Chicago Vegan Foods - A Vegan Food Company
Chicago Vegan Foods Blog
Vegan BBQ Chicken Pizza with Cheddar & Mozzarella Teese

Not all pizza requires red sauce! Try out this simple and delicious pizza made with BBQ sauce, vegan chicken substitute and a blend of cheddar and mozzarella Teese. The owner of our company’s very own father emailed us this recipe and we couldn’t be more grateful!



1, 10oz package Mozzarella Teese

1/2, 10oz package Cheddar Teese

1, 16” ready to roll out pizza crust (We use Whole Foods crust but y ou could get crazy and make your own!)

1 small red onion chopped

1 package Gardein Chick’n strips or Beyond Meat Chicken-Free Strips

8oz vegan BBQ sauce

Corn meal for bottom of crust (optional)

Preheat Oven to 450 degrees. 

Line bottom of pizza pan or cookie sheet with corn meal. Roll out pizza dough to fit pan. 

Saute red onion and chick’n strips in olive oil for 5-7 minutes or until chick’n strips start to brown. Remove from heat.

Add BBQ sauce to chick’n and onion mixture.

Shred 1/2 a 10oz package of Cheddar Teese on pizza dough.

Top crust with BBB mixture.


Shred Mozzarella Teese directly on top of pizza.

Bake at 450 degrees for 17-20 minutes or until crusts browns and Teese melts. Pro Tip! You can thrown under a broiler for a minute to further melt Teese if desired.

And you are done! IF you can resist digging straight in, let it cool for a few minutes before cutting into slices. This pizza is highly addictive and tastes even better the next day. You may want to double the recipe!


I love you S’mores than anything!

Nothing says I love you like homemade sweets for your sweet!

Consider making your own Valentine’s this year with a DIY smore’s kit!


Include 2 squares vegan graham crackers (we used the “accidentally” vegan Nabisco original crackers) 1 square dark vegan chocolate and 2 Dandies Vegan Marshmallows.


Put all the ingredients into a small treat bag and tie off with some cute little ribbon and a homemade gift tag. Who could resist being your Valentine with a sweet little gift like this?

Make your own s’mores at home this Valentine’s day! Did you know you can make easy s’mores in the comfort of your very own kitchen without an open campfire??

Try roasting Dandies at home with a fondue stick over a gas stove top!


You can even make them in the microwave! Simply layer your bottom cracker with chocolate and 1-2 Dandies on top. Microwave for 5-10 seconds. When done put the second cracker square on top and squish down for a tasty EASY treat.

When making s’mores at home allow yourself to get creative with your ingredients. Try using cookies instead of crackers! 


We used vanilla wafer cookies and dark chocolate for this heavenly little creation. Oh and we could not resist adding a little bit of peanut butter to add to it’s decadence!

Looking for a more classic s’mores idea?


Once again we could not help adding a few extra ingredients! Pretty sure we channeled Elvis with this one.

Make this Valentine’s Day a delicious one without all the expensive flowers and boxed chocolates! Grab a bag of Dandies Vegan Marshmallows, an open flame and your loved ones for a truly yummy day. 

Vegan Teese and Beer Fondue


Creamy Teese and Beer Fondue


1 10oz package of Creamy Style Teese Sauce

1 cup vegan beer

1 tsp vegan Worcestershire sauce

1 tsp dry mustard powder

1-2 hot sauce


Bring beer, Worcestershire sauce, mustard powder and hot sauce to a slow boil.

Add creamy Teese to beer mixture. 

Cook over low heat for 5 minutes stirring frequently. 

Serve in fondue pot with veggies, chunks of fresh bread or baked tofu or tempeh.

I have made this a few times and have tried adjusting the flavor by adding various spices. I have found that a touch of liquid smoke or smoked sea salt give it a wonderful “aged” flavor.

Easy, Creamy, Teesey, Enchilada Pie


Easy, Creamy, Teesey, Vegan Enchilada Pie


1 10oz package of Teese Creamy Style Sauce

12oz enchilada sauce

small yellow onion, chopped

2 gloves minced garlic

1/2 block firm style tofu, cubed

15oz can of Black Beans

1 cup fresh/frozen/can corn

8 small corn tortillas cut into 1” strips

2 tsp cumin

salt and pepper to taste

small can of sliced black olives

optional: avocado, vegan sour cream, cilantro to top!

Preheat oven to 350. Lightly coat 8” square pan with cooking spray.

Saute chopped onion and garlic in olive oil over low to medium heat for 5-7 minutes.

Add cubed tofu, corn, black beans and cumin. (You can add salt and pepper at this point but I found the enchilada sauce had enough salt for my taste!)

Continue to saute for another 5-10 minutes until tofu has slightly browned.

Time to layer the pie!

Start with a thin coat of enchilada sauce over bottom of pan.

Next layer 1”strips over sauce. 

Squeeze a third of pack of creamy Teese over tortilla strips. 


Next cover with half of tofu and bean mixture.

Pour another layer of enchilada sauce and top with tortilla strips. 

I finished the last layer in this order:


Remaining tofu and black bean mix

Enchilada Sauce

Tortilla Strips

Enchilada Sauce

Black Olives

Remaining Creamy Style Teese Sauce

Cover and bake for 30 minutes. Remove cover and bake for an additional 15-20 minutes.

Let stand for 5-10 minutes before serving.

Top with vegan sour cream, fresh cilantro and avocado.

Makes 4 very generous servings!

