October 5, 2021

Beer & Vegan Sausage Recipes for Oktoberfest

Beer And Vegan Sausage Recipes For Oktoberfest

oktoberfest beer and vegan sausage recipes

Hoist a beer and sausage and celebrate! Oktoberfest has become an international phenomenon, and plant-based meats make it easy for vegans to join the fun. Dig into our best recipes using plant-based sausage, plus a few tips on choosing a vegan beer.

Oktoberfest started in 1810 in Munich, Germany, and now it’s enjoyed all over the globe. In fact, Oktoberfest is the world’s largest folk festival, attended by more than 6 million visitors in Munich alone. It includes various foods, feats of strength, and old-fashioned competitions like tree climbing, stein holding, and, of course, beer drinking. The traditional Oktoberfest beer is a full-bodied amber brew, also called Märzen because it’s brewed in March with a slightly higher alcohol content so the beer will last until fall.

Vegan Beers for Oktoberfest!

vegan sausage wicked little brats for oktoberfest
wicked chorizo style banger sausages

Click this link (ha!) to find out more. You can use them in any recipe calling for vegan sausage, including some of our favorites below. While you’re at, cook with the beer you’re drinking too. Prost! That’s German for Cheers!

Plant-Based Sausage Recipes

Recipes Using Plant-Based Beer!

September 15, 2021

Easy Vegan Meal Prep: Weeknight Dinner Solved

Back-to-school time doesn't have to be stressful. Keep it light and super-delicious with a little weekend meal prep. We got you covered!

Easy, Quick Vegan Meal Preps

Make-ahead sauces are essential to the plan. Keep your family happy by keeping some basic sauces like Vegan Nacho Cheese Sauce, Basil and Pumpkin Seed Pesto, and Nana’s Red Sauce in the fridge or freezer. That sauce page also includes a video of our favorite prep tips developed from years in busy, hot restaurant kitchens. Find out the easy way to peel ginger, how to keep guacamole from turning brown, and much more!

Make-Ahead Sauces

September 8, 2021

Tomatoes Galore! Our Best Late Summer Tomato Recipes

Want an easy way to cook really tasty food? Start with the best ingredients you can. It’s that simple!! That’s why a basic sauce made with fresh tomatoes tastes amazing on pasta in the summer – and maybe not so awesome in January. Tomatoes are at their peak right now. It’s time to dig in! Scour the farmers’ markets. Grab the heirlooms. Go for the odd knobby ones! All kinds and colors of tomatoes can be roasted, grilled, sautéed, fried, pickled, stuffed, or chopped fresh to make something like a simple tomato-cucumber salad. Or a spicy pico de gallo. If you have a tomato avalanche, cook up a big batch of our Nana’s Red Sauce or Tomato Habanero Jam. Both of these sauces are bangin’ on everything from rice and pasta to pizza and sandwiches! Freeze the extras and enjoy those jammy tomato flavors all winter long.

Some quick tips: When you get your tomato haul home, keep them at room temperature (above 55ºF/13ºC). If you refrigerate tomatoes, you kill a key flavor compound that makes them taste so good. Chilling can also make the flesh mealy.

Also, did you know that tomatoes can help prevent cancer? They contain an antioxidant called lycopene that can help prevent certain cancers like prostate cancer (you listening, gents?). And get this: Cooking tomatoes actually increases their lycopene content, giving you more cancer protection. These little orbs of love are also high in fiber, which makes your gut happy, and they’re high in vitamins A and C, both of which can help prevent cancer. Plus they’re low in calories. And they taste friggin great! A little sweet, a little savory, a dash of acid, a bit of bitter, a burst of aroma…tomatoes got it goin’ on! Want to lessen the bitterness? Strain out the seeds. Boom! Oh, and when a recipe calls for tinned tomatoes, you can of course use fresh. Check out some of our favorite ways to enjoy tomatoes below. While you’re at it, invent some new ways of your own!

