Proud purveyors of innovative vegetarian groceries since 1978.

Convenience Without Compromise®

Shop Our Products
Crisp and delicious, Brown Rice Snaps® are great straight out of the package or served with your favorite dips and spreads.

Pantry staples for you and your family.

Shop Crackers
Delicious, fun, baking ingredients for you and your family.

Your go-to for organic, vegan & gluten-free baking.

Shop Baking Staples

Wholesome Pantry Staples

Coconut
Coconut
Fruits
Fruits
Vegetables
Vegetables
Crackers
Crackers
Bouillon Cubes
Bouillon Cubes
Flours & Starches
Flours & Starches

Explore Edward & Sons

Our Values

Our Values

Dig Deeper
Recipes

Recipes

Start Cooking
About Us

About Us

Learn More

Our Family of Brands

Trending Recipes

Jackfruit Sloppy "Jacks"
Jackfruit Sloppy "Jacks"
Jackfruit Fajitas
Jackfruit Fajitas
Not-Chick’n Salad Wraps
Not-Chick’n Salad Wraps
Visit the blog

Standards That Matter

When you purchase organic Edward & Sons products, you become part of a network that rewards farmers who implement ecologically conscious and organic farming practices.
As a vegetarian company, Edward & Sons proudly offers vegan foods free from animal products. Our plant-based selections provide delicious and ethical choices for everyone.
We believe in giving consumers the choice to enjoy wholesome food made without GMOs. We prohibit the use of GMOs in any Edward & Sons products, and are proud participants in the Non-GMO Project.
For over 40 years, Edward & Sons has been offering gluten-free products to meet the needs of people who avoid gluten. Our gluten-free selections provide delicious and safe options for everyone to enjoy.

