Why You’ll Love This Recipe 

• High in protein, thanks to Meaty Meat Pork-ish and Tofu.
  
  

• Quick and Easy - ready in just 20 minutes, making it a perfect weeknight recipe .
  
  

• Customizable - use any vegetables dying in your fridge.
  
  

• Good For Your Gut Health - thanks to the addition of kimchi.
  
  

• Packed With Bold, Savory Flavors - due to Gochujang, Doenjang, and Kimchi. 

Ingredients for Vegan Fried Rice with Kimchi and Juicy Marbles Chunks

• Meaty Meat Pork-ish chopped into little chunks adds an interesting textural element as well as extra protein.
  
  

• Cold rice offers the best result when making stir-fried rice. You’re looking for dry rice that is not too moist or sticky, which will help achieve a nice texture and even flavor distribution.
  
  Keep in mind that rice should be quickly cooled and then stored in the fridge to prevent bacterial growth—never leave it at room temperature for an extended period of time (Bacillus cereus is sadly not our friend).
  
  

• Vegetables of your choice like spring onion, snap peas, carrots, broccoli, cabbage, and frozen edamame or peas all work great in this recipe. This is a great way to use up odd ends of vegetables found in your fridge or freezer, so don’t stress too much.
  
  

• Kimchi adds a nice kick of acidity, flavor, and healthy probiotics to this dish. You can skip it if you’re not a fan, but we do encourage you to give it a try. If you decide to skip the kimchi, you might need to add a bit more rice vinegar at the end of cooking.
  
  

• Tofu adds a nice textural element, fills you up, and takes care of your protein intake.
  
  

• Gochujang and Doenjang, both Korean fermented pastes, add a deep, umami flavor to the dish. Gochujang adds sweetness and gentle heat, while Doenjang brings salty umami to the table.
  
  

• Soy sauce, sesame oil, and rice vinegar are all the usual suspects of a delicious stir-fry meal, each playing a different role in the final dish.
  
  Soy sauce adds unoffensive saltiness and umami, sesame oil adds a warm, toasty nuttiness and rice vinegar adds just the right kick of acidity that compliments the existing acidity from Kimchi.
  
  

• Sesame seeds and spring onion finish the dish with some crunch and spice. 

Equipment You’ll Need

• Cutting board 

• Sharp knife

• Small bowl for seasoning mixture

• Measuring spoons and cups

• Kichen scale
  

• Scissors for opening Meaty Meat packaging 

• A saucepan or rice cooker for cooking rice

• Large non-stick pan or wok

• Wooden spoon or spatula for stirring

• Tongs for flipping Meaty Meat chunks

How to make Vegan Fried Rice with Kimchi and Juicy Marbles Chunks

1. Cook the rice 

Cook the rice according to the packaging instructions and let it cool down completely. To speed up the process, spread the cooked rice into a thin layer on a baking sheet.  Once cooled, store in the fridge until ready to use. 

2. Prepare your Mise en Place 

Prepare the vegetables you will be using in your fried rice, crumble up the tofu, and chop Meaty Meat Pork-ish into bite-sized chunks. 

3. Cook the plant-based proteins. 

Cook the tofu crumbles until they become crispy and remove them from the pan. In the same pan fry Meaty Meat chunks until nicely brown and crispy on all sides. 

4. It’s time to Stir-Fry 

Stir-fry vegetables for a couple of minutes until slightly softened and charred. Add Kimchi and cook for a couple of minutes before adding crumbled tofu and Meaty Meat chunks.

5. Add the rice and season 

Add rice to the pan, mix well, and season with soy sauce, Gochujang, and Doenjang. Let it cook undisturbed for a minute or two, to start the caramelization process on the bottom of the pan. 

6. It’s time to eat 

Once the cooking is done, remove from the heat and season with sesame oil and rice vinegar. 

 

Tips & Tricks

• Use cold rice. Freshly cooked or warm rice will not fry the same way cold rice does and might result in a soggy, wet dish. Ideally, use cold refrigerated rice. If you’re in a hurry, cook a batch of fresh rice, and spread it on a baking tray to speed up the cooling process and enable rice to steam out.
  
  
• Chop the vegetables into small pieces to speed up the cooking process. I like to grate the carrots and broccoli stalks to save time and reduce knife work.
  
