When we begin thinking about designing a product we always start with the basics. First and foremost we always want our products to be packed with good flavour and get the texture right. The mushrooms we use have the ability to create good mouthfeel with added seasoning, out meat’less balls are a great plant-based alternative.
With our experience in Foodservice we also know how important it is that a product stands up to different cooking methods. We knew it was crucial that the Meat’less ball had to be able to be robust enough to fry in oil and then could hold their own in a variety of sauces. Here’s our favourite menu recipes:
Tasty Baguette stuffed full of Vegan Meat’less balls in a rich tomato ragu. Top with the diary free cheese slices of cheesy nutritional yeast for that Umami kick.
Meat’less Sub
Tasty Baguette stuffed full of Vegan Meat’less balls in a rich tomato ragu. Top with the diary free cheese slices of cheesy nutritional yeast for that Umami kick.
Moroccan Meat’less Stew and Cous Cous
This spicy number shows how versatile our Meat’less balls are. Pan fry in a little oil and add to your favourite sauce for slow cooking, they absorb the flavours to make a delicious dish. Serve with fruity cous cous and a handmade flat bread and you’re onto a menu winner.
Hoisin Meat’less Bowl with Pak Choi and Rice
Rich oriental flavours work really with our mushroom based products, pain fried with a little oil garlic, ginger and chilli and smothered in hoisin sauce. A generous serving of rice and pan fried Pak Choi balances this dish.
Mini Meat’less Sliders
These dinky Sliders are a smart way to use the meat’less balls, defrost warm up a little oil in a frying pan and give them a little squish to form mini burger patties. Top with your favourite toppings and devour.
Meat’less ball ragu and Spaghetti
A meat free twist on a classic, our meat’less balls are combined with a traditional tomato sauce combine with al dente spaghetti.
