Fresh, herbaceous pesto pairs perfectly with Abbot’s juicy and tender Chopped Chick’n in a crisp lettuce wrap.
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Super simple, plant protein meal for one with Abbot’s Ground “Beef”.
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Classic 7 layer dip made with wholesome ingredients and Abbot’s Ground “Beef”.
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Seasonal tacos with Abbot’s Butcher plant-based “Chorizo”, seasoned butternut squash, and a citrusy kale slaw.
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Hearty and filling Curry Chick’n Salad is the perfect high-protein lunch for summertime.
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Vegan quesadilla recipe stuffed with tender shredded zucchini, cheese, and Abbot’s Butcher plant-based “Chorizo”.
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These party-ready mini tacos are easy to make with Abbot’s Butcher plant-based “Chorizo”, quick pickled red onion, and a simple vegan cilantro aioli.
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Stuffed with seasoned vegan "Beef", breadcrumbs, and non-dairy cheese, these crowd-pleasing appetizers are the perfect bite.
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Plant-based appetizers made with Abbot’s Butcher plant-based “Chorizo” stuffed into maple-glazed dates with vegan coconut bacon.
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Crispy on the outside, fluffy on the inside smashed potatoes topped with Abbot’s Butcher plant-based “Chorizo”, non-dairy crema and flaky sea salt.
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Cheesy, plant-based quesadillas stuffed with tender Abbot’s Butcher Chopped Chick’n and spinach.
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Abbot's Butcher plant-based "Beef" tacos with Haven's Kitchen romesco sauce make for delicious street tacos.
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Vegan gooey, cheesy, pressed panini stuffed with tender artichoke hearts and juicy Abbot’s Butcher Chick’n.
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Vegan gooey, cheesy, pressed panini stuffed with tender artichoke hearts and juicy Abbot’s Butcher Chick’n.
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Breakfast, lunch, or dinner, this eggy vegan chorizo breakfast sandwich may be the best sandwich of all.
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Vegan gooey, cheesy, pressed panini stuffed with tender artichoke hearts and juicy Abbot’s Butcher Chick’n.
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