Loma Linda Layered Taco Dip
This recipe makes 10 servings.
2 pouches Loma Linda Taco Filling
1 can vegetarian refried beans
8 ounces guacamole, fresh or store bought
1 cup plant-based sour cream
1 ½ cup salsa
1 ½ cup plant-based cheese
1 can black beans, rinsed
½ can corn (or fresh corn cut off the cob)
10-12 cherry tomatoes, cut into quarters
Handful cilantro, chopped
Tortilla chips for dipping!
Heat the Taco Filling according to package directions and let cool slightly. In a large glass bowl, layer in this order: refried beans on the bottom, then guacamole, sour cream, salsa, cheese. Top with the Taco Filling. In a separate bowl, mix together black beans, corn, tomatoes and cilantro. Add the black bean mixture as a border around the top of the dip, allowing the taco filling to be the star of the dish! Serve with tortilla chips and dig in at your next summertime gathering!
Loma Linda Sriracha TUNO Pizza with Green Peppers
Loma Linda Sriracha TUNO Pizza
2 cans Loma Linda Sriracha TUNO
1 pizza crust
3 tablespoons of olive oil
½ cup plant-based mayo
10 basil leaves, chopped
½ green bell pepper
½ cup cherry tomatoes
Preheat oven to 450. Brush a pizza pan with olive oil. Place the crust on the pizza pan and brush the crust with olive oil. Mix together the TUNO, mayo, and basil leaves. Top the crust with the mixture. Thinly slice the bell pepper and halve the cherry tomatoes. Add the pepper and cherry tomatoes to the pizza. Bake the pizza for 9-11 minutes, until the cheese is melted and bubbly. Enjoy pizza night!
Pasta Primavera ft Lemon Pepper TUNO
Pasta Primavera Featuring Lemon Pepper Tuno
A colourful dish of fresh vegetables, served over pasta and packed with plant-based protein that will leave your tastebuds wanting more TUNO!
2 cans Loma Linda Lemon Pepper TUNO
¾ lb penne pasta
2 gloves garlic, minced
½ cup olive oil
½ cup chopped broccoli
1 carrot, sliced
½ pepper, diced
¼ red onion, diced
1 small courgette, sliced
1 small aubergine, sliced
½ tsp oregano
½ tsp thyme
Salt & pepper
Cook pasta according to package directions and set aside. In a skillet over medium heat, saute garlic for 1 minute. Add onion and carrot and cook 1 minute.
Then add the other vegetables and cook until all vegetables are cooked through. Add the TUNO and cook until warmed, about 2 minutes.
Sprinkle on the oregano, thyme, salt, and pepper. Toss in the cooked pasta and enjoy!
Chorizo Shepherd’s Pie
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings
In large bowl, combine chorizo, onion, peas, carrots and corn; transfer to 11-x 7-inch baking dish. Spread potatoes overtop and sprinkle with paprika.
Bake in preheated 375°F oven for 40 minutes or until heated through and top is golden.
Loma Linda Classic TUNO Salad Sandwich
2 cans Spring Water TUNO, drained
½ cup plant-based mayo
2 stalks celery, diced
¼ red onion, diced
1 tsp dijon mustard
Salt & pepper to taste
2 tablespoons fresh chopped parsley
Juice of half a lemon
Lettuce, tomato, pickles, or desired sandwich add ons
Mix the TUNO with mayo, celery, onion, mustard, salt and pepper, parsley, and lemon juice until thoroughly combined. Add about ⅓-½ cupTUNO mixture on a slice of wheat bread. Top with lettuce, tomato, pickles, and another slice of bread. Enjoy your classicTUNO salad sandwich!\
Loma Linda TUNO Crab Cakes with Siracha Mayo
Perfect for a seafood-inspired lunch, TUNO crab cakes are just as sustainable as they are tasty. These guilt-free vegan crab cakes are topped with panic bread crumbs and full of delicious vegetables and herbs. Choose any flavor of TUNO you desire and serve with siracha mayo for an even more flavorful combination.
For TUNO Crab Cakes:
2 cans TUNO (any flavor)
1 neat egg (1 tbsp of neat egg powder mixed with 2 tbsp of water)
¼ cup green onions
¼ cup vegan mayo
1 tsp dijon mustard
½-1 cup panko bread crumbs
Fresh herbs to taste, preferably rosemary and thyme
½ tsp lemon juice
Salt/pepper to taste
1 tsp garlic powder
1 cup of oil for pan frying
For Siracha Mayo (optional):
1-2 teaspoons Sirarcha sauce
¾ cup vegan mayo
Heat oil in a skillet over medium-low heat. Meanwhile, mix remaining ingredients for the cakes, except panko, together in a bowl until combined.
Add panko, ¼ cup at a time until mixture can be formed into patties. After patties are formed, coat each side with more panko.
Carefully, place patties in hot oil and cook til golden brown, about 1-1.5 minutes on each side.
Mix together ingredients for siracha mayo and serve alongside your TUNO cakes. Serve immediately.
Loma Linda Vegetarian Philly Cheese Swiss Stake Sandwich
Take your vegetarian sandwiches to a whole new level with these indulgent and scrumptious Philly Cheese Swiss Stake sandwiches. Stuffed with deliciously plant-based Swiss Stake, these sandwiches also are prepared vegan cheese and caramelized onions and peppers. Great for enjoying with a side of fries and other condiments.
Serving Size: 2 Sandwiches
1 can Loma Linda Swiss Stake
1 tbsp oil/vegan butter
1 onion, cut lengthwise
1 medium green bell peppers, cut lengthwise
1/2 cup shredded vegan cheese
Fresh parsley, finely chopped for garnishing (optional)
2 hoagie rolls, toasted (or use any bread roll of your choice)
Heat a skillet on medium flame and add oil to it. Add in the onions and bell peppers and saute for a couple of minutes.
Once translucent, add in the chopped Swiss Stake and continue to saute for a few more minutes till stake is well cooked. Remove from flame.
Add vegan cheese on top of the hot Swiss Stake and let the cheese melt. Once the cheese melts, add the garnish on top and stuff the Swiss Stake in the rolls. Serve immediately.
Loma Linda Vegan Buffalo Hot Dogs
For your next barbecue cookout, replace your old options and instead prepare these gourmet Simple Franks Hot Dogs. With a kick of hot sauce and buffalo sauce, each of these hot dogs are boldly flavored and dressed with delicious grated carrots and other vegetables. Completely vegan and made with Simple Franks, these hot dogs truly bring something new to the table.
Serving Size: 8 Hot Dogs
1 can Loma Linda Simple Franks
8 hot dog buns
1/2 cup vegan blue cheese dressing
1/2 cup vegan buffalo sauce
1/2 cup carrots, grated
1 tbsp celery, finely chopped
1 tbsp green onions, for garnish (optional)
Grill the Loma Linda Simple Franks on a grill, panini press or skillet. Remove and coat with the hot sauce. Keep aside.
Toast the buns (optional) and keep aside.
To assemble, take a toasted bun and place a toasted frank. Top the hot dog with carrots, celery and green onions.
Dress up the hot dog with blue cheese and more hot sauce (as needed). Serve immediately.