Why You’ll Love This Recipe 

• Quick & Easy - Done in just 25-30 minutes, this vegan noodle bowl is a perfect weeknight meal.
  
  

• Perfect For Meal Prep - The ingredients keep well in the fridge and can be served hot or cold.
  
  

• Customizable - Adjust the ingredients to fit your liking, switch up the vegetables, or add tofu for more protein. 

Key Ingredients for Plant-Based Rice Noodle Salad with Vegan Meat Slices

• Meaty Meat Pork-ish gets cut into thin slices and pan-fried to achieve perfect browning and crispiness that beautifully compliments the chewy noodles, and crispy vegetables while soaking up the punchy dressing.
  
  

• Noodles of your choice (we recommend mung bean noodles) are the bulk of this salad bowl. They add a nice chewy texture and are naturally gluten-free.
  
  

• Snap peas and Persian cucumbers add freshness and crunch.
  
  

• Coriander and mint elevate the dish with bright, herby flavors. 

• Soy sauce, sesame oil, lime juice, and maple syrup are the ingredients of a refreshing, savory dressing that takes this dish to the next level. 

Equipment You’ll Need 

• Cutting board

• Sharp knife

• Measuring spoons and cups
  

• Kitchen scale 

• A saucepan for cooking the noodles 

• Large non-stick pan for cooking the vegan meat slices 

• Mixing bowl to mix all ingredients

• Jar for making the dressing 

How To Prepare Plant-Based Rice Noodle Salad with Vegan Meat Slices

1. Prepare Your Mise en Place 

Cook the noodles of your choice according to the package instructions. Wash and chop the vegetables, and prepare the fresh herbs. 

2. Make the Dressing

In a jar, combine soy sauce, sesame oil, lime juice, and maple syrup. Shake the jar to emulsify the dressing. 

3. Cook the Vegan Pork

Defrost Meaty Meat overnight in the fridge. If short on time, place it in a bowl of luke-warm water for 15-20 minutes. Remove from packaging, slice each piece into thin strips, and season with salt, and pepper. Pan-fry in a non-stick pan until nicely browned and crispy. 

4. Assemble Your Crunchy Vegan Noodle Bowl 

Divide noodles between two bowls, and add snap peas and cucumbers. Nestle in the Meaty Meat Pork-ish slices and sprinkle with coriander and mint. Pour over the dressing and dig in!

 

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Why You’ll Love This Recipe 

• Quick & Easy - ready in just 20 minutes, this sandwich is perfect for busy days.
  
  

• Customizable - adjust the pickles and mustard to your liking or add more ingredients to the sandwich.
  
  

• Crispy & Juicy - the toasted bread perfectly compliments the tender pulled vegan pork, crunchy pickles, and creamy mustard.  

Ingredients For Vegan Pulled Pork Baguette with Pickles and Mustard 

• Juicy Marbles Meaty Meat Pork-ish is a perfect pulled pork alternative that mimics the flavor and texture of slow-cooked pulled pork in just a couple of minutes.
  
  

• Crusty Bread like ciabatta or French baguette will not only hold up the juicy components of the sandwich but also provide a perfectly crispy golden crust.
  
  

• Mustard, Dijon for a bold kick, or yellow mustard for a milder touch.
  
  

• Pickles add crunch and tang that balances out the meatiness of vegan pulled pork.
  
  

• Vegan Cheese adds a salty, gooey layer to this already delicious plant-based sandwich. 

Equipment You’ll Need

• Cutting board

• Sharp knife

• Large non-stick pan for crisping up the vegan meat

• Spatula or wooden spoon for stirring 

• Oven or panini press for toasting the bread

• Blowtorch, optional for melting the vegan cheese 

How To Prepare Vegan Pulled Pork Baguette with Pickles and Mustard 

1. Prepare Vegan Pulled Pork 

Defrost your Meaty Meat Pork-ish overnight in the fridge. If short on time, place it in a bowl of tap water for 15-20 minutes. Once defrosted, shred the Meaty Meat using your hands or a fork.

Aim for long strands for the best texture. Cook the shreds in a pan with olive oil and cook until nicely browned and crispy. 

2. Toast the Baguette 

Cut the baguette into 2 or 3 pieces, then slice each peach lengthwise, keeping one end intact. Brush the edges with olive oil and place under a broiler or in a panini press, until slightly toasted. 

3. Assemble the Sandwich 

Spread mustard generously on both sides of the toasted baguette. Layer the pulled Meaty Meat, vegan cheese, and a generous amount of pickles.

For extra flair, melt the cheese with a blowtorch or place the sandwich back in the oven or a panini press until melted and gooey. Serve immediately and enjoy!

 

 

 

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Why You’ll Love This Recipe

• Easy Yet Impressive - minimal effort, maximum flavor. Let the oven do the work while you relax.
  
  

• Hearty and Conforming - vegan ribs bathing in silky, luxurious plant-based sauce.
  
  

• Deep and Rich Flavors - red wine, garlic, onion, and herbs create an irresistible, rich vegan sauce.
  
  

• Textural Heaven - tender plant-based ribs, creamy vegan polenta, and silky gravy-like sauce. 

Key Ingredients for Red Wine Braised Vegan Ribs with Creamy Plant-Based Polenta 

• Juicy Marbles Baby Ribs offer a meaty texture, rich flavor, and generous portion of plant-based protein, making them a perfect vegan alternative to traditional ribs.
  
  

• Shallots are mild, sweet onions that turn silky and tender when braised in the sauce.
  
  

• Fresh herbs like bay leaf, thyme, and rosemary infuse the dish with earthy, aromatic flavors that complement red wine.
  
