Compassionate Kitchen is a vegan, organic, and sustainable pantry staples brand. All of our products are vegan certified, USDA certified organic, and sustainably packaged. We only use clean, limited ingredients like unbleached and unbromated 100% whole grain wheat flour. About Us Food With a Conscience Compassionate Kitchen began when Jessica was pregnant with our daughter. We were thinking about the kind of world she would inherit and what responsibility we had in shaping it. Food felt like the most immediate place to begin. With Jessica’s background in environmental science, law, and food policy - and years spent organizing communities around healthier, more just food systems - we knew we couldn’t cut corners. We committed to using certified organic ingredients and to holding ourselves to clear, transparent standards. We’ve pursued vegan certification and invested in environmentally responsible packaging, even when it significantly increases our costs, because those choices reflect who we are, not just what we sell. Because this isn’t just a product line. It’s a reflection of how we live and what we believe. We’re a family-run company. In the beginning, we thought big - broad distribution, wide reach - but when we found our community in Asheville, we brought it closer to home. We focus on sourcing and producing as locally as possible, building relationships face to face, and growing in a way that strengthens the place we live. We believe strong companies are built on conscience. Food with a conscience. Care over convenience. Integrity baked in. We’re building the kind of company we hope our daughter grows up seeing as the norm- one where responsibility isn’t optional, community matters, and doing the right thing isn’t negotiable. Meet Jon & Jessica Hi, we’re Jessica and Jon Crane - the husband-and-wife team behind Compassionate Kitchen. We’re both deeply rooted in the Southeast. Jessica was born and raised in Greenville, South Carolina, and Jon spent most of his childhood there before life carried us in a few different directions. After years of living and working in various parts of the country, we found ourselves drawn back to the mountains of Western North Carolina - the place that has always felt a bit like home. Our journey began with a simple but powerful belief: food should be kind - kind to animals, kind to the planet, and kind to the people gathered around the table. Over the years, as we cooked, baked, and through learning and education, we began to see how deeply food connects to everything - our health, our communities, and the world our children will inherit. We kept coming back to one question: why should anyone feel like they’re “missing out” just because they choose plant-based? Comfort food is emotional. It holds memory and craving and tradition. And we believe no one should have to harm an animal to experience that warmth. There are so many good, healthy, truly scrumptious alternatives - flaky biscuits, tender cakes, warm pancakes - made entirely from plants. So, our mission became beautifully simple: recreate the foods we grew up loving, just a little healthier, a little kinder, and always rooted in compassion.

< Back Lemon Pound Cake Prep Time: 12 Minutes Cook Time: 45 - 55 Minutes Serves: 10 Servings Level: Quick & Easy About the Recipe Light, moist, and unbelievably rich—this no-oil pound cake is made with our Everyday Baking Mix for a guilt-free twist on a classic favorite. Just mix, bake, and enjoy! Ingredients Pound Cake 2 cups of Everyday Baking Mix 1 cup of sugar 1 cup of plant-based milk 2 teaspoon vanilla extract 2 teaspoon lemon juice 1 tablespoon of lemon zest Lemon Glaze 1 cup powdered sugar 2 tablespoons of melted vegan butter or coconut oil 2 tablespoons of lemon juice Preparation Step 1 Preheat oven to 350°F and grease standard loaf pan ( 9x5 or 8.5x4.5 in.). Step 2 In a large bowl, mix together the sugar, vanilla, lemon juice, milk and lemon zest. Step3 Slowly add in the Everyday Baking Mix until well combined. Avoid overmixing the batter. If you do, it will sink in the middle. Step 4 Pour batter into prepared loaf pan and bake for 45- 55 minute s or until a toothpick comes out clean. Step 5 Cool in pan for half an hour and then transfer to a cooling rack with some parchment paper underneath. if you want to glaze. Step 6 (optional) Prepare the glaze: whisk the melted butter, lemon juice and powdered sugar together until smooth and creamy. Pour glaze over loaf and let cool for half an hour before serving. Enjoy! Previous Next