  
• Use tamari instead of soy sauce and omit Doenjang to make the recipe gluten-free. 
  
  *NOTE: Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.
  
  
  
• Use less Gochujang and kimchi, if you can’t handle the heat.
  
  
• Don’t be afraid of heat. Let the vegetables saute on high heat to keep them crispy and fresh. Once you mix in the rice, let it brown and caramelize on the bottom for a minute before stirring it.
  
  
• Finish the fried rice with a drizzle of sesame oil. By doing this at the end of the cooking process, we are ensuring that the heat doesn’t kill the delicious aroma of toasted sesame seed oil.

 

FAQ

Can I make this recipe gluten-free? 

Yes! Swap soy sauce for tamari and omit doenjang to make this lip-smacking plant-based recipe gluten-free.

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

How spicy is this dish? 

This dish is moderately spicy due to kimchi and gochujang, but you can adjust the spiciness level according to your preference (add less or more of either or use less spicy kimchi). 

Can I make this dish without kimchi?

Of course, feel free to omit kimchi in this recipe, but taste the dish because you may need to add more rice vinegar for acidity. 

What does Gochujang taste like?

Gochujang, a Korean fermented chili paste, has a unique blend of sweet (almost caramelly), spicy, savory, and umami flavors that add a deep, complex element to any dish.

What is Doenjang, where can I buy it?

Doenjang is a Korean fermented soybean paste, known for its strong umami, salty flavor. You can find it in most Asian grocery stores, especially Korean Markets. Traditionally it is made with salt and soybeans, however some commercial brands may include barley or wheat, so keep that in mind if you are looking for a gluten-free option. 

What can I substitute Doenjang with? 

You can substitute it with miso paste, but you may need to add more since miso has a milder flavor than doenjang. 

Can I use fresh rice instead of cold rice? 

Fresh rice tends to be too moist for stir-frying, leading to a mushy, wet texture. If freshly cooked rice is your only option, cook it and spread it out on a try, let it steam out, and cool down for 30 minutes. Once cooled, rice should be stored in the fridge to prevent bacterial growth.

 

Why You’ll Love This Recipe 

• High In Protein and fiber - packed with proteins from beans and Meaty Meat Lamb-ish, which contains 34 g of pure plant-based protein per serving
  
  

• Quick & Easy - ready in just 20 to 25 minutes.
  
  

• Versatile - perfect for breakfast, lunch, or dinner.
  
  

• Budget-Friendly - uses affordable, pantry-staple ingredients.
  
  

• Great For Meal-Prep - make a big batch, neatly pack it into airtight containers, and enjoy throughout the week. 

 

Key Ingredients for Smoky Vegan Beans on Toast with Pulled Plant-based Meat and Lemony Gremolata 

• Meaty Meat Lamb-ish, a protein-packed plant-based meat alternative, pulled into shreds and doused in flavorful tomato sauce.
  
  

• Butter Beans are the second half of the protein duo rocking this dish. Their creamy texture and nutty, buttery flavor perfectly complement the rich, smoky tomato sauce.
  
  

• Smoked Paprika enhances the dish with a subtle woody smokiness, making the humble tomato sauce taste more deep, balanced, and delicious.
  
  

• Tomato Paste adds another layer of complexity to this dish. By caramelizing the tomato paste in olive oil we remove the ‘’canned tomato’’ flavor and caramelize the naturally present sugars.
  
  

• Tomato Pureé is the base of our tomato sauce that embraces the Meaty Meat and beans and soaks the toasted bread, but not in an offensive way. 
  
  

• Maple Syrup adds a gentle sweetness that mellows out the acidity that tomatoes sometimes have.
  
  

• Parsley is the main ingredient of gremolata. This superhero herb pairs up with lemon to balance out the pungency of raw garlic without completely neutralizing it.
  
  

• Lemon adds freshness and tang.
  
  

• Sourdough Bread, generously fried in olive oil, is the crispy, crunchy vessel for this protein-packed bean deal. 

Equipment You’ll Need

• Cutting board 

• Sharp knife

• Garlic press (or fine grater)

• Zester or a fine grater to zest the lemons

• Large skillet or frying pan 

• Measuring spoons and cups 

• Kitchen scale 

• Food processor for Gremolata (you can also chop the parsley with a knife) 

• Small mixing bowl for Gremolata

• Can opener, if needed for the can of beans  

• Wooden spoon or spatula for stirring 

How to make Smoky Vegan Beans on Toast with Pulled Plant-based Meat and Lemony Gremolata

1. Prepare Your Mise en Place 

Prepare the ingredients (chop, peel, grate, pull apart).