  

• Tomato paste adds sweetness, acidity, and umami, which deepen with caramelization.
  
  

• Vegetable stock adds body to the sauce. Feel free to use homemade vegetable stock or dissolve vegetable stock cubes in hot water.
  
  

• Black coffee is the secret ingredient of this recipe. It mimics the richness usually found in traditional meat braises. Coffee’s bitterness counteracts the sweetness and acidity of tomato paste, red wine, and balsamic vinegar, while also intensifying the rich umami flavors of the dish.
  
  

• Light soy sauce, balsamic vinegar, and mustard are flavor builders that brighten and balance the sauce. Soy sauce adds saltiness and umami, balsamic vinegar brings a touch of sweetness, while mustard adds tangy sharpness and enhances the umami depth by complimenting coffee and soy sauce.
  
  

• Cornstarch is used as a thickening agent and is naturally gluten-free.
  
  

• Instant polenta is the perfect creamy side dish for these tender plant-based ribs and silky, rich vegan sauce. 

Equipment You’ll Need

• Cutting board

• Sharp knife

• Measuring spoons and cups

• Kitchen scale 
  

• Measuring jug for liquid mixture 

• Large oven-safe pan (like a cast iron skillet) or Dutch oven for braising the ribs 

• Wooden spoon or spatula for stirring 

• Tongs for handling the ribs 

• Small bowl and whisk for mixing the cornstarch slurry 

• Medium-sized saucepan to cook polenta

• Whisk for creamy, lump-free polenta

How to make Red Wine Braised Vegan Ribs with Creamy Plant-Based Polenta 

1. Prepare Your Ingredients

Chop vegetables and cut Juicy Marbles Baby Ribs into 3-4 pieces. Prepare the sauce base by mixing vegetable stock, red wine, black coffee, soy sauce, balsamic vinegar, and mustard.

2. Brown the Vegan Ribs 

Season ribs with salt and pepper and cook them in a pan until nicely browned on all sides. Remove them from the pan and set aside. 

3. Build the Flavor Base

Fry chopped vegetables (shallots, garlic, celery, and carrots) in a pan before stirring in tomato paste and letting it cook for a couple of minutes to caramelize.

4. Braise the Plant-based Ribs in Red Wine Sauce 

Deglaze the pan with the prepared liquid mixture, add fresh herbs, and nestle in the vegan ribs. Cover with tin foil and braise in the oven for 60 minutes. 

 

5. Thicken the Sauce 

Remove the pan from the oven, uncover the tin foil, and transfer the ribs from the pan onto a plate. Thicken the sauce with a cornstarch slurry. Return the ribs to the pan and spoon the sauce over them. 

6. Prepare the Creamy Plant-based Polenta

Bring a mixture of water and plant-based milk to a gentle boil. Slowly whisk in instant polenta, stirring constantly to prevent lumps, and cook for a couple of minutes. Stir in plant-based butter and season with salt to taste. 

7. Serve and Enjoy 

Plate the creamy plant-based polenta and top it with red-wine braised vegan ribs. Spoon over the extra sauce and serve immediately. 

Tips and Tricks

• Use good-quality red wine like Cabernet Sauvignon or Merlot for the best depth of flavor. 
  
  
• Don’t skip the coffee! It enhances the richness of the sauce and balances out the acidity and sweetness of other ingredients.  
  
  
• Adjust the thickness of the sauce by adding more vegetable stock, if too thick, or adding more cornstarch if too thin. 

 

 

FAQ

What type of red wine should I use? 

Dry red wines like Cabernet Sauvignon, Merlot, or Pinot Noir offer the best results.

Can I make this recipe gluten-free? 

Yes! Use tamari instead of soy sauce. 

*Note: Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.

What kind of coffee should I use? 

The best coffee for this recipe is filter coffee, but you can also use espresso or Turkish coffee. Keep in mind that espresso is stronger in flavor than filter coffee, so you will need to add less. If using Turkish coffee, make sure you let the coffee grounds settle before adding. 

Can I make this ahead of time? 

This plant-based dish is best served fresh. The ribs will soak up the sauce and turn soft if they sit in the sauce for long periods. 

How long can I store leftovers? 

You can store the leftovers in the fridge for up to 3 days. If possible, separate the ribs from the sauce to prevent them from soaking up the sauce and becoming soggy.

 

Why You’ll Love This Recipe

• Deep & Rich Flavors - rich, savory gravy-like sauce hugs tender chunks of Juicy Marbles Loin, mushrooms, carrot, and celery.
  
  

• Comfort Meets Elegance - a perfect balance of comforting flavors, interesting textures, and beautiful presentation.
  
  

• Impress Your Guests - a visually stunning dish that is easier to make than it seems. 

Key Ingredients for Vegan Meaty Mushroom Phyllo Pie With Juicy Marbles Chunks

• Juicy Marbles Whole-Cut Loin adds a tender, meaty texture that absorbs the rich, savory sauce, making the filling hearty and satisfying.
  
  

• Mushrooms bring earthy depth, umami flavor, and chewy bite, complimenting the tender, juicy plant-based meat chunks.
  
  

• Red Wine & Coffee are the secret duo that enhances the sauce with deep complexity. Red wine adds richness, while coffee brings a slight bitterness. 
  

• Soy Sauce and Balsamic Vinegar intensify the umami flavor and add tangy depth.
  
  

• Aromatic Herbs like thyme, rosemary, sage, and bay leaf infuse the filling with warmth and depth. 
  
