Hearty and filling Curry Chick’n Salad is the perfect high-protein lunch for summertime.
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Chick’n and vegetable enchiladas verde made with Abbot’s Butcher plant-based Chick’n.
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Vegan buffalo chicken salad made with Abbot’s Butcher plant-based Chick’n and Nuts for Cheese non-dairy bleu cheese.
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Serve this easy quinoa and Chick'n harvest grain salad warm or chilled. Either way is super satisfying and perfect for summer.
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Abbot’s Butcher plant-based Chopped Chick’n pairs with crunchy apples and sweet beets for a summer-ready vegan salad.
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A grown-up twist on a nostalgic snack, this sweet, salty, and refreshing ants on a log salad with Abbot’s Butcher vegan Chick’n is nourishing, playful, and craveable.
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Abbot’s Butcher plant-based Chopped Chick’n sautéed in a slightly sweet, sticky vegan cashew sauce tossed with fresh scallions.
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Abbot’s Butcher plant-based Chopped Chick’n paired with bright lemon and briny green olives and capers for a 20-minute weeknight vegan supper.
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Abbot’s Butcher plant-based Chopped Chick’n adds protein and a tender, juicy bite to this vibrant strawberry spinach salad.
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Vegan chicken kabobs with fluffy herbed couscous made with Abbot’s Butcher plant-based Chopped Chick’n.
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Abbot’s Butcher Plant-Based Chick’n over a fresh bed of lettuce and vegan tahini honey drizzle.
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Five simple ingredients are all you need to make Abbot’s Butcher vegan pho.
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A wholesome, hearty vegan Chick'n, mushroom, and barley soup by Abbot's Butcher.
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Quick weeknight vegan chick'n and bok choy stir-fry with Abbot's Butcher plant-based meat.
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Replicate Protein Bar & Kitchen’s popular Roasted Vegetable Bowl with Abbot’s Butcher’s vegan Chick’n.
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How to make vegan orange chicken at home in less than 30 minutes. Abbot’s Butcher plant-based Chick’n makes it easy.
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Abbot's Butcher plant-based Chick'n pairs with earthy mushrooms and a white wine-kissed risotto for a comforting, restaurant-worthy dish.
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This warmed Abbot’s Butcher Chick’n and shaved brussel sprout salad is the perfect holiday side dish or hearty lunch.
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Seasonal root vegetables add the taste of fall to this classic vegan Chick’n pot pie made with Abbot’s Butcher plant-based meat.
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Easy plant-based miso Chick’n ramen with tender broccolini and shiitake mushrooms
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