Salads, Soups and Sandwiches

Pizza and Pasta

Other Mains


June 4, 2021

Easy Five Ingredient Rosé Sauce Recipe

  • Author: Richard Makin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


For the Rosé Sauce Recipe

  • 300g pasta (I used rigatoni)
  • 2 tbsp olive oil
  • 4 cloves garlic, finely minced
  • 2 x 400g can peeled plum tomatoes (or chopped tomatoes)
  • 1 x 400g can cannellini beans, drained
  • 200ml soy milk
  • 50ml water
  • Salt and pepper


  1. Fill a large pan with water and add a few pinches of salt. Place over medium heat and bring to a boil.
  2. Place a separate medium saucepan over medium heat and add the olive oil. When hot, add the garlic and fry gently but do not allow it to burn.
  3. Add the tin of tomatoes and season with salt and pepper. Once bubbling away, cover with a lid and reduce to a simmer. Leave to cook for 20 minutes, stirring occasionally.
  4. Meanwhile, add the pasta to the boiling water and cook until al dente.
  5. Place the cannellini beans in the cup of a high-speed blender and add the soy milk. Blend at the highest speed possible until completely smooth and creamy. Alternatively, blend the beans and the soy milk together using a stick blender.
  6. Once the tomato sauce has reduced nicely and the tomatoes are almost completely broken down, remove the lid and add the cannellini cream. Do not allow the sauce to boil from this point on, just warm it gently and stir often. Cook for a further 5 minutes or until your pasta is ready.
  7. Drain the pasta, reserving around 200ml of pasta water.
  8. Add the pasta to the sauce and stir to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Season with salt and pepper again, serve, and enjoy this wickedly delicious rosé sauce recipe.


Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

We’ve got Wicked merch! Head to the Wicked Healthy Store!

Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on Wicked Pinterest.

Keywords: Rosé Sauce recipe

This sauce couldn’t be simpler but there are a few essential steps. You’re not using any onion, so be sure to fry up some minced garlic before adding your tomatoes. It’s easy to burn, so watch it like a hawk.


I love to use tinned peeled plum tomatoes but tinned chopped tomatoes work too. Either way, be sure to cook them down fully (this takes longer than you think). The tomatoes should be almost falling apart and the sauce should be dark red.


The creaminess in this dish comes from blended cannellini beans and soy milk. The result is protein rich but also super delicious. Be sure to blend it as smoothly as you possibly can.

I like to reserve a little pasta water in case the sauce is slightly too thick. Give it a taste before adding your pasta too, it may need tweaking with a little salt and pepper. If you want a cheesy kick, add a few tablespoons of nutritional yeast to the blended cannellini bean mixture.


This dish is perfect as it is, but it also works great topped with some fresh basil or oregano.


May 18, 2021

Creamy Orzo with Fennel

  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


  • 40g vegan butter
  • 1 Tbsp fennel seeds
  • ½ an onion, finely chopped
  • 2 cloves garlic, finely minced
  • 1 x fennel bulb, finely sliced
  • 300g orzo
  • 150ml dry white wine
  • 800ml hot vegetable stock
  • Salt and pepper
  • Small bunch of fresh dill


  1. Place a medium saucepan over medium heat and add the vegan butter followed by the fennel seeds. Toast until fragrant and beginning to quietly pop, then remove the seeds from the pan with a spoon, leaving behind the vegan butter. Set the fennel seeds aside.
  2. Place the saucepan back over medium heat and add the onion. Fry until beginning to soften then add the garlic. Fry for a further minute before adding the sliced fennel. Fry for 3-4 minutes but do not let the fennel brown.
  3. Add the orzo followed by the wine and stir well. Reduce the heat slightly and cook until the wine has mostly evaporated. Add some of the stock and stir well.
  4. Keep adding the stock, little by little until the orzo is fully cooked. Season with salt and pepper to taste and top with the fresh dill before serving.


Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

We’ve got Wicked merch! Head to the Wicked Healthy Store!

Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on Wicked Pinterest.

Keywords: creamy orzo with fennel

For added texture and bold fennel flavour, I like to toast some fennel seeds to add to the top of the cooked orzo. To make this a one-pot dish, be sure to do this first in the same saucepan you’re about to use for the orzo. Be super careful not to let them burn – just toasty and fragrant is great.