  

• Phyllo Pastry is used to top the deep, savory filling. Paper-thin layers of Phyllo pastry create a delicate, crisp, golden crust that beautifully contrasts silky smooth gravy-like sauce, tender vegan meat, and mushroom.
  
  

• Plant-Based "Egg Wash", made with a mixture of plant-based milk and neutral oil. It creates a perfectly golden crust. 

 

Equipment You’ll Need

• Cutting board

• Sharp knife

• Garlic crusher (or fine zester) 

• Measuring jug to mix the liquid ingredients 

• Measuring spoons and cups

• Kitchen scale
  

• Large non-stick frying pan for cooking vegan meat

• Oven-safe pan or a skillet for cooking the filling and baking the pie 

• Small mixing bowl for making vegan ‘’egg wash’’

• Pastry brush for brushing phyllo pastry with vegan ‘’egg wash’’

How to prepare Vegan Meaty Mushroom Phyllo Pie With Juicy Marbles Chunks

1. Prepare your Mise and Place. 

Chop Juicy Marbles Whole-Cut Loin into chunks and pan-fry until browned and crispy. In a jug, mix vegetable stock, red wine, coffee, soy sauce, balsamic vinegar, and mustard. Chop all the vegetables and mushrooms. 

2. Start Cooking 

In the same pan, heat olive oil and start cooking the shallots. Stir in garlic, then add celery, carrots and mushrooms. Season with salt, pepper, and all the herbs. After a couple of minutes, add tomato paste and cook until caramelized. Stir in soy sauce and balsamic vinegar. Deglaze the pan with the liquid mixture, scraping up the browned bits on the bottom of the pan. 

3. Thicken the Sauce and Add Your Vegan Meat

Make a slurry by mixing flour and water. Stir into the pan and cook until the sauce thickens. Return the Juicy Marbles Whole-Cut Loin Chunks to the pan and stir in well to cover with the sauce. 

4.  Finish the Vegan Phyllo Pie and Bake 

Preheat the oven to 392°F (200°C). In the meantime make the vegan “egg wash” and assemble the phyllo pastry pie. Bake for 30–35 minutes or until golden and crispy.

 

Tips & Tricks

• Use Ultra-Thin Phyllo Pastry - if possible, buy ultra-thin Phyllo pastry (usually used for baklava and burek) for the crispiest results 
  
  

• Make Ahead - cook the filling and top it with phyllo pastry just before baking. 

• Customize The Filling - use different vegetables and legumes to customize the filling to your liking. 

• Enhance the Umami Flavor - stir in miso paste or nutritional yeast for an extra boost of flavor. 

• Use Your Favorite Mushrooms - add button, oyster, shiitake, or porcini mushrooms for extra flavor and texture. 

• Don’t Make a Mess - place the oven-safe pan/skillet on a parchment-lined baking sheet to prevent the filling from bubbling over and burning on the bottom of your oven. 

FAQ

Can I make this vegan pie recipe gluten-free?

Yes, use gluten-free phyllo pastry, cornstarch instead of flour, and swap soy sauce for tamari. If you have trouble finding gluten-free phyllo pastry, feel free to swap it for thinly sliced potatoes or mashed potatoes. 

*NOTE: Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.

What can I use instead of phyllo pastry?

You can use puff pastry, thinly sliced potatoes, or mashed potatoes for a similar comforting result. Cooking time might differ depending on the ingredient you are using. 

 

What can I serve this with? 

Serve this delicious vegan pie with a dollop of vegan yogurt, a side salad, or garlicky wilted greens. 

 

What type of coffee should I use? 

Use filter coffee for the best results. You can also use espresso coffee or Turkish coffee. Keep in mind that espresso is stronger in flavor than filter coffee, so you will need to add less. If using Turkish coffee, make sure you let the coffee grounds settle before adding. 

Can I use a different plant-based protein? 

Feel free to use a different Juicy Marbles Whole-Cut Product, tempeh, tofu, or lentils.

Why You’ll Love This Recipe

• Full Of Festive Flavors - the perfect balance of tangy and sweet festive flavors coming from leftover pickled red cabbage, delicious vegan gravy, cranberry sauce, roasted Brussels sprouts, and plant-based meat slices.
  
  

• Quick & Easy - takes only a few minutes to assemble, since we are using leftovers.
  
  

• Customizable - stuff the sandwich with the ingredients you have in your fridge.
  
  

• Zero Waste - a delicious, comforting way to use up holiday leftovers. 

Key Ingredients for Vegan Christmas Leftover Sandwich

• Festive Pickled Red Cabbage is a tangy and vibrant addition to the sandwich. It brings a perfect balance of sweetness and acidity that cuts through the richness of other ingredients. And it’s pink.
  
  

• Homemade Vegan Gravy, a rich and deeply savory sauce ties all the components together with its umami-packed goodness. It soaks the vegan meat and toast bread, but not in a bad way.
  
  

• Roasted Brussels Sprouts get caramelized with olive oil and balsamic vinegar. They add a gentle sweetness and bite to the sandwich. 

• Juicy Marbles Whole-Cut of your choice is a succulent plant-based protein that mimics the texture and depth of traditional meat, bringing a juicy and tender bite to the sandwich.

• Cranberry Jam adds the necessary sweetness and pairs perfectly with vegan meat and gravy.
  
  

• Grainy Mustard is a bold and tangy condiment that brings a fun textural element to the table (plus a popping sensation in your mouth) and refreshing acidity.
  
  

• Sourdough Bread is the carby vessel that carries the heavy festive burden of all these delicious components. Pan-fried in a generous amount of olive oil or vegan butter, the bread gets toasted to perfection. 

