Vegan specialty items right to your door

Now this is what they call a good mail day! Herbivorous Butcher brings delicious vegan specialty products right to your door.

Their new spring feast includes holiday ham, maple mustard sausage, herb truffle havarti, and white cheddar sauce. Today I’m sharing some fun ways to incorporate them into your meals!

Thank you to the Herbivorous Butcher for sponsoring today’s post! The contents, photos, and opinions expressed are fully my own.

The Herbivorous Butcher is a family-owned seitan and vegan cheese maker. They’re based out of Minneapolis, where you can visit their brick-and-mortar location. They also ship to all 50 states in the U.S. plus Puerto Rico.

I have collaborated with them several times over the last 14 months. On their website, they offer a la carte items, as well as a variety of ongoing packages. Then several times a year, they also feature themed boxes that fit the season.

With spring on its way, the next specialty box from the Herbivorous Butcher is the Hoppy Spring Feast.

The Hoppy Spring Feast includes:

• Holiday ham (2.5 pounds)
• Maple mustard sausage (13 ounces)
• White cheddar sauce (16 ounces)
• Herb truffle havarti (8 ounces)

Here are some ways I’ve been using the products in the spring feast!

Holiday ham

There are so many ways to enjoy this ham!

Make a hot ham & cheese sandwich.

Cut the ham into slices. Then brown them in a skillet. Add some of the warmed white cheddar sauce on a toasted bun. Don’t forget the pickles!

Add browned ham to a pierogi quesadilla.

Dice the ham, brown it, and add it to a pierogi quesadilla. The quesadilla also includes onions, potatoes, non-dairy cheese, and sauerkraut in toasted tortillas. Serve it with yogurt ranch sauce for dipping.

More ideas:

• Bake the ham whole, and coat it in a pineapple brown sugar glaze.
• Add browned ham to a bagel pizza with sauerkraut or pineapple.
• Use diced ham as a topping on vegan split pea soup.
• Make a vegan egg mcmuffin with eggy tofu & non-dairy cheddar.

Maple mustard sausage

Maple mustard sausage has a delicate sweetness and tang of mustard.

I recommend slicing it thick, and browning it in a little oil in a skillet. Then serve it with a vegan tofu scramble and avocado.

It’s also great on an English muffin breakfast sandwich. Finish it off with baby spinach, eggy tofu, and a ladling of the white cheddar cheese sauce that’s also included in the package.

You can warm the sauce and enjoy it as-is right out of the package.

Or if you’d like a runny egg effect on the breakfast sandwich, warm a couple Tablespoons of the white cheddar cheese sauce. Then add a sprinkle of kala namak, nutritional yeast, and granulated onion. Stir until it’s totally combined. Then pour it onto the sandwich.

It gives the taste of a sunny side up egg on the sandwich. It’s also amazing for dunking your toast into it!

The maple mustard sausage would also be a welcome addition on a charcuterie board.

White cheddar sauce

In addition to putting the warmed cheddar sauce on sandwiches, it can also be used as a sauce for mac and cheese.

How to use the sauce for mac & cheese:

Boil 8 ounces of pasta, using the package directions. (I chose penne here, but any small pasta will work.) Then drain in a colander.

Put the pasta into a casserole dish. Toss it with one of the containers of white cheddar cheese sauce. (Or you could make 16 ounces of pasta and use both containers.)

Top the cheesy pasta with a sprinkle of any or all of the following: paprika, berbere, and/or panko breadcrumbs. Then bake uncovered at 350 degrees for 20 to 25 minutes.

Serve with easy collard greens or sautéed kale.

Herb truffle havarti

If you’re a truffle fan like I am, you will adore the buttery richness of this herb truffle havarti. It also has prominent pine-y notes of rosemary.

The easiest way to enjoy it is by slicing it, and serving it with crackers.

The herb truffle cheese is also amazing on a toasted grilled cheese sandwich. Serve it with creamy tomato soup or vegan mushroom soup with lentils.

It’s also very nice served warm on crostini.

How to make warmed herb truffle crostini:

Cut a baguette into slices & put them on a baking sheet. Then add a slice or two of cheese onto each crostini. Bake at 350 degrees for 10 minutes.

Enjoy it as-is. Or top the crostini with sliced red wine mushrooms. It would also be great as a base for a bruschetta-style asparagus appetizer.

Can I freeze these products for later?

Yes! All of these products freeze well.

If you’re not going to eat any of them right away, you can freeze them whole. Or cut them in half and put them into freezer-safe packaging until you’re ready to use them.

How to order

Update: The Hoppy Spring Feast is no longer available. However, many of these items along with lots of other vegan meats & cheeses are available on their a la carte menu.

The Hoppy Spring Feast is on sale now through March 29. The feast is $120 shipped. Herbivorous Butcher ships to all 50 states and Puerto Rico. Or you can pick it up at their Minneapolis location for $85.

All non-local orders will ship on April 6 with 2-day UPS express. This is the only shipping day. Local orders can be picked up anytime during the Herbivorous Butcher’s open hours April 7-11.

By the way, I did an Instagram takeover recently on the Herbivorous Butcher’s page. Check out this video highlight reel to see some behind the scenes footage of making food & taking pictures for this post!

This is a sponsored post with a brand that I use in my own home. Posts like these help me keep fresh recipes coming your way!