WHO DOESN'T LOVE FRIED THINGS RIGHT? Here is a fun way to make a real decadent southern dinner. Southern fried seitan filets! Serve like you would a country fried steak with smashed potatoes and gravy, maybe some creamed corn, whatever you want!


3 c of your favorite plant milk

2 T applecider Vinegar

1/4 c flax meal

2 T salt

1 T black pepper 

2 T paprika

A dash of your favorite hot sauce


2 C flour

2 T salt

2 t black pepper

1 T garlic powder

2 T onion powder

Pinch of cayenne


Mix all the buttermilk ingredients in a bowl and let sit while you prepare your filets.


Take your BE Hive seitan filets and using a fork, poke your filets a bit just to make some spots for the “buttermilk” to get on in there. 

Place your filets in the buttermilk mixture and set aside while you mix your dry ingredients in a separate bowl. 

Heat a high smoke point oil such as peanut or canola to 350 degrees in a dutch oven or other large heavy pot. 

One at a time, take your buttermilk filets and dredge them in your dry mix thoroughly, knock of the excess and slowly drop into the oil. Don’t over crowd the fat pool, or the seitan kids are gonna get bummed and not fry crispy. Fry for 6 mins or until these dudes are golden and crispy.

Serve over some smashed potatoes with gravy and you have some serious southern comfort food for these rainy winter days we have ahead. 




A delicious twist on a classic meat sauce! Saute the first 6 ingredients in oil until veggies are softened and chorizo slightly browned, then add everything else. Bring to a boil and then simmer for 15 mins, adding water if you need. Mix in some cooked spaghetti and top with cilantro. YUM

1/2 onion

1/2 large carrot

1/2 c chopped red bell

2 garlic cloves minced

1 T minced ginger (optional) 

1 package chorizo 

1/3 c raisins 

1/2 t cinnamon

1 t cumin

1/2 turmeric 

1/2 t coriander 

1 jar of your favorite marinara 

Seitan 101: Using BE-Hive products at home

Seitan is SO VERSATILE, all the choices can be overwhelming. So we wanted to put together some basic instructions for you!


Firstly: Keep Refrigerated OR throw in the freezer until needed!

Our seitan can be used and heated in any way: sauteed, grilled, steamed or fried! Our seitan is 100% plant based, which means you don’t need to cook it to a specific temperature, just to your DESIRED temp. (if you’re worried about it though, heat to 160!) Here are our suggestions for our retail products - check our where to find it page to get your hands on some:

Chorizo: We believe the best way to enjoy this product is to saute it in a skillet with a little oil until browned. This brings about a great texture and flavor that compliments any scramble, taco, or burrito!

Filets: We believe the best way to enjoy the filets in either on the grill or seared in a skillet with a little oil until browned!

Slices: These are great cold, but can also be sauteed in a pan to fill a warm sandwich like a philly or a reuben!




Here at the BE Hive, we strive to make it easier to choose a meatless meal and to create an easy alternative for both veggie newbs and seasoned plant veterans. We will be trying to share more recipes using our seitan to encourage more meatless Mondays, which, in turn, can maybe turn into meatless months!

For this edition let’s talk chickpea omelets! So easy and packed with plant protein, these are great for breakfast or dinner and can be filled with ANYTHINNGGGGGGG. This time we made a spicy version with our seitan Chorizo. 


1 C chickpea flour

1 tsp garlic

2 tsp baking powder

1/2 tsp black pepper

3 T nutritional yeast (notch)

1/2 tsp salt

1/4 tsp turmeric

1 pinch kala namak (optional)


1/2 cup ‘milk’

1/2 cup water


1/4 C diced onion

1/4 C diced bell pepper

1 clove garlic, minced

1/4 C corn

1/2 C BE Hive Seitan Chorizo

Optional: beans, jalapeno

Mix together your dry ingredients in a bowl.

In a skillet, sauté your onions and peppers with a fat of choice, I used refined coconut oil (unrefined coconut oil will make your whole omelet test like coconut). When soft, add the rest of your filling ingredients and cook till browned. Take filling out of pan, set aside and wipe the pan clean.

Add your wet mix to your dry mix and whisk until no clumps are left. 

Preheat your pan to a medium heat with fat of choice (earth balance would work great here!). Add half the mix (for a real serious, no joke omelet. can also be split into 3 servings) to the pan, cover and turn the heat slightly down. Cook for 3 mins. 

Flip the omelet. 

Once flipped add half your filling on top and, if you want, add your favorite cheese on top. Cover again and cook until set, can be up to 3 mins. It is important to fully cook your omelet, chickpea flour needs to be cooked well or it has a bitter taste.

Uncover and fold your chickpea omelet over.

Top with cilantro, avocado and salsa and TADAAAAA 





This may seem like.. really intense, but we swear it isn’t. As long as you just get yourself ready by chopping everything before you start, you’ll be GOLDEN and will impress the hell out of everyone with this EPIC winter time meal.