Equipment You’ll Need

• Cutting board

• Sharp knife 

• Measuring spoons and cups
• Kitchen scale 
  

• A small saucepan for heating pickling vinegar 

• Medium-sized saucepan for cooking gravy 

• Mandoline slicer (optional) for thinly slicing cabbage 

• Baking tray for roasting Brussels sprouts 

• Large non-stick pan for cooking vegan meat and pan-frying the bread 

• Sterilised glass jar for pickling the cabbage 

• Fine mesh strainer for straining the gravy 

How to Make a Vegan Christmas Leftover Sandwich 

1. Pickle the Red Cabbage

To a sterilized jar, add thinly sliced red cabbage, raisins, and spices. Bring the pickling liquid to a boil and pour into the jar. Let it sit at room temperature for at least 12 hours before transferring it to the fridge. 

2. Whip Up The Vegan Gravy 

Chop up all the vegetables. First, cook the onions in olive oil, then add garlic. Stir in celery, carrots, and dry mushrooms, and season with salt and pepper. 

Add tomato paste and cook to caramelize. Stir in the herbs and deglaze the pan with a mixture of vegetable stock, coffee, red wine, soy sauce, balsamic vinegar, and mustard.

Simmer for 30–40  minutes, then strain and thicken with a cornstarch slurry. 

3. Roast Brussels Sprouts

Trim and slice Brussels sprouts. Season with olive oil, balsamic vinegar, salt, and pepper, and roast in a preheated oven for 25 minutes or until crispy. 

4. Pan-fry Your Favorite Juicy Marbles Whole-Cut 

Defrost your favorite Juicy Marbles Whole-Cut in the fridge overnight. If in a hurry, place it in a bowl of cold tap water and let it defrost for 20 minutes. Cut into desired shape and pan-fry until nicely browned and crispy. 

5. Assemble Your Festive Vegan Sandwich

Toast slices of your favorite Sourdough bread in a pan with olive oil or plant-based butter.

Spread a layer of grainy mustard on the bottom slice. Layer pickled red cabbage, roasted Brussels sprouts, and your favorite Juicy Marbles Whole-Cut. Spoon over vegan gravy and finish with cranberry jam. Top with the second slice of bread and press down gently. 

 

Why You’ll Love This Recipe

• Cozy Holiday Side Dish - ideal for Christmas, Thanksgiving, or any other festive meal.
  
  

• Make ahead and freezer-friendly - prepare these plant-based stuffing balls ahead of time and bake them fresh when needed.
  
  

• Uses stale bread and reduces waste - a creative, delicious way to reduce food waste.
  
  

• Perfect gravy and sauce companion - serve with gravy, cranberry sauce, or soup! 

Key Ingredients for Vegan Sage, Onion & Apple Stuffing Balls

• Juicy Marbles Whole-Cut Filet adds umami flavor, meaty textures, and pure plant-based protein to these festive vegan stuffing balls.
  
  

• Stale bread is the foundation of classic stuffing. It absorbs flavors while creating a perfectly fluffy yet crisp texture.
  
  

• Onions, garlic, and celery are the aromatic trio that builds the flavor backbone of this holiday side.
  
  

• Apple adds texture and slight, unoffensive sweetness.
  
  

• Sage, the star herb of any stuffing, adds an earthy, peppery aroma that pairs perfectly with vegan meat. 
  
  

• Mustard adds depth and tartness.
  
  

• Vegetable stock softens the bread and helps bind everything together, creating perfectly soft, moist yet structured stuffing balls.
  
  

• Olive oil for brushing the vegan stuffing balls before baking to ensure nice browning. 

Equipment

• Cutting board

• Sharp knife

• Measuring spoons and cups  

• Kitchen scale
  

• Large non-stick pan or skillet for sautéing the aromatics and plant-based meat 

• Large mixing bowl to combine the ingredients 

• Wooden spoon or spatula for stirring 

• Baking sheet for baking the vegan stuffing balls

• Parchment paper (or silicone baking mat)

How to prepare Vegan Sage, Onion & Apple Stuffing Balls

1. Prepare your Mise en Place

Preparing all the ingredients at the beginning will make the cooking process run smoother and faster. Chop the bread, vegetables, and plant-based meat, and grate an apple. 

2. Cook the Aromatics and Plant-Based Meat

Fry onions, garlic, sage, and vegan meat in olive oil. Add grated apple, cook down, season, and mix with chopped dry bread.  

3. Soak and Shape the Vegan Stuffing Balls 

Soak the mixture with vegetable broth and let it sit while the oven preheats. Shape vegan stuffing balls with your hands. You can use a kitchen scale to ensure an even size. 

4. Bake Festive Vegan Stuffing Balls

Neatly place the balls on a parchment-lined baking tray and brush with olive oil. Place into a preheated oven and bake until perfectly golden. 

5. Serve 

When baked, remove the vegan stuffing balls from the oven and serve immediately. 

Tip & Tricks 

• Customize the Herbs - add thyme, rosemary, or parsley.
  
  

• Adjust the Seasoning - use nutmeg, smoked paprika, or a pinch of chili for some heat. 
  
  

• Make the Plant-Based Stuffing Ahead Of Time - preshape the balls and put them in the oven when your guests arrive. 
  
  

• Best Bread To Use - stale sourdough, baguette, or ciabatta work best. 
  
  

• Use Homemade Or Store-Bought Vegetable Stock - feel free to use vegetable stock cubes dissolved in hot water. 

FAQ

Can I make this recipe gluten-free? 

Yes! Use gluten-free bread and check that the mustard and vegetable stock you are using are gluten-free. 