Edward & Sons Instagram

POV: It’s the first day of spring and you make our viral (secretly healthy) carrot cake truffles 🥕🐰 These easy, no-bake treats taste just like carrot cake plus they’re packed with good for you ingredients like pecans, walnuts, medjool dates, Let’s Do Organic Shredded Coconut, shredded carrots, and then coated in a creamy white chocolate shell!✨⁠ ⁠ Save this post and grab the recipe below👇⁠ ⁠ Ingredients:⁠ 2 cups raw pecans⁠ 1 and ½ cups raw walnuts⁠ 1 cup medjool dates, tightly packed⁠ 1 cup shredded carrots (fresh carrots shredded at home)⁠ 1 cup Let’s Do Organic Shredded Coconut⁠ 1 tbsp maple syrup⁠ 1 tsp vanilla extract⁠ 1 tsp ground cinnamon⁠ ½ tsp ground ginger⁠ ¼ tsp ground nutmeg⁠ ½ tsp salt (less if your nuts are salted)⁠ 1 cup white chocolate chips or white melting chocolate⁠ 1 tbsp coconut oil (optional)⁠ ⁠ Instructions:⁠ Add all of the ingredients (except white chocolate chips) to a food processor. This includes pecans, walnuts, medjool dates, shredded carrots, shredded coconut, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and salt,⁠ Pulse/blend the ingredients until they combine into a sticky dough. You should be able to easily pinch the dough together with your hands. If it isn’t sticky enough, add an extra dash of maple syrup and blend again. If it is too wet, add extra nuts and blend again.⁠ Using clean hands, scoop and roll the dough into balls. Set aside.⁠ In a microwave-safe bowl, add the white chocolate. Microwave in 30-second intervals, stirring between, until melted through. Alternatively, use a double boiler to melt the chocolate.⁠ Gently dip each truffle in the melted white chocolate, one at a time. Tap off any excess and set aside. Sprinkle on any topping of your choosing to decorate (like shredded coconut, sprinkles, or crushed pecans). Let the truffles set at room temperature (or chill in the refrigerator to set quickly). Enjoy!⁠ ⁠ #healthydesserts #healthydessertrecipes #carrotcake #easterrecipe #shreddedcoconut #vegandesserts #vegansnacks #healthysnacks #carrotcakerecipe #springdessert⁠ #springrecipes
Our viral cookie dough stuffed cupcakes are about to break the internet again 🤭 Imagine this: a soft vanilla cupcake STUFFED with gooey molten cookie dough, topped with creamy cookie dough frosting… sounds amazing right?! 😍 Bonus points? It makes a small batch and they’re totally dairy-free 🤫 Made with Let’s Do Organic Cornstarch for the perfect texture every time ✨⁠ ⁠ Grab the recipe below 👇 ⁠by @the_bananadiaries⁠ ⁠ Ingredients⁠ Cookie Dough:⁠ 1 cup (125 g) all purpose flour, heat treated⁠ 1 tbsp Let’s Do Organic Cornstarch⁠ 1/2 cup (100 g) light brown sugar⁠ 1/3 cup (90 g) vegan unsalted butter, room temperature⁠ 1 tbsp dairy freyogurt⁠ 1 tsp vanilla extract⁠ 1/8 tsp sea salt⁠ 1/2 cup vegan mini chocolate chips⁠ ⁠ Small Batch Cupcakes:⁠ 1/4 cup (56 g) vegan unsalted butter, melted and cooled to room temperature⁠ 7 tbsp (86 g) granulated sugar⁠ 1 tbsp (15 g) vegan yogurt or vegan sour cream⁠ 1/2 tablespoon pure vanilla extract + 1/2 tsp vanilla powder or vanilla bean paste⁠ 3/4 cup + 2 tbsp (110 g) all purpose flour or gluten free 1:1 baking flour*⁠ 2 tsp Let’s Do Organic Cornstarch⁠ 1/2 tsp baking powder⁠ 1/4 tsp baking soda⁠ 1/8 tsp sea salt⁠ 7 tbsp (105 mL) dairy free milk , room temperature⁠ 1/2 cup vegan mini chocolate chips⁠ ⁠ Vegan Cookie Dough Buttercream:⁠ 1 batch vegan buttercream⁠ Remaining cookie dough⁠ 1/4 cup vegan mini chocolate chips (optional, for more chocolate chips in the frosting if desired)⁠ ⁠ Instructions pinned in comments 📌 ⁠ #veganbaking #vegancupcakes #vegancupcake #vegandesserts #vegandessertrecipes #vegancookiedough #cookiedough #healthydessertrecipes #healthydesserts #cookiedough #bakingrecipe #bakingvideo #cupcakerecipe #cupcakes #cupcake
☘️ Mint Chocolate Chip Ice Cream ☘️⁠ ⁠ Mint chip lovers, this one’s for YOU! 💚 This homemade Vegan Mint Chocolate Chip Ice Cream is sweet, creamy, and packed with refreshing minty goodness and loaded with mini chocolate chips 🍫 It’s even naturally colored with a hidden veggie 😉 Trust us, you need to try it 😋🍨⁠ ⁠ Grab the recipe below👇 Made with Native Forest Organic Classic Coconut Milk 🥥 ⁠ ⁠ INGREDIENTS⁠ 2 cans Native Forest Organic Classic Coconut Milk ⁠ 1 cup fresh spinach (optional, for color)⁠ ¾ cup granulated sugar⁠ ¼ cup fresh mint leaves⁠ 1 tsp peppermint extract (or to taste)⁠ 1 tsp vanilla extract⁠ ¼ tsp salt⁠ ½ cup mini chocolate chips⁠ ⁠ ✨Instructions (Ice Cream Maker)✨⁠ The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.