by Chef Kayla Morgan 

Makes approx. 4-5 patties

  • 1 package of crEATe Beef (prepared with water/oil)
  • 1 Tbsp fine minced parsley 
  • 2 Tbsp fine minced cilantro
  • 1/4 cup fine chopped onion
  • 3-4 Cloves minced garlic
  • 1 tsp fresh ground pepper 
  • 1-2 tsp burger seasoning blend
    (optional for enhanced flavor, salt-free is best)
  • burger buns
  • toppings and condiments
  1. Add in all the ingredients to the mixed crEATe Beef except for the burger seasoning and mix until thoroughly combined.
  2. Taste and adjust seasonings to preference – add in the burger seasoning little by little until you reach your desired flavor.
  3. Using your hands, take about 1/3 cup of the mix and form it into a patty shape.
  4. Cook on a grill, on the stovetop in a non-stick pan, or in an air-fryer for a minimum of 3 minutes on each side, or until the patties are cooked all the way through – it should have a dense, meaty inside texture.
  5. Toast the buns, add your toppings and sauces any way you like, and enjoy!



by Chef Kayla Morgan 

Makes approx. 4-6 large tenders

  • 1 Package of crEATe Chicken (prepared with water/oil)
  • 1 Bottle of JUST Egg
  • 1/2 Cup Franks Hot Sauce
  • 1/4 Cup Crystal Hot Sauce
  • 1 Stick of Vegan Butter 
  • 1Tsp Cayenne Pepper
  • 1 Tsp Garlic Salt
  • 1 Tsp Pepper
  • 3 Tbsp Maple Syrup
  • 1 1/2 Cups of Flour
  • 1 1/2 Tbsp Cornstarch
  • 1/4 Cup of Panko Breadcrumbs
  • Frying Oil
  • Vegan Ranch (optional)
  • Salt & Pepper to Taste
  1. Form the prepared crEATe Chicken into tender or wing sized pieces on a baking sheet. Place in the freezer until firm enough to withstand batter and oil.
  2. Prepare the hot sauce by adding a stick of vegan butter, both hot sauces, garlic sauce, pepper and maple syrup in a pan on the stove top – melt and combine on a low-medium heat. 
  3. Heat up the frying oil in a pan of 350 degrees F.
  4. Prepare your wet and dry batter for frying. Dry: In one container add flour, cornstarch, panko, salt and pepper. Wet: Combine the entire bottle of JUST Egg with Cayenne Pepper.
  5. Once ready to fry, coat chicken in the wet batter first followed by the dry batter. Fry for 5-7 minutes or until golden brown. 
  6. Once you remove the tenders from the oil, drizzle, coat or toss them in the hot sauce. 
  7. Serve with ranch and cut up celery / carrots. (optional)



by Chef Kayla Morgan

  • 1 package of crEATe Fish (prepared with water/oil)
  • 1 1/2 cups of all-purpose flour
  • 1 Tbsp garlic powder
  • 1 Tbsp paprika
  • 1 Tsp Old Bay seasoning
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 1/2 cups beer (your choice)
  • choice of tarter sauce and lemon
  • frying oil
  1. Shape the prepared crEATe fish into desired shape, place on baking sheet and place in freezer until ready to fry and/or firm enough to withstand frying.
  2. Combine the remaining ingredients except for the tartar sauce and lemon in a bowl - whisk until it's a pancake-like consistency. If too thick, add some water, if too thin, add some flour.
  3. Heat the frying oil to 350 degrees F.
  4. Once hot enough, dip the cooled fish filets in the batter to fully coat, and then drop in the hot oil.
  5. Fry for 5-7 minutes or until golden brown. 
  6. Serve with your favorite tartar sauce and lemon wedge.