Vegan Pickled Pepper and Mushroom Fajitas 

These vegan fajitas are packed with flavor from Mama Lil's Pickled Peppers and sautéed mushrooms. Serve with fresh tortillas and guacamole for a delicious meal. 

Ingredients: 

1. 2 tbsp olive oil 
2. 1 onion, sliced 
3. 2 bell peppers, sliced 
4. 8 oz mushrooms, sliced 
5. 1/2 cup Mama Lil's Pickled Peppers, drained 
6. 1 tsp cumin 
7. 1 tsp chili powder 
8. Salt and pepper 
9. Tortillas, for serving 
10. Guacamole, for serving 

Instructions: 

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook until softened, about 5 minutes. 
2. Add the mushrooms to the skillet and cook for an additional 5 minutes. 
3. Stir in the Mama Lil's Pickled Peppers, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes, until heated through. 
4. Serve the fajita mixture with warm tortillas and guacamole. 

 

Vegan Lentil and Pickled Pepper Salad 

This vegan lentil salad is brightened up with Mama Lil's Pickled Peppers and a zesty dressing. It's perfect for a light lunch or a side dish for dinner. 

Ingredients: 

• 1 cup cooked lentils 
• 1/2 cup Mama Lil's Pickled Peppers, chopped 
• 1/2 red onion, finely diced 
• 1/4 cup fresh parsley, chopped 
• 2 tbsp olive oil 
• 2 tbsp red wine vinegar 
• 1 garlic clove, minced 
• Salt and pepper 

Instructions: 

1. In a large bowl, combine the cooked lentils, Mama Lil's Pickled Peppers, red onion, and parsley. 
2. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper. 
3. Pour the dressing over the salad and toss to combine. 
4. Serve chilled. 

 

Vegan Pickled Pepper and Tempeh Stir-Fry 

This vegan stir-fry is packed with protein from tempeh and flavored with Mama Lil's Pickled Peppers. Serve over rice for a complete meal. 

Ingredients: 

• 8 oz tempeh, sliced 
• 2 tbsp soy sauce 
• 1 tbsp cornstarch 
• 1 tbsp olive oil 
• 1 onion, sliced 
• 2 bell peppers, sliced 
• 1/2 cup Mama Lil's Pickled Peppers, chopped 
• 2 garlic cloves, minced 
• 1 tsp ginger, minced 
• Salt and pepper 
• Cooked rice, for serving 

Instructions: 

1. In a small bowl, whisk together the soy sauce and cornstarch. Add the sliced tempeh and toss to coat. 
2. Heat the olive oil in a large skillet over medium-high heat. Add the tempeh and cook for 3-4 minutes, until browned on all sides. 
3. Add the onion and bell peppers to the skillet and cook for an additional 5 minutes. 
4. Stir in the Mama Lil's Pickled Peppers, garlic, ginger, salt, and pepper. Cook for another 2-3 minutes, until heated through. 
5. Serve the stir-fry over cooked rice. 

 

Mama Lil's BBQ Tempeh Tacos  

These vegan tacos are filled with smoky, sweet BBQ tempeh, tangy Mama Lil's Pickled Peppers, and creamy avocado. They're perfect for a quick and easy weeknight dinner. 

Ingredients: 

• 8 oz tempeh, crumbled 
• 1/4 cup BBQ sauce 
• 1 tbsp soy sauce 
• 1 tbsp maple syrup 
• 1/2 tsp smoked paprika 
• 1/2 tsp garlic powder 
• 1/2 tsp onion powder 
• 1/2 tsp cumin 
• Salt and pepper to taste 
• 8 small corn tortillas 
• 1/2 cup Mama Lil's Pickled Peppers 
• 1 avocado, sliced 
• Fresh cilantro, chopped 
• Lime wedges 

Instructions: 

1. In a medium bowl, whisk together the BBQ sauce, soy sauce, maple syrup, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. 
2. Add the crumbled tempeh to the bowl and toss to coat. 
3. Heat a large skillet over medium heat. Add the tempeh mixture and cook for 5-7 minutes, stirring occasionally, until heated through. 
4. Warm the tortillas in the microwave or on a skillet. 
5. Assemble the tacos by filling each tortilla with the BBQ tempeh, Mama Lil's Pickled Peppers, avocado slices, and cilantro. Serve with lime wedges on the side. 

 

Spicy Pickled Pepper Peanut Noodles  

These vegan noodles are packed with flavor, thanks to the spicy kick from Mama Lil's Pickled Peppers and the creamy richness of the peanut sauce. 

Ingredients: 

• 8 oz soba noodles 
• 1/4 cup creamy peanut butter 
• 2 tbsp soy sauce 
• 1 tbsp rice vinegar 
• 1 tbsp maple syrup 
• 1 garlic clove, minced 
• 1/2 tsp grated ginger 
• 1/4 cup water 
• 1/4 cup Mama Lil's Pickled Peppers, chopped 
• 2 green onions, sliced 
• 2 tbsp chopped roasted peanuts 

Instructions: 

1. Cook the soba noodles according to package instructions. Drain and set aside. 
2. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, garlic, ginger, and water until smooth. 
3. In a large bowl, toss the cooked noodles with the peanut sauce, Mama Lil's Pickled Peppers, and green onions until well coated. 
4. Divide the noodle mixture among serving bowls and sprinkle with chopped peanuts. 