 

2. Make the Gremolata

Combine chopped parsley, garlic, lemon zest, lemon juice, and salt, mix well, and set aside while you prepare the rest of the dish. 

 

3. It’s Time To Cook the Beans 

Pan-fry Meaty Meat Lamb-ish with some olive oil to crisp it up and set aside. Use the same pan to build the base of smoky vegan beans - cook the onion and garlic, herbs, and spices before you add tomato paste and tomato passata. 

 

4. Toast Your Bread To Brown Perfection 

While the sauce is simmering, toast your bread of choice. Fry it in a pan with a generous glug of olive oil or warm it up in a toaster. 

 

5. Finish the Beans 

Add pulled Meaty Meat Lamb-ish to the sauce and mix well to coat. 

 

6. Serve

Spoon those velvety beans with pulled vegan meat onto your perfectly toasted bread—watch them lounge like royalty on a golden brown throne. Then hit em with a shower of gremolata, which is basically edible glitter. 

 

 

 

Tips & Tricks

• Use gremolata to enhance other dishes. It's great on baked potatoes or mixed into a bowl of brothy beans.
  
  
• Try a different bean! Chickpeas, cannellini beans, and Borlotti beans all work great in this recipe.
  
  
• Add some crunch by sprinkling the dish with toasted seeds like pumpkin or sunflower seeds.
  
  
• Are you gluten-free? Swap the sourdough bread for gluten-free toast. 
  
  
• *Note: Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.
  
  
• Want it extra smoky? Add a couple of drops of liquid smoke.

FAQs

Can I make this recipe gluten-free?

Of course! Smoky Beans with pulled Meaty Meat are already vegan, so all you need to do is serve them with your favorite gluten-free bread. 

What can I serve this with? 

Serve with pickles, mixed greens, avocado, or tofu scramble for extra flavor and nutrition! 

Can I use a different type of bean? 

Absolutely! This high-protein plant-based breakfast recipe also works with Canellini or Borlotti beans and chickpeas. 

What is the best bread for this recipe?

In our humble opinion, the best bread for this recipe is thick, crusty sourdough bread, because it bravely holds up the saucy smoky beans. However, you can use any bread your heart desires. 

Can I make this ahead of time?

Of course! Store the smoky beans and pulled Meaty Meat in airtight containers and place in the fridge. We recommend you keep them separate to prevent the vegan meat from soaking up all the sauce and becoming soggy. Just combine the two in a pan when hunger strikes, and heat them up until piping hot. 

What can I use instead of Meaty Meat? 

Feel free to switch things up and substitute this vegan pulled meat with other Juicy Marbles Whole-Cut products, crumbled tofu, tempeh or jackfruit. 

Why You’ll Love This Recipe 

• Quick and easy - ready in just 30 minutes.
  
  

• One pan recipe - done with minimal effort.
  
  

• Incredible textures - thanks to tender Juicy Marbles Baby Ribs, chewy rice cakes and silky, slurpy sauce. 
  
  

• Packed with plant-based proteins - each serving of Juicy Marbles Baby Ribs contains 32g of plant-based protein.
  
  

• Bold, spicy, umami-packed sauce - the result of a beautiful culinary dance between soy sauce, gochujang, gochugaru, garlic, ginger, and rice vinegar.  

Key Ingredients for Korean-Inspired Plant-Based Gochujang Ribs

• Juicy Marbles Baby Ribs not only take care of your daily protein intake but also turn perfectly fall-off-the-bone tender in just 20 minutes.
  
  

• Garlic, green onion, and ginger are the building blocks of this recipe.
  
  

• Gochujang and Gochugaru, both staples of Korean cuisine, are the flavor heroes carrying this dish. Gochujang is fermented korean chili paste, providing subtle sweetness and gentle spiciness. And Gochugaru, which are ground sun-dried red hot chilli peppers, add a moderate smoky heat.
  
  

• Soy sauce, rice vinegar, and sesame oil are essential ingredients for balance, depth, and richness in the sauce.
  
