Food Is Life. Make It Legendary.
We believe taste is everything.
But flavorful food doesn’t just nourish our bodies – it feeds our souls with the substance we crave. Our insanely delicious plant-based burger is just the start.
Here you’ll find ways to make life more flavorful. In every way. Stop back for music, mantas, art, inspiration and more.

Recipes with Flavor!

Vegan Shiitake Burgers With Sun-Dried Tomato-Chimichurri Aioli

4 Legendary Original Burgers

Sautéed Mushrooms

  • 8 oz. Shiitake Mushroom Caps, Sliced
  • 1/2 Red Onion, Julienned
  • 2 Cloves Garlic, Minced
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Olive Oil
  • 1 Tsp Kosher Salt
  • 1/2 Tsp Black Pepper


  • 2 Tbsp Sundried Tomatoes in Oil, Drained
  • 2 Tbsp Fresh Oregano, Rough Chopped
  • 2 Tbsp Italian Parsley, Rough Chopped
  • 1 Clove Garlic
  • 1 Tbsp Olive Oil
  • 1/2 Lemon, Juice and Zest
  • 1/4 Tsp Red Pepper Flakes
  • 1/4 Cup Vegan Mayo
  • Kosher Salt & Black Pepper to taste

For the Build

  • 4 Burger Buns, Toasted
  • 1 Cup Arugula
  • 1 Tomato, 4 Thick Slices seasoned with salt and pepper
  • 1/2 Red Onion, Sliced Into 1/4 inch Rings
  1. Preheat sauté pan over medium heat, add 2 Tablespoon of olive oil, followed by onions. Sauté, while stirring, for 3-4 minutes until onions become translucent. Add mushrooms and continue cooking for 3-4 more minutes, until mushrooms become tender. Add the minced garlic and cook for another 1-2 minutes. Deglaze the pan with the soy sauce, and season with salt and pepper. Remove from heat.
  2. For the aioli, add the sun-dried tomatoes, garlic, olive oil, and lemon juice/zest to a food processor/blender and pulse until finely chopped. Then add the herbs, red pepper flake, and mayo. Puree until well combined and season with salt and pepper.
  3. Preheat a sauté pan/cast iron over medium high heat. Add 1 Tablespoon oil, and spread evenly over pan, followed by the burgers. Cook for 3 minutes on each side until browned and an internal temperature of 165°F.
  4. Top each burger w. mushrooms and continue to assemble on bun with sauce, arugula, tomato, and red onion.

Spicy Guac Burgers With Pickled Red Onions

4 Legendary Original Burgers

Spicy Guacamole

  • 2 Avocadoes, Peeled and pitted
  • 1 Chipotle in Adobo Sauce (approx. 1 Tbsp), Rinsed
  • 1 Clove Garlic, Minced
  • 2 Tbsp Lime Juice
  • 1/4 Tsp Cumin
  • 1 Tsp Kosher Salt
  • 1/4 Tsp Black Pepper

Pickled Red Onions

  • 1/2 Red Onion, Julienned
  • 1/2 Cup Red Wine Vinegar
  • 1/4 Cup Water
  • 1/4 Cup Sugar
  • 1 Tbsp Kosher Salt

For the Build

  • 4 Burger Buns, Toasted
  • Cilantro
  1. For the guacamole, add everything into a food processor and pulse until ingredients are combined but still chunky. You can also mash the avocados with a fork/mortar and pestle, and mix in remaining ingredients.
  2. For the pickled onions, add the vinegar, water, sugar, and salt into a small sauce pan, and bring to a boil. Remove from heat and stir in onions. Let sit for at least 1 hour while cooling, but can be done days ahead as well.
  3. Preheat a sauté pan/cast iron over medium high heat. Add 1 Tablespoon oil, and spread evenly over pan, followed by the burgers. Cook for 3 minutes on each side until browned and an internal temperature of 165°F.
  4. Assemble burgers w. guacamole, pickled onions, and cilantro on toasted burger buns.

