Air Fryer Cauliflower Chickpea Tacos

Blazin' Pepper Relish



  • 2 TBSP of  BS Grillin' Co. Blazin' Pepper Relish

  • 4 cups of cauliflower florets (Cut into bite-sized pieces)

  • 19 oz can of chickpeas (drained and rinsed)

  • 2 TBSP of Olive Oil

  • 2 TBSP of Taco seasoning

  • 8 small tortillas

  • 2 avocados sliced

  • 4 Cups of cabbage shredded

  • Coconut yogurt or regular yogurt to drizzle



Preheat air fryer to 390 degrees F or 200 degrees C.​ In a large bowl, toss the cauliflower and chickpeas with the olive oil and taco seasoning. Dump mixture into the basket of your air fryer and cook. Shake the basket occasionally for 20 minutes or until cooked through. Cauliflower should be golden not burnt. Serve in tacos with avocado slices, cabbage, Blazin' Pepper Relish, and yogurt.


Adapted from

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Air Fryer Seitan Vegan Riblets

Smokin' Chipotle BBQ Sauce


  • 1/4 cup of  BS Grillin' Co. Smokin' Chipotle

  • 1 cup vital wheat gluten

  • 1/4 cup nutritional yeast

  • 1 tsp mushroom powder (or vegan Worcestershire)

  • 1 tsp onion powder

  • 1 tsp salt (optional)

  • 1/2 tsp garlic powder

  • 3/4 cup water

Instructions to make Seitan from scratch:

Add the vital wheat gluten, nutritional yeast, mushroom powder (or vegan Worcestershire), onion powder, salt, and garlic powder in a food processor. Pulse until mixed well.


Drizzle water slowly through the top opening of food processor. Then, let the food processor run for about 3 minutes more to knead the seitan. Remove the dough and put it on a cutting board and knead a little longer with your hands.


Press and pull the dough into a circle shape that will fit the size of your air fryer basket. Slice half of the seitan into 1/2 inch wide strips, then toss with about 1/4 cup of BS Smokin Chipotle BBQ Sauce. Place in the air fryer and cook at 370 degrees F for 5 minutes.

*Adapted from

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Air Fryer BS Blazin' Fishless Fillets

Blazin' Pepper Relish


  • 1 Package Gardein Golden Fishless Fillets​


Vegan Tartar Sauce (Optional):​

  • 2 TBSP of BS Grillin' Co. Blazin' Pepper Relish

  • 1 TBSP minced onion​

  • 1 Cup Vegan Mayo


Place 4 to 5 fillets inside your ​air fryer basket and cook at 390 degrees for 10 minutes. Flip and cook for 3-5 minutes more or until the center is piping hot. Serve with Blazin' Pepper Relish tartar sauce and a side dish. Enjoy!

Tip: If you have a small air fryer you may need to make 2 batches.

Adapted from

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BS Enchilada Quinoa Bake

Blazin' Pepper Relish



  • 1/4 cup of  BS Grillin' Co. Blazin' Pepper Relish

  • 1 TBSP Olive oil

  • 1-1/4 cups chopped yellow onion

  • 1-1/4 cups chopped red bell pepper

  • 3 cloves garlic minced

  • 1-1/2 cups dry quinoa

  • 2-1/4 cups vegetable broth

  • 1 can of black beans, drained and rinsed

  • 1 can of pinto beans, drained and rinsed

  • 1 can of tomatoes with green chilies, undrained

  • 1 can of tomato sauce

  • 1-1/2 cups frozen corn

  • 1-1/2 tsp ground cumin

  • Black pepper and salt to taste

  • 1/2 cup of shredded cheddar cheese for topping


Heat canola oil in a skillet over medium-high heat. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker.

Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder, cumin and season with salt and pepper to taste. Cover and cook on HIGH heat about 3 to 4 hours.

Add Blazin' Pepper Relish, corn, black beans and pinto beans and toss mixture. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10 - 15 minutes longer. Serve warm with desired toppings. Enjoy!

*Adapted from

frozen veggies stir fry with noodles Spr

BS Blazin' Veggies Stir Fry with Noodles

Blazin' Pepper Relish


  • 1 pkg of Lo-Mein noodles

  • 1/4 cup Sprouts Brand Soy Sauce

  • 1 Tbsp. Sugar

  • 1 tsp. Rice vinegar

  • 1/2 tsp. Sesame oil

  • 1/4 tsp. Black pepper

  • 1/2 cup Vegetable broth

  • 2 Tbsp. Canola oil

  • 1/3 cup Onion, roughly chopped

  • 2 Garlic cloves, chopped

  • 1 Medium red bell pepper, sliced in strips

  • 1 cup Cremini mushrooms, sliced

  • 1 cup Cauliflower florets, chopped

  • 1 cup Sprouts Brand Riced Broccoli

  • 1/2 cup Sprouts Brand Frozen Edamame

  • 1/2 cup Sprouts Brand Frozen Cut Corn

  • 2 cups Chopped Frozen Kale

  • 1 cup Frozen Peas and Carrots



  • BS Grillin' Co. Blazin' Pepper Relish

  • Toasted sesame seeds


Prepare noodles according to package instructions. Drain and rinse with cold water. Set aside

While noodles are cooking, whisk together soy sauce, sugar, rice vinegar, sesame oil, black pepper and broth in a medium bowl.