*Note: Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.

What kind of bread should I use? 

We recommend stale, crusty bread like sourdough, ciabatta or baguette. If you only have fresh bread, dry it out in the oven for best results. 

Can I prepare this recipe ahead of time? 

Of course! There are a few options. You can prepare the mixture in advance and store it in the fridge for up to 24 hours, shape and bake when you are ready. You can reshape and refrigerate the stuffing balls for up to 24 hours, brush them with oil, and bake them when the hunger strikes. The last option is that you prebake the balls and reheat them until warm and crispy. 

What should I serve this with? 

Serve these delicious plant-based stuffing balls with vegan gravy, cranberry sauce, soup, stew, or mushed potatoes. 

What is the best way to store these plant-based stuffing balls? 

Store cooked vegan stuffing balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 356°F (180°C) for 10 minutes for best results.

Can I freeze vegan stuffing balls?

Yes! Freeze the stuffing balls before or after baking. If you are baking them raw from frozen, preheat the oven to 356°F (180°C) and bake for 35–40 minutes. If you are reheating them from frozen, preheat the oven to 356°F (180°C) and bake for 15–20 minutes.

Why You’ll Love This Recipe

• Easy & No-Fuss - just chop, sauté, and let the flavors mingle while the potatoes bake.
  
  

• Protein-Rich & Hearty - packed with pure plant-based protein thanks to Juicy Marbles Thick-Cut Filets and beans.
   

• Perfect For Meal-Prep - make the Vegan Chili ahead of time, portion it out, and refrigerate until hunger strikes.
  
  

• Great For Dinner Parties - Organise a Tater Tuesday Party and set up a chili-loaded baked potato bar. If that sounds weird. Well, it kinda is. 

Key Ingredients for Vegan Chili and Baked Potato Party

• Juicy Marbles Thick-Cut Filets provide tender, meaty textures that mimic traditional beef. They add rich, umami flavors while absorbing the smoky, spicy seasoning.
  
  

• Cumin, Chili Flakes, and Smoked Paprika create the signature aromatic, smoky, and slightly spicy depth of flavor in this plant-based version of classic chili.
  
  

• Crushed Tomatoes are the base of this vegan stew. They add a luscious tangy and sweet acidity that balances the spices and rich plant-based meat. 
  
  

• Cocoa Powder or Dark Chocolate, is a secret ingredient in many traditional chili recipes. Both cocoa and chocolate enhance the savory notes by adding a hint of unoffensive bitterness and depth.
  
  

• Lager Beer adds a layer of gentle bitterness that balances out the sweetness of tomatoes and chocolate.
  
  

• Beans make this vegan chili extra filling and pack it with even more plant-based protein. Their creamy textures contrast beautifully with vegan meat chunks and thick, slurpy broth.
  
  

• Baked Potatoes are the fluffy, carby side that pairs perfectly with rich, aromatic Vegan Chili. 

Equipment You’ll Need

• Cutting board

• Sharp knife 

• Measuring spoons and cups 

• Kitchen scale
  

• Garlic crusher (or fine grater) 

• Colander for straining and rinsing the beans 

• Large non-stick pan for browning the vegan meat 

• Large heavy-bottomed pot for cooking vegan chili 

• Wooden spoon or spatula for stirring 

• Fine grater or zester for zesting limes 

• Citrus juicer for juicing the limes 

• Baking sheet for baking the potatoes 

• Small bowls for serving different kinds of toppings 

How To Prepare Vegan Chili and Baked Potato Party 

1. Cook the Vegan Chili 

Chop Juicy Marbles Thick-Cut Filets into chunks, season with salt and pepper, and pan-fry until browned and crispy. Remove from the pan. 

To make the Chili, saute chopped onions and add garlic. Stir in the spices and let them bloom. Add tomato paste and cook for a couple of minutes to caramelize. 

Deglaze the pan with lager beer, scraping up any browned bits from the pot. Add crushed tomatoes, salt, brown sugar, and cocoa powder/dark chocolate. 

Return browned Juicy Marbles Whole-Cut Filet chunks to the pot and simmer for 30-40 minutes, stirring occasionally. Once cooked, finish with strained beans, lime juice, and lime zest. 

2. Bake the Potatoes

While your Vegan Chili is simmering, bake the potatoes. Scrub them well, poke holes with a fork, season with olive oil and salt, and bake in a preheated oven for around 40 minutes, until soft inside. 

3. Serve and DIY Your Perfect Chili Loaded Potato

When you are ready to serve, cut the baked potato in half and fluff the insides. Spoon over the Vegan Chili and bedazzle with toppings of your choice. 

 

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Why You’ll Love This Recipe

• 100% plant-based. 4000% meaty - all the indulgence of a traditional steak bake, but vegan.
  
  

• Flaky, buttery pastry - store-bought puff pastry makes this recipe effortless.
  
  

• Rich & savory filling - a combination of vegan meat chunks and red wine and coffee-based gravy, takes care of all your meaty cravings. 

• Meal-prep friendly - make ahead and freeze for a quick, delicious plant-based snack.

• Crowd-pleaser - great for casual dinners, packed lunches, or party appetizers. 

Key Ingredients for Vegan Steak Bake Pockets with Plant-Based Meat Chunks 

• Juicy Marbles Loin, tender plant-based protein that perfectly mimics the steak in this recipe.
  
  

• Aromatics - onion, garlic, and thyme help build the layers of flavor, making an aromatic, savory, and rich sauce.

• Tomato Paste gets caramelized to achieve an even deeper umami flavor. 