Smokin’ Hot Vegan Tacos with Poblano Pico & Crunchy Avocado Lime Slaw

Taco Meat

  • 4 Legendary Original Burgers, Thawed
  • 1 Tsp Smoked Paprika
  • 1 Tsp Ground Cumin
  • 1/2 Tsp Dark Chili Powder
  • 1 Tsp Granulated Garlic
  • 1/2 Tsp Granulated Sugar
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Kosher Salt
  • 1/4 Tsp Black Pepper
  • 1 Tbsp Vegetable Oil
  • 1/2 Cup Water


  • 1 Avocado, Peeled and pitted
  • 1 Cup Green Cabbage, Julienned
  • 1 Cup Red Cabbage, Julienned
  • 1 Clove Garlic, Minced
  • 2 Tbsp Lime Juice
  • 1 Tbsp Vegan Mayo
  • 1 Tbsp Red Wine Vinegar
  • 2 Tsp Granulated Sugar
  • 1/2 Tsp Cumin
  • 1 Tsp Kosher Salt
  • 1/4 Tsp Black Pepper


  • 1/2 Red Onion, Small Diced
  • 1 Large Poblano Pepper, Roasted/Skinned/Seeded, Small Dice
  • 1 Large Tomato, Seeded and Small Diced
  • 1/4 Cup Cilantro, Rough Chopped
  • 2 Cloves Garlic, Minced
  • 3 Tbsp Lime Juice
  • 1-1/2 Tsp Kosher Salt
  • 1/4 Tsp Black Pepper

For the Build

  • 6-8, 6-inch tortillas, Steamed
  • Lime
  • Cilantro
  • Favorite Hot Sauce
  1. Preheat a sauté pan or cast-iron pan over medium heat. Add 1 Tablespoon of vegetable oil to coat the pan, followed by the thawed burgers. Using a wooden spoon, break up the burgers into smaller ½ inch pieces and spread out as much as possible in the pan. Brown for 6-8 minutes, while stirring, to avoid burning. Once browned on all sides, add seasoning, and continue to cook for 2 minutes. Add ½ Cup of water, stir in, and cook until most of the water is evaporated. Remove from heat.
  2. For the slaw, place all the ingredients (aside from the cabbage) into a blender/food processor. Puree until smooth and toss with cabbage in a mixing bowl. Refrigerate until ready to use.
  3. For the pico, just toss all the ingredients together and let the flavors marry under refrigeration for at least 15 minutes, but up to over-night.
  4. Assemble tacos, and garnish with cilantro and lime.

Legendary Spaghetti Pie

1 cup vegan mozzarella cheese

Spaghetti Crust

  • 6 ounces spaghetti
  • 2 tablespoons vegan butter
  • 1/4 cup just egg
  • 1/2 cup vegan parmesan cheese

Cheese Layer

  • 1 cup vegan ricotta cheese
  • 2 tablespoons parsley
  • 1/2 teaspoon dried basil or 1 tablespoon fresh

Meat Sauce

  • 1 pack of @go_legendary ground meat
  • 1/2 small onion diced
  • 14 ounces tomatoes diced, drained
  • 2 cups pasta sauce
  1. Preheat oven to 350°F. Cook spaghetti and drain. Toss with butter. Stir in eggs and parmesan cheese.
  2. Place spaghetti in a greased deep dish pie plate. Press to form a crust. Combine ricotta cheese, parsley and basil. Spread mixture over spaghetti. Brown @go_legendary meat (the best plant based meat in the world) and onion until no browned (about 8-10 minutes). Add tomatoes and pasta sauce. Simmer 10 minutes or until thickened. Spread over ricotta cheese.
  3. Bake 20-25 minutes. Top with mozzarella and bake an additional 5 minutes or until cheese is melted. Cool 10 minutes before serving.