When frying your onions and garlic, don’t let them brown. For this recipe, we just want to cook them until nicely softened and fragrant. If necessary, add a tiny splash of water to keep things from catching.

creamy orzo and fennel

It’s best to make sure the fennel is sliced very thinly before adding it to the pan. If you have a Chinese mandoline then use it! If not, use your sharpest knife and go super thin. This way the fennel will almost melt into the pasta.

fennel orzo vegan recipe

Like with risotto, don’t add all the water at once. It’s best to add a little at a time, stirring between additions. Once gorgeously smooth and glossy and the orzo is cooked through, you’re good to serve!


Vegan Party Food! Jackfruit BBQ Sliders

  • Author: Wicked Healthy


For the Jackfruit BBQ Sliders

  • 3 1/2 cups green jackfruit
  • 1 large white onion
  • 6 garlic cloves
  • 3 tbsp olive oil
  • 18 oz/510g Smoky BBQ Sauce, store-bought or homemade (here’s a recipe for Chad’s Wicked Spicy BBQ Sauce)
  • 12 tbsp sriracha (more for burger sauce)
  • Vegetable stock
  • Spicy dill pickles
  • Vegan mayo
  • 3 cups cabbage
  • 8 to 10 soft, squishy, slider-sized buns, toasted if you like
  • Cilantro


  1. Drain the jackfruit and gently break it apart into shreds in a bowl using your hands, pulling out any seeds and removing any tough pieces. Drain the jackfruit and gently break it apart into shreds in a bowl using your hands, pulling out any seeds and removing any tough pieces.
  2. Turn on the heat under a pan. While you wait for it to heat up, finely dice the onion and crush and mince the garlic. Add a little olive oil to the pan, followed by the onion, allow it to turn translucent, stirring often, before adding the garlic. Add jackfruit before the onion and garlic start to brown. Allow the mixture to sit, until it sticks. Use a wooden spoon to stir thoroughly.
  3. Add bbq sauce and sriracha (according to your heat level!), stir to coat, adding just a touch of vegetable stock to loosen up the sauce. Stir. Reduce heat to a low medium, cover and let it simmer, and braise for 15-20 minutes, checking frequently.
  4. Prep your burger extras! Slice the spicy dill pickles. Mix some vegan mayo with sriracha to make a bbq sauce. Finely slice cabbage using a mandoline, for a little extra crunch.
  5. Check the jackfruit, stirring through and removing the lid. The sauce should have reduced, but shouldn’t be sticking to the sides.
  6. To assemble, spoon a generous pile of BBQ jackfruit onto each bun and top with pickles, cabbage, and a drizzle of sriracha mayo. Sometimes we set everything out and let guests assemble the jackfruit BBQ slider sammies themselves.


Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on Pinterest.

Keywords: jackfruit BBQ sliders sandwiches

Wicked-Party-Food_BBQ-Jackfruit-Sliders_Reducedassembling jackfruit BBQ sliders with cilantro
Wicked-Party-Food_BBQ-Jackfruit-Sliders_Assembly-Bunjackfruit BBQ sliders recipe

Chipotle Baked Orzo

  • Author: Richard Makin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


For the Pickled Red Onions

  • 1/2 red onions, peeled and very finely sliced
  • Juice of one lime
  • Pinch of salt

For the Baked Orzo

  • 2 tbsp olive oil
  • 1 red onion, peeled and finely diced
  • 3 cloves garlic, peeled and minced
  • 1 tbsp light brown sugar
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tbsp tomato paste
  • 1 tsp chipotle paste
  • 250g orzo
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin black beans, drained and rinsed
  • 450ml vegetable stock
  • 2 peeled plum tomatoes, from a tin, roughly chopped
  • Small bunch coriander
  • 2 tbsp jalapeños
  • 4 tbsp vegan sour cream or oat creme fraiche
  • 1 ripe avocado, finely sliced
  • 1 lime, sliced into wedges
  • Pinch chilli flakes


To Make the Pickled Red Onions

  1. Place the finely sliced red onions into a small bowl. Add the lime juice and the pinch of salt. Stir together, cover and place in the fridge while you prepare the orzo.

