WHAT’s NEW AT EAT THE CHANGE™?

  Mushroom Cornbread Dressing (serves: 8-10) 1 pouch Eat the Change Sea Salt and Pepper Mushroom Jerky, chopped 8 cups three-day old cornbread, crumbled 6 cups three-day old bread, cubed 1 stick plant-based butter plus 2 tablespoons 2 medium onions, diced 6 stalks of celery, diced 2-3 tablespoons poultry seasoning 1 teaspoon salt 1 teaspoon pepper 1½ cup oat milk 3 ½ cups vegetable stock 3 tablespoons chia seeds plus Preheat oven to 350F. Heat one stick of butter over medium heat. Sweat onions and celery until translucent and aromatic. Mix in Eat the Change Sea Salt and Pepper Mushroom...

Sour Cherry Berry: Celery sticks 1 Box Eat the Change Sour Cherry Berry Cosmic Carrot Chews 8oz Miyoko's Creamery Classic Plain Organic Cultured Vegan Cream Cheese 1 ½ Tablespoons Strawberry Powder 1 ½ Tablespoons Blueberry Powder 1 ½ Teaspoons Vanilla Extract Agave to taste  In a medium size mixing bowl, blend cream cheese, strawberry powder, blueberry powder, vanilla, and agave until smooth. Fill celery sticks and top with box Eat the Change Sour Cherry Berry Cosmic Carrot Chews.  Apple Cinnamon: 1 Box Eat the Change Apple Cinnamon Cosmic Carrot Chews SunButter  Chopped SunButter Cups Apple slices Top apple slices with SunButter, SunButter cups, and Eat the Change Apple Cinnamon Cosmic Carrot...

Our Habanero BBQ jerky isn't just great for snacking, but it's the perfect ingredient to add a little spice to your recipes! These Tamarind Sticky Noodles will help bring the heat to your spring season with a kick of chili and ginger.

Eat The Change has you covered for Valentine's Day Dinner! Our Habanero BBQ Mushroom Jerky is the secret ingredient you didn’t know you needed in your enchilada recipe. These delicious Mole Poblano Mushroom Enchiladas are the perfect gift to share with your significant other this holiday.