⁠ Add full-fat coconut milk, fresh spinach, sugar, mint leaves, peppermint extract, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.⁠ Pour mixture into the ice cream maker. Churn according to the ice cream maker’s instructions. During the final 2-3 minutes, add mini chocolate chips.⁠ After, transfer to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.⁠ Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!⁠ ⁠ ✨Instructions (No-Churn)✨⁠ Add full-fat coconut milk, fresh spinach, sugar, mint leaves, peppermint extract, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.⁠ Pour mixture into a freezer-safe container. Add mini chocolate chips and swirl them around the mixture. Cover and chill in the freezer overnight (or until firm).⁠ Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!⁠ ⁠ #healthydessertrecipes #healthydessert #healthyicecream #veganicecream #dairyfreerecipes #dairyfreeicecream #icecreamrecipe #mintchocolatechip #stpatricksday #stpatricksdayfood
✨Healthier Kudos Bars⁠ ✨ ⁠ ⁠ We’re transporting you back to the 90’s with these better-for-you kudos granola bars 🤭🌈 This recipe is made with just a few easy ingredients and is entirely dairy-free & gluten-free✨ ⁠ Grab the recipe below👇 Made with Let’s Do Organic Sweetened Condensed Coconut Milk by ⁠@feastingonfruit ✨ ⁠ ⁠ Instructions:⁠ 3 cups (240g) rolled oats 1/3 cup (45g) vanilla protein powder 2 tbsp (20g) chia seeds 1/2 tsp salt 1 14oz can Let’s Do Organic Sweetened Condensed Coconut Milk 1/2 cup (125g) peanut butter (or SunButter for nut-free) 1 tsp vanilla extract 1/2 cup (80g) mini chocolate chips 1/2 cup candy coated chocolate candies (vegan brand I used linked in my stories) Instructions: Preheat the oven to 350°F and line an 8x8” pan with parchment paper or grease. In a large bowl, stir together oats, protein powder, chia seeds, and salt. Add in peanut butter, sweetened condensed coconut milk, and vanilla. Mix until evenly combined and sticky. Fold in chocolate chips and candies. Press the mixture firmly into the prepared pan. Bake for 25-28 minutes. Cool completely before slicing (or even chill first to minimize crumbles) ⁠ #veganrecipes #healthydesserts #healthydessertrecipes #granolabar #healthyrecipes #vegansnacks #healthydessert #vegandesserts #vegangranola #veganrecipes #kidfriendlyrecipes⁠
If you’re a matcha lover then you need to make this Matcha Chocolate Chip Ice Cream 🍵🌈🍀 It comes together with just 6 simple ingredients for an easy and delicious homemade ice cream that can be made no churn or with an ice cream maker 🍨🫡 Made entirely dairy-free with Native Forest Organic Classic Coconut Milk✨ Save this post and grab the recipe below👇 Ingredients 2 cans Native Forest Organic Classic Coconut Milk 3/4 cup granulated sugar 3 tbsp matcha powder 1 tsp vanilla extract 1/8 tsp salt 1/2 cup mini chocolate chips (or regular chocolate chips) Instructions (best method) 1. The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours. 2. Add full-fat coconut milk, sugar, matcha powder, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy. 3. Pour mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions. During the final 2-3 minutes, add chocolate chips. 4. After, transfer to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve. 5. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy! No Churn Method: 1. Add coconut milk, sugar, matcha powder, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy. 2. Pour mixture into a freezer-safe container. Add mini chocolate chips and swirl them around the mixture. Cover and chill in the freezer overnight (or until firm). 3. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy! #dairyfreeicecream #veganicecream #healthydessertrecipes #matchaicecream #healthydesserts #coconutmilk #healthyicecream #homemadeicecream #matcha #matchalover #matchagreentea #matchadessert #matcharecipe
Make our Matcha Fudge this St. Patrick’s Day 🌈✨ It’s creamy, delicious, and ridiculously easy to make with just a few simple ingredients 🫡⁠ No baking, no dairy, no gluten—just pure magic in every bite✨ Save this post and grab the recipe below 🍀⁠ ⁠ Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @purelykaylie ✨⁠ ⁠ Ingredients:⁠ 2 cans Let’s Do Organic Sweetened Condensed Coconut Milk (14oz total)⁠ 3 and ¾ cups white chocolate chips⁠ 1–2 tablespoon matcha powder⁠ 2 tsp vanilla extract⁠ ¼ tsp salt⁠ ⁠ Instructions:⁠ Line a square baking dish with parchment paper, leaving some paper hanging over the edges. This will prevent the fudge from sticking to the pan.