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.

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< Back Crackers Prep Time: 10 Minutes Cook Time: 12 - 15 Minutes Level: Quick & Easy About the Recipe Our organic Biscuit and Baking Mix makes it easy to create perfectly crisp and delicious crackers from scratch. Whether you prefer savory or sweet, these crackers are a blank canvas waiting for your creativity. Add herbs, spices, seeds, or your favorite toppings to craft unique flavors that suit any occasion—from snack boards to soups and dips. Quick to make and endlessly customizable, these crackers deliver satisfying crunch with pure, plant-based ingredients. Ingredients 2 cups Biscuit & Baking Mix Approximately 2 tsp of your favorite seasonings, such as onion powder, garlic powder, oregano, and parsley. 2 tablespoons ground flax seed 4 tablespoons oil (olive, coconut, vegan butter) 2/3 cup vegan milk or water Preparation Step 1 Preheat oven to 450 °F and line a large sheet pan with parchment paper. Step 2 In a medium bowl, mix together Biscuit & Baking Mix, ground flax seed, and seasonings of your choice. Step 3 Add oil to the dry ingredients and mash together with back of fork until largest clumps are pea sized. Step 4 Slowly add vegan milk or water and mix until just moistened and a soft dough forms. Step 5 Transfer dough to a floured surface and gently fold it over itself several times. Step 6 Roll out dough or flatten with your hands until you have a rectangle approximately 1/4" thick and about the same size as your baking sheet. Step 7 Place dough rectangle onto parchment lined baking sheet, then score into cracker shapes with a pizza cutter. *Don't worry if you don't cut all the way through the dough. After cooking, the crackers will easily break apart. Step 8 Bake for 12 - 15 minutes , until golden brown on top. Step 9 Let crackers cool completely, then break apart and store in an airtight container. 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 Cinnamon & Raisin Biscuits Prep Time: 12 Minutes Cook Time: 10- 15 Minutes Level: Quick & Easy About the Recipe If you've ever dreamed of a vegan version of those iconic cinnamon raisin biscuits from a certain fast-food place? Well, you're in for a treat! With just a few simple add-ins—sugar, cinnamon, and raisins—our classic biscuit mix transforms into a warm, fluffy, sweet delight. Perfect for breakfast, brunch, or an anytime indulgence, these biscuits bake up golden and tender with bursts of juicy raisins and a cozy cinnamon-sugar flavor. Thanks to our Biscuit & Baking Mix, they’re incredibly easy to make - just mix in the extras and enjoy a comforting bite of homemade gooey goodness in no time! Ingredients Biscuits 2 cups of Biscuit & Baking Mix 6 tablespoons of plant-based butter or coconut oil 2/3 cup plant-based milk 1/4 cup of sugar 1 1/2 teaspoons of cinnamon 1/2 cup of raisins (pre-soaked in hot water and drained) Glaze 3/4 cup powdered sugar 1/2 teaspoon of vanilla extract 1-2 tablespoons of plant-based milk Preparation Step 1 Preheat oven to 450 °F and line a baking sheet with parchment paper. Step 2 To plump and soften the raisins, pour very hot or boiling water over your 1/2 cup of raisins and soak for 15 minutes then drain. Step 3 In a large bowl, whisk together the Everyday Baking Mix , cinnamon, and sugar . Step 4 Add in the cut plant-based butter or coconut oil and mash in with a back of a fork until the dough forms pea-sized clumps. Step 5 Slowly add in the plant-based milk and fold in the soaked raisins until a ragged ball of dough is formed. Being careful not to overwork the dough. Step 6 Turn dough out on a floured surface and roll out with a rolling pin to around 3/4" thickness . Then using a medium biscuit cutter (or rim of glass) push down on the dough to cut biscuits out- avoid twisting biscuit cutter. Step 7 Place biscuits on your prepared parchment lined pan and bake for 12-15 minutes or until the tops of the biscuits are golden brown. Remove from oven and place biscuits on cooling rack. Step 8 While the biscuits are cooling, prepare glaze by combining powdered sugar, vanilla, and plant-based milk (1 tablespoon at a time) in a small bowl and whisk together until smooth and no lumps. *You can add more or less milk depending on the consistency you want for your glaze. Pour glaze over your cooled biscuits and 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 