< Back Brownies Prep Time: 15 Minutes Cook Time: 35-40 Minutes Serves: 16 Servings Level: Quick & Easy About the Recipe These vegan brownies are everything you love about a classic brownie—rich, chocolatey, and perfectly sweet—but with a plant-based twist! They have a slightly cake-like texture that melts in your mouth, and you can easily customize them with extra chocolate or nuts. Best of all, they’re made without any oil, so they’re lighter, but just as indulgent! Ingredients 1 cup of water 4 tablespoons of ground flax 1 cup white sugar 1 cup of brown sugar 1 tablespoon of vanilla extract 1 cup of Everyday Baking Mix 1 cup of unsweetened cacao powder Optional: Vegan chocolate chips and/or walnuts Preparation Step 1 Preheat oven to 350°F and oil a 7X11 pan. Step 2 In a small bowl, mix the ground flax, vanilla extract, and water, then set aside. Step 3 In a large bowl, combine the white sugar, brown sugar, Everyday Baking Mix, and cacao powder . Mix until well combined and free of lumps. Step 4 Slowly pour the flax mixture , vanilla , and water over the dry ingredients and mix until just combined, being careful not to overmix. Step 5 If adding extra chocolate or nuts, gently fold them in before pouring the batter into the prepared pan. Step 6 Bake for 30–45 minutes. The brownies may look undercooked but will firm up as they cool. Let them cool for 30 minutes before serving. Previous Next

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Compassionate Kitchen is a vegan, organic, and sustainable pantry staples brand. All of our products are vegan certified, USDA certified organic, and sustainably packaged. We only use clean, limited ingredients like unbleached and unbromated 100% whole grain wheat flour. About Our Products Our baking mixes are designed for anyone who loves great food—whether you’re vegan, plant-curious, or just looking for clean, high-quality ingredients. At Compassionate Kitchen, we believe in baking a better world—one delicious creation at a time. That’s why we’re proud to be a completely cruelty-free brand, committed to compassion for animals, people, and the planet. USDA Organic Certified Every one of our baking mixes is USDA certified organic, which means they are crafted with ingredients free from GMOs, synthetic chemicals, and the harsh farming methods that harm our environment. Certified Organic Handlers As a company, we also hold a certification as USDA Organic Handlers, reflecting our dedication to maintaining the integrity of organic standards at every step—from sourcing to production. Vegan Certified All of our products are certified vegan by the Vegan Action/Vegan Awareness Foundation, ensuring there are no animal products or animal testing involved at any stage of our process. From ingredients to the final mix, our products are made with kindness at their core. Sustainable Our commitment to compassion extends beyond our organic, vegan baking mixes—it’s part of everything we do, including our packaging. We’re proud to use completely recyclable materials, ensuring our packaging is as gentle on the environment as the ingredients inside are on you. And we’re always striving to do better, which is why we’ve introduced larger sizes to reduce waste and support more sustainable practices. Crafted with Care We manufacture all our products ourselves to ensure the highest quality and standards are met at every step of the process. Let’s bake something amazing—together!

< Back Waffles Prep Time: 5 Minutes Cook Time: 6 Minutes Serves: 4 Servings Level: Quick & Easy About the Recipe Our vegan waffles, made with our organic Everyday Baking Mix, deliver the perfect combination of a crisp exterior and a light, fluffy center. While they contain natural fats from coconut cream, they are free from added oils. Whether enjoyed plain or topped with fresh fruit, syrup, or nut butter, these waffles come together quickly and easily for a satisfying breakfast or brunch. Versatile and delicious, they’re the perfect treat for any occasion! Ingredients 2 cups Everyday Baking Mix 1 1/2 cup water 1/2 teaspoon vanilla extract 2 tablespoons maple syrup or agave (you can also use regular white sugar) Preparation Step 1 In a large bowl combine the water, vanilla extract and sugar . Step 2 Slowly stir in Everyday Baking Mix- avoiding over-mixing. Step 3 Preheat waffle iron to medium-high , lightly coat with cooking spray or brush with coconut oil. Step 4 Pour about 3/4 cup batter onto waffle iron. Cook until golden and crisp on edges, around 4 to 6 minutes. Transfer to a plate. Repeat with remaining batter. Step 5 Serve warm with your favorite toppings and syrup. Enjoy! Previous Next