⁠ In a large bowl, add the white chocolate chips. Shake the cans of sweetened condensed coconut milk. Pour coconut milk over the white chocolate chips. Microwave it for 90 seconds. Add matcha powder, vanilla extract, and salt. Whisk together to evenly combine the ingredients.⁠ Pour the matcha fudge into the baking dish. Spread evenly across the bottom of the dish. If desired, decorate with toppings.⁠ Chill fudge in the freezer for 2 hours or until firm. Lift parchment paper out of the pan to easily remove the fudge. Allow it to thaw for a few minutes before slicing into 16 bars. Enjoy!⁠ ⁠ #veganrecipes #vegandesserts #matcharecipes #stpatricksday #stpatricksdayfood #healthydessertrecipes #healthydesserts #sweetenedcondensedcoconutmilk #healthydessert #healthyfudge #nobake #nobakedessert
🍀 Mint Nanaimo Bars 🍀⁠ ⁠ If you love all things mint chocolate this one’s for you 💚 These easy no-bake Mint Nanaimo Bars have a crunchy chocolate cookie base, creamy mint buttercream frosting, and a rich chocolate ganache 😋⁠ ⁠ The best part? They’re completely no-bake, dairy-free, gluten-free, and vegan✨⁠ ⁠ Grab the recipe below 👇Made with Let’s Do Organic Shredded Coconut 🥥⁠ ⁠ CHOCOLATE CRUNCH BASE⁠ ½ cup vegan butter⁠ ¾ cup chocolate chips⁠ 2 cups graham cracker crumbs (gluten-free if needed)⁠ 1 cup Let’s Do Organic Shredded Coconut⁠ ½ cup sliced almonds (or finely chopped almonds, cashews, or walnuts)⁠ 1 tsp vanilla extract⁠ ⁠ MINT BUTTERCREAM FROSTING⁠ ½ cup vegan butter, softened⁠ ½ tsp peppermint extract (or 1 tsp peppermint flavor)⁠ ¼ tsp salt⁠ 2 cups powdered sugar, sifted⁠ 1 tbsp almond milk (optional)⁠ Green food coloring (optional)⁠ ⁠ CHOCOLATE TOPPING⁠ 1 cup chocolate chips⁠ 2 tbsp vegan butter (or 1 tbsp coconut oil)⁠ ⁠ Line a square baking dish with parchment paper, leaving some hanging over the edges.⁠ For the chocolate crunch base, melt vegan butter and chocolate chips in the microwave, then mix with graham cracker crumbs, coconut, nuts, and vanilla. Press into the dish and chill.⁠ For the mint buttercream, cream together vegan butter, peppermint extract, salt, powdered sugar, almond milk, and green food coloring. Spread over the chocolate layer and chill.⁠ For the chocolate topping, melt chocolate chips and vegan butter, then pour over the mint layer.⁠ Chill for 30 minutes, then slice into squares and enjoy! Remember to run a sharp knife under hot water for clean slices.⁠ ⁠ #veganrecipes #vegandessertrecipes #vegandesserts #vegandessert #healthydesserts #healthydessertrecipes #shreddedcoconut #stpatricksday #nanaimobars #stpatricksdayrecipes #mintchocolate
✨Coconut Peppermint Patties✨ ⁠ ⁠ You need to make these 4-ingredient No-Bake Peppermint Patties 🤭 They went viral for a good reason: they’re insanely delicious, no-bake, perfectly minty, ridiculously easy to make, and 100% dairy-free & gluten-free. 🤯💚Made with Let’s Do Organic Unsweetened Shredded Coconut by @lindsay.keosayian⁠✨⁠ ⁠ Grab the recipe below👇⁠ ⁠ Ingredients:⁠ 3 cups Let’s Do Organic Unsweetened Shredded Coconut⁠ 2-3 tbsp pure maple syrup⁠ 1/2 tsp peppermint extract⁠ melted dark chocolate⁠ ⁠ Instructions:⁠ In a food processor or blender, combine the shredded coconut until it starts to stick together. Scrape down the sides as needed.⁠ Add in the maple syrup and peppermint extract until you reach a dough-like consistency.⁠ Form the mixture into discs and arrange them on a lined baking sheet.⁠ Place in the freezer for 15 minutes to set.
5. Melt the chocolate and dip each patty into the chocolate. Coat all sides and place back on the lined baking sheet.⁠ Place in the freezer for 10-15 minutes until the chocolate is firm and enjoy!⁠ ⁠ #healthydessertrecipes #healthydesserts #veganrecipes #vegandesserts #shreddedcoconut #easydessert #viralrecipes #healthyrecipes
🍝 Mushroom Stroganoff 🍝 Welcome to EPISODE 7 of 7 days of easy jackfruit recipes 🫡 Enjoy a creamy, comforting, and completely plant-based twist on a classic with this Vegan Jackfruit Mushroom Stroganoff ✨ Made with Native Forest® Organic Young Jackfruit, crimini mushrooms, and a rich, savory sauce topped over your favorite noodle of choice 😋 8 servings ⁠ ⁠ Grab the recipe below👇 ⁠ 16 oz package noodles of choice (gluten-free optional)⁠ 1 ½ tbsp vegan butter⁠ ½ medium red onion⁠ 8 oz crimini mushrooms sliced⁠ 2 medium garlic cloves, minced⁠ ¼ cup red wine vinegar⁠ 1- 14oz can Native Forest® Organic Young Jackfruit , drained, rinsed, and roughly chopped⁠ ¼ tsp dried thyme⁠ ¼ tsp salt (add more to taste)⁠ 1/8 tsp black pepper⁠ 1/2 cube Edward & Sons® Garden Veggie Bouillon Cube , dissolved in 1 cup hot water⁠ 1 tsp Let’s Do Organic® Cornstarch⁠ ½ Tbsp The Wizard’s® Vegan Worcestershire⁠ ½ cup vegan sour cream⁠ ⁠ Instructions⁠ 1. In a large pan over medium heat, melt butter. Sauté the diced onions until they’re soft and translucent. Add the sliced mushrooms and garlic and let it cook for 10 minutes (or until the mushrooms are tender).