Soft Pretzels Prep Time: 25 Minutes Cook Time: 30 seconds in baking soda bath/10-12 minutes in oven Level: Adventurous About the Recipe Our vegan large soft pretzels are handcrafted with our signature organic Biscuit & Baking Mix, giving them a perfect golden crust, a tender, chewy inside, and that classic pretzel flavor—without any dairy or eggs. Whether you're craving a savory snack or a cozy treat, these pretzels deliver the warm, nostalgic taste you love with a plant-based twist. Simply roll, twist, and bake for a fresh-from-the-oven experience. Finish them with coarse salt for a traditional touch, or get creative with cinnamon sugar, seeds, or vegan butter. Perfect for game days, gatherings, or a fun family baking project, these pretzels will keep everyone coming back for more—no compromises on flavor, just pure, organic goodness. Ingredients 2 1/4 cups Biscuit & Baking Mix 3 tablespoons plant-based butter or coconut oil 1 tablespoon white sugar (or agave, date, coconut) 2/3 cup water 1/4 cup baking soda dissolved in 6 cups water Preparation Step 1 Preheat oven to 425 °F. Line a large baking sheet with parchment paper. Step 2 In a small bowl or measuring cup, whisk together oil, water, and white sugar (or agave, date, coconut). Step 3 Add Biscuit & Baking Mix to a medium bowl. Slowly incorporate the wet ingredients into the Mix until a soft dough is formed. Step 4 Place dough on floured surface and knead for a few minutes until dough is smooth and elastic and set aside. Step 5 Prepare the Baking Soda Bath: In a large pot, bring 6 cups of water to a boil. Slowly add 1/4 cup baking soda to the boiling water (be cautious, it will fizz up). Reduce heat to simmer. Step 6 Divide the dough into 6 balls about the size of a lemon (a little bigger than a golf ball). Step 7 Shape the pretzels: Roll each dough ball into a rope long enough to shape into a large "U." Take each dough log and form it into a “U” shape . Cross the ends of the “U” over each other once, then again to create a twist. Fold the twisted ends down toward the curve of the “U” and press gently to form the traditional pretzel shape Step 8 Carefully place pretzel (one at a time) into the simmering water bath and leave in for 30 - 45 seconds. Step 9 With a slotted spoon, remove pretzel from the bath, let drip dry for a moment, then place on parchment lined baking sheet. *Repeat steps 8 and 9 for remaining pretzels. Step 10 Optional: Add toppings of choice such as sea salt or cinnamon and sugar. Step 11 Bake in preheated oven for 10-12 minute s or until tops are golden brown. Previous Next

< Back Pig-Free "Pigs" in a Blanket Prep Time: 30 Minutes Cook Time: Around 30 Minutes total for the carrots and the biscuits (1 hr. marinate time) Level: Adventurous About the Recipe These carrot "Pigs in a Blanket" are the perfect plant-based twist on a classic favorite! With a delicious smoky flavor from liquid smoke and a flaky, golden crust using our Biscuit & Baking Mix, they’re a crowd-pleasing appetizer for any event—game days, parties, or just a fun snack. You won’t miss the original with these tasty, bite-sized treats! Ingredients For the "Pigs" 16 oz bag of baby carrots For the Blanket 2 cups of the Biscuit and Baking Mix 6 tablespoons vegan butter / coconut oil 2/3 cup vegan milk For the Marinade 1/2 cup soy sauce 1/2 cup vegetable broth 2/3 cup apple cider vinegar 3 tablespoons maple syrup 1 tablespoon yellow mustard 1 tablespoon garlic powder 3 tablespoons liquid smoke (start with 1 tablespoon and add more to taste as this is a very strong flavor) 1 tablespoon onion powder 1 tablespoon juice from pickled pepperoncinis (can substitute white vinegar) Preparation Step 1 Preheat oven to 450°F Step 2 Prepare the "Pigs": Combine all marinade ingredients in a deep saucepan and adjust amounts to desired taste. Add in baby carrots and bring to a boil. Simmer, covered, for about 10 minutes until fork tender. Turn off heat and leave to marinate for 1 hour. Step 3 Prepare the "Blanket": Make the biscuit dough per biscuit recipe on the back of the Biscuit and Baking Mix package. Separate dough into 4 equal sized balls - this is just to make the dough more manageable. You can also keep as one large dough ball. Roll dough balls out into 1 /8th inch thick rectangles approximately 6 - 7 inches wide. With a pizza cutter, cut long triangular shaped wedge s out of the rectangles. The wide side of the wedge should be slightly less wide than a baby carrot. The finished wedge should be about 6 - 7 inches long. Step 4 Put them together: Place a carrot on the wide end of a wedge, roll it up to wrap the dough around the carrot, and pinch the seam to seal. Place blanketed carrots, seam side down, on a parchment lined baking sheet. Repeat for all carrots. Bake at 450 for 10 - 15 minutes or until golden brown. Previous Next