  

• Vegetable stock forms the base of the sauce. Use homemade or store-bought stock, or dissolve a stock cube in hot water.
  
  

• Rice cakes or TTeok, come in different shapes and sizes and can usually be found in Asian supermarkets. This chewy, bouncy, gluten-free carb is a fantastic alternative to steamed rice or noodles
  
  

• Cornstarch is used as a thickening agent in this recipe (it’s gluten-free as well!), making the sauce silky smooth and perfectly slurpy. If you prefer a soupier consistency, feel free to omit it. The starch from the rice cakes will naturally thicken the sauce slightly.

 

Equipment You’ll Need

• Cutting board

• Sharp knife

• Garlic press (or fine grater)

• Microplane or fine grater for ginger

• Measuring spoons and cups

• Kitchen scale 

• Small bowl for mixing cornstarch slurry 

• Mixing jug or bowl for sauce preparation

• Large pan or skillet with a lid 

• Wooden spoon or spatula for stirring 

• Tongs for flipping the ribs 
  
  
  

How to prepare Korean-Inspired Plant-Based Gochujang Ribs with Rice Cakes 

1. Prepare your Mise en Place

Chop the aromatics and prepare vegetable stock, if using a vegetable stock cube. 

2. Mix the Sauce

Make the sauce by mixing spring onion, ginger, and garlic you prepare with soy gochujang, gochugaru, brown sugar, soy sauce, and vegetable stock.

3. Prepare the Baby Ribs

Defrost the Juicy Marbles Baby Ribs before you are ready to use them. Once defrosted, remove them from the packaging and slice each rack into 3-4 pieces. Season each piece with salt and pepper.

4. Start Cooking

Brown the ribs in the pan, before adding the sauce mixture. Simmer the ribs until tender, then add the rice cakes and cook for a couple of minutes.

5. Thicken the Sauce

Make a slurry by mixing cornstarch and water, add to the pan, and mix well to incorporate. Let the sauce simmer for a minute before removing from heat.

6. It’s Dinner Time 

Finish the dish with a drizzle of sesame oil and rice vinegar. Sprinkle with finely sliced spring onion and sesame seeds. 

 

 

 

Tips & Tricks

• Swap rice cakes for noodles or steamed rice. In this case, just cook the ribs with the sauce and cook rice or noodles separately according to the packaging.
  
  
• Use tamari instead of soy sauce to make the recipe gluten-free.
  
  
• Use a teaspoon to peel your ginger. Scrape the peel off with the edge of the spoon (the bowl part). This is easier than using a speed peeler and it also removes less of the flesh.
  
  
• Enhance flavor at the end by finishing the dish with sesame oil and rice vinegar after cooking to preserve their strong aroma and taste. Adding them during cooking can mellow out their impact.

 

 

FAQs

Can I make this recipe gluten-free?

Of course! Rice cakes are naturally gluten-free, you just need to swap tamari with soy sauce.

 

What is Gochujang?

Gochujang is a Korean fermented chili paste. A versatile ingredient that can be used in savory cooking and even baking, if you are feeling brave! It has a unique blend of sweet (almost caramelly), spicy, savory, and umami flavors that add a deep, complex element to any dish.

 

Where can I buy Korean rice cakes (tteok)?

You can find Korean rice cakes at most Asian grocery stores, usually in the refrigerated or frozen section, but some also offer shelf-stable ones. 

 

Can I use a different protein?

Of course, you can. You can use any other Juicy Marbles Whole-Cut product, soft or firm tofu, tempeh, or seitan. 

 

Can I eat this as leftovers?

This dish can be stored in an airtight container in the refrigerator for up to 3 days, but it is best eaten fresh. Korean rice cakes and Juicy Marbles Baby Ribs will both soak up the sauce and soften if left sitting in the sauce. 

 

What can I serve this with?

Serve this delicious plant-based meal with a side of kimchi, smashed cucumber salad, garlicky bok choy, or simple shredded white cabbage. 

Why You’ll Love This Recipe 

• A quick and easy vegan recipe that provides you with a gourmet plant-based meal in just 30 minutes.
  
  

• Bold and creamy plant-based sauce with next-level flavor thanks to green peppercorn, whiskey, and cream.
  
  

• Perfect textural contrasts thanks to crispy fries, creamy sauce, and juicy plant-based steak. 