⁠ ⁠ 2. Add the red wine vinegar and let it cook for a few more minutes until the liquid thickens and reduces.⁠ ⁠ 3. Add the jackfruit, thyme, salt, and pepper and stir to combine.⁠ ⁠ 4. In a medium bowl, whisk together the vegetable broth and cornstarch. Pour it into the pan along with the Worcestershire. Stir well and then increase the heat to bring it to a low simmer. Reduce the heat to medium, cover, and let it cook for 20 minutes or until the jackfruit is tender and breaks apart.⁠ ⁠ 5. Meanwhile, cook the noodles according to the package instructions.⁠ ⁠ 6. Remove the lid and gently use a wooden spoon to break up the pieces of jackfruit. Stir in the sour cream and let it cook for a few more minutes until it’s warmed through.⁠ ⁠ 7. Serve over hot pasta. #jackfruit #jackfruitrecipes #veganrecipes #vegetarianpasta #vegetarianrecipes #healthyrecipes #plantbased #plantbasedfood #vegandinnerideas #vegetarianfood #vegetarianmeals
🍔 Jackfruit Sloppy Joes 🍔 Welcome to EPISODE 6 of 7 days of 7 days of easy jackfruit recipes!✨ Get ready for a delicious, and totally plant-based twist on a comfort food classic with these Jackfruit Sloppy “Jacks” 😋Made with Native Forest® Organic Young Jackfruit, sautéed onions, garlic, and yummy sloppy joe sauce that delivers all the hearty, saucy goodness without the meat. Serve it piled high on a soft bun for a fun, family-friendly meal that’s plant-based, easy to make, and full of flavor. ⁠ ⁠ #jackfruitrecipes #jackfruitrecipe #jackfruit #veganrecipes #veganrecipe #vegetarianrecipes #plantbased ⁠ Ingredients:⁠ 2 cans Native Forest Organic Young Jackfruit , drained and chopped⁠ 2-3Tbsp olive oil (or other vegetable oil)⁠ 1 small onion, diced⁠ 1-2 clove garlic, minced⁠ 1 Sloppy Joe seasoning packet⁠ 1 6oz can tomato paste   ⁠ 1 cup boiling water⁠ Water sufficient to cover jackfruit⁠ Burger buns⁠ ⁠ Instructions:⁠ In a frying pan, add the jackfruit with enough water to cover it and bring to a boil. Reduce heat to medium-high and simmer about 10 minutes.⁠ Mash the jackfruit to loosen and separate.⁠ Drain off remaining water.⁠ Add oil, onion and garlic to the jackfruit and sauté on medium- high until the onion is translucent.⁠ In a separate bowl, add the boiling water and stir in the contents of the seasoning packet until dissolved. Stir in the tomato paste.⁠ Pour over the jackfruit and simmer for 5 minutes (or until desired consistency is achieved).⁠ Serve piled high on a bun, with or without the top bun, and enjoy!
Jackfruit Fajitas 🫑 Welcome to EPISODE 5 of 7 days of easy jackfruit recipes! Sizzle up a flavorful, plant-based feast with these Jackfruit Fajitas 🌮 Made with Native Forest® Organic Young Jackfruit, sautéed onions, bell peppers, and bold fajita seasoning, this dish delivers all the smoky, savory goodness of traditional fajitas without the meat 😋 Load up warm tortillas with your favorite toppings like guacamole, salsa, or cheese for a quick, easy, and delicious meal ✨ 🥑 ⁠ ⁠Grab the recipe below 👇 ⁠ Ingredients:⁠ ⁠ 1 tbsp Oil⁠ ½ Onion, thinly sliced⁠ ½ Bell Pepper (color of choice), thinly sliced⁠ 1 - 14 oz can Native Forest® Organic Young Jackfruit, rinsed, drained and chopped⁠ 1/4 cup Water⁠ 1 packet Fajita seasoning, prepared as directed⁠ 4 Tortillas (wheat, corn, GF)⁠ toppings of your choice: cheese, veggies, salsa, avocado/guacamole, sour cream⁠ Instructions:⁠ ⁠Sauté the onions and peppers in the oil until translucent.⁠ Add the jackfruit and water. Stir well while some of the water cooks off and the jackfruit pieces soften more.⁠ In the pan, press on the jackfruit pieces so that they further break apart.⁠ Sprinkle and stir in the fajita seasoning until well blended. Heat again thoroughly.⁠ Spoon into tortillas and add toppings of your choosing: shredded cheese, sour cream, chopped tomatoes, cilantro, guacamole, salsa. #jackfruitrecipes #jackfruit #jackfruitrecipe #veganfajitas #vegetarianrecipes #plantbasedmeals #easyveganmeals #easyveganrecipes #vegetariancooking
