-thick-half-moons. Halve, peel, and thinly slice onion. 
3. Toss zucchini or vegetable of choice on a baking sheet with a drizzle of cooking oil and half of the italian seasonings, add a pinch of salt and pepper. 
4. Roast on the top rack, tossing halfway through, until browned and tender (14-16 minutes). 
5. Remove from the oven and tent with foil to keep warm. 
6. Once water is boiling, add pasta to the pot. Cook, stirring occasionally, until al dente (9-11 minutes). Reserve 3/4 cup pasta cooking water, then drain pasta. 
7. While the pasta cooks prepare your plant-based bolognese. Heat a drizzle of oil in a large pan over medium high heat, add onion, mushrooms and a pinch of salt and pepper. 
8. Cook, stirring occasionally, until browned (5-6 minutes). 
9. Add Better Balance Ground to the pan. Cook for 6-8 minutes, breaking up the crumbles into smaller pieces, until slightly browned.
10. Add the rest of the italian seasoning, garlic powder, and tomato paste to the pan.
11. Cook, stirring constantly, until fragrant (1 minute). Stir in apple cider vinegar to deglaze the pan.
12.  Add vegetable stock and pasta water, bring to a simmer. 
13.  Cook until the sauce has slightly thickened and crumbles are cooked through, (4-5 minutes). 
14. Add the crushed nuts and reduce heat to medium low.
15.  Stir in the drained pasta, roasted zucchini, Better Balance Sour Cream into the pan until thoroughly combined. 
16.  Sprinkle with parmesan and serve.  

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• 10 ounces Better Balance Ground 
• 1 each, yellow onion, small diced 
• ½ cup mushrooms, sliced 
• ¼ cup walnuts or cashews, toasted and crushed 
• 2-3 tablespoons of Italian seasoning 
• 1 tsp garlic powder
• ½ tsp nutmeg 
• 1.5 oz tomato paste 
• 1 tbsp apple cider vinegar 
• 2 cups vegetable stock 
• 1 each zucchini 
• 6 ounces of ziti pasta, cavatappi pasta (or pasta of choice) 
• 2 tbsp Better Balance plant-based Sour Cream 
• ¼ cup vegan parmesan 
• ¼ cup parsley, chopped

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Prep time: 10 minutes 

Cook time: 20 minutes 

Difficulty: Easy

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1. Top a tortilla with cheese, minced jalapeno, shredded cheeses and seasonings.
2. Spread 1-2 tbsp of Better Balance Cheese Sauce on the top of the quesadilla and set a hotdog at one end (in the cheese sauce).
3. Roll up the quesadilla around the hotdog. Secure with a toothpick if needed.
4. Repeat with remaining ingredients. 
5. Heat a large skillet over medium-high heat and add vegetable oil. 
6. Cook for 8-10 minutes until the outside of the quesadilla is slightly browned, the cheese is melted and the hot dog is warmed through. 
7. Serve with a drizzle of Better Balance Sour-Cream and pico.

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• 8 flour or corn tortillas
• 1 cup vegan cheddar 
• 1 cup vegan mozzarella 
• 2 green onions, thinly sliced 
• 1 jalapeno, minced 
• 1 tbsp paprika 
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garlic powder 
• 2 tsp onion powder 
• 1 cup Better Balance Cheese Sauce 
• 4 Better Balance Hot Dogs 
• 1 tbsp vegetable oil 
• ¼ cup Better Balance Sour Cream (optional) 
• ¼ cup pico (optional)

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Prep time: 5 minutes 

Cook time: 10 minutes 

Difficulty: Easy

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1. Grill or saute hot dogs.
2. Place in romaine leaves.
3. Top with Better Balance Ranch Dressing and/or desired toppings!

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• 4 Better Balance Hot Dogs
• 6-8 large pieces of romaine lettuce, washed 
• ½ cup Better Balance Ranch Dressing 
• Toppings (your choice!)

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Prep time: 10 minutes

Cook time: 30 minutes 

Difficulty: Easy

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1. Preheat oven to 375F.
2. Line a large baking sheet with parchment paper. Slice crescent rolls longwise into thirds.
3. Combine the cream cheese, garlic powder, onion powder, paprika, cheddar, and Better Balance sour cream. Season with salt and pepper.
4. Spread the cream cheese mixture onto the crescent dough then place a sliver of jalapeno and half a hot dog piece inside and roll up. 
5. Transfer poppers to a baking sheet and brush with melted vegan butter or olive oil.
6. Bake for 15-20 minutes until poppers are browned.

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• 1 tube refrigerated crescent dough
• 4 oz vegan cream cheese, softened 
• 4 oz Better Balance Sour Cream 
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika 
• 1 ½ cup vegan cheddar 
• 8 jalapenos, seeds removed and halved 
• 6 each Better Balance Hot Dogs, sliced into 2” pieces

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Delicious plant-based BBQ sliders that are sure to satisfy even the more devot BBQ lover. Our Better-Balance plant-based sherds come pre-cooked and is texturaly identical to shredded pork or chicken making it the perfect based for a “pulled pork or brisket” style BBQ sandwich. Simply reheat the shreds with your BBQ sauce of choice and build your perfect plant-based slider. 

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This recipe is one of our crock-pot favorites!

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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!

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• 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

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