This Valentine’s Day, Battle Creek, Michigan-based MorningStar Farms is partnering with Pinky Cole, owner of Atlanta’s Slutty Vegan and Bar Vegan, to share recipes that take the stress – and the meat – out of the February 14 occasion and make It easy to eat plant-based dishes. The Valentine’s Day menu consists of two vegan recipes – The Irresistible Chick and The Sausage Sweetie – that couples can cook on their own with minimal hassle using MorningStar Farms frozen products and accessible ingredients.
The Irresistible Chick, promoted as the “perfect option for your tender lover,” features crispy Incogmeato Chik’n Tenders, tangy Kimchi and sweet Teriyaki mayo, all nestled on a slider bun. The Sausage Sweetie is for folks who prefer a breakfast-in-bed option – or even breakfast for dinner – featuring MorningStar Farms Veggie Original Sausage Patties and vegan eggs, sprinkled with Cole’s notorious Slut Dust seasoning, topped with vegan cheese and sandwiched between Hawaiian bread. Details for the recipes will be found at www.MorningStarFarms.com.
“I’m so excited to share the love this Valentine’s Day with the perfect low-key menu to make at home with your special someone, whether they’re a plant-based eating virgin like my guy, or a seasoned pro like me,” said Cole. “I’m a fan of the Incogmeato Chik’n Tenders and MorningStar Farms Veggie Original Sausage Patties on their own, and love how versatile the food is.”
“At MorningStar Farms, we make it easy to incorporate plant-based eating into everyday life,” said Heidi Ray, plant-based protein category marketing director at Kellogg Company. “We’re proud to partner again with Pinky Cole to give couples everywhere delicious and creative recipes they can make and enjoy together this Valentine’s Day.”
Both Incogmeato Chik’n Tenders and MorningStar Farms Veggie Original Sausage Patties are available for purchase in the frozen section at supermarkets and other retail stores across he USA.
Pinky Cole is a Jamaican-American restaurateur, community activist. As a culinary disruptor in the industry, she has been engaged in transforming America’s view of plant-based fast food and striving to make such products enjoyable for vegans and flexitarians alike.