Key Ingredients for Vegan Steak Frittes with Plant-Based Green Peppercorn Sauce

• Meaty Meat Lamb-ish is the plant-based protein star of this dish.
  
  

• French fries, frozen or homemade, add crunch and beg to be slathered in that delicious sauce.
  
  

• Green peppercorn (brined) adds a fruity punch and an interesting textural element to this creamy sauce.
  
  

• Shallots are used as a base of the sauce and add a gentle sweetness. You can also use white or brown onion, but shallots are more mellow and less punchy.
  
  

• Whisky or brandy is traditionally used in Sauce au Poivre (it’s French for peppercorn sauce, how fancy) to deglaze the pan.
  
  

• Vegetable stock is simmered to reduce slightly.
  
  

• Plant-based cream cuts the acidity and adds silkiness.
  
  

• Soy sauce is not traditionally found in peppercorn sauce, but we like to live dangerously. It adds a nice layer of umami and takes the sauce to the next level.
  
  

• Flour is used to thicken the sauce, but you can use gluten-free flour or cornstarch to make the sauce gluten-free. 

Equipment You’ll Need

• Cutting board

• Sharp knife

• Small bowl for sauce ingredients 

• Measuring spoons and cups

• Kitchen scale 
  
  

• Baking tray for fries

• Parchment paper or silicone baking mat for fries

• Large non-stick pan or skillet

• Tongs for flipping Meaty Meat

• Wooden spoon or spatula for stirring 

• Small saucepan or frying pan for the sauce

How to make Vegan Steak Frittes with Plant-Based Green Peppercorn Sauce

1. Cook the Fries 

Preheat the oven and cook the frozen fries according to the packaging instructions. 

2. Prepare Your Mise en Place 

Finely dice the shallots, prepare the vegetable stock (if you're using a vegetable stock cube, dilute it in hot water), and measure the rest of the ingredients. 

3. Make the Creamy Plant-Based Sauce

Start by frying diced shallots in olive oil together with green peppercorns. Add flour and cook to remove the raw flour flavor. Deglaze the pan with Whiskey or Brandy and add vegetable stock and plant-based cooking cream. Let it simmer on low heat while you prepare the rest. Finish with soy sauce and freshly cracked black pepper. 

4. Cook the Vegan Meat 

Remove Meaty Meat Lamb-ish from the packaging, season it with salt and pepper, and cook sliced or whole until nicely browned.

5. It’s Time To Eat 

Once cooked, remove the fries from the oven and serve with Meaty Meat and Green Peppercorn Sauce. 

Tips

• Use gluten-free flour or cornstarch to make the recipe gluten-free. 

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

• Use tamari instead of soy sauce to make the sauce gluten-free.
  
  

• Double the plant-based sauce recipe and make it a part of your meal prep. Keep it in your fridge for up to 3 days and enjoy it with other delicious side dishes. 

FAQ 

What can I serve this with? 

If you are craving something green, serve this vegan dish with garlicky peas, roasted broccoli, lemony asparagus, or a leafy green salad. Switch thighs up and serve it with mashed potatoes or roasted potatoes instead of fries. 

Can I serve this vegan dish with a different protein?

This deliciously creamy plant-based Green Peppercorn Sauce pairs perfectly with other Juicy Marbles products like Meaty Meat Pork or our classic Thick-Cut Filet.

Can I make this recipe gluten-free? 

Yes! Use gluten-free flour or cornstarch to thicken the sauce and season it with tamari instead of soy sauce. 

*Note: while Marbles Meats aren’t gluten-free certified. We do not use gluten in our recipe.

What if I can’t find green peppercorn in brine?

If you have a hard time finding green peppercorns in brine, you can also use fresh coarsely ground peppercorns, but keep in mind that the result will be slightly different and more spicy. 

We crafted these ribs using Juicy Marbles' legendary Baby Ribs, powered by our game-changing Marble 3.0 technology. Think of it like your grandma’s cooking—but if grandma were a culinary scientist with an affinity for epic flavors and edible bones. Each rib delivers a whopping 32g of complete protein, along with a soul-feeding dose of iron and vitamin B12. These ribs caramelize in the oven to perfection, offering melt-in-your-mouth tenderness in just 15-20 minutes.

So, whether you’re hosting a dinner party to remember, or just feeling like treating yourself to a weeknight feast fit for royalty, these vegan ribs are about to become your new go-to.

