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!

Sweet Lime Marinated Tempeh


This is seriously the BEST tempeh recipe I’ve made to date and it’s perfect for tacos! It probably has something to do with it being the first time I’ve ever used essential oils in a recipe. This recipe calls for Lime Essential Oil and I use Doterra oils but any brand that is food grade should work! You can marinate ahead of time and let it sit for 24hrs but in a pinch allowing it to marinate for just an hour works too!



1/4 cup fresh squeezed lime juice

1/4 cup agave

4 Tbl Soy Sauce

1 Tbl Olive Oil

2 cloves garlic minced

1/4 cup cilantro finely chopped

1/2 tsp salt

1/4 tsp pepper

4 drops Doterra Lime Essential Oil (or other food grade essential oil)

1 package Tempeh

First up, crumble and steam your Tempeh. I used a steamer basket for this. It only needs to steam for 10 min or so, this process helps soften and open the tempeh up so that it will soak in the marinade flavors more readily so don’t skip it!

Next, Whisk the rest of the ingredients in a small bowl and then transfer to a zip lock bag. Add the crumbled and slightly cooled tempeh and seal the bag and shake to combine. Refrigerate for at least 1hr or up to 24hrs.

In a non stick skillet over medium heat pour out the contents of the zip lock bag and cook stirring frequently or until golden brown and most of the marinade has been absorbed or cooked off. Enjoy over rice or in tacos with guacamole and chipotle vegan mayo!

Black Bean Tempeh Chili Topper


This is a quick and easy recipe that arose out of a need to use up leftover black beans and tempeh. Eat it on its own or use it as a topper for rice or other grains and add your favorite raw veggies for a sensational chili bowl!


1 can black beans rinsed
1 can hominy rinsed
1 jar campfire salsa or your favorite salsa!
1/4 cup water
1tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 cup ground black pepper
4 cloves garlic minced
1 large onion diced
1 large red pepper diced
1/2 package of tempeh crumbled or any leftover tempeh that has been marinated or baked just chop it up
2 tbl cacao powder
1 tbl tomato paste
3 tbl water mixed with powder and paste

In a large saucepan, saute the onions, red pepper and garlic in olive oil until onion is transluscent. Add the cumin, pepper, salt and chili powder and mix until fragrant. Add the salsa, 1/4 cup water, hominy, black beans and crumbled tempeh. Cover and simmer 10-15 min until the mixture is well combined. In a small cup mix tomato paste, cacao powder and 3 tbl water until a sauce forms. Combine the sauce and the black bean mixture and simmer uncovered for a while longer, tasting to adjust salt or flavor as you wish.

**This chili is thick and delicious and can be served on its own with tortilla chips or scooped over brown rice or quinoa. Add avocado, raw onion, cilantro or lime juice too!