• Red Wine and Coffee is the secret combo that adds richness and depth to the sauce. 

• Soy Sauce and Mustard add savory complexity. 

• Cornstarch is used to thicken the ingredients into a silky smooth, gravy-adjacent sauce. 

• Puff Pastry, the store-bought kind (no shame!) is used to swaddle the delicious sauce and tender chunks of plant-based meat. Most store-bought puff pastries are accidentally vegan, but make sure to check the label. 

• Vegan ‘’Egg wash’’ is made with a mixture of soy milk, maple syrup, and neutral oil (sunflower, vegetable, or canola) to ensure nice browning on the crust.  

Equipment You'll Need 

• Cutting board
  

• Sharp knife

• Garlic press (or fine grater)

• Measuring spoons and cups

• Kitchen scale 

• Wooden spoon or spatula for stirring 

• Jug for mixing the sauce ingredients

• Large non-stick frying pan for browning vegan meat chunks and cooking the sauce

• Mixing bowls for mixing cornstarch slurry and vegan ‘’egg wash’’

• Pastry brush for applying vegan ‘’egg wash’’

• Baking sheet for baking Vegan Steak Bake Pockets

• Parchment paper (or silicone baking mat)

How to prepare Vegan Steak Bake Pockets with Plant-Based Meat Chunks 

 

1. Prepare Your Mise en Place 

Chop and dice all the ingredients (onions, garlic, Juicy Marbles Whole-Cut Loin) and mix the ingredients for the sauce base (vegetable stock, red wine, coffee, soy sauce, mustard, and balsamic vinegar).

 

2. Cook The Filling

Cook the plant-based meat chunks in neutral oil and remove them from the pan. Use the same pan to cook the sauce. Once cooked, return the plant-based meat chunks to the pan and mix gently to coat. Let the filling cool down to room temperature. 

3. Assemble The Pockets 

Roll out the sheets of puff pastry and cut each sheet into 8 equal squares. Place a generous tablespoon of the filling in the center of half of the squares. 

Stretch another piece of pastry slightly and place it on top of the filled squares. Press the edges down with your fingers, then use a fork to seal and trim the edges with the knife to make them look neat.

4. It’s Time To Bake 

Preheat the oven to 356°F  (185°C) (fan setting). Place the pockets onto a parchment-lined baking sheet and gently brush them with the ‘’egg wash’’. Bake for 30-35 minutes or until golden brown. Remove from the oven and serve hot. 

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Why You’ll Love This Recipe 

• Perfect Flavor Balance - spicy, smoky plant-based ribs meet a crisp, slightly bitter salad with sweet and tangy elements 

• Minimal Effort, Maximum Flavor - the oven does most of the work, so you can sit down and relax.

• Dinner Party Favorite - easy to prepare, making hosting stress-free. 

Key Ingredients for Spicy Mustard Marinated Vegan Ribs with Chicory and Apple Salad

• Juicy Marbles Baby Ribs  get perfectly spicy and tender in just 35 minutes, while taking care of your daily protein intake with 32g pure plant protein per serving.
  
  

• A vibrant mix of spices, specifically sweet smoked paprika, chili flakes, cinnamon, garlic powder, and ground cilantro (coriander) season the plant-based ribs and make them even more delicious.
  
  

• Wholegrain mustard, the main ingredient of the marinade, brings mild spice, tangy earthy flavor, and a slightly crunchy, fun texture that offers a popping sensation.
  
  

• Chicory (Belgian Endive) adds a crunchy, slightly bitter contrast to the rich, meaty vegan ribs.
  
  

• Apple provides natural sweetness and crunch.
  
  

• Walnuts get caramelized with maple syrup to make a perfect crunchy, sweet topping that elevates the slightly bitter salad.
  
  

• Shallots are quick-pickled with apple cider vinegar to bring some acidity to the plate.
  
  

• Vegan hard cheese is optional but adds a creamy, nutty touch. 

Equipment You’ll Need

• Cutting board

• Sharp knife

• Mixing bowls for the dry rub, salad dressing, and quick-pickled shallots 

• Measuring spoon and cups

• Kitchen scale 

• Aluminium foil for wrapping the ribs

• Mandoline for thinly slicing apples and shallots (optional, you can also use a knife) 

• Small pan for toasting and caramelizing walnuts 

• Sheetpan for baking the ribs

How to prepare Spicy Mustard Marinated Vegan Ribs with Chicory and Apple Salad 

 

1. Prepare the Vegan Ribs

Make the dry rub and season the vegan ribs thoroughly with it. Wrap the ribs in aluminum foil and place them in the oven to bake for 20 minutes. Brush with half of the whole-grain mustard sauce, increase the oven temperature, and bake for another 10-15 minutes. 

2. Prepare the Mise en Place for the Apple and Chicory Salad 

Slice and clean the chicory leaves and apple, quickly pickle shallots and make maple-candied walnuts. 

3. Serve the Mustardy Plant-Based Ribs

Once they are done cooking, arrange baked vegan ribs on a plate and spoon over the rest of the whole-grain mustard sauce.

4. Assemble the Chicory and Apple Salad 

Toss chicory leaves with a drizzle of olive oil, apple cider vinegar, and salt. Arrange on a plate or in a bowl and top with sliced apple, quick-pickled shallots, and maple-candied walnuts. Shave vegan hard cheese on top for extra indulgence. 

 

Why You’ll Love This Recipe

• A versatile recipe that can be paired with different carbs and served in different ways
  
  

• Fast and flavourful, this recipe comes together in just 25 minutes.
  