 

Ingredients You'll Need

We’re keeping it real simple. Here’s what you’ll need:

Olive Oil Caramel Glaze

• 1/4 cup (50ml) olive oil (Graza, if you want to be fancy)
• 1/4 cup (50ml) maple syrup (the real stuff, none of that 
 fake syrup nonsense)
• 1 teaspoon (5ml) smoked paprika (because flavor, duh)
• 1 teaspoon (5ml) liquid smoke (optional, but highly 
 recommended if you want that smoky BBQ goodness)
• Salt to taste (channel your inner chef—go with your gut)

Mushroom Cream Sauce

• 7 ounces (200g) mushrooms (shiitake or button, or whatever 
 you’ve got hiding in the fridge)
• 3.5 ounces (100g) vegan cream cheese (yes, it’s vegan, 
 and yes, it’s creamy AF)
• 1 cup (250ml) vegetable broth (preferably homemade, 
 but we won’t judge)
• 2 spring onions, chopped (fancy scallions if you want to impress)
• 1 small red onion, chopped (because onions are life)
• 1 sprig of rosemary (for that chef's kiss flavor)
• 3 garlic cloves, minced (the more garlic, the better)
• Salt and black pepper to taste (again, trust your instincts)

The Ribs

• 1 pack of Juicy Marbles Baby Ribs (these bad boys are 
 the star of the show)
• Blow torch (optional but oh-so-satisfying for that final 
 caramelized touch)

 

 

When Should You Make This Recipe?

Honestly, when shouldn't you make this recipe? These ribs are perfect for:

• Dinner Parties: Blow your friends' minds (and taste buds).
• Weeknight Dinners: Yes, you deserve something this good, 
 even on a Tuesday.
• Vegan Holidays: Move over, turkey. These ribs are here to steal 
 the show.
• Meal Prep: They get even better overnight, trust us.

 

Let's Get Cooking

Now, it’s time to roll up those sleeves and channel your inner kitchen sorcerer.

Step 1: Prepare the Olive Oil Caramel Glaze
Whisk together:
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 1 teaspoon smoked paprika
• 1 teaspoon liquid smoke (optional, but who
 are we kidding, you want it)
• Salt to taste

If the glaze feels a little too runny, pop it in the fridge for 10-15 minutes to thicken up.


Step 2: Prepare the Ribs
Preheat your oven to 390°F (200°C). Glaze those Juicy Marbles Baby Ribs generously, but save some for later—things are about to get even tastier. Bake for 15 minutes and bask in the glory of your kitchen smelling like a vegan BBQ heaven.


Step 3: Make the Mushroom Cream Sauce
While the ribs are baking, heat a pan over medium-high heat. Toss in the mushrooms and red onion, and sauté until everything is golden and delicious. Add the spring onions, garlic, salt, and pepper. Stir for another minute, and then add the vegetable broth and vegan cream cheese. Let everything simmer until you’ve got a thick, creamy sauce that dreams are made of. Throw in that sprig of rosemary for some extra fancy flair.


Step 4: Baste and Caramelize the Ribs
Once your ribs are done baking, cut them into smaller, bite-sized pieces. Nestle them into the mushroom sauce and let them soak up all that creamy goodness for about 5 minutes. For an epic finish, brush them with the remaining glaze and go to town with a blow torch (or broil for 2-3 minutes). That caramelized crust? Chef's kiss.


Step 5: Serve and Devour
Serve these ribs right in the pan, alongside some garlic bread or roasted veggies. Trust us, your guests (or you, solo-style) are about to experience a food revelation.

Bon Appétit, you beautiful, plant-based rib-loving legend. Go forth and feast like royalty. And don’t forget to tag us on Instagram @JuicyMarbles when you inevitably blow everyone's minds with this recipe.

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Bringing It All Together

Savory Mushroom & Marbles Filling

A combination of earthy mushrooms, rich Juicy Marbles, and fragrant sage creates a filling so good, you might skip the pastry and eat it straight from the pan.

• Pro Tip: Let the filling cool completely before assembling to avoid soggy pastry.

Flaky Puff Pastry

Store-bought puff pastry keeps things easy while delivering that irresistible golden crunch.

• Upgrade It: Add a sprinkle of black sesame seeds or a touch of flaky salt for extra flair.

