Big Mountain Foods

Big Mountain Foods is women-owned and family operated in Delta British Columbia. Their products are naturally vegan, made with premium ingredients including real vegetables, and free from common allergens (gluten, soy and nut free). From their original veggie patty, to the variety of crumbles, bites and veggie links, they are real food that tastes good!

Spud has some specials on for Big Mountain Foods and some recipes too.

Whole Roasted Cauliflower with Cauli Crumble stuffing and Mushroom Gravy

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Ingredients

Units USM Scale 1x2x3x

• 1 whole cauliflower, core trimmed but leave intact (if there are leaves trim those off and keep for stir-frys, sauteed greens, or soups!)
• 1/4 cup olive oil
• 1 tsp smoked paprika
• Stuffing
• 1 pack Big Mountain Foods Cauli Crumble Veggie Grounds
• 1/4 cup olive oil
• 1 medium sized onion, diced
• 2–3 stalks celery, diced
• 1 bulb fennel, diced
• 1 day old loaf sourdough or other bread
• 2 cups vegetable stock
• 1/2 cup dried cranberries
• 4–5 leaves kale, ripped or cut into pieces (discard stems of use later for stock)
• 4–5 leaves fresh sage
• 1/4 cup vegan butter
• 1 cup wild rice, cooked

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Instructions

1. For Cauliflower:
2. Preheat oven to 350 degrees
3. Place oven on a baking sheet or casserole dish. Mix olive oil with smoked paprika, salt and pepper then brush evenly all over cauliflower.
4. Cover with lid or foil and bake 1 hour then, remove lid or foil and continue to bake another 30 minutes until golden brown.
5. For Stuffing:
6. Set aside Cauli Crumble.
7. Add oil to a pan and over medium high heat sautée onion, celery and fennel 5-6 minutes until soft and set aside.
8. In a casserole dish tear the sourdough bread into bite sized chunks then add stock, Scatter cranberries, kale, sage and onion mixture and fold together to incorporate. It’s going to be the same cook time as cauliflower so wrap in foil or cover for 1 hour.
9. Remove after 1 hour carefully mix in Cauli crumble and cooked wild rice then, back to the oven uncovered for 30 minutes.

White Bean and Grilled Big Brat salad with Charred Cherry Tomatoes

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Ingredients

Units USM Scale 1x2x3x

• 1 pack Big Mountain Foods Big Brat Veggie Links
• 3 cups white beans, cooked & drained (we used dried cannellini beans but use any white bean)
• 2 cups cherry tomatoes
• 2 cups baby arugula
• 1/4 cup olive oil
• 4 sprigs thyme, leaves removed
• 1 lemon, juice, and zest
• Salt & pepper to taste

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Instructions

1. Grill Brats and set aside. Place cherry tomatoes on a baking sheet and drizzle some olive oil over them.
2. Place under broiler to char, checking often and tossing a couple of times. Should take 5-8 minutes. You want them to soften and char a bit.
3. Mix tomatoes with beans, rest of the olive oil, thyme leaves, lemon (juice and zest), and mix.
4. Serve over a bed of arugula.
5. Slice Big Brat Veggie Links and lay over the salad.
6. Season with salt and pepper to taste.