Heat oil in a wok or saute pan over medium heat. Add onion, garlic, bell pepper, mushrooms and cauliflower. Cook for 2 minutes stirring constantly. Add broccoli, soybeans, corn, kale, peas and carrots. Continue to cook, stirring rapidly and constantly until vegetables are tender. Add noodles and soy sauce mixture.

Increase heat to high. Carefully fold in ingredients using tongs. Cook for 1-2 minutes. If noodles stick to pan, add 2-3 tablespoons of vegetable broth and decrease heat. Remove from heat, serve immediately. Garnish with toasted sesame seeds and BS Grillin' Blazin' Pepper Relish.

Adapted from Sprouts Recipe Center

Jackfruit Tortilla Soup

Blazin' Pepper Relish


  • 1/2 pkg of Plant-Based Pulled Pork from The Jackfruit Company

  • 1 small yellow onion

  • ½ tsp garlic, minced

  • 1 can (14 oz.) of crushed tomatoes

  • ⅛ tsp chili powder

  • ⅛ tsp paprika

  • 1 chipotle in adobo, minced

  • 1 cup frozen corn, thawed and drained

  • 2 cups vegetable broth

  • 1 cup water

  • Vegetable oil

  • Tortilla chips

  • Lime wedges 

  • Salt and pepper



  • BS Grillin' Co. Blazin' Pepper Relish

  • Vegan Sour Cream


Heat oil in a large pot over medium. Add garlic and onion, season with salt and pepper. Cook, stirring occasionally, for 5 minutes or until onions are transparent. Add chili powder and paprika, cooking for an additional minute until spices are fragrant. Stir in tomatoes and chipotle and simmer for a few minutes.

Add broth, water, corn and Plant-Based Pulled Pork. Stir to combine, scraping the bottom of the pot to deglaze any spices. Bring to a boil and reduce to a simmer. Cook for another 15 minutes, stirring occasionally. 

Serve with crumbled tortilla chips, lime wedges, BS Grillin' Blazin' Pepper Relish, and other toppings of choice.

Adapted from The Jackfruit Company


Hawaiian BBQ Jackfruit Pizza

Kickin' Pineapple with Apricot Brandy BBQ Sauce


  • 1 (12 inch) prebaked pizza crust

  • 1 cup BBQ Jackfruit from The Jackfruit Company

  • 1/4 cup of BS Grillin' Company Kickin' Pineapple BBQ sauce

  • 1 cup your favorite plant-based, mozzarella-style shredded cheese

  • 1 cup diced pineapple

  • 1/4 cup red onion, thinly sliced

  • 1/4 cup cilantro, chopped


Preheat the oven according to the instructions of your premade crust. 

Place BBQ Jackfruit in a bowl. Using two forks, pull apart shred jackfruit pieces to make smaller pieces. 

Spread bbq sauce on the crust. Top with cheese, shredded BBQ Jackfruit, diced pineapple and red onion. 

Bake according to crust’s directions. Top with cilantro.

Adapted from The Jackfruit Company


BS Blazin' Vegan Chili

Blazin' Pepper Relish


  • 1 tbsp. olive oil

  • 2 bell peppers, diced

  • 1 yellow onion, chopped

  • 2 stalks celery, diced

  • 3 cloves garlic, minced

  • 2 tsp. chili powder

  • 1 tsp. smoked paprika

  • 1 tsp. cumin

  • 1 tsp. dried oregano

  • kosher salt

  • Freshly ground black pepper

  • 1 (12-oz) bottle Mexican beer such as Modelo

  • 1 large sweet potato, cut into 1/2" cubes

  • 1 (15-oz) can black beans, drained and rinsed

  • 1 (15-oz) can pinto beans, drained and rinsed

  • 1 (28-oz) can diced fire-roasted tomatoes

  • 2 cup vegetable broth



  • BS Grillin' Co. Blazin' Pepper Relish

  • 1 avocado, sliced

  • Lime wedges

  • thinly sliced scallions


In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.

Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.

Serve with the toppings of your choice.

Adapted from Delish

© 2021 BS Grillin' Company. 

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