Teese Cheddar Beer Biscuits

Vegan Cheddar Beer Biscuits


  • 2 cups all purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • ¼ cup melted Earth Balance
  • ¾ cup vegan beer 
  • 1 cup Teese Cheddar, shredded
  • 1 tsp garlic powder
  • ¼ tsp onion powder
  • ¼  tsp Italian seasoning mix

Preheat oven to 400 degrees F.

In a large mixing bowl, combine dry ingredients and mix well.  Add Melted Earth Balance, Beer, cheddar Teese, and spices.  Knead the mixture until dough forms a single tacky ball.  

Line 2 baking sheets with parchment paper.  

Pinch off pieces of dough and roll into 2 inch rounds.  Place rounds on cookie sheets with aprox  2-3 inches in between each.  Dough will not rise, much.  

Bake for 12-15 mins until firm and lightly golden.  

Serve warm, brushed with Melted Earth Balance and garlic.  

Serves 10-12

Fried Teese Sticks Recipe


Fried Teese Sticks

These totally vegan fried cheese sticks are amazing. They make for excellent party food and great comfort food. These vegan cheese sticks easy to make and will wow even the cheesiest of cheese eaters!

Batter Ingredients

  • 4 cups of water
  • 2.5 cups of wheat flour
  • 1 cup of corn masa flour
  • 1 tbspn corn meal
  • 2 tbspn garlic powder
  • 4 tbspn corn starch
  • 2 tspn salt
  • 1 pinch xantham gum (optional)
Breading Ingredients
  • 5 cups panko bread crumbs
  • parsely flakes
Other Ingredients
  • 2 packages of Teese Vegan Cheese (Mozzarella or Cheddar)
  • Tapioca or corn starch for coating

Stick Making Instructions

  1. Mix dry batter ingredients together in a large bowl.
  2. Add water and mix to form a batter.
  3. Put bread crumbs in a 9x13 (or similarly sized) pan. Add parsely flakes. It’s your call as to how much. Mix it up!
  4. Cut Teese into sticks (each package will cut into 9-12 sticks)
  5. Dust the sticks with coating starch. Dust them well.
  6. Coat stick of Teese in batter mixture then roll in the breading, coating completely.
  7. Place stick onto wax paper on a cookie sheet
  8. Once all sticks are coated place in the freezer for at least 3 hours.

Frying Instructions

  1. Heat oil to 375 degrees.
  2. Fry each stick until golden brown on outside.
  3. Place onto paper towel to soak off excess oil. Allow a few minutes to cool and enjoy!

Note that it’s important to freeze the sticks 3 hours before frying. If you don’t they will not hold up in the fryer.





Candied Yams Recipe

Just in time for the upcoming holiday season, we present to you our super favorite recipe for candies yams! Naturally it features Dandies Vegan Marshmallows.

Candied Yams Recipe


  • 3 large yams
  • Margarine
  • Maple syrup
  • Cinnamon


  1. Cut yams into large chunks
  2. In a large bowl Toss with enough margarine and maple syrup to coat
  3. Add a dusting of cinnamon and toss.
  4. Transfer to a greased pie tin and bake, covered with foil, at 400 degrees until a knife inserted into the yams yields no resistance.
  5. Remove foil and bake another 10 minutes to reduce the juice. 
  6. Add a layer of Dandies Vegan Marshmallows on top of the yams, one bag does the trick for a 9inch pie. Leave a little room around the rim because the marshmallows expand and may overflow. Bake uncovered with the Dandies on top until they are sufficiently browned to your liking. I’m a libertarian, so I won’t tell you when that is.
Super Crisp Rice Treats!

We love love love these things! We’ve gone through many different recipes until we finally settled on what we think is the greatest of all the recipes. It is our pleasure to share this with you and hope that it makes you and your friends and family as super stoked as it makes us!

Super Crisp Rice Treats! Recipe


  • 3T margarine
  • 1 10oz bag Dandies Vegan Marshmallows
  • 1T vegetable oil
  • 1T water
  • 6 cups crisp rice cereal


  1. Melt margarine on low heat. Add bag of Dandies Vegan Marshmallows and stir constantly until fully melted. Keep stirring so it doesn’t burn!
  2. Once melted add vegetable oil and water and stir until fully combined.
  3. Add cereal and stir until fully combined.
  4. Press into a greased 9x13 pan.


After cereal is incorporated, dump in another bag of dandies and a bag of vegan chocolate chips, mix to distribute, will get all chocolaty and marbly, and sexy, and delicious!

Portobello Teese Steak Sandwiches

Originally from The New Vegan Table

  • 2 large portobello mushrooms, stems and gills removed, thinly sliced
  • 1/2 large yellow onion, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 1 Anaheim, ancho, or other mild green chile, seeded and thinly sliced
  • 2 Tbsp olive oil
  • 1/4 cup dry white wine
  • salt and pepper
  • 2 sandwich rolls or a baguette cut into sandwich-size lengths
  • 3-4 oz. cheddar flavored Teese, cut into small chunks

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Homemade Chocolate Bar

Originally from Three and a Half Vegans

1 package of Dandies
2 tbsp vegan margarine
400g of vegan dark chocolate, chopped up if not chocolate chips
3 tbsp coconut oil
1/3 cup of dry roasted peanuts (no salt or seasoning on them)
1/4 cup of crisp rice cereal
1 recipe of your favourite thick caramel sauce 
(I used Dulce de Coco from Vegan Desserts by Hannah Kaminsky)
You’ll need a deep chocolate bar mould as well. This is the one I used.

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