An amazing vegan bbq sandwich featuring Upton’s. One of our favorite recipes using our classic sauce. Easy and quick to make.
An update on a childhood classic. Use our tangy classic sauce for a mellow addition or our hickory bourbon for additional flavor.
We’ve teamed up with AmyLeo, founder of Vegan Affairs, who is a Minneapolis Vegan Cooking Instructor who loves to promote locally made vegan products. She has been demoing for Triple Crown for the past few years and is happy to have created another simply-delicious, easy-to-make recipe using one of Triple Crown's newest products, the Black Garlic sauce, in all new Black Bean Tempeh recipe.
Quick, simple and so easy to enjoy! Triple Crown BBQ Sauce and Tempeh Tantrum have join up once again with Vegan Affairs for a Protein-Packed, Rich & Delish BBQ Tempeh recipe. For a little heat, try it with our Cayenne BBQ Sauce!
Squash is so great because of its versatility. Its hardy and, in our opinion, extremely underrated. We love this recipe with the classic sauce because the other flavors are allowed to stand out. In addition, using vegan cheeses and meats, this recipe easily becomes vegan.
A lot of people think that pulled pork is something hard to make or that only a seasoned grill master can make it. Not true! Crock pot pulled pork is one of the simplest recipes out there and just requires a little sitting time. That’s it. Skip the store bought option and try this great recipe with our one of a kind Hickory Bourbon Sauce.
Special thank you to @nicholaskolnik who is an avid pizza maker and was kind enough to share his recipes for some amazing pie using Triple Crown BBQ Sauce. Pre-made crusts are out there, but we recommend getting your hands dirty and creating your own from scratch.
Yield: 4 smaller servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
- 2-3 tablespoon olive oil
- 12oz Tofu
- Sea salt and ground black pepper, to taste
- 6 cups chopped romaine lettuce
- 1 Tomato, diced
- 3/4 cup canned black beans // drained
- 1/4 cup diced red onion
- 3/4 cup shredded alternative cheese
- 1/4 cup Asian Vinaigrette dressing
- 1/4 cup Triple Crown BBQ sauce - Classic sauce w/ ground garlic until the BG hits shelves!
- 1/4 cup tortilla strips
- Heat olive oil in a medium skillet over medium high heat.
- Season tofu with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Asian dressing and Triple Crown BBQ sauce on top of the salad and gently toss to combine.
- Serve immediately, topped with tortilla strips.
Hasselback Potatoes are easy to make, have a beautiful presentation, and are the star of any meal - breakfast, lunch, or dinner. This recipe is versatile, as you can use regular potatoes, or swap out the Butternut Squasage for our Maple Sage or All American Breakfast Sausages.
Original Triple Crown BBQ Sauce
1 log of Butternut Squasage
2 large sweet potatoes
Oil of choice, or vegetable broth
Spices of choice (examples: minced garlic, thyme/rosemary/sage, ground black pepper)
Set a thicker cutting board on top of another cutting board, then place sweet potatoes on the lower cutting board, butting up to the thicker board. Slice sweet potatoes in thin sections (1/8 - 1/4 inch); the thicker board will stop your knife from cutting all the way through the potatoes.
Mix spices into the oil, then liberally brush over the top of the potatoes.
Bake at 425 for 45 minutes (you may need less time if you made very thin slices).
During this time, slice sausage* into thin medallions. You may want to cut off a little of the bottom of each medallion to make a flat surface to make placement into the potatoes easier. Set aside.
Remove potatoes from oven, then use a fork to gently separate the sections (do your best not to break pieces off!). Slide the sausage medallions between the sections of potato and brush with oil. Cover with foil and bake for another 15 minutes until potatoes are cooked through.
Remove from oven, place in serving dish, and drizzle Triple Crown Sauce on top! Season with top spices.
Special thank you to The Herbivorous Butcher: we absolutely LOVE what Aubry and Kale are doing here in Minneapolis, we highly recommend that you try them out.
See their full menu and complete vegan meat offerings here: https://www.theherbivorousbutcher.com