Teriyaki Jackfruit 🍚 Welcome to EPISODE 4 of one week of 7 days of easy jackfruit recipes! Make a flavor-packed, plant-based meal with this easy Teriyaki Jackfruit recipe 😋 Using Native Forest® Organic Young Jackfruit, this dish delivers a deliciously tender, meaty texture soaked in a homemade teriyaki sauce made with tamari, garlic, and ginger ✨ ⁠ ⁠Grab the recipe below👇 ⁠ Ingredients ⁠ ⁠ Teriyaki Sauce⁠ 1/4 cup tamari or soy sauce⁠ 1/2 cup water⁠ 1/3 cup sugar⁠ 1/2 tsp minced garlic⁠ 1/4 tsp minced ginger ⁠ ⁠ Teriyaki Jackfruit⁠ 1 - 14 oz can Native Forest® Organic Young Jackfruit , drained, rinsed, and roughly chopped⁠ 1 tbsp oil⁠ ⁠ Instructions⁠ Make the sauce⁠ Add the tamari or soy sauce, water, and sugar to a saucepan. Let it simmer until it comes to a boil.⁠ Add the garlic and ginger and stir until the sugar has dissolved.⁠ Taste the sauce and add more tamari or sweetener to taste. Set aside.⁠ Make the jackfruit⁠ Heat oil in a frying pan and saute the onions until translucent. Add and cook jackfruit until slightly browned.⁠ Pour in half of the pre-made teriyaki sauce and allow it to simmer with the jackfruit. Stir well so the jackfruit can absorb the sauce.⁠ Add more sauce to taste.⁠ Serve over rice or noodles. #veganmeals #veganrecipes #jackfruitrecipes #jackfruit #plantbasedmeals #plantbasedrecipes #healthyrecipes
Not Chick’n Salad Wraps 🌯 Welcome to EPISODE 3 of 7 days of easy jackfruit recipes! Enjoy a delicious, plant-based twist on the classic chicken salad with these Not-Chick’n Salad Wraps! 😋 Mixed with creamy vegan mayo, crunchy veggies, and fresh greens, these wraps are easy to make, and perfect for meal prep 👏 Made with Native Forest® Organic Young Jackfruit and flavored with Edward & Sons® Not-Chick’n™ Bouillon Cubes.⁠ ⁠ Grab the recipe below 👇⁠ ⁠ Ingredients:⁠ ⁠ 1 can Native Forest® Organic Young Jackfruit , drained and rinsed⁠ 2 cubes Edward & Sons® Not-Chick’n™ Bouillon Cubes⁠ 1/3 cup Vegan mayonnaise⁠ Chopped green onion, carrots, celery, to taste⁠ Salt and pepper, to taste⁠ Instructions:⁠ ⁠ Put jackfruit in a saucepan and cover with fresh water. Boil until jackfruit starts to separate.⁠ Simmer for 5-7 minutes. Drain jackfruit and put back in the pan.⁠ Add 1 cup water and 2 bouillon cubes to the pan. Bring to boil then simmer for 5 minutes, stirring regularly.⁠ Drain and put jackfruit into a bowl. Add the mayonnaise, salt and pepper (if desired) and mash while stirring well to break up bigger chunks.⁠ ⁠ #jackfruitrecipes #jackfruitrecipes #veganwrap #veganlunch #veganmeals #veganmealidea #plantbasedrecipes #plantbasedrecipe #plantbasedlunch #saladwrap #healthywrap #jackfruit #lunchideas #veganrecipes
🌮 Jackfruit Tacos 🌮 Welcome to EPISODE 2 of 7 days of easy jackfruit recipes! Make flavorful, plant-based Jackfruit Tacos in minutes with this super easy and delicious recipe 😋 Made with Native Forest® Organic Young Jackfruit, these tacos deliver the perfect meaty texture without the meat.⁠ ⁠ Grab the recipe below 👇⁠ ⁠ Ingredients:⁠ ⁠ 1 Tbsp Oil⁠ ½ Onion, diced⁠ 1 can Native Forest® Organic Young Jackfruit , drained⁠ ½ - ¾ cup Water⁠ 1 packet Taco seasoning, prepared as directed⁠ Instructions:⁠ ⁠ Sauté the onions in the oil until translucent.⁠ Add the jackfruit and water. Stir well while some of the water cooks off and the jackfruit pieces soften more.⁠ In the pan, press on the jackfruit pieces so that they break (flake) apart.⁠ Stir in prepared taco seasoning until well blended. Heat again thoroughly.⁠ Serve taco filling in tortillas or hard taco shells with veggies of choice (chopped avocado, tomatoes, cilantro…).⁠ #vegantacos #jackfruitrecipes #jackfruittacos #jackfruitrecipe #veganmeals #veganmeals #plantbasedfood #plantbasedrecipe #plantbasedrecipes #jackfruit #youngjackfruit ⁠
🍝 Jackfruit Bolognese 🍝 Welcome to EPISODE 1 of 7 days of easy jackfruit recipes! Enjoy a rich, hearty, and plant-based twist on a classic Italian favorite with this Jackfruit Bolognese 😋 Made with Native Forest® Organic Young Jackfruit, this sauce delivers a meaty texture, slow-simmered with onions, carrots, tomatoes, and flavorful herbs. ⁠ ⁠ Grab the recipe below 👇⁠ ⁠ Ingredients⁠ ½ white/yellow onion, diced⁠ ½ carrot, diced⁠ 1 clove of garlic, minced⁠ 1- 14 oz can Native Forest® Organic Young Jackfruit , drained, rinsed, and roughly chopped⁠ 1 Tbsp tomato paste⁠ ½ 14oz can chopped tomatoes⁠ ½ cube Edward & Sons® Not-Beef™ Bouillon Cubes, dissolved in 1 cup hot water⁠ 1 Tbsp tamari (soy sauce)⁠ ½ Tbsp apple cider vinegar⁠ ½ tsp oregano⁠ ½ tsp sage⁠ ½ bay leaf⁠ 1 tsp chipotle pepper flakes (optional)⁠ salt and pepper⁠ ½ Tbsp oil⁠ 8 oz package noodles of choice (wide, linguine..) use gluten-free (optional)⁠ Instructions⁠ ⁠ 1. Dice the onion and carrot. Mince the garlic.⁠ ⁠ 2. Drain the jackfruit and roughly chop.⁠ ⁠ 3. Heat the oil in a pan, add your vegetables, saute for around 5-8 minutes on low heat until soft and translucent. Add the garlic and cook for a further minute.