Vegan Sausage & Pepper Sliders with Garlic Chipotle Mayo


The first in a series of recipes developed to showcase the full flavor line of spices by The Spice Beast. This quick and easy veganized take on a classic utilizes the savory blend ‘The Garlic & The Glory’ which features parsley, garlic, onion, lemon peel and paprika. Click here to grab this spice blend and check out all The Spice Beast has to offer! I’ve personally met the man behind this company and he’s passionate about his healthy ingredients and the ease his blends bring to flavoring up any recipe. He’s devoting a page on his site to all his VEGAN friends and these recipes will be featured there as well!


Slider Ingredients

2 Beyond Meat Sausages thawed (these come in a 4 pack)

1 package Burger Buns (I used Schar Gluten Free brand)

1/2 Large onion sliced into strips

1 cubanelle pepper sliced into strips

1/2 green pepper sliced into strips

1/2 tsp The Garlic & The Glory spice blend

Yellow or Dijon Mustard (optional )

Salt & Pepper to taste

Slice the vegan sausages lengthwise and then in half so you have 4 short halves and then flip them flat side down into a skillet over medium heat. If you’ve never cooked with this brand of vegan sausage before you don’t need to add any oil to the pan, they release plenty on their own that will assist in cooking the peppers and onions as well. Add in the peppers and onions sprinkling them around the sausage. Sprinkle the mixture with The Garlic & The Glory spice blend and toss the peppers and onions but let the sausage cook for a few minutes on each side to brown. Add salt and pepper to taste. While this is all cooking, mix up your chipotle mayo spread.

Garlic Chipotle Mayo Ingredients

6 Tbl Vegan Mayo (I use Follow Your Heart brand Vegenaise)


2-3 tsp Chipotle sauce (this is a local sauce I pick up at Clyde’s Cider Mill Farm Store but any chipotle sauce will do, OR you can substitute for 1/4-1/2 tsp chipotle powder, and 1 tsp apple cider vinigar and a dash of maple syrup)

1/2 tsp The Garlic & The Glory spice blend (you can certainly add more to taste!)

Blend all this up in a small bowl and mix thoroughly.

Assemble & Devour

Once you’ve browned your sausage and softened your onion and pepper mixture it’s time to eat! I prefer to lightly butter (I use Miyoko’s Cultured Vegan Butter) and pan toast the buns before assembling. It adds a hint of salt and crunch (like a good old grilled cheese bread layer) but you can skip this step if you are too hungry to wait! Slather the bottom of each bun with a generous does of Chipotle Garlic Mayo and if you’re a mustard lover spread some of your favorite mustard on the top half. Dress the bottom half with 2 of your sausage slices and a clump of onions and peppers, yes this will look like it will be hard to eat and it WILL, it’s messy and delicious as it should be! Plate and enjoy!

Banana Oat Pancakes with Strawberry & Chocolate Drizzle


Banana oat pancakes
Two bananas mashed
One scoop of vegan protein powder
1 cup oat flour
1/2 cup almond milk or water
Dash salt

In a large skillet or cast iron pan melt 1 tsp vegan butter over medium heat and add pancake batter in 1/4 cup scoops. Cook 4-5min or until well browned before flipping. Mix up your drizzle while they are cooking!

Strawberry cheesecake drizzle
Peeled and chopped half a cup of zucchini
2 tablespoons maple syrup
Teaspoon of vanilla
2 tablespoons of unsweetened strawberry jam
Quarter cup of frozen cherries for color
One cup of raw cashews unsoaked if using a vita mix (soaked overnight if using conventional blender)
3 tablespoons of fresh squeezed lemon juice
Quarter teaspoon of sea salt
2 tablespoons of coconut oil
Quarter cup of coconut milk whipped cream

Add all ingredients to the blender and blend until smooth and silky. Pour into a mason jar and refrigerate if making the day before.

Chocolate Drizzle

2 Tbl Cacao Powder

1 Tbl maple syrup

1 -2tsp water or almond milk to thin to desired consistency

Whisk ingredients in a small bowl and add water or almond milk as needed to thin the mixture so it can be poured.

Plate your pancakes and drizzle away!

Summer Tomato Marinara Sauce

Heirloom Brandy wine tomatoes are my favorite!

Heirloom Brandy wine tomatoes are my favorite!


8-10 ripe tomatoes of your choice chopped and seeds removed

8 cloves of fresh garlic minced


1 cup chopped fresh basil leaves

1/4 tsp fresh ground black pepper

1/4 tsp salt

1 Tbl light brown sugar (this can be omitted depending on preference)

1/4 cup extra virgin olive oil (I prefer California Olive Ranch Brand)


In a large shallow saucepan heat half of the olive oil over medium heat and add the minced garlic. Saute until fragrant and then add chopped basil, stir for another minute and then add the tomatoes, the rest of the olive oil, salt and pepper. Turn the heat up to medium until bubbling, turn heat to low and simmer for 30-45min until tomatoes are cooked down and color deepens. Taste the sauce and add brown sugar if desired.

Cool and blend with emulsion blender or table top blender if you want smooth sauce! This sauce freezes well and is wonderful for lasagna, pasta, stuffed peppers and so much more!