< Back Cinnamon Rolls Prep Time: 20 Minutes Cook Time: 15 Minutes Level: Adventurous About the Recipe Warm, gooey, and deliciously biscuity, these cinnamon rolls are made with our vegan, organic Biscuit & Baking Mix for a taste that's oh so indulgent. Perfect for breakfast, brunch, or an anytime treat, they bring comfort with every bite. Ingredients Dough : 2 cups Biscuit & Baking Mix 3 teaspoons sugar 2/3 cup vegan milk 2 tablespoons melted vegan butter Filling : 2 tablespoons vegan butter 1/4 cup sugar 2 teaspoons cinnamon 1 teaspoon vegan milk Preparation Step 1 Preheat the oven to 400°F. Step 2 Prepare the Dough: In a large mixing bowl, combine the Biscuit & Baking Mix and sugar. In a separate small bowl, mix 2/3 cup vegan milk with 2 tbsp melted vegan butter . Pour wet ingredients into dry ingredients and stir until a dough ball forms, Knead the dough for a few minutes, until smooth; then wrap in plastic wrap and refrigerate for 15 minutes to let it rest. Step 3 Prepare the Filling: In a small saucepan, melt the vegan butter with 1 tsp vegan milk . Whisk in the cinnamon and sugar until smooth. Step 5 Assemble the Rolls: Transfer the chilled dough to a floured surface and fold it over itself a couple of times. Roll the dough into an 8 x 16 inch rectangle , about 1/4 inch thick. Spread the filling evenly over the dough rectangle, leaving 1/4 inch space at the top without any filling. Starting from the bottom, loosely roll the dough into a log. Cut the log into 1 1/2-inch pieces and place each roll onto a parchment-lined baking sheet. Step 6 Bake the rolls for 15 minutes or until golden brown. Previous Next

< Back Flatbread Prep Time: 20 Minutes Cook Time: 8-10 Minutes Serves: 6 Servings Level: You Got This! About the Recipe Our vegan flatbreads, made with a hint of natural sweetness and our organic Everyday Baking Mix, offer the perfect balance of flavor and texture. Soft and versatile, they can be enjoyed pillowy-soft or baked to a crispy finish, making them ideal for wraps, dipping, or topping with your favorite spreads and veggies. Whether you’re making a quick lunch or a gourmet appetizer, these flatbreads come together in no time and deliver delicious results every time. Simple, oil-free (unless you want as a topping!), and irresistibly satisfying! Ingredients 2 cups Everyday Baking Mix 1 cup cold water 1 teaspoon maple syrup Optional: olive oil and herbs, garlic, or seeds for topping s Preparation Step 1 Preheat the oven to 400°F and place a pizza stone, oven-safe cast iron pan, or a baking sheet inside to warm as the oven preheats. Step 2 Prepare the dough: Place the Everyday Baking Mix in a large bowl. In a separate small bowl, combine the water and maple syrup . Gradually incorporate the wet mixture into the bowl with the Instant Mix. Next, move the dough ball to a floured surface and knead it approximately 10 times until it is smooth. Cover it with a clean dish cloth and allow it to rest for 5 minutes. *If the dough seems dry, you may need to add more water until you can form a cohesive ball. Step 3 Divide the dough into 6 equal pieces and roll each one into a disc about 1/8 to 1/4 inch thick . Transfer the discs onto parchment paper for easier handling. Carefully place them onto the preheated pizza stone, cast iron pan, or baking sheet, and bake for 8–10 minute s, or until you see browning. * For softer flatbreads, roll the dough slightly thicker and reduce the baking time. For crispier flatbreads, roll it thinner and bake a little longer. Step 4 Remove from oven and place on a wire rack and then cover with a dishcloth to keep them chewy without the bottom getting soggy. Repeat for remaining flatbreads. *Optional: After each flatbread is removed from the oven, brush lightly with olive oil and add any toppings (e.g., herbs, garlic, or seeds), or keep them plain for wraps or dipping. Step 5 Serve warm and enjoy! *Store in an airtight container to keep them soft. Previous Next