To Make the Baked Orzo

  1. Preheat the oven to 200c/390f (fan).
  2. Place a medium oven-proof saucepan over medium heat and add the olive oil. Bring to temperature before adding the onion and garlic. Fry for 2-3 minutes until starting to turn translucent.
  3. Add the light brown sugar, cumin, paprika, coriander, oregano, tomato paste, and chipotle paste. Stir together and add a few tablespoons of water to prevent the spices from burning to the pan. Cook for a few minutes more while stirring constantly.
  4. Add the orzo, chopped tomatoes, black beans, and vegetable stock. Stirring often, bring to a simmer.
  5. Once simmering, cover with a tight-fitting, oven-proof lid and place in the preheated oven. Bake for 20 minutes.
  6. After 20 minutes, remove the lid, top the orzo with the chopped peeled plum tomatoes. Place the lid back on and return the pot to the oven for 10 more minutes.
  7. After the final 10 minutes, remove the pot from the oven and remove the lid. Top the baked orzo with coriander, jalapenos, vegan sour cream, avocado, pickled onions, and a pinch of chilli flakes. Serve immediately.


Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods
We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!
Get pinning! We’re over here on Pinterest.

Keywords: chipotle baked orzo

Pickled red onions are so fast to make and add zing to any dish. I find they work perfectly with Mexican meals when prepared with lime juice instead of vinegar. Slice the onions as finely as you can (use a mandoline if you have one) and toss with the lime juice and some salt. You can now place them in the fridge while you prepare the rest of the meal.


The great thing about this baked orzo is that it’s a one-pot wonder! This means no pre-boiling the orzo – it cooks inside the sauce! So once everything is combined in the pan, just bring it to a simmer and pop it in the oven with a lid on.


I like to add some extra tomatoes to the top in the last ten minutes of baking. This makes the orzo extra juicy with a little added zing from the just-cooked tomatoes.


I’ve made some suggestions as to toppings that work – feel free to use as many or as few as you wish. A simple pico de gallo salsa or scoops of guacamole with vegan cheese would also be delicious!


Vegan “Chicken” Noodle Soup Recipe

  • Author: Derek Sarno
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


  • 8 Eryngii mushrooms
  • 3 carrots
  • 3 celery stalks
  • 1 large onion
  • 45 cloves of garlic
  • ¾ smoked paprika
  • ½ tsp turmeric
  • ½ tsp onion granules
  • 1 tsp black pepper
  • 1 bay leaf
  • 1 tbsp vegan ‘chicken seasoning”. (garlic, pepper and parsley blend)
  • 1 cup/170g white beans
  • 1 cup/100g uncooked noodles/pasta
  • 6 tsp vegan bouillon powder
  • 2 liters water

Before serving, stir in:

  • 12 handfuls of baby spinach
  • Handful parsley


  1. Shred those shrooms! Hold the mushroom cap and run a fork along the length of the Eryngii, it will start to splinter into ‘pulled pork’ looking shreds. Break them apart with your hands to achieve the texture and size you want.
  2. Heat a large soup pot on med-high heat and melt a tbsp of a plant-based butter. Prep your ‘mirepoix’; rough chopping the carrots, onion, celery and garlic, to create your soup base. Sauté for 3-4 minutes in the butter, then add the freshly shredded ‘shrooms.
  3. Layer up your flavours. Season with paprika, turmeric, granulated onion, black pepper, ‘chicken’ seasoning and stir it all up to coat evenly. This blend will give your soup a beautiful bold colour and flavour.
  4. Add your chosen noodles/pasta and white beans. Follow with 8 cups/2 liters of water, the bouillon powder and bay leaf, to really get the soup going. Stir to combine, cover, bring to a boil, then lower the heat and simmer for 15 – 20 minutes.
  5. For the finishing touch and to add some more plant power, stir through a few handfuls of spinach and fresh chopped parsley before serving. The spinach should be wilted before you serve.
  6. And that’s it! A simple and delicious vegan ‘chicken’ noodle soup recipe that’ll make you feel warm and fuzzy inside. It’s a pretty foolproof bowl of goodness for any plant-pusher! Get stuck in!