Compassionate Kitchen is a vegan, organic, and sustainable pantry staples brand. All of their prodcuts are certified vegan, USDA certified organic, and sustainably packaged. They use only clean, limited ingredients like unbleached and unbromated 100% whole grain wheat flour. Subscrbe Now STAY CONNECTED! Sign up with your email below to get delicious updates on everything happening at Compassionate Kitchen Email Subscribe Now Need to reach us directly? Contact Us

< Back Vanilla Cake Prep Time: 10 Minutes Cook Time: 25-30 Minutes Serves: 10 Servings Level: You Got This! About the Recipe Our vegan vanilla cake is a celebration of simplicity and flavor. Made with our organic Everyday Baking Mix, it’s delightfully light and fluffy without the need for any oil. Whether you're baking for a special occasion or a quick dessert, this cake comes together in no time, delivering a moist and tender crumb with the perfect hint of vanilla. Effortless to prepare and irresistibly delicious, it’s a sweet treat everyone will love! Ingredients Vanilla Cake 1 3/4 cups Everyday Baking Mix 1 cup white sugar 1 cup vegan milk 2 teaspoons vanilla extract 1 tablespoon distilled white vinegar or apple cider vinegar Frosting 3 1/4 cups powdered sugar 3 tablespoons vegan butter or coconut oil 4 tablespoons vegan milk 2 teaspoons vanilla extract Preparation Step 1 Preheat oven to 350 °F. Oil two 7-inch pans and set aside. *Alternatively, you can use a 9-inch round cake pan or 9x13 rectangle pan for a single layer cake (bake for 30 min.) or 12 cupcakes (bake for 20-25 min.). Step 2 Prepare the cake: In a large bowl, combine the Everyday Baking Mix and sugar and mix or sift to ensure no clumps. Add in the vegan milk, vanilla, and vinegar and whisk until combined. DO NOT OVERMIX! This is key to ensuring the cake doesn't fall. Divide batter evenly between your pans and cook for 25-30 minute s or until a toothpick or knife comes out of the center clean. Let the cakes cool in the pans for a few minutes before transferring to a wire rack to cool completely. Step 3 Prepare frosting: Add the powdered sugar, vegan butter, half the vegan milk and vanilla extract to a mixing bowl. Using an electric mixer, start at low speed and gradually increase the speed as you slowly add in the rest of the milk. * Tip: if your frosting is too thin, add a bit more powdered sugar and if too thick, add a bit more plant-based milk. Step 4 Once your cake is completely cool, add the frosting (and any toppings you chose) and ENJOY! 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 Peanut Butter Oatmeal Cookies Prep Time: 15 Minutes Cook Time: 12 Minutes Level: Quick & Easy About the Recipe Indulge in the perfect combination of creamy peanut butter and hearty oats with our vegan peanut butter oatmeal cookies, made with our versatile organic Biscuit & Baking Mix. These cookies bake up soft and chewy with just the right amount of sweetness, delivering a satisfying bite every time. Perfect for an afternoon snack, a post-workout treat, or a cozy dessert, they’re easy to whip up and even easier to enjoy. Add in some chocolate chips, chopped nuts, or dried fruit for a personal touch. Ingredients 1/2 cup extra virgin coconut oil 1/2 cup white sugar (or agave, coconut, date sugar) 1/4 cup maple syrup 2 teaspoons vanilla extract 2 tablespoons ground flax seed 1/2 cup creamy peanut butter 1 cup oats 1 1/2 cups Biscuit & Baking Mix Preparation Step 1 Preheat oven to 350 °F and line a baking sheet with parchment paper. Step 2 Cream together coconut oil, agave, maple syrup, vanilla, peanut butter, and ground flax seed until smooth. You can use a mixer, but a fork works just as well! Step 3 Fold in the oats and Biscuit & Baking Mix . Step 4 Roll dough into one-inch balls and place on your prepared baking sheet. Step 5 Flatten the cookie dough balls with a fork in a crisscross pattern. Step 6 Bake for 12-15 minutes and let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely. Previous Next