  

• Meal-prep friendly protein base that can be eaten throughout the week
  
  

• Bold, rich flavors that will take care of all your cravings 

Ingredients for Vegan Mexican-Style Pulled Lamb

• Meaty Meat Lamb-ish gets gently torn apart into tender shreds and cooked down in a rich, indulgent sauce.
  
  

• The aromatics that start the recipe are our trusty onion and garlic.
  
  

• Tomato paste adds a layer of sweetness and acidity and cooks into a sauce together with dark chocolate and vegetable stock.
  
  

• The spices that we use in the recipe are chili flakes, smoked paprika, oregano, ground cilantro (aka coriander), and ground cumin. They are all commonly used spices in Mexican cuisine.
  
  

• Dark chocolate adds a deep, rich flavor, slight (unoffensive) sweetness, and creamy texture.
  
  

• Vegetable stock makes the Meaty Meat juicy and tender in just 20 minutes.
  
  

• Orange and lime juice add freshness and a kick of acidity. 

Equipment You’ll Need

• Cutting board

• Sharp knife

• Garlic press (or fine grater)

• Small bowl for making the spice blend

• Wooden spoon or spatula for stirring 

• Measuring spoons and cups 

• Kitchen scale 

• Large non-stick pan for cooking the vegan meat 

• Citrus juicer for juicing oranges and limes
  
  
  

How to prepare  Vegan Mexican-Style Pulled Lamb

1. Prepare your mise en place. 

Peel the onion and finely dice it. Peel the garlic cloves and crush them using a garlic crush. You can also finely chop them or grate them using a grater/Microplane, but keep in mind that grated garlic is more pungent than diced/crushed garlic.

2. Prepare the spice mix 

Mixing chili flakes, smoked paprika, oregano, ground coriander, and ground cumin. 

3. Shred Meaty Meat 

Remove Meaty Meat Lamb-ish from its packaging. Shred it apart with a fork or your hands, like our ancestors did. You can slice the piece of Meaty Meat into thirds if you want shorter shreds or keep it whole if you want longer shreds. 

4. Start cooking 

Heat neutral oil in a pan over medium heat. Once the oil is hot, add the onions and cook them for a couple of minutes before adding garlic.

5. Bloom the spices 

Add the spice mixture to the pan and cook it for 30 seconds. This process of heating spices in fat is called blooming the spices. The technique is used to extract the flavor. Once the spices infuse the oil, the flavors permeate the dish easier. 

6. Caramelize the tomato paste

Once the spices have bloomed, add the tomato paste and cook it for 2–3 minutes. minutes. The process of caramelization removes the ‘I just came from a can’ flavor and creates a rich base for the sauce.

7. Cook the Meaty Meat Lamb-ish

Add shredded Meaty Meat Lamb-ish into the pan together with vegetable stock, dark chocolate, orange juice, and lime juice. Lucky for you it only takes 20 minutes of simmering on medium heat to achieve a tender meaty texture and create a deep, rich sauce that will make you forget your name. 

8. Serve

When your Mexican Pulled Meat is ready, don’t hesitate. Serve it immediately with your favorite carb, sauce, pickles, and crunchy chaos. Eat with your hands. Make a mess.

Tips & Tricks

• Take time to caramelize the tomato paste. Thanks to this, naturally present sugars caramelize and naturally present glutamates activate. The result is a deep, rich umami flavor.
  
  

• This is a great meal-prep recipe to keep in your back pocket. Prepare it at the beginning of the week, keep it in the fridge for up to 5 days, and reach for it whenever hunger strikes. You can change it up and serve it with a different carby companion each day. This way you will not get bored of it.
  
  

• Use your favorite spice blend or chili. We use Chipotle in this recipe due to its smokiness but feel free to change it up.
  
  

• Use fresh orange juice and lime juice for the optimal flavor. 

FAQ 

Can I make this recipe gluten-free? 

Yeah! Just use gluten-free vegetable stock and chocolate and serve it with gluten-free tortillas or rice.

*NOTE: Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.

What can I serve this vegan Mexican-style pulled Lamb? 

Stuff it in a burrito, wrap it in a quesadilla, spoon it over rice, or pile it over tortilla chips. 

 

Top it with:

• Vegan sour cream or yogurt 

• Thinly shredded red cabbage with lime juice 

• Cilantro/Coriander

• Pickled red onions

• Finely sliced radishes

• Avocado 

• Hot sauce 

Can I make this vegan dish spicier? 

Of course! Add extra chili flakes or spicy smoked paprika, fresh jalapeños, or your favorite hot sauce. 

What’s the best way to reheat Vegan Mexican-style Pulled Lamb?

For the best results, reheat the pulled vegan lamb in a non-stick pan over medium heat with a splash of water or vegetable stock to maintain moisture. You can also microwave it until hot. 

How long does this keep in the fridge? 

Store in an airtight container in the fridge for up to 3 days. 

Why You’ll Love This Recipe

• Quick and easy - done in less than 30 minutes!

• High in plant-based protein - thanks to Juicy Marbles Filet

• Customizable and gluten-free friendly - you can use any carb and vegetable your heart desires.
  

• Perfectly sweet and sour - thanks to pineapple, ketchup, and lime. 

Key Ingredients for Easy Vegan Sweet and Sour Stir-Fry with Pineapple and Snap Peas

• Juicy Marbles Thick-Cut Filet is cut into chunks and pan-fried to achieve the perfect brownness. It takes care of your daily protein intake and meaty cravings.
  
  

• Red onion, ginger, and garlic are our trusty aromatics, creating a flavorful base for the recipe.
  
