BS Blazin' Portobella Fajitas

Blazin' Pepper Relish


  • 1 tablespoon olive oil or 1/4 cup water

  • 2 Portobello mushrooms

  • 1/2 large onion, sliced

  • 3 bell peppers (any combo of red, orange, yellow or green), sliced

  • 3/4 tsp. garlic powder

  • 1 tsp. cumin

  • 1 tsp. paprika

  • 1/2 tsp. salt


Serve with sliced avocados, cilantro, lime wedges, corn or flour tortillas


  • BS Grillin' Co. Blazin' Pepper Relish

  • Vegan sour cream


In a large skillet, heat oil or water over medium heat, add the onions, peppers, cumin, paprika, garlic powder and salt, toss to combine.

Add in the mushrooms and sauté, gently stirring the mushrooms carefully, until peppers and Portobellos are soft, about 10 – 15 minutes.

Smash or slice the avocado. Add fresh lime juice from 1 lime and a generous pinch of salt.

Layer each tortilla with the mushroom-pepper mix, top with avocado and cilantro. Add a squeeze of lime over top. 

Garnish with BS Grillin' Blazin' Pepper Relish and sour cream.

Adapted from EASY Portobello Fajitas (30-Minutes) - The Simple Veganista

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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 healthyslowcooking.com


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 sweetpeasandsaffron.com

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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 cookingclassy.com

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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 https://thejackfruitcompany.com/recipes/jackfruit-tortilla-soup-2/

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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 healthyslowcooking.com


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 https://thejackfruitcompany.com/recipes/hawaiian-bbq-jackfruit-pizza/

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BS Blazin' Sweet Potato Chili

Blazin' Pepper Relish


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

  • 1 medium yellow or white onion (diced)

  • 3 medium sweet potatoes (cubed)

  • 1 (15-oz.) can of black beans

  • 2 cups vegetable stock

  • 2 cups water



  • 1 avocado, sliced

  • Lime wedges

  • Fresh cilantro


In a large pot over medium heat, sweat onions in 1 TBSP oil and season with a healthy pinch each salt and pepper.

Stir and continue cooking on medium heat until translucent and soft.

Add sweet potato and any desired spices (chili, cinnamon, cumin, and chipotle powder – all are optional). Cook for 3 minutes. Then add BS Grillin' Co. Blazin' Pepper relish, water, and vegetable stock.

Bring mixture to a low boil on medium high heat and then lower heat to medium-low and simmer.

Add black beans, cover and cook for at least 20-30 minutes – or until the sweet potatoes are fork tender.

Serve with fresh cilantro, avocado, and/or lime juice. Chips make an excellent spoon.

Adapted from 5-Ingredient Black Bean Chili | Minimalist Baker Recipes

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BS Fried Rice with Tofu

Blazin' Pepper Relish


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

  • 1 package steamed brown rice packet or 1 cup cooked brown rice

  • 16 oz. extra firm tofu

  • 2 cups frozen mixed vegetables carrots, peas, corn, and green beans

  • 1 small red onion

  • 1/4 cup soy sauce


Cook brown rice in the microwave according to package directions.

Place tofu block on a few paper towels. Firmly press on the top of the tofu for 1-2 minutes. Then dice tofu into cubes.

Heat 1/4 cup of soy sauce in a large skillet. Add diced onion. Cook for 3-5 minutes or until translucent.

Add tofu. Cook until tofu begins to brown, about 5-10 minutes.

Add frozen vegetables and cooked brown rice. Cover and cook for an additional 5 minutes, or until frozen vegetables are cooked through.

Garnish with BS Grillin' Co. Blazin' Pepper Relish.


If you don't have a brown rice steamer bag, you can make instant pot brown rice to save time.

Adapted from 5 Lazy Vegan Recipes for Busy Weeknights - Keeping the Peas

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BS Black Bean Burger

Blazin' Pepper Relish




  • 2 cups no-salt-added canned black beans, drained and liquid reserved

  • 1 medium onion, quartered

  • 1/2 cup quick-cooking rolled oats

  • 1 Tbsp. lime juice

  • 2 tsp. chili powder

  • Sea salt and freshly ground black pepper, to taste



  • BS Grillin' Co. Blazin' Pepper relish

  • hamburger buns, split and toasted

  • lettuce

  • tomato, sliced

  • 2 red onion slices


In a food processor, combine the black beans, onion, oats, lime juice, and chili powder.

Cover; Pulse until chunky but not pureed. Mixture should be moist but not wet.

Season mixture with salt and pepper.

With wet hands, shape mixture into four 3-1/2 inch patties. Chill at least 20 minutes.

Preheat oven to 375॰F . Bake the burgers for 20 minutes on a parchment covered baking sheet, flipping halfway through.

Serve burgers on hamburger buns with BS Grillin' Co. Blazin' Pepper Relish, lettuce, tomato and onion slices, and other condiments.


(Add a small amount of reserved bean liquid if mixture seems dry or isn’t sticking together.)

Adapted from Five-Ingredient Veggie Burger - Forks Over Knives