Bacon Creamed Corn From “The Herbivorous Butcher Cookbook”

Last week I had the distinct pleasure of attending the book signing of “The Herbivorous Butcher Cookbook” at Nic’s on Beverly. Arranged by Eventbrite, tickets included a signed copy by authors and siblings Aubry and Kale Walch, with endless passed hors d’oeuvres on the charming back patio of the restaurant. All of the hors d’oeuvres used Herbivorous Butcher products and were created by Nic’s Executive chef, Jared Simons. They were fabulous! If you haven’t eaten at Nic’s, you must!

Now you might be wondering, “What are Herbivorous Butcher products?” Sounds like an oxymoron, which isn’t lost on Aubry and Kale, who pose with large butcher knives on their website. The items are small-batch, all natural, plant-based meat, chicken and dairy replacements. The authors’ eponymous store of the same name, founded in Minneapolis in 2014, has been a wild success since opening. Their meats and cheeses are also available online.

While I had heard of the brand, I had never tasted any of the products. I was excited to attend, taste and hear their story. Born in Guam, Aubry was raised on meat, meat and more meat, as she says. It was after moving to Minnesota with her family and working at a grocery store that she shunned animal products. She was 14. Kale, 13 years her junior, became vegan at the age of 17.

Of note, both became vegan for the animals, not because they didn’t like the taste of meat, chicken and cheese. Aubry owns up to not really liking vegetables and missing Spam, a staple in Guam. So they set out to create the best plant-based products on the market for people like them. And then they wrote a cookbook so everyone could create these delectable goodies in their own kitchens.

Fortunately for people like me, there are vegetable recipes in the cookbook. Now, don’t get me wrong, I plan on making all of the “meat” recipes, which include ribs, brats, bologna, salami, chicken cutlets and more. But to start, and to share with you, I decided to go with vegetables and something familiar. Familiar and comforting.

Creamed Corn! Well, Bacon Creamed Corn!

This is definitely a recipe for people who do and don’t like vegetables. Smothered in a creamy sauce and topped with cheese and bacon, all plant based, it is heaven in a bowl. Sweet, salty, unctuous… You will never look at a can of creamed corn after making this. And you won’t miss any animal derived products in the taste. This is definitely on my Thanksgiving side dish list this year.

While the Walches suggest frozen or fresh corn, I opted for the fresh. Corn is at the peak of season now, sweet and crunchy and a steal at 2 for a dollar at some markets. Please note that the 2 pounds of fresh corn equals 6 large ears. Shuck the kernels into a large bowl with a sharp knife while holding the ear vertical. After a few, you’ll be a master at it. Otherwise I suggest Trader Joe’s frozen corn. It’s always sweet.

I used readymade plant-based products for this recipe. My go-to vegan bacon brand is Litelife and available at all markets. Violife butter and vegan cheeses are available for you to try at most markets. I opted for their smoked provolone slices to add a bit more smokiness to the dish. I simply cut the slices in chunks to replicate shredded cheese. Violife and other brands also make pre-shredded vegan cheeses of all varieties. Miyokos makes fantastic vegan butter as well. Full-fat plant milk is a must to achieve that creamy texture. I used full-fat oat milk from Oately.

I’ve typed up the recipe as it appears in the cookbook. While I usually tweak a recipe here and there, this one is perfect as is.

If you’re interested in buying the cookbook or any of the Herbivorous Butcher products click here to visit the authors’ website. The book will be available this fall at all of the usual book sources, including our friendly neighborhood bookstore, Chevalier’s Books.

Bacon Creamed Corn from the Herbivorous Butcher Cookbook
Used with permission

3 T vegetable oil
5 slices vegan bacon, chopped
3 T vegan butter
3 garlic cloves, minced
¼ cup (35 grams) AP flour
2 ½ cups (540 ML) unsweetened nondairy milk
1 T brown sugar
Salt and pepper to taste
Two 1 LB (455G) bags frozen corn or 2 LB (910G) fresh corn kernels (from 6 ears)
1 cup (80 G) shredded vegan cheese
1 T fresh chopped chives

In a large skillet over medium low heat, add the oil. Once heated, add the vegan bacon and cook until crispy, making sure it doesn’t burn. Remove the bacon and set aside, reserving 1 Tbsp of bacon oil.

In a medium pot over medium-low heat, melt the vegan butter and add the reserved bacon oil. Add the garlic and shallots; cook for 2 to 3 minutes, or until fragrant. Add the flour and cook until lightly browned, whisking constantly for about 1 minute. Slowly whisk in the nondairy milk and continue whisking until the mixture begins to thicken, 3 to 4 minutes. Stir in the sugar and season the mixture with salt and pepper. Stir in the corn, lower the heat, and simmer until thickened completely, 8 to 10 minutes, stirring often.

Ladle into bowls and garnish with vegan cheese, chives and the reserved bacon. Store leftovers in an airtight container in the refrigerator and enjoy within a week.