< Back Pot Pie Prep Time: 35 Minutes Cook Time: 45-50 Minutes Level: Adventurous About the Recipe Comfort food at its finest, this vegan, organic pot pie is crafted with our Biscuit & Baking Mix, creating a perfectly flaky crust that pairs beautifully with a hearty vegetable filling. Simple to prepare and made with wholesome ingredients, this pot pie brings warmth and satisfaction to every bite. Ingredients Pie Crust 3 cups Biscuit & Baking Mix 1/2 cup of vegan butter 1 cup + 2 tablespoons (tbsp) of vegan milk Filling 1 medium onion 2 tablespoons olive oil 4 cloves garlic minced 1 bag frozen veg (about 3 cups) 12 oz cubed tofu (½ cubes) 2 cups veggie broth 1 cup milk 4 tablespoons of Biscuit & Baking Mix. Salt and Pepper to taste Pepper to taste Preparation Step 1 Preheat oven to 375 °F Step 2 Prepare the Pie Crust: In a medium bowl, combine the Biscuit & Baking Mix with the vegan butter . Use the back of a fork to mash the butter into the mix until the largest pieces are pea-sized. Add the vegan milk and mix gently until the dough starts to come together into a rough ball. Lightly knead the dough for 1–2 minutes, just until it forms a cohesive ball. * Pro Tip: Avoid over-kneading to keep the crust flaky. Cover the dough and set it aside while you prepare the filling. Step 3 Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes, until softened. Stir in the garlic and cook for another minute. * If you like your tofu a bit crispier you can pan fry it for a few minutes with the garlic and onions. Add the frozen vegetables, vegan milk, and vegetable stock. Stir to combine and bring the mixture to a simmer. Once simmering, stir in the tofu. Return to a simmer and let it cook uncovered for 5 minutes. Sprinkle in 4 tablespoons of Biscuit & Baking Mix and stir well. Let it simmer for a few more minutes until the filling starts to thicken. Cover the skillet, remove it from the heat, and set the filling aside. Step 4 Assemble the Pot Pie: Divide the dough into two portions: *Make one portion about 10% larger than the other (this will be the bottom crust). Roll out the larger dough ball into a 15-inch circle. Carefully place it into a 9-inch pie pan , letting the edges hang over slightly. Roll out the smaller dough ball into an 11-inch circle for the top crust. Pour the prepared filling into the pie pan, spreading it out evenly. Place the smaller dough circle on top. Press the edges of the top and bottom crusts together and crimp them using your fingers or a fork to seal. Use a knife to cut four slits in the top crust to allow steam to escape during baking. Step 5 Bake the Pot Pie: Loosely tent the pie with foil to prevent the crust from browning too quickly. Place in the center of the preheated oven (375 °F). Bake for 45 minutes , removing the foil for the last 10 minutes to allow the crust to become golden brown. Let the pot pie cool slightly before serving to allow the filling to set. Previous Next

< Back Strawberry Pie Prep Time: 20 Minutes Cook Time: 45 Minutes Level: Adventurous About the Recipe Discover the pure taste of summer in every bite of our vegan strawberry pie, crafted with a tender, golden crust from our organic Biscuit & Baking Mix. Made for those who crave flavor without compromise, this pie balances the natural sweetness of fresh, juicy strawberries with a flaky, buttery crust. Perfect for sharing or savoring solo, it’s a dessert that’s as good for the planet as it is for your taste buds. Ingredients Pie Crust 1 1/2 cups Biscuit & Baking Mix 1/2 cup cold vegan butter 1 teaspoon sugar Ice water Pie Filling 4 cups sliced strawberries 1 cup white sugar 3/4 cup water 3 tablespoons cornstarch 1 teaspoon lemon juice Optional: vegan whipped cream for topping Preparation Step 1 Prepare the Pie Crust: Preheat oven to 350 °F. Combine the Biscuit & Baking Mix and sugar in a food processor or bowl. Add cold vegan butter and process until small crumbs form. If using a fork, mash the butter into the dry ingredients until it begins to come together. Gradually a dd 3-4 tablespoons of ice water , mixing until the dough clumps into a large ball. Place the dough on a floured surface and roll it into a 15-inch circle . Carefully transfer the dough to a pie plate, pressing down the sides and trimming as needed. Bake at 350 °F f or about 45 minutes, until the edges are golden. Step 2 Prepare the Filling: Wash and slice your strawberries. Add the sugar, water, lemon juice, cornstarch and 2 cups of strawberries to a saucepan and cook on medium heat for 5-7 minutes . As the strawberries begin to heat up, mash them with a fork to make a chunky strawberry sauce. When thickened, remove from heat. If it still looks runny, add a bit more cornstarch until you get the desired thickness. Step 3 Arrange the rest of the strawberries on the cooled pie crust. Step 4 Pour the thickened strawberry sauce into your pie crust, covering the strawberries. Chill in the refrigerator for around 4 hours before serving. Optional: Serve with your choice of vegan cool whip. Previous Next