⁠ ⁠ 4. Add the jackfruit, tomato paste, soy sauce, apple cider vinegar, and herbs to the pan. Stir to fully coat the jackfruit and vegetables in the sauce ingredients.⁠ ⁠ 5. Break apart the jackfruit pieces into strands (to resemble a “pulled pork” texture). Don’t worry if you don’t manage to pull apart every strand - the jackfruit will breakdown as the bolognese cooks.⁠ ⁠ 6. Add the tomatoes and Not-Beef brother, stir, and allow to cook on a low heat until most of the liquid has been absorbed into a thick tomato sauce.⁠ ⁠ 7. Meanwhile, cook the pasta according to the package instructions. Stir the cooked, drained pasta into the jackfruit bolognese.⁠ ⁠ 8. Remove the bay leaf and serve with a sprinkle of chipotle pepper flakes!⁠ #jackfruitrecipes #jackfruit #veganpasta #veganrecipes #plantbasedrecipes #plantbaseddinner #plantbasedmeals #youngjackfruit #veganmeals #jackfruitrecipe #vegetarianrecipes #vegetarianrecipe
🍓Strawberry Peanut Butter Chocolate Bark 🍓⁠ ⁠ This strawberry peanut butter chocolate bark went viral for a good reason🫡i It’s made with just 4 ingredients and sooo easy to make 🤝 Think, frozen strawberries, melted chocolate, peanut butter and Let’s Do Organic Unsweetened Shredded Coconut. Freeze and then enjoy for the perfect sweet and healthy treat! ✨⁠ by @lindsay.keosayian⁠ ⁠ You’ll need:⁠ fresh strawberries, sliced⁠ melted dark chocolate⁠ creamy nut butter of choice⁠ Let’s Do Organic Unsweetened Shredded Coconut⁠ ⁠ 1. Arrange your strawberry slices on a baking sheet lined with parchment paper.⁠ 2. Spread the nut butter evenly on top.⁠ 3. Pour the melted dark chocolate on top and spread evenly.⁠ 4. Sprinkle the shredded coconut on top.⁠ 5. Set the baking sheet in the freezer for about 1 hour.⁠ 6. Remove from the freezer, break into pieces, and enjoy!⁠ ⁠ *Keep stored in an airtight container in the freezer.⁠ .⁠ .⁠ .⁠ .⁠ #strawberrybark #chocolatestrawberry #barkrecipe #healthierdessert #healthierdesserts #peanutbutterchocolate #nobakedessert #frozendessert #frozendesserts #healthydessertrecipes #healthydesserts #vegandessert #vegandesserts⁠
🥥 Samoa Cheesecake 🥥⁠ ⁠ STOP SCROLLING 🚨 Girl Scout Cookie season just got a major upgrade… meet our healthier Samoa Cheesecake! 🥥🍫 With 3 dreamy layers of cookie-inspired nostalgia: a crispy chocolate crust, creamy caramel cheesecake and a salty-sweet coconut caramel topping with dark chocolate drizzle. 😮‍💨😍 ⁠ Made dairy-free and gluten-free with Let’s Do Organic Heavy Coconut Cream + Unsweetened Shredded Coconut 🥥 ⁠ Grab the recipe below by @feastingonfruit⁠ 👇 ⁠ CRUST⁠ 3 cups (75g) crispy rice cereal⁠ 1/4 cup (25g) cocoa powder⁠ 1/4 cup (80g) maple syrup⁠ 1/3 cup (85g) nut/seed butter (or 1/4 cup coconut oil, melted)⁠ 1/2 tsp salt⁠ ⁠ FILLING⁠ 1 cup (240g) Let’s Do Organic Heavy Coconut Cream⁠ 1 1/2 cup (180g) raw cashews (soaked 3+ hours, then drained and rinsed)⁠ 8oz (200g) dairy-free cream cheese⁠ 1/2 cup (~150g) medjool date caramel (below)⁠ ⁠ CARAMEL COCONUT TOPPING⁠ 300g (~15) pitted medjool dates⁠ 1 1 1/4 cup (240-300g) Let’s Do Organic Heavy Coconut Cream⁠ 1 teaspoon vanilla extract⁠ 1/4 tsp salt⁠ 1 1/2 cups (105g) Let’s Do Organic Unsweetened Shredded Coconut⁠ ⁠ 4oz melted dark chocolate, for topping⁠ ⁠ Preheat oven to 375°F and line an 8-inch springform pan with parchment paper, greasing the sides.⁠ In a food processor, pulse cereal, cocoa, and salt. Add maple syrup and nut butter, blending until crumbly. Press into the bottom of the pan and bake for 15 minutes. Let cool.⁠ Blend dates, coconut cream, vanilla, and salt until smooth. Set aside ½ cup, then blend the rest with the filling ingredients until creamy. Pour over the crust and freeze for 1 hour.⁠ Stir shredded coconut into the remaining caramel. Spread it evenly over the filling, then freeze overnight.⁠ Release the springform pan, drizzle with melted chocolate, and let the cheesecake thaw for 30 minutes before slicing and serving. #samoacookies #dairyfreerecipes #girlscoutcookies #healthydessertrecipes #healthydesserts #vegancheesecake #coconutcream #shreddedcoconut #healthydessert