Maple Mustard Dipping Sauce

This tangy-sweet sauce is the perfect complement to the buttery rolls.

• Customization Idea: Add a pinch of cayenne for a spicy kick.

Bringing It All Together

Tamarind-Raspberry Glaze

A harmonious mix of tamarind’s tang and raspberry’s sweetness, balanced with a spicy kick from chipotle and Passilla chili.

• Pro Tip: Use a high-quality raspberry jam to bring out the sauce’s fruity depth.

The Perfect Pairing

Whether you’re glazing ribs, searing loins, or creating a dipping sauce, this glaze will elevate any dish.

• Upgrade Idea: Serve alongside pad Thai for a mind-blowing combination.

Bringing It All Together

Nutty Crust

A satisfying blend of almonds, hazelnuts, and oats gives this crust its unique texture and flavor.

• Pro Tip: Use pre-ground nuts and oats for a quicker assembly, or grind them yourself for a more rustic texture.

Velvety Sweet Potato Filling

The naturally sweet, spiced filling is creamy without being heavy, thanks to the magic of roasted sweet potatoes.

• Pro Tip: Roast the potatoes a day ahead to save time.

Fluffy Soy Whipped Cream

This whipped cream is smooth, luscious, and the perfect topping for the pie.

• Customization Idea: Sprinkle crushed roasted almonds or a dusting of cinnamon for a decorative touch.

Bringing It All Together

Tangy, Spicy Kimchi Broth

This broth combines the heat of gochugaru, the tang of rice vinegar, and the savory punch of soy sauce for a deeply satisfying base.

• Pro Tip: Use the soaking liquid from shiitake mushrooms to maximize flavor depth.

Silky Tofu Clouds and Crispy Marbles

Silken tofu melts into the soup, adding creaminess, while pan-fried Juicy Marbles chunks bring a satisfying crunch.

• Upgrade Idea: Sprinkle toasted sesame seeds or add a dash of chili oil for extra flair.

Perfectly Chewy Glass Noodles

Glass noodles provide just the right amount of chew, making this soup both hearty and slurp-worthy.

• Customization Tip: Swap in udon or rice noodles if you prefer a different texture.

Bringing It All Together

Bold and Spicy Jambalaya

This Cajun-inspired rice dish is bursting with flavor, featuring roasted peppers, onions, celery, and a symphony of spices.

• Pro Tip: Let the rice rest for 5 minutes after cooking to soak up all the flavors.

Sizzling Plant-Based Meaty Meat

Tender chunks of plant-based meat are seared to golden perfection and folded into the jambalaya for a hearty bite.

• Upgrade Idea: Add a squeeze of lemon over the meat before mixing it into the jambalaya for an extra burst of freshness.

Kale-Apple Mustard Salad

Crisp kale leaves and sweet apple matchsticks tossed in a tangy Dijon mustard dressing provide the perfect contrast to the spiced jambalaya.

• Customization Tip: Top with toasted pecans or walnuts for added crunch and richness.

Bringing It All Together

Perfectly Seasoned Meat

Juicy Marbles steak chunks take center stage, sautéed with fragrant spices like cinnamon, cardamom, and bay leaves for a savory depth that complements the tangy yogurt.

• Pro Tip: Don’t skip browning the meat for that rich caramelized flavor.

Creamy Yogurt Base

The soul of Shakriyeh lies in its velvety yogurt base. A touch of garlic powder and cornstarch ensures smoothness while balancing the tang with richness.

• Upgrade Tip: Use soy yogurt for a subtle, neutral flavor, or coconut yogurt if you enjoy a hint of tropical sweetness.

Chickpeas & Pine Nuts

Smoky paprika-spiced chickpeas and toasted pine nuts add texture and a nutty aroma to the dish, tying everything together beautifully.

• Custom Idea: Sprinkle with dried mint or sumac for a burst of freshness.

Bringing It All Together

Velvety Tofu Scramble

This isn’t your average tofu scramble—it’s creamy, flavorful, and perfectly textured.

• Pro Tip: Use black salt for an eggy flavor that’s scarily close to the real thing.

Juicy Marbles Steak Strips

Sliced and seared to perfection, these plant-based strips are the protein-packed hero of your morning.

• Flavor Boost: Sprinkle sumac generously before serving for a tangy, citrusy kick.