< Back Strawberry Muffins Prep Time: 15 Minutes Cook Time: 20-25 Minutes Level: Quick & Easy About the Recipe These soft, fluffy muffins are perfectly sweet and endlessly adaptable. Made with our Biscuit & Baking Mix, they’re just as delicious with blueberries, raspberries, blackberries - or whatever berry you have on hand! Ingredients 1 cup of plant-based milk 1 teaspoon of apple cider vinegar 2 cups of Biscuit & Baking Mix 1/2 cup of sugar (3/4 if you want them more sweet) 1/4 cup plant-based butter or coconut oil 1 teaspoon of vanilla extract 1 heaping cup of strawberries diced or berry of choosing Optional: zest of 1 lemon Preparation Step 1 Preheat oven to 375°F and either oil or line muffin tin. Step 2 In a small bowl combine the plant-based milk and apple cider vinegar and set aside to curdle. Step 3 In a large bowl mix together the sugar, oil, vanilla extract and the milk and apple cider vinegar mixture. Step 4 Slowly add in the Mix and fold in the berries . Be careful not to over mix, lumps are expected! Step 5 Spook mixture into the prepared muffin cups, filling each to around 3/4 full. Bake for 20-25 minutes or until toothpick comes out clean. Step 6 Allow muffins to cook for a bit before moving them to wire rack to cool completely. Enjoy! Previous Next

< Back Soft Pretzels Prep Time: 10 Minutes Cook Time: 15 Minutes Serves: 6 - 8 Servings Level: You Got This! About the Recipe Yeast-free soft pretzels! There’s nothing better than a warm, soft pretzel fresh from the oven - golden on the outside, chewy on the inside, and perfectly salted. And the best part? No yeast to proof, just mix, twist, bake and enjoy! Made with our Everyday Baking Mix, these pretzels are amazingly simple to make - just add a little sugar and water, twist, bake, and enjoy! They’re a cozy, homemade snack that comes together fast and tastes like bakery perfection. Pair them with your favorite mustard for the ultimate savory bite! Ingredients Pretzels 2 3/4 cup Everyday Baking Mix 1 Tablespoon of brown or white granulated sugar 1 cup water Baking Soda Bath 1/2 cup of baking soda 9 cups of water Preparation Step 1 Preheat oven to 400°F and line a large cookie sheet or two standard cookie sheets. with parchment paper. Step 2 In a large bowl, combine the Everyday Baking Mix and sugar . Add the water and stir until a soft dough forms. Step 3 Knead gently until smooth - about 1–2 minutes. Step 4 Lightly flour your working surface and divide the dough into 6-8 pieces and roll each piece of dough into a long, thin, sausage-like shape. Fold the corners over and twist in the middle to form a pretzel shape. Place each pretzel on your prepared sheet(s). Repeat with the remaining dough balls. Step 5 In a large pot, bring 9 cups of water and ½ cup of baking soda to a gentle boil. Step 6 Carefully drop each pretzel into the baking soda bath for 10–15 seconds , then remove with a slotted spoon and place back on your parchment-lined baking sheet(s). Step 7 Brush with oil and sprinkle with coarse salt (optional). Step 8 Bake for 12–15 minutes , or until golden brown. Let cool and enjoy with your favorite mustard or plant-based cheese dip! Previous Next