Recipes

Pepperoneat Pizza Bagels

Plant-based pepperoni’s made in your home kitchen….neat!  Add these pepperoneats to pizzas or better yet, make this easy-to-prep, fun recipe for pizza bagels!  They make a perfect snack or kid-friendly lunch.

 

SERVINGS: 1 pouch of neat makes about 40 pepperoneats

 

INGREDIENTS: *recommended brands

Pepperoneats:

1 pouch neat Original or neat Italian

½ cup tomato paste

1 tsp crushed red pepper flake

1 tsp ground mustard

1 tsp fennel seeds

1 tsp smoked paprika

1 tsp garlic powder

1 tsp liquid smoke

 

Pizza Bagels:

*O’Doughs Vegan Bagels or other fresh bagels

1 jar pizza sauce

8oz *Daiya plant-based shredded mozzarella

 

DIRECTIONS:

Preheat the oven to 350.  Line a baking sheet with parchment paper.

In a mixing bowl, stir together all ingredients for the pepperoneats.  Roll the mixture into balls, about the size of a ping pong ball and place on the baking sheet.  Bake at 350 for 15 minutes.  Slice each ball into 4 to 5 pepperoneats.

Assemble the bagel pizzas.  On each bagel half, add spoonfuls of pizza …

Pumpkin Roll with the neat egg

Celebrate all things fall with this spiced Pumpkin Roll.  It’s made with the neat egg and it’s all rolled up with a sweet cream filling, making for a cute and delicious plant-based dessert.

 

SERVINGS: Makes 12-15 servings.

 

INGREDIENTS: *recommended brands

Filling:

8 oz plant-based cream cheese *Kite Hill

3 tablespoons plant-based butter, softened

1 ⅔ cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons coconut cream (solids from canned coconut milk)

 

Cake:

¾ cup flour

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon pumpkin pie spice

¼ teaspoon baking powder

1 cup canned pumpkin puree

⅔ cup coconut sugar

3 tablespoons cooking oil of choice

½ teaspoon vanilla extract

1 neat egg, prepared according to package instructions

¼ cup plant-based milk

 

DIRECTIONS:

Preheat the oven to 350.  Line a 11 x 15 jelly roll pan with parchment paper.

In the bowl of a stand mixer, add all the cake ingredients and mix on medium until thoroughly combined.

Spread the batter evenly onto the prepared pan.  Bake for 12-15 minutes until a …

Pumpkin Whoopie Pies with the neat egg

What’s a whoopie pie, you ask?!  This sweet treat is of Pennsylvania Dutch origin, and the story goes that anyone who eats this cream filled cake-like sandwich, can’t help but proclaim, “Whoopie!”  You’ll hear extra praise for this plant-based and gluten-free pumpkin version which makes the perfect fall dessert.

 

SERVINGS: Makes 12 whoopie pies.

 

INGREDIENTS: *recommended brands

Filling:

¾ cup raw, unsalted cashews, soak in water for 4 hours

½ cup coconut cream (the solid part from a refrigerated can of coconut milk)

1 tablespoon maple syrup

1 tablespoon coconut oil, melted

½ teaspoon cinnamon

Pinch of salt

 

Cakes:

2 ¼ cup  *King Arthur Gluten Free Flour

½ cup coconut sugar  *Bob’s Red Mill

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

Pinch of salt

1 neat egg, prepared according to package instructions

1 tablespoon apple cider vinegar  *Bragg

1 teaspoon vanilla extract

¾ cup plant-based milk

1 cup canned pumpkin puree

¼ cup cooking oil of choice

 

DIRECTIONS:

First, prepare the filling, as it needs …

Pumpkin Spice Cookies with the neat egg

Pumpkin, spice and all things nice!  These soft and chewy cookies are gluten free and vegan too — extra nice!

 

SERVINGS: Makes 3 dozen cookies.

 

INGREDIENTS:

Cookie dough:

1 ½ cups sugar

½ cup plant-based butter

1 cup canned pumpkin puree

1 neat egg, prepared according to package instructions

1 teaspoon vanilla extract

2 ½ cups King Arthur Gluten Free Flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoon ground cinnamon

½ teaspoon ground nutmeg

Pinch of salt

 

Glaze:

1 teaspoon vanilla extract

2 cups powdered sugar

3-4 tablespoons plant-based milk

1 tablespoon plant-based butter

 

DIRECTIONS:

Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

In a large bowl of a stand mixer, beat together the sugar and butter until creamy.  Add the pumpkin, the neat egg, and vanilla and mix until incorporated.  In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, spices, and salt.  Gradually add the dry ingredients to the butter mixture and mix just until combined, do not …

neat egg Pumpkin Energy Balls

Pumpkin and protein packed, this cute little snack is just a tasty ball of energy!  Pop them when you need a little pick-me-up or an on-the-go snack!

 

SERVINGS: Makes 15 energy balls.

 

INGREDIENTS: *recommended brands

1 cup dates, pitted

1 ½ cup rolled oats  *Bob’s Red Mill

1 Tablespoon chia seeds  *Bob’s Red Mill

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

⅓ cup mini chocolate chips  *Enjoy Life

1 tablespoon neat egg (powder, do not add water)

2 tablespoons shelled hemp seeds  *Manitoba Harvest

⅛ teaspoon salt

½ cup almond butter  *Justin’s

¼ cup canned pumpkin puree

1 teaspoon vanilla extract

 

DIRECTIONS:

In a food processor, pulse the dates until a ball forms.

In the large bowl of a stand mixer, add the dates and all the remaining ingredients.  Mix on low speed until ingredients are evenly distributed.

