Check out some delicious plant-based Thanksgiving classics from the Seed Ranch kitchen. Our friends devoured these, we have a feeling we won't last until next year before making most of these recipes again. Roasted Beet & Crispy Kale Salad Green Bean Casserole Stuffing Chickpea Meatloaf Umami Hassleback Potatoes Vegan Cornbread Pecan Pie with Dates Get the recipe book here!
This is our first umami reserve recipe for you guys, hope you love it. Watch a video tutorial on our Instagram! 1 block of firm tofu drained and mashed in a strainer 1/2 tsp salt1/2 tsp pepper 1 tbsp fennel seed1/2 tsp cumin 1/4 tsp garlic 1/2 tsp smoked paprika (or regular paprika) 2-3 tbsp Seed Ranch Umami Reserve (more if you want it spicier!) Mix, lay evenly on a baking sheet Bake at 415°F (212°C) for 15-20 mins Serve on avocado toast, in a veggie scramble, on tacos, in a burrito, however you’d like it!
Meet your new go-to for tofu! Our Umami and Umami Reserve hot sauces are a fail-safe way to get flavorful tofu for your stir-fry, salads, or however you eat it. Check it out: 1 Block Firm Tofu cut into bars or cubes2 Tbsp Seed Ranch Umami or Umami Reserve Toss marinated tofu in cassava flour Shake excess flour off in a colander (you don't need much)Sear in pan with coconut or vegetable oilPinch of salt That's it! Enjoy flavorful umami tofu. Need to restock? Purchase more here!