Legendary Stuffed Shells

  • 24 jumbo pasta shells cooked according to package directions
  • 1 package of @go_legendary Ground meat
  • 15 ounces vegan ricotta cheese
  • 3 cups shredded vegan mozzarella cheese divided use
  • 1 cup of small diced and sautéed peppers (optional)
  • 2 teaspoons Italian seasoning or dried herb of choice
  • A tablespoons of aquafaba
  • 1/2 cup grated vegan parmesan cheese
  • 3 cups marinara sauce divided use
  • 2 tablespoons parsley chopped
  • cooking spray
  1. Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray.
  2. In a medium non-stick skillet cook @go_legendary ground for 7-8 minutes, breaking it up and browning. Set aside in a small bowl.
  3. Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
  4. Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, aquafaba, peppers, @tasticspice and parmesan cheese in a bowl. Stir to combine.
  5. Fill each shell with the ricotta mixture and place in the baking dish.
  6. Spoon @go_legendary ground meat on top of each shell and a little bit in the pan.
  7. Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
  8. Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
  9. Sprinkle with parsley, then serve.

Legendary Curry Crusted Pizza

  • 2-2-1/3ups all-purpose flour OR bread flour, divided (250-295g)
  • 1 packet instant yeast (2-1/4 teaspoon)
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2 teaspoons curry powder and/or dried basil leaves, optional
  • 2 tablespoons olive oil + additional
  • 3/4 cup warm water
  1. Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. Add garlic powder & dried basil.
  2. Add olive oil, warm water and use a wooden spoon to stir very well.
  3. Gradually add another 1 cup (125g) of flour. Add any additional flour as needed, stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
  4. Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
  5. Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
  6. Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, preheat your oven to 425F (215C) so that it will have reached temperature once your pizza is ready to bake.
  7. Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
  8. Use either your hands or a rolling pin to work the dough into 12" circle.
  9. Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
  10. Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
  11. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
  12. Add desired toppings and bake in a 425F preheated oven for 13-15 mins or until toppings are golden brown.
  13. Slice and serve.

Legendary California Burger Dog

  • 1 pack @go_legendary ground meat
  • 3 hot dog buns
  • 1 cup Legendary Mustard
  • 1 13oz bag shredded lettuce
  • 8-10 tomato slices
  • 2 avocados, sliced
  • 1/4 cup feta cheese crumbles
  1. Preheat grill to 450 degrees and spray with nonstick grill spray.
  2. Form @go_legendary ground into hot dog shapes. Feel free to sprinkle with your own creative spice blend.
  3. Add "burger dogs" to heated grill and cook 4-5 minutes, turning often to cook evenly.
  4. The last minute separate buns just enough to lay on the grill and toast. Remove burger dogs and buns from grill.
  5. Add avocado and lettuce to the bottom of the bun. Add burger dog and place sliced tomatoes and pickles to on either side. Drizzle with Legendary mustard and top with feta cheese crumbles.

Legendary Lasagna

Legendary Lasagna

  • Cheese Layer
  • 2 cups vegan mozzarella cheese
  • 32 oz of Vegan Ricotta
  • 1/2 cup vegan parmesan cheese
  • 2-3 cups baby spinach
  • 2 tablespoons parsley
  • 1/2 teaspoon dried basil or 1 tablespoon fresh

  • 1 box lasagna noodles, whole grain or gluten free if needed
  • Sauce
  • 1 pack of @go_legendary ground meat
  • 2 tablespoons extra virgin olive oil
  • 1/2 medium onion diced
  • 3 cloves garlic
  • 2) 25 ounce jars marinara sauce

    1. In a medium, heavy-bottomed saucepan, sauté’ Everything Legendary Ground, onion and garlic in olive oil and brown.
    2. Add both jars of marinara sauce and simmer about 15 minutes. Take pan off heat and set aside.
    3. Add both jars of marinara sauce and simmer about 15 minutes. Take pan off heat and set aside. In a large mixing bowl combine ricotta, parmesan, spinach, parsley, basil and 1 cup of mozzarella.
    4. Preheat the oven to 350 degrees.