 

Vegan Cream Cheese and Pickled Pepper Stuffed Mushrooms   

These stuffed mushrooms are a perfect appetizer for any occasion. The creamy vegan cheese filling is balanced with the spicy pickled peppers, making each bite a perfect combination of flavors.  

Ingredients: 

• 12 large button mushrooms 
• 8 oz vegan cream cheese 
• 1/4 cup chopped Mama Lil's Pickled Peppers 
• 1 tsp garlic powder 
• Salt and pepper to taste 
• Everything Bagel Seasoning, for garnish  

Instructions: 

1. Preheat the oven to 375F. 
2. Clean the mushrooms and remove the stems. 
3. In a mixing bowl, combine the vegan cream cheese, chopped Mama Lil's Pickled Peppers, garlic powder, salt, and pepper. 
4. Stuff each mushroom with the cream cheese mixture. 
5. Place the stuffed mushrooms on a baking sheet and sprinkle with Fine's Everything Bagel Seasoning. 
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown. 
7. Serve hot. 

 

Spicy Vegan Pickled Pepper Tacos  

These vegan tacos are filled with sautéed vegetables and spicy Mama Lil's Pickled Peppers. The perfect dish for a quick and flavorful weeknight dinner.  

Ingredients: 

• 8 small corn tortillas 
• 1 cup sliced bell peppers 
• 1 cup sliced onions 
• 1/2 cup sliced Mama Lil's Pickled Peppers 
• 1 tbsp olive oil 
• Salt and pepper to taste 
• Sriracha Hot Sauce, for serving  

Instructions: 

1. Heat the olive oil in a skillet over medium heat. 
2. Add the bell peppers and onions and sauté for 5-7 minutes or until the vegetables are tender. 
3. Add the Mama Lil's Pickled Peppers to the skillet and stir to combine. 
4. Warm the corn tortillas in the microwave or on a griddle. 
5. Divide the sautéed vegetables evenly between the tortillas. 
6. Serve with Fine's Sriracha Hot Sauce on the side. 

  

Pickled Pepper and Hummus Toast   

This spicy and creamy toast is a perfect breakfast or snack. The hummus is spread on the bread and topped with chopped Mama Lil's Pickled Peppers for a spicy kick.  

Ingredients: 

• 2 slices of bread 
• 1/4 cup hummus 
• 1/4 cup chopped Mama Lil's Pickled Peppers 
• Fine's Sea Salt, for garnish  

Instructions: 

1. Toast the bread to your desired level of crispiness. 
2. Spread hummus on each slice of bread. 
3. Top with chopped Mama Lil's Pickled Peppers. 
4. Sprinkle with Fine's Sea Salt and serve. 

 

Vegan Pickled Pepper and Vegetable Stir Fry 

A quick and flavorful stir fry with a spicy kick from Mama Lil's Pickled Peppers. 

Ingredients: 

• 1 tbsp vegetable oil 
• 1 tbsp garlic, minced 
• 1 tbsp ginger, minced 
• 1 small onion, sliced 
• 1 bell pepper, sliced 
• 1 zucchini, sliced 
• 1 cup snow peas 
• 1/2 cup Mama Lil's Pickled Peppers, drained and chopped 
• 2 tbsp soy sauce 
• 1 tbsp Mama Lil’s Peppalilli Mustard 
• Salt and pepper, to taste 

Instructions: 

1. Heat the oil in a wok or large skillet over high heat. 
2. Add the garlic and ginger and stir-fry for 30 seconds. 
3. Add the onion, bell pepper, zucchini, and snow peas, and stir-fry for 3-4 minutes or until the vegetables are slightly tender. 
4. Add the chopped pickled peppers, soy sauce, and mustard, and stir-fry for another 2-3 minutes. 
5. Season with salt and pepper to taste, and serve hot. 

 

Creamy Vegan Pickled Pepper Pasta 

A luscious and tangy pasta dish that's perfect for a cozy dinner. 

Ingredients: 

• 8 oz pasta 
• 1/2 cup raw cashews 
• 1/2 cup water 
• 1/4 cup Mama Lil's Pickled Peppers, drained 
• 2 tbsp nutritional yeast 
• 1 tbsp lemon juice 
• 1 tbsp Olive Oil 
• Salt and pepper, to taste 

Instructions: 

1. Cook the pasta according to package directions. 
2. In a blender, combine the cashews, water, pickled peppers, nutritional yeast, lemon juice, and olive oil. Blend until smooth and creamy. 
3. Drain the pasta and return it to the pot. Pour the sauce over the pasta and stir to combine. 
4. Season with salt and pepper to taste, and serve hot.