Cook Book

Meat-Free ‘Turkey’, ‘Ham’ and Leek Pie

A Plant-Based ‘Turkey’, ‘Ham’ and Leek Pie made using VBites Meat Free Roast.

A Plant-Based Stir-Fry made with VBites Hoi-sin Duck Stir-Fry served with Sesame Noodles.

A Vegan Plant-Based Meatball Sub with Roasted Red Pepper Sauce served with Mozzarella Style Cheezly.

A plant-based take on the classic French Ragout. VBites Beeph Chunks stewed with vegetables and spices in a rich tomato sauce.

A sweet and savoury stir-fry made with bok choy, mustard greens and VBites Beeph Chunks.

A deliciously creamy coconut curry with ground almonds and VBites Chkn Chunks.

A delicious summer salad grilled VBites Chkn Chunks, roasted garlic and a tahini
and French mustard dressing.

A spicy tomato soup with coriander, cumin and chilli. Topped with crispy tortilla pieces and melted Cheezly.

A rich, heart soup with creamy blended chickpeas and spicy VBites Meat-Free Vorizo Cubes.

Meat-free mince tacos, topped with spicy salsa, fresh avocado guacamole, chopped coriander and lime juice.

Tender VBites Chkn Chunks simmered in a rich, Asian miso broth with rice noodles chickpeas and crunchy beanshoots.

Fluffy American style egg-free and dairy free pancakes topped with VBites Maple-Cured Rashers and laden with sweet sticky maple syrup.