    Assembling the lasagna:

    1. Add about 1 cup of marinara sauce (with the cooked ground) to the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Spread it around evenly. Next add 4-5 lasagna noodles (uncooked). Spread half of the Ricotta mixture on top of the noodles. Add about 1 cup of the marinara sauce then place 4-5 lasagna noodles on top. Alternate 3-4 times depending on pan depth. Top the last layer with an even layer of the sauce. Cover tightly with foil. Bake for 40 minutes, remove the lasagna. Remove foil and top with mozzarella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve.

    Classic Sausage and Peppers

    Classic Sausage and Peppers

    • 1 package of Everything Legendary Italian sausage
    • 2 tablespoons olive oil
    • 1 yellow onion, sliced
    • 4 cloves garlic, minced
    • 1 large red bell pepper, sliced
    • 1 green bell pepper, sliced
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 4 Italian Rolls


    1. Grill sausage according to package directions.
    2. Heat oil in the skillet. Stir in the yellow onion and garlic and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Continue to cook and stir until peppers and onions are tender.
    3. Place sausage in roll top with peppers and onions and enjoy.


    Cheesy Vegan Breakfast Casserole

    Cheesy Vegan Breakfast Casserole


    • 10-inch cast iron skillet or oven-safe skillet If not using an oven-safe or cast iron skillet, you will also need a baking dish.


    • 1 tsp vegetable oil
    • 1 medium onion (finely chopped)
    • 1 medium red bell pepper
    • 3 cloves garlic (finely chopped)
    • 2 tbsp parsley (chopped)
    • ½ bag of frozen hash browns
    • 14 oz Everything Legendary Italian sausage (roughly chopped)
    • 8 oz bag of vegan shredded cheddar cheese
    • 1) 12 ounce bottle of vegan egg substitute
    • 1/2 tsp red pepper flakes
    • Salt to taste


    1. Preheat the oven to 350 degrees F.
    2. In a large skillet, heat the oil. You can do this in a 10-inch cast-iron skillet or any skillet that can go from the stove to the oven, to reduce cleanup.
    3. Add the onions, garlic, parsley and red pepper to the oil. Season with salt and ground black pepper and sauté, stirring, for five minutes over medium heat or until the onions are soft.
    4. Add the sausage and continue to cook, about five minutes. Check seasoning and add more pepper and salt if needed. Remove from skillet.
    5. Add more oil and fry hash browns. Once browned, layer sautéed vegetables evenly over the hash browns. Add the everything but the egg, and top with vegan cheddar cheese.
    6. Transfer the skillet or baking dish to the oven and bake 30 minutes or until the top starts to lightly brown. Switch to the broil function on your oven and broil for another five minutes on the highest setting, or until gold-brown spots appear on cheese.
    7. Remove from the oven, garnish with more parsley if you wish, and serve hot or at room temperature.

    Stuffing or Dressing

    Stuffing or Dressing


    • 1 loaf of ciabatta or other day-old bread
    • 1 package Everything Legendary sausage
    • 2) 7-ounce jars of chestnuts, chopped
    • 1 large onion diced
    • 3-4 celery stalks, diced (about 2 cups)
    • 1/2 cup vegan butter (1 stick)
    • 2 cups vegetable broth
    • 1 can cream of cream of mushroom soup
    • 1/2 teaspoon salt
    • 1/2 teaspoon Italian seasoning (or more to taste)


    1. Crumble bread into small pieces then add to a large mixing bowl; set aside.
    2. Cook and crumble sausage until cooked through and nicely browned. Add sausage to the bowl of cornbread (do not stir yet).
    3. Sauté onion, celery and chestnuts in butter for 4-5 minutes or until onion is semi-translucent. Add mixture to the bowl of bread (do not stir yet).
    4. Combine broth, cream of mushroom soup, salt and italian seasoning in a mixing bowl then whisk together until smooth. Pour broth mixture into bowl with cornbread mixture and gently stir and fold until well combined.
    5. Spray a 13x 9 baking dish with cooking spray then spoon bread mixture into dish.
    6. Bake, uncovered, at 350 degrees for 25-35 minutes or until lightly browned and heated through.