*NOTE* the pics look a little different than what yours will look like as we were using our Bulk seitan, available to restaurants here in Nashville, and not the retail packs + cauliflower. I’ve made this recipe specifically for the retail packs though and I know it’s gonna be DOPE.  Typically served over noodles or rice, this recipe feeds 5-6 people. 

5 Carrots - large chunks

4 potatoes - large chunks

1 package of mushrooms - sliced

1 onion - frenched

6 celery stalks - large chunks

1 half head of cauliflower - chunks

2 packages of BE Hive Seitan Filets - cut into chunks 

5 cloves of garlic - minced

Handful of fresh thyme

2 bay leaves

Salt and pepper


1/2 c vegan butter 

2 T flour 

1 bottle of cheap vegan red wine (a pinot will work great)

2 cups of vegetable broth 

1/3 c vegan worcestershire 

1 t liquid smoke

1 t smoked paprika 

2 T tomato paste




In a large dutch oven or large heavy stock pot on medium high heat, add 2 T of your butter and the sliced mushrooms.  Once they have been cooking for a few minutes, add in your liquid smoke, smoked paprika, salt and pepper and continue to cook until browned. Remove from pan and set aside, leaving some of the butter in the pan. 

Add a little more butter to the pan and drop some of your seitan chunks in there. You are trying to brown these wheat meat gems so make sure to not overcrowd the pan! This could take 2 or 3 cycles. Remove from pan and and set aside with your mushies.

Next add the rest of your butter, your onions and celery chunks to the pot. Everything is still at a medium to barely medium high heat.

Toss In the butter time. Salt and pepper (freshly cracked is always best but do what you gotta do!) Add the rest of your veggies and continue to toss everything in the pot, cooking for about 5-6 minutes. (Add a little more salt and pepper again)


Combine the veggie broth, worcestershire and tomato paste. 

Add the flour to the pot and stir to lightly cover the veg. Add your mushrooms and seitan back to the pot, give a quick toss. 

Now open that bottle of wine and pour it into your pot, scraping the bottom of the pot as you go. You're trying to get any of little brown booked bits off the pot. Top it off with the veggie broth mixture until it just BARELY covers all the good time veg. Add your minced garlic, bay leaves and thyme sprigs. 

Heat your oven to 350 degrees while you bring this big ol’ pot of delicious to a low boil. Once you see it’s veryyyy slightly boiling, put a lid on the big boy and throw it in the oven for 90 mins. No peaking. 

After 90 mins, take it out and bask in the glory of your hard work. 





One of our favorite ways to enjoy the Seitan Filets is in a classic taco. 

· We like to take a little oil and sauté some thinly sliced jalapeño, minced garlic and dark chili powder until the chili powder is toasty and you can smell it in the air.

· Slice your filets into small strips and throw them in the pan, continue cooking on medium high heat until browned.

· Deglaze the pan with a little pineapple juice, apple juice or sauce or a little water and you have the perfect protein packed filling for tacos.

· Don’t forget to toast your tortillas over flame or in a hot, dry pan.

·Top with cilantro, onion, and a squeeze of lime and you’re in taco heaven.




Rich & 


Cincinnati chili is an easy crowd pleaser!!

We here at the BE-Hive are allllll about helping y'all make dope plant food. Here is some guidance on how to make some Cincinnati chili. WHAT IS CINCINNATI CHILI YOU ASK?!!? It is a meat only chili created by Macedonian immigrants that is spiced with cinnamon, nutmeg, allspice, cloves, cumin, chili powder, bay leaf and sometimes chocolate! Usually served over spaghetti with onions and cheese, this is filling, protein packed and delicious!!

What you're going to need is:

  • 2 packs of The BE-Hive Seitan Chorizo
  • 1 onion, small diced
  • a little oil
  • tomato paste
  • vegan worcestershire
  • and a little bit of each of these to taste: cinnamon, nutmeg, allspice, cloves, cumin, chili powder, bay leaf, unsweetened chocolate. 
  • 1 package of spaghetti, cooked
  • vegan cheddar of choice
  • diced onions to top!

Make it at home by sautéing a diced onion with a 3-4 T of oil and garlic. Add chili powder, cocoa powder, cinnamon, clove, nutmeg, a couple bay leaves and a pinch of cumin.

Cook for a little while until the spices begin to fill your kitchen with amazing smells and add your seitan. Saute for a couple minutes, add tomato paste, vegan Worcestershire, and water to cover, bring to a boil then simmer for 15-20 mins. 

Salt and pepper to taste.


Here we shredded a @daiyafoods chedder block and served it over pasta with diced white onion. *sorry for the lack of measurements! Made it on a whim but you can find a basic recipe for Cincinnati chili fairly easily!