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 





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!