Roll into balls, about 1 ½ tablespoons per ball, about the size of a ping pong ball.

Enjoy them right away or store them in an airtight container …

Pumpkin Snickerdoodle Cookies with the neat egg

Hey, Pumpkin!  These cinnamon and sugar topped, chewy pumpkin snickerdoodles will have your family reaching in the cookie jar all season long.

 

SERVINGS: Makes 36 cookies.

 

INGREDIENTS:

Cookie dough:

½ cup butter, softened

½ cup shortening

1 ½ cup sugar

2 neat eggs, prepared according to package instructions

2 teaspoons vanilla extract

3 ¼ cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

Pinch of salt

½ cup pumpkin puree

 

Sugar mixture for rolling:

2 tablespoons sugar

2 teaspoons cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

 

DIRECTIONS:

Preheat the oven to 400 degrees.  Line a cookie sheet with parchment paper.

In a large bowl of a stand mixer, combine butter, shortening, sugar, neat eggs, and vanilla.  Mix for about 2 minutes on medium low, or until light and fluffy.  In a separate bowl, mix together the flour, cream of tartar, baking soda, and salt.  Gradually add the dry ingredients to the butter mixture.  Then, add the pumpkin.  Refrigerate dough for 30 minutes to …

Kaffree Roma Autumn Pumpkin Muffins with Orange Walnut Glaze

Put on your favorite fall sweater and serve up these plant-based pumpkin muffins, featuring warm notes of espresso from Kaffree Roma and a bright citrus orange glaze.

 

SERVINGS: Makes 18 muffins.

 

INGREDIENTS:

Muffins:

18 paper cupcake liners

1 ¾ cup flour

1 teaspoon baking soda

½ teaspoon baking powder

Pinch of salt

1 teaspoon ground cinnamon

½ teaspoon fresh ground nutmeg

½ teaspoon ground cloves

1 ½ tablespoons Kaffree Roma granules

½ cup coconut oil or unflavored cooking oil of choice

2 neat eggs or plant-based egg substitute

1 cup pumpkin puree

1 ½ cup sugar

½ cup raisins

 

Orange Walnut Glaze:

1 ½ cups of powdered sugar

¼ cup orange juice

½ cup chopped walnuts

 

DIRECTIONS:

Preheat the oven to 350 degrees.  Line regular size cupcake pans with 18 cupcake papers.

In a mixing bowl, mix together flour, baking soda, baking powder, salt, spices, and Kaffree Roma.  In the bowl of a stand mixer, mix together oil, plant-based eggs, pumpkin, and sugar.  Gradually add the dry ingredients into the wet, stirring the …

Whole Roasted Pumpkin with neat Vegetable Stew

This presentation in a pumpkin will be the talk of the dinner table.  Get the conversation started with a hearty, plant-based meal featuring neat meat replacement mix!

 

SERVINGS: Makes 4 personal sized pumpkin stews or 1 large pumpkin for sharing

 

INGREDIENTS:

4 small single-serve pumpkins (approximately 6” in diameter) or 1 large pumpkin for sharing (approximately 10-12” in diameter).  Recommended pumpkin varieties:  “Long Island Cheese”, “Cinderella”, or “Field Trip”)

 

2 packs neat meat replacement mix, any flavor, prepared into crumbles according to package instructions

2 tablespoons avocado oil or cooking oil of choice

1 cup fresh mushrooms, sliced

4 cloves garlic, minced

½ cup chopped celery

½ cup chopped sweet onion

1 teaspoon fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

2 tablespoons fresh parsley, chopped

2 cups vegetable broth

1 28oz. can diced tomatoes

1 cup frozen black-eyed peas

½ teaspoon salt

4 small red potatoes, diced

1 carrot, sliced

1 cup frozen kale

 

DIRECTIONS:

Prepare the neat crumbles according to package instructions, set aside.  In a large stock …

neat tachos

neat Tot-Chos (Tater Tot / Nachos)

Sure to be a party pleaser, this fun appetizer or entree combines two of the best things ever…tater tots and nachos into one plant-based dish!

 

SERVINGS: Makes 8-10 servings.

 

INGREDIENTS:

1 bag frozen tater tots (approximately 2lbs)

2 pouches neat Original, Mexican, or Southwest, prepared into crumbles according to package instructions

1 package, 7oz. Daiya shredded cheese, or other plant-based cheese

 

Suggested Toppings:

Plant-based sour cream

Green onions, chopped

Black olives, sliced

Pico de gallo

Guacamole

Fresh Lime, squeezed

Cilantro, chopped

Jalapeno, sliced

 

DIRECTIONS:

Bake the tater tots according to the package instructions.  Remove from the oven and layer the prepared neat crumbles and the shredded cheese on top of the tater tots.  Return to the oven for 3-5 minutes, or until the cheese is melted. Top with suggested toppings to your liking and serve while still warm.

oat milk latte

Kaffree Roma Oat Milk Latte

Oat milk makes for the creamiest, most flavorful plant-based latte.  With Kaffree Roma, you can now enjoy your latte without the caffeine jitters…so maybe you should even have two! 

 

SERVINGS: Makes 1 serving.

 

INGREDIENTS:

2 teaspoons Kaffree Roma

1 ½ cups plant-based milk

 

DIRECTIONS:

In a small saucepan over medium-low heat, vigorously whisk together Kaffree Roma and the oat milk until the Kaffree Roma is dissolved and the milk is warmed to drinking temperature.  The more you whisk, the frothier your latte will become!  Pour into your favorite mug, sip, and savor!