Earth Nut Cauliflower Crust Pizza

Cauliflower Crust Pizza

Earth Nut Cauliflower Crust Pizza topped with original flavor crumbles and vegan parmesan cheese. 


  • 1 Earth Nut Original Flavor patty
  • 1 tbsp olive oil

  • 1 cauliflower pizza crust

  • 1/2 cup pizza crust

  • 1 cup shredded vegan parmesan cheese

  • Minced fresh basil

  • Salt and pepper to taste

  1. Preheat the oven to 425°F.
  2. Heat the oil in a large skillet over medium heat. When hot, place the Earth Nut patty in the skillet and sear for 2-3 minutes per side, until golden brown.
  3. Place the crust on a piece of parchment paper. Spread the sauce on the crust, leaving a ½-inch border. Crumble the Earth Nut patty into pieces and distribute it on top of the crust. Top with the cheese.
  4. Bake the pizza in the center of the oven for 10 to 15 minutes, until the edges are slightly golden and the cheese is melted. Remove the pizza from the oven, sprinkle with basil, slice, and serve hot.

Spicy Stuffed Eggplant

Earth Nut Stuffed Eggplant

Earth Nut Hatch Chili Stuffed Eggplant Boats filled with Hatch Chili crumbles and quinoa. This baked eggplant recipe is a vegan’s dream.


  • 1 package Earth Nut Hatch Chili (2 patties)
  • 2 medium globe eggplants

  • 2 tbsp olive oil, divided

  • 1 small sweet onion, diced

  • 2 garlic cloves, minced

  • 1 tsp paprika

  • 1 tsp cumin

  • 2 tsp dried oregano

  • 1 cup cooked quinoa

  • 1 pint cherry tomatoes, halved

  • 2 tbsp lemon juice

  • Salt and pepper to taste

  • Plain yogurt for serving, optional


  1. Slice the eggplant in half the long way and sprinkle the flesh with salt. Let the eggplant sit for 30 minutes to remove some of the excess moisture. Gently pat the eggplant dry with a clean dishtowel.
  2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  3. Place the eggplant cut side up on the prepared baking sheet. Drizzle with 1 tbsp olive oil. Bake for 30 to 35 minutes, until the flesh is easy to pierce with a fork.
  4. Meanwhile, heat a large skillet over medium heat with a drizzle of olive oil. When hot, add the diced onion and Earth Nut burgers cook for about 5 minutes, breaking the patties up into small pieces.
  5. Add the garlic, paprika, cumin, and oregano and cook for 1 minute, until fragrant. Add the quinoa/rice, tomatoes, and a pinch of salt and cook until the grains are heated through and the tomatoes are starting to soften about 3 minutes. Squeeze in the lemon juice and season to taste with salt and pepper.
  6. When the eggplant is done, gently mash the flesh and divide the filling between each eggplant boat. Garnish with yogurt and oregano leaves if you like and serve hot.

Veggie Red Curry

Earth Nut Original burger crumbles with delicious and creamy coconut milk and flavorful red curry paste. 


  • 1 package Earth Nut Savory Burgers (2 patties)

  • 1 tbsp peanut or canola oil

  • 1 medium yellow onion, sliced thinly

  • 2 medium carrots, sliced thinly on the bias

  • 1 garlic clove, minced

  • 1 tbsp minced fresh ginger

  • ¼ cup vegan red curry paste

  • 1 medium tomato, diced

  • 1 14-ounce can coconut milk

  • 1 cup snow peas

  • ½ lime, juiced

  • Fresh cilantro for serving

  • White or brown rice for serving


  1. Heat the oil in a large skillet over medium heat. When hot, add the onion and carrots and cook, stirring, for about 4 minutes, until crisp-tender. Add the Earth Nut burger and cook for 2 minutes, breaking up into ½-inch chunks with a wooden spoon.
  2. Add the garlic, ginger and curry paste and cook for 1 minute, stirring to coat the veggies in the curry paste.
  3. Stir in the diced tomatoes and coconut milk, scraping up any browned bits on the bottom of the skillet. Bring to a simmer, then add the snow peas, lime juice and zest. Cook until the peas are bright green and tender, about 5 minutes.
  4. Season to taste with salt, pepper and/or more lime juice.
  5. Serve with rice and garnish with cilantro.

Texas-Style Zucchini Noodles

Earth Nut Hatch Chili burger crumbles with zesty, spicy Zucchini Noodles – So much flavor and so easy to throw together!


  • 2 Hatch Chili Earth Nut Burgers (1 box)
  • 2 tbsp peanut or canola oil, divided
  • 1 red bell pepper, sliced thinly
  • 1 yellow bell pepper, sliced thinly
  • ½ small white onion, sliced thinly
  • 2 tbsp tomato paste
  • 2 garlic cloves, minced
  • ¾ cup vegetable broth
  • 3 medium zucchini, sliced into noodles or spiralized
  • Parmesan cheese for serving, optional
  • Salt and pepper to taste
  1. Heat 1 tbsp oil in a large skillet over medium heat. When hot, add the Earth Nut burger and cook, breaking up the patties into ½-inch pieces with a wooden spoon, until crispy on the edges and heated through, about 4 minutes. Transfer to a plate.
  2. Add the remaining 1 tbsp oil to the skillet and return to medium heat. When hot, add the bell peppers and onions and cook, stirring for about 4-5 minutes, until crisp-tender.
  3. Add the tomato paste and garlic and cook for 30 seconds, until fragrant and the veggies are coated.
  4. Add the broth and scrape any browned bits off the bottom of the skillet. Bring to a simmer for about 5 minutes, until the flavors are melded and the sauce has slightly reduced. Season to taste with salt and pepper. Stir in the cooked Earth Nut patties.
  5. Place the zucchini noodles in a mixing bowl or serving bowl. Add the contents of the pan on top of the zucchini noodles and let sit for about 5 minutes, to soften the zucchini. Sprinkle with cheese if you like and serve immediately.


