Lemongrass “Beef” Spring Rolls

With our thanks to Plant Crush for this recipe.


  • One small onion, diced
  • 1/2 cup minced lemongrass
  • Two teaspoons neutral oil, such as grapeseed or avocado
  • 1 cup vegetable broth
  • Two bags of It’s Jerky Y’all’s jerky (Prickly Pear Teriyaki flavor)
  • Rice paper wrappers (found at the Asian market)
  • A wide bowl of warm water
  • Two medium Persian cucumbers, cut into long sticks
  • 5 oz box of any kind of mixed baby greens, or romaine lettuce
  • 1/2 a head of purple cabbage, shredded
  • Mint and basil leaves washed and drained
  • Five spice peanut sauce, for serving (can also use vegan fish dipping sauce, AKA nước mắm chấm chay)


  1. In a medium saucepan on high heat, saute the onion and lemongrass in the oil until fragrant.
  2. Add the jerky and vegetable broth to the pan, tossing to coat.
  3. Turn the heat to low-medium, cover the pan, and let the jerky simmer in the broth until it has soaked up the liquid completely. Turn the stove off and set the jerky aside to use in the assembly of the spring rolls.
  4. To assemble the rolls, gather all the ingredients, have the warm water bowl nearby, and a flat rolling surface (a big plate or a wooden cutting board works). Check out the video (above) for a visual guide if needed. Dip a rice paper wrapper into the bowl of water, rotating the whole wrapper once, to ensure the wrapper is moist all around. Lay the wrapper flat on a plate or cutting board. Arrange the fillings on the wrapper: greens, veggies, cucumbers, herbs to your taste, and a few pieces of lemongrass jerky. Tuck and roll, and repeat!


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It’s Stroganoff Y’all


1 Package of It’s Jerky Y’all Sea Salt + Black Pepper Flavor
1 Tbsp cooking oil
1/2 – 1 cup of fresh mushrooms, sliced
1/4 cup chopped white or yellow onions
1/2 cup red wine
2 Tbsps vegan Worcestershire sauce
2/3 cup unsweetened non-dairy yogurt (We recommend Kite Hill or Forager brands)
1 tsp sea salt
2 cups of boiled pasta noodles of choice
Parsley for garnish


  1. Cook mushrooms, onions and jerky in oil in a skillet over medium heat, stirring occasionally, until onions are tender.
  2. Stir in the wine, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Simmer for about 15 minutes.
  3. Reduce heat to low or turn off. Stir in unsweetened yogurt until combined, then add in and coat your noodles.
  4. Add extra cracked pepper if desired. Serve with a garnish of parsley!
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Chipotle Fiesta Salad

Fiesta Salad in a bowl with jalapeno toppings

Chipotle Fiesta Salad
(Serves 2-4)


1/2 cup of Just Mayo (or egg-free mayo of choice!)
3 Tbsp of Chipotle Sauce from Cholula
1 Tbsp Apple Cider Vinegar
1 tsp Chili Powder

Salad Mix:
1 Romain Lettuce Head
1/2 Cup Fresh or Thawed Frozen Corn
1/2 Rinsed Black Beans
2 tsp of Chili Powder
1 Tbsp Fresh Lime Juice
1/3 Cup diced Onion
1/3 Cup diced Poblano
1/3 diced Tomato
1 bag of It’s Jerky Y’all Prickly Pear Chipotle
Cilantro and Sliced Jalapeños for garnish (optional)


1. Wash and rough chop your romaine lettuce and place in a large serving bowl.
2. Rinse black beans with a strainer, and mix in with the corn in a small bowl. Add lime juice and chili powder and stir.
3. Add all of the diced onion, poblano and tomato.
4. Top with It’s Jerky Y’all Prickly Pear Chipotle
5. For the dressing, whisk all ingredients together. Pour dressing on top if desired.
6. Garnish salad with cilantro and sliced jalapeños.
7. Eat and enjoy!

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Chicken Fried “Steak” Waffles

Vegan Chicken Fried Steak and Waffles

Makes about 4-5 servings

2 bags of Pepper + Sea Salt Jerky
1/2 to 1 Cup Grapeseed Oil for frying

Dry Coating:

1 Cup Unbleached All-Purpose Flour
1/3 Cup Cornmeal (If available if not scratch out)
2 tsp Corn Starch
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Chili Powder
1 Tbsp Parsley
1 Tbsp Paprika
1 Tbsp Salt or to taste

Wet Batter:

1/2 Cup Navy Bean Aquafaba
1 Tbsp Salt
1/2 Cup Flour
1/4 Cup Water


2 Cans of Navy Beans
1 Cup Unsweetened Almond Milk
1 Tbsp Black Pepper
1 Tbsp Salt or to taste
1 de-seeded Jalapeno
1 Half Onion
2 Tbsp Corn Starch

Use your favorite vegan biscuit recipe! We used Minimalist Baker’s Biscuit Recipe because it’s our favorite!

Simply mix all dry coating ingredients together in a bowl and set aside. For the wet batter, whisk water, salt and aquafaba together until combined, then slowly add flour while stirring with your whisk to help cut down on any lumps.

Pour your grapeseed oil into your skillet and turn your burner to medium-high. When your oil is shimmering, test it by dropping a small amount of wet batter in it. If it immediately starts bubbling, you’re ready to fry! Then just take pieces of jerky and dip them in the wet batter, and then coat with the dry. Fry in the oil until golden brown, turning when needed.

To get your gravy ready, you’ll want to use a high-speed blender or food processor. Place all ingredients except for pepper in your blender and blend or process until smooth and creamy. Once this is done, place a pot or skillet on your stove and place temperature at medium-high and pour your gravy in. You’ll want to bring the gravy to a low simmer, being careful to stir often so that it will not burn. Once the gravy is thick enough to your liking, turn your burner off.

Build your waffles any way you want ‘em! Enjoy, y’all!

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Hatch Chipotle Tacos

Makes up to 15 Tacos


1 1/2 Cups of Pre-Roasted Hatch Chili Peppers
2 Packages of Prickly Pear Chipotle Jerky
1/2 Cup Chopped Onions
1/2 Cup Fresh Corn
1/2 Cilantro
1 to 2 Tbsp of Grapeseed Oil (or cooking oil of choice)
1 tsp of Cumin
1 tsp of Paprika
1 tsp of Garlic Powder
Salt to taste

10 to 15 Corn or Flour Tortillas

Avocado and Pico De Gallo recommended for garnish.


Start with heating your cooking oil in a skillet at about medium to medium-high. When the oil is shimmering and ready, add the onions and sauté them until they begin to become translucent.

Add all of your spices and stir to coat the onions. Now you can add the jerky and hatch chilis, and allow them to cook together for about five to ten minutes, stirring occasionally to prevent anything from becoming too hot and sticking to the bottom of your pan.

Next, add your corn, and continue to sauté and stir the mixture until the corn is brighter in color and cooked through. Now you can turn your pan down to low, or even off depending on your stove and stir in the cilantro to wilt it down. Don’t overcook it! You still want it to be bright green. You can salt to taste here.

Once it’s done, simply take the mixture off the heat, and start building some amazing tacos, y’all! Warm or fire up your tortillas for best taco results.

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