Be careful not to over-salt this one! Layer your flavours gradually and taste as you cook.

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods
We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on Pinterest.

Keywords: vegan chicken noodle soup recipe


mushrooms for vegan chicken noodle soup recipevegan 'chicken' noodle soup ingredients

February 26, 2021

Cashew Tofu Stir Fry Recipe

  • Author: Richard Makin
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4-6 servings 1x


For the Sauce

  • 2 tsp mushroom bouillon powder
  • 2 tbsp shaoxing wine (or any chinese cooking wine)
  • 2 tsp soy sauce
  • 11/2 Tbsp cornstarch
  • 1 tsp sesame oil
  • 40 ml water

For the Stir Fry

  • 180g extra firm tofu
  • 1 large carrot
  • 2 stalks of celery
  • 1 green pepper
  • 2 spring onions
  • 65g raw unsalted cashews
  • 2 Tbsp vegetable oil
  • 3 cloves garlic, peeled and minced
  • a thumb-sized piece of ginger, peeled and cut into match-sticks
  • (steamed rice and toasted white sesame seeds for serving)


To Make the Sauce

  1. Place all the sauce ingredients into a clean jar and replace the lid. Shake well until combined then set aside. (the sauce will separate while it sits, so be sure to shake it up again before adding to the wok later).

To Make the Stir Fry

  1. Wrap the block of tofu in a paper towel and place a heavy plate on top, to gently squeeze out any moisture. Leave to drain while you prepare the veggies – do not force the tofu or it will break apart. Once drained, slice the tofu into cubes.
  2. Peel the carrot and slice in half lengthways. Slice the carrot into ½ cm wedges on the diagonal. Slice the celery into long diagonal slices around ½ cm thick. Slice the green pepper into strips, around ½ cm thick. Slice the spring onions into 2cm lengths and discard the roots. Set the sliced veggies aside but keep them separate.
  3. Heat a dry wok or large frying pan over medium heat. Add the cashews and toast for a minute or so, tossing around in the pan regularly to make sure they don’t burn. When lightly browned and fragrant, remove from the pan and set aside.
  4. With the wok still on medium heat, add the oil and bring to temperature. Add the garlic and ginger and fry for a minute or two. Do not allow the garlic to burn.
  5. Add the drained tofu and stir to coat in the oil. Fry for two minutes before adding the carrots. You may need to add a few Tbsp water at this stage to make sure the tofu doesn’t start to stick to the wok.
  6. Next, add the celery and green pepper and stir fry for a further 2 minutes. Add the spring onions and stir fry for a further minute.
  7. Add the toasted cashews followed by the sauce (don’t forget to shake it up before adding). Stir well to coat everything with the sauce and immediately reduce the heat to low. The sauce should thicken quickly.
    Serve the stir fry with steamed rice and a sprinkle of toasted white sesame seeds.


Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods
Want Wicked Foods in your area? Head here to ‘plant your flag’!
We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!
Get pinning! We’re over here on Pinterest.

Keywords: cashew tofu stir fry

The sauce for this stir fry is super easy to throw together. I like to shake it all up in a jam jar at the start of the recipe so it’s ready to go once the veggies are cooked.

seasoning for cashew stir fry

Be sure to chop your veggies up before you begin – it’s important to make sure they’re good to go as soon as your tofu is fried. Also, make sure they’re separated as you’ll be adding them in stages.

stir fry vegetables

I like to toast my cashews in a dry wok but they can catch and burn very easily. You can also toast the cashews under the grill or in a low oven. Just watch them like a hawk, however you toast them, as they burn extremely quickly.

cashews for stir fry

Serve the finished stir fry with steamed rice and toasted sesame seeds.

cashew tofu stir fry recipe