Earth Nut Teriyaki Stir Fry

Earth Nut crumbles stir-fried with vegetables in a homemade teriyaki sauce.


  • 2 Earth Nut Hatch Chili burgers (diced and crumbled)
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 teaspoon minced ginger
  • 1 teaspoon chili-garlic sauce, to taste
  • ½ teaspoon honey (optional)
  • 1 tablespoon neutral oil, divided
  • 2 Earth Nut Original Savory Burgers
  • 1 red bell pepper, sliced thinly
  • ½ red onion, sliced thinly
  • 2 cups chopped kale
  • 2 tablespoons white sesame seeds
  • 1 scallion, minced
  • 1 cup cooked brown rice, for serving


  1. In a small bowl, whisk together the soy sauce, ginger, chili-garlic sauce, and honey until fully combined. 
  2. Heat ½ tablespoon oil in a large skillet over medium heat. When hot, crumble in the Earth Nut burgers, leaving some large chunks. Sear until browned on all sides, about 5 minutes. Transfer to a plate. 
  3. Heat the remaining ½ tablespoon oil in the skillet over medium heat and add the peppers and onions. Cook until crisp-tender, stirring constantly, about 5 minutes. Add the burger back to the skillet, along with the kale and sauce, and cook until the kale is wilted. Sprinkle with sesame seeds and scallion and serve with rice. 


Earth Nut Tex Mex Jalapeno Poppers

Earth Nut Jalapeno Poppers

These Baked Tex Mex Jalapeno Poppers are spicy, loaded with protein, and baked to perfection! The perfect appetizer or snack for anytime that has black beans, corn, and tons of cheese. This simple appetizer is a family favorite!


  • 2 Earth Nut Hatch Chili burgers (diced and crumbled)
  • 10 Jalapeños
  • ¼ cup black beans
  • ¼ cup sweet yellow corn
  • ¼ cup vegan cheese
  • 1 tbsp Lime Juice
  • 1/2 tsp Cumin
  • 1/2 tsp Salt
  • 1/2 tsp White Pepper
  • 1/2 tsp Garlic Powder


  1. Preheat oven to 450˚ F.
  2. Cut each jalapeño in half and remove seeds.
  3. Place your cut jalapeños on a parchment-lined baking sheet and set aside.
  4. Meanwhile, in a medium bowl, place your crumbled Earth Nut burger, lime juice, black beans, corn and seasoning. Combine the ingredients, lightly tossing, make sure not to over-work the crumbles. Spoon the filling into the jalapeños pressing into place so that each chile is liberally stuffed. Sprinkle with your favorite vegan cheese.
  5. Bake your stuffed jalapeños for 12-15 minutes. Baking times will vary depending on how large your jalapeños are and how well you have stuffed them.
  6. Remove baked jalapeños and top with Pico, Guacamole or your favorite topping


Earth Nut BBQ Buddha Bowl

Earth Nut Buddha Bowl

Protein-Packed Buddha Bowl with Earth Nut BBQ burger, avocado, corn, sweet potatoes, and spinach.


  • 1 Earth Nut BBQ burger

  • ½ cup cooked quinoa

  • 1 large, sweet potato, cubed and cooked

  • ¼ cup black beans

  • ¼ cup sweet yellow corn

  • ¼ cup sprouts

  • 1 handful spinach

  • ½ large avocado

  • Tablespoons olive oil

  • ½ lime

  • Salt and pepper to taste


Earth Nut Burger with Roasted Veggies and Quinoa

Earth Nut with Roasted Veggies

Gluten-free and vegan roasted vegetable quinoa bowls with Earth Nut BBQ burger.


  • 1 Earth Nut BBQ Veggie burger
  • 1 cup quinoa
  • 1 sweet potato, diced and roasted
  • 2 cups steamed broccoli florets
  • 2 cups roasted brussels sprouts
  • 2 cups sliced steamed carrots
  • 1 zucchini sliced and roasted
  • 1 red pepper sliced and roasted

Toss with your favorite vinaigrette dressing.

Earth Nut Burger Tomato and Avocado Salad

Earth Nut Burger Avocado Salad

Juicy tomatoes, avocados, and cucumber with Original Earth Nut burger.


  • 1 Earth Nut Original Burger
  • 1/2 pound grape tomatoes, halved
  • 2 avocados, diced
  • 1 cucumber, sliced
  • 1/3 cup red onion, diced
  • 2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 1/4 cup of parsley
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper

Earth Nut Burger Thai Noodle Salad with Peanut Sauce

Thai Noodle Salad with Original Earth Nut burger – piled high with veggies and peanut sauce.  Vegan & Gluten-Free 


1 Earth Nut Original Burger
1 Bunch of Cilantro
1 Red Cabbage
1 Thinly Sliced Red Pepper
1 Carrot
6 oz Dry Noodles
3 tbsp Honey
3 tbsp Lime Juice
3 tbsp Sesame Oil
1/4 cup Peanut Butter


  1. Cook noodles according to directions.
  2. Blend the peanut butter, honey, lime juice, and oil until smooth
  3. Toss together cooked noodles, veggies, and peanut sauce.