🤎 Cinnamon Roll French Toast Rolls 🤎⁠ ⁠ If you love cinnamon rolls AND french toast, these Cinnamon Roll French Toast Roll Ups are for YOU! 🤭 Imagine french toast rolled up with cinnamon butter filling, coated in cinnamon sugar and drizzled with tons of icing 😋 It tastes like a warm cinnamon roll without all the work, and is entirely dairy-free, vegan and gluten-free friendly 🫡⁠ ⁠ Grab the recipe below 👇 Made with Native Forest Organic Light Coconut Milk by @chloescreativeeats ✨⁠ ⁠ RECIPE:⁠ ⁠ Yield: 12 roll ups⁠ ⁠ Cinnamon Filling:⁠ 6 tbsp vegan butter, softened (NOT melted)⁠ 3 tbsp brown sugar⁠ 2 tbsp cinnamon⁠ ⁠ Icing:⁠ 1/4 cup powdered sugar⁠ 1 1/2 tsp Native Forest Organic Unsweetened Light Coconut Milk⁠ ⁠ Batter:⁠ 1/4 cup cornstarch⁠ 1/2 cup Native Forest Organic Unsweetened Light Coconut Milk⁠ 1 tbsp pure maple syrup⁠ 1 tsp vanilla extract⁠ ⁠ Others:⁠ 12 slices white sandwich bread (use gf if needed) ⁠ 3-4 tbsp vegan butter⁠ 2 tbsp cinnamon sugar⁠ ⁠ Combine all ingredients for the cinnamon filling and mix thoroughly. Set aside. Repeat this step for the icing. If icing is too thick, add a bit more coconut milk.⁠ ⁠ Prepare the batter by adding corn starch to a mixing bowl and whisking in coconut milk a little at a time, until smooth with no clumps. Whisk in maple syrup and vanilla.⁠ ⁠ Remove crusts from bread. Roll flat with a rolling pin. Spread a thin layer of cinnamon filling onto each slice. Roll up tightly.⁠ ⁠ Heat a large pan on medium heat with about a tablespoon of vegan butter. Dip roll ups into the batter one at a time for 10-15 seconds, coating all sides. When butter is melted and bubbling, place the dipped roll ups in the pan. You may need to work in batches, depending on the size of your pan. Cook for 2-3 minutes on each side until golden brown all around. Add more butter to the pan as needed. Repeat with remaining roll ups. Let cool slightly.⁠ ⁠ Roll each roll up in cinnamon sugar. Drizzle or dip in icing. Enjoy!
✨Cinnamon Roll Fudge ✨⁠ ⁠ This Cinnamon Roll Fudge is about to be your new obsession 🤭 Think creamy, melt-in-your-mouth fudge that tastes like a cinnamon roll 😋 Made dairy-free with Let’s Do Organic Sweetened Condensed Coconut Milk and vegan white chocolate chips, this no-bake treat has cinnamon sugar swirls in every bite 😍⁠ ⁠ Grab the recipe below 👇⁠ ⁠ Ingredients:⁠ 2 cans Let’s Do Organic Sweetened Condensed Coconut Milk (14oz total)⁠ 3 and 3/4 cups vegan white chocolate chips⁠ 1 tsp ground cinnamon⁠ 1 tsp vanilla extract⁠ 1/4 tsp salt⁠ ⁠ Cinnamon Sugar⁠ 1/2 cup coconut sugar⁠ 1 tbsp ground cinnamon⁠ ⁠ Instructions⁠ 1. Line an 8x8-inch square baking dish with parchment paper, leaving some paper hanging⁠ over the edges. This will prevent the fudge from sticking to the pan.⁠ 2. Cinnamon Swirl: In a small bowl, combine the coconut sugar and ground cinnamon. Set⁠ aside.⁠ 3. Cinnamon Fudge: In a large bowl, add the white chocolate chips. Shake the cans of⁠ sweetened condensed coconut milk. Pour coconut milk over the white chocolate chips. Microwave it for 90 seconds. Immediately add cinnamon, vanilla extract, and salt. Whisk together to evenly combine the ingredients.⁠ 4. Pour the fudge into the baking dish. Spread evenly across the bottom of the dish. Sprinkle the cinnamon sugar over the fudge. Using a spoon, lift and fold spoonfuls of fudge to swirl the cinnamon sugar mixture around.⁠ 5. Chill fudge in the refrigerator for 1 hour or until firm. Lift parchment paper out of the pan to easily remove the fudge. Slice into 16 bars. Enjoy!⁠ #Healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking #veganfudge #sweetenedcondensedcoconutmilk
Need a last minute Valentine’s Day treat? 🫶 Make these 3 ingredient truffles 🍫 They’re rich, creamy, full of chocolate and look fancy but we promise they’re easy to make 🤭⁠ ⁠ Grab the recipe below 👇 Made with Native Forest Organic Classic Coconut Milk by @veggieworldrecipes ✨⁠ ⁠ ✨Ingredient⁠ 300 grams dark chocolate*⁠ 1/2 cup coconut cream from a can of Native Forest Organic Classic Coconut Milk⁠ cacao powder (optional)⁠ ⁠ *Use a high-quality chocolate that you love the taste of!⁠ ⁠ *Refrigerate a can of coconut milk overnight. In the morning, scoop out only the solid part that has formed at the top and measure 1/2 cup of this. This is your coconut cream.⁠ ⁠ ✨Directions⁠ Melt the chocolate in the microwave until the chocolate has fully melted.⁠ ⁠ Add the coconut cream to the melted chocolate and mix together until the mixture forms a consistency that is solid enough to scoop up.⁠ ⁠ Use a cookie scoop to scoop out each truffle and place on top of a parchment-lined tray.⁠ ⁠ If the mixture isn’t solid enough for you to roll in your hands, refrigerate for a few minutes, or up to a half hour. Then use your hands to roll each dollop into a ball.⁠ ⁠ Coat each truffle in some cacao powder, if you wish. Then enjoy! You should get about 14 small/medium-sized truffles with this recipe.⁠ ⁠ #dessert #healthydesserts #healthydessert #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking #veganchocolate #easydesserts #bakingrecipes #valentinesdayrecipes