Orders placed today will ship by October 5th
Orders placed today will ship by October 5th
* If you do not plan on preparing the vegan meat within a few days please store product in your freezer for up to a year.
* If you store in a refrigerator please use products within a few days, the temperature of your refrigerator should be at or below 40 degrees. If you store for more than a few days please discard product if mold is present.
1 tsp vegan butter
1 tsp balsamic vinegar or red wine (we prefer red wine)
1 tsp vegan worcestershire sauce
Pinch of oregano
Place ingredients in a skillet on high heat, cook down for 1 minute, add steak, keep turning steak coating each side until all the ingredients have absorbed or cooked off. Brown the steak for one minute and then you can throw it on the grill, chop, serve, dice or slice! - Enjoy
Using Beaf Steaks: Fajitas, Philly cheesesteaks, French Dips, Beaf Stew, Pot Pies, Tacos, Kebabs, Stroganoff.
After you thaw you can marinate, season, bread and fry/air-fry... so many options. We do not recommend baking them.
Our favorite preparation is to season with rosemary, thyme, oregano and pepper then throw on the grill for about 8 -10 minutes. The grill time will depend on the heat your grill is at, and the amount of char you like on your chop.
Montreal Chickun Roast - Based on 2 lb Roast
In the Oven: preheat to 350, brush with vegan butter, wrap in tin foil or parchment paper and cook until the roast is warmed/hot all the way through and the top is browned a little, typically about an 45minutes (thawed) 1 hour to 1.5 hours frozen.
You can also thaw and dice if adding to soups, you can slice and add to wraps, tacos etc... unlimited ideas.
You can also dice the roast and make homemade pot pies, or add to soups at the end of cooking. If adding to soup you do not want the product to sit in the soup for an extended period of time. Use it as a topping (we recommend heating before topping soups).
Using the Montreal Chickun Roast: Pot Pies, Soups, Pastas, Open Faced Sandwiches.
Jackfruit Beaf® Ribz
In the Oven: preheat to 400, we recommend cutting the Ribs into Riblettes before grilling, cover with your favorite sauce(s), place ribz on a cookie sheet or bakers rack, bake for 30 mins to 1 hour. ( could be not as firm as cooking them on a grill, you can also use an indoor grill).
**OUR CHOICE** On an outdoor grill: basting frequently with sauce. We recommend cutting the Ribs into Riblettes before grilling. Cook them turning frequently until they have the perfect amount of char on them for you.
*** Air Fried *** Cut into Riblettes, apply your favorite sauce and air fry at 400 degrees for 20 minutes.
You can add additional Teriyaki Sauce or add your favorite sauce and grill, cook on a hot iron skillet, foreman grill or broil.
Gyro Beaf®, Montreal Chicken, Corned Beaf® and Smoked Deli Slices
You can eat this right out of the package on sandwiches, you can bake in a dish or fry in a skillet. The options are limitless...
For Reubens and Gyros: in a skillet or on a cook top on medium high heat the Beaf®
For a Cuban sandwich: Montreal Chickun, Corned Beaf, Lettuce, Tomato, Onion, Yellow Mustard and Pickle Slices.
For a Smoked BBQ Sandwich: Smoked Beaf sliced in strips, heat and add BBQ sauce, top with coleslaw or pickles.
Mostly used as an appetizer with vegan cheese and crackers. You can also add to pizzas, subs and wraps. Its an open road.... when you thaw your veggeroni please do so out of the packaging. If after thawing you wish to use as an appetizer and you would like it a little firmer, wrap in tinfoil and bake at 350 for 30-45 mins.
You can just warm up and serve in poke bowls, wraps, salads or a stir-fry.
On the stove over medium high heat place a tbsp of olive oil in a frying pan and pan fry until edges turn a little darker brown. The bakun will crisp up more after removed from heat and allowed to sit.
In the Air Fryer - 390 degrees for 4 minutes
For a Bakun, Chickun Ranch Sandwich: Montreal Chickun, Bakun (cooked) and ranch dressing. Top with lettuce, tomato and onion!
The Nuggets are designed to be breaded and fried/air fried. We do not recommend baking. You can also dice them and use them in soups/stews and homemade pot pies. If you are frying/air frying cook them to your desired golden brown color. In soups/stews dice them and add them them into the soup/stew while it’s boiling. Pot pies we recommend dicing very small and doing a quick flash fry before baking.