  

• Pineapple might put some people off, but seriously, pineapple adds a burst of sweetness and tang that mingles beautifully with the meatiness of Juicy Marbles filets.
  
  

• Snap peas are (objectively) one of the best vegetables. They add the perfect amount of subtle sweetness and crunch.
  
  

• Soy sauce, lime juice, lime zest, ketchup, and pineapple juice are mixed to create a punchy sweet-and-sour sauce that lovingly coats the Marbles chunks and vegetables.
  
  

• Fresh coriander and spring onion. Fresh spring onion adds a mild, pleasant heat, while coriander brings an herbaceous, citrusy kick (if you’re lucky enough to evade the cilantro-hating gene).
  
  

• Sesame seeds—because no stir-fry is complete without them.

Equipment You’ll Need 

• Cutting board
  

• Sharp knife

• Garlic press (or fine grater)

• Microplane of fine grater for grating ginger 

• Small bowl for sauce preparation 

• Measuring spoons and cups

• Kitchen scale 
  

• Scissors for opening Juicy Marbles Whole-Cut Filet

• Large non-stick pan or wok

• Wooden spoon or spatula for stirring 

• Medium-sized saucepan with a lid for cooking rice or noodles

How to make Easy Vegan Sweet and Sour Stir-Fry with Pineapple and Snap Peas

 

1. Cook the carb 

Cook rice or noodles of your choice according to the package instructions. 

2. Prepare your mise en place. 

Wash, clean, and chop all the vegetables and plant-based meat.  

3. Make the sauce 

Make the sauce by mixing soy sauce, lime juice, lime zest, ketchup, and pineapple juice. 

4. Start cooking

First, brown the vegan meat chunks in a non-stick frying pan. Remove from the pan and continue stir-frying the vegetables and pineapple. 

5.  Bring it all together 

Combine the vegetables, Juicy Marbles Thick-Cut Filet chunks, and sauce in the pan. Mix well to let the flavors mingle. Once everything is evenly coated, remove from the heat. 

6. It’s chow time 

Serve the Sweet and Sour Stir-fry with your carb of choice, sesame seeds, finely sliced spring onion, and fresh coriander. 

 

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Why You’ll Love This Recipe

• Quick and easy - done in just 30 minutes and perfect for busy weeknights.  
  
  

• Perfect sharing recipe - great for picnics, BBQs, and casual gatherings 
  
  

• Meal-prep friendly - prepare all components ahead of time and store them in the fridge. 
  
  

• Nutrient-packed - high in plant-based protein thanks to Meaty Meat and its 34 g of pure plant-based protein. 

Key Ingredients For Vegan Souvlaki-Style Lamb Pita Pockets

• Meaty Meat Lamb-ish is the perfect meaty addition to this sandwich. Packed with 34 g of pure plant protein per serving, this vegan meat will fill you up and take you straight to the Greek taverna on the streets of Athens. 
  
  

• Olive oil is one of the pillars of Mediterranean cuisine. A good quality olive oil adds a green, herby note with slight spice while providing healthy fats and antioxidants. 
  
  

• Oregano is the classic Greek herb that brings earthy, peppery notes to the dish, transporting you right to the mountains of Greece. 
  
  

• Vegan yogurt and cucumber are the dynamic duo behind the popular Greek dip called Tatziki. Together with olive oil, lemon juice, and fresh dill, they create a perfectly creamy and refreshing plant-based dip.  

 

• Lemons (juice and zest) brighten the dish with a tangy citrusy kick and aromatic freshness. Used both in marinade and Tatziki, they are one of the main flavor building blocks in this recipe. 

 

• Pita bread is a soft, slightly chewy, carby vessel that holds all the delicious ingredients together. Bake your own, or shamelessly use storebought, because sometimes you have to pick your battles.

 

• Flavor boosters like cherry tomatoes, baby cucumbers, raw red onion, kalamata olives, and vegan feta cheese, nicely complement the other components of this dish while adding freshness, crunch, and color. 

 

 

Equipment You’ll Need 

• Cutting board

• Sharp knife

• Grater for cucumber

• Garlic press (or fine grater) 

• Scissors for opening Meaty Meat packaging 

• Small bowl for marinade

• Mixing bowl for Tatziki

• Colander or clean dishcloth for straining cucumber

• Measuring spoons and cups 

• Kitchen scale
  

• Large non-stick pan or skillet
  

• Wooden spoon or spatula for stirring 

• Tongs for flipping Meaty Meat

How to prepare Vegan Souvlaki-Style Lamb Pita Pockets 

1. Marinate the Plant-Based Lamb 

Defrost your Meaty Meat Lamb-ish and chop it into chunks. Prepare the marinade by mixing olive oil, lemon juice, lemon zest, fresh garlic, dried oregano, salt and pepper.  Lovingly coat the plant-based chunks with the marinade and let the two mingle for a couple of minutes. 

2.Make the vegan tzatziki

Grate the cucumber and toss it with salt, to draw out moisture. After a couple of minutes, squeeze the cucumber to remove excess water. Mix it with plant-based yogurt, fresh garlic, dill, lemon juice, salt and pepper. 

3.Prepare the rest of the components 

Chop the vegetables and toast pita bread. 

4. Crisp up the plant-based lamb

Cook plant-based lamb chunks in a pan until nicely browned on all sides. Remove from the heat and start building your sandwich. 

5.Assemble and dig in 

To assemble the sandwich, slice the pita bread in half and generously stuff it with all the components—so full that it might qualify as a carry-on bag. Seriously, pack it until it’s groaning under the weight of its deliciously absurd cargo because moderation is for yoga retreats, not lunch.

 

 

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