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FLAVOR4LIFE Blog

Food Is Life. Make It Legendary.

We believe taste is everything.

But flavorful food doesn’t just nourish our bodies – it feeds our souls with the substance we crave. Our insanely delicious plant-based burger is just the start.

Here you’ll find ways to make life more flavorful. In every way. Stop back for music, mantas, art, inspiration and more.


Recipes with Flavor!

Vegan Shiitake Burgers With Sun-Dried Tomato-Chimichurri Aioli

4 Legendary Original Burgers

Sautéed Mushrooms

  • 8 oz. Shiitake Mushroom Caps, Sliced
  • 1/2 Red Onion, Julienned
  • 2 Cloves Garlic, Minced
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Olive Oil
  • 1 Tsp Kosher Salt
  • 1/2 Tsp Black Pepper

Sauce

  • 2 Tbsp Sundried Tomatoes in Oil, Drained
  • 2 Tbsp Fresh Oregano, Rough Chopped
  • 2 Tbsp Italian Parsley, Rough Chopped
  • 1 Clove Garlic
  • 1 Tbsp Olive Oil
  • 1/2 Lemon, Juice and Zest
  • 1/4 Tsp Red Pepper Flakes
  • 1/4 Cup Vegan Mayo
  • Kosher Salt & Black Pepper to taste

For the Build

  • 4 Burger Buns, Toasted
  • 1 Cup Arugula
  • 1 Tomato, 4 Thick Slices seasoned with salt and pepper
  • 1/2 Red Onion, Sliced Into 1/4 inch Rings
  1. Preheat sauté pan over medium heat, add 2 Tablespoon of olive oil, followed by onions. Sauté, while stirring, for 3-4 minutes until onions become translucent. Add mushrooms and continue cooking for 3-4 more minutes, until mushrooms become tender. Add the minced garlic and cook for another 1-2 minutes. Deglaze the pan with the soy sauce, and season with salt and pepper. Remove from heat.
  2. For the aioli, add the sun-dried tomatoes, garlic, olive oil, and lemon juice/zest to a food processor/blender and pulse until finely chopped. Then add the herbs, red pepper flake, and mayo. Puree until well combined and season with salt and pepper.
  3. Preheat a sauté pan/cast iron over medium high heat. Add 1 Tablespoon oil, and spread evenly over pan, followed by the burgers. Cook for 3 minutes on each side until browned and an internal temperature of 165°F.
  4. Top each burger w. mushrooms and continue to assemble on bun with sauce, arugula, tomato, and red onion.

Spicy Guac Burgers With Pickled Red Onions

4 Legendary Original Burgers

Spicy Guacamole

  • 2 Avocadoes, Peeled and pitted
  • 1 Chipotle in Adobo Sauce (approx. 1 Tbsp), Rinsed
  • 1 Clove Garlic, Minced
  • 2 Tbsp Lime Juice
  • 1/4 Tsp Cumin
  • 1 Tsp Kosher Salt
  • 1/4 Tsp Black Pepper

Pickled Red Onions

  • 1/2 Red Onion, Julienned
  • 1/2 Cup Red Wine Vinegar
  • 1/4 Cup Water
  • 1/4 Cup Sugar
  • 1 Tbsp Kosher Salt

For the Build

  • 4 Burger Buns, Toasted
  • Cilantro
  1. For the guacamole, add everything into a food processor and pulse until ingredients are combined but still chunky. You can also mash the avocados with a fork/mortar and pestle, and mix in remaining ingredients.
  2. For the pickled onions, add the vinegar, water, sugar, and salt into a small sauce pan, and bring to a boil. Remove from heat and stir in onions. Let sit for at least 1 hour while cooling, but can be done days ahead as well.
  3. Preheat a sauté pan/cast iron over medium high heat. Add 1 Tablespoon oil, and spread evenly over pan, followed by the burgers. Cook for 3 minutes on each side until browned and an internal temperature of 165°F.
  4. Assemble burgers w. guacamole, pickled onions, and cilantro on toasted burger buns.

Smokin’ Hot Vegan Tacos with Poblano Pico & Crunchy Avocado Lime Slaw

Taco Meat

  • 4 Legendary Original Burgers, Thawed
  • 1 Tsp Smoked Paprika
  • 1 Tsp Ground Cumin
  • 1/2 Tsp Dark Chili Powder
  • 1 Tsp Granulated Garlic
  • 1/2 Tsp Granulated Sugar
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Kosher Salt
  • 1/4 Tsp Black Pepper
  • 1 Tbsp Vegetable Oil
  • 1/2 Cup Water

Slaw

  • 1 Avocado, Peeled and pitted
  • 1 Cup Green Cabbage, Julienned
  • 1 Cup Red Cabbage, Julienned
  • 1 Clove Garlic, Minced
  • 2 Tbsp Lime Juice
  • 1 Tbsp Vegan Mayo
  • 1 Tbsp Red Wine Vinegar
  • 2 Tsp Granulated Sugar
  • 1/2 Tsp Cumin
  • 1 Tsp Kosher Salt
  • 1/4 Tsp Black Pepper

Pico

  • 1/2 Red Onion, Small Diced
  • 1 Large Poblano Pepper, Roasted/Skinned/Seeded, Small Dice
  • 1 Large Tomato, Seeded and Small Diced
  • 1/4 Cup Cilantro, Rough Chopped
  • 2 Cloves Garlic, Minced
  • 3 Tbsp Lime Juice
  • 1-1/2 Tsp Kosher Salt
  • 1/4 Tsp Black Pepper

For the Build

  • 6-8, 6-inch tortillas, Steamed
  • Lime
  • Cilantro
  • Favorite Hot Sauce
  1. Preheat a sauté pan or cast-iron pan over medium heat. Add 1 Tablespoon of vegetable oil to coat the pan, followed by the thawed burgers. Using a wooden spoon, break up the burgers into smaller ½ inch pieces and spread out as much as possible in the pan. Brown for 6-8 minutes, while stirring, to avoid burning. Once browned on all sides, add seasoning, and continue to cook for 2 minutes. Add ½ Cup of water, stir in, and cook until most of the water is evaporated. Remove from heat.
  2. For the slaw, place all the ingredients (aside from the cabbage) into a blender/food processor. Puree until smooth and toss with cabbage in a mixing bowl. Refrigerate until ready to use.
  3. For the pico, just toss all the ingredients together and let the flavors marry under refrigeration for at least 15 minutes, but up to over-night.
  4. Assemble tacos, and garnish with cilantro and lime.

Plant-Based Living.

Food4Life. Flavor4Soul. 

Tasting is believing.

Coming Soon:
Eat for life.

Flavorful Art.

Coming Soon:
Free art to download and use.
Fan art showcase.

Tasty Words.

Coming Soon:
Poetry & rhymes. 
Fan stories.