Seed Ranch Flavor Co. Recipes

It's been a super chilly start to the new year here in CO, a perfect reason for Umami Tomato Soup. Plus it only takes 30 min! Recipe adapted from @minimalistbaker  https://bit.ly/2VrtitbSOUP2 large red bell peppers (left whole)1 28-ounce can crushed or peeled tomatoes in juices1 6-ounce can tomato paste1 cup water (sub up to half with extra coconut milk for creamier soup)1 14-ounce can light coconut milk (use full fat for creamier soup)1 1/2 Tbsp dried dill (or sub 3 Tbsp (5 g) minced fresh dill per 1 1/2 Tbsp dried)1 Tbsp garlic powder3 Tbsp Seed Ranch Umami Hot Sauce1 tsp...

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!

Soup season is upon us and there's nothing better than a filling spicy black bean soup. It has only snowed once here in Colorado and we've already made this three times, hope you love it too!  What you'll need: 2 TBSP olive oil 2 yellow onions, chopped 1 carrot peeled and sliced thin6 cloves of garlic, minced4 1/2 TSP cumin1/2 TSP Cayenne 4 15 oz. cans of black beans4 cups vegetable broth2-3 TBSP Seed Ranch Smoked Jalapeño 1/4 cup cilantro as garnish1 avocado as garnish1 TBSP Seed Ranch Thai Green as garnish What you'll do:  Heat the oil in soup pot, add vegetables and some...

The warm squash and roasted pecans make this a satisfying fall salad. Check it out:  1 Butternut squash 2-3 Tbsp Seed Ranch Umami Hot Sauce 1 and 1/2 Tbsp olive oil Sea salt and black pepper1/4 Cup raw pecans 2 Tbsp coconut sugar2 cups of spinach 1/4 cup dried cranberries 1 Tbsp balsamic vinegar (We’d recommend Gorgonzola with this for our non-vegans!) Preheat oven to 400 degrees (204° C) Toss peeled and cubed butternut squash in 1 and 1/2 Tbsp olive oil, 2-3 Tbsp Seed Ranch Umami Hot Sauce, and 1 tsp sea salt and 1/2 tsp pepper. Roast for 15-20 minutes, until tender. While squash is...

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!