Look no further for your next flavour sensation. This is vEEF®’s take on the famous Bondi Portuguese Chicken Burger, a collision of sweet and savoury (and spicy- we dare you) arriving at complete deliciousness.
Need something a little lighter? Add this easy plant-based Ceasar style salad to your repertoire. Made using defrosted vEEF® “Chicken” Burger Patties and a few simple ingredients you probably already have in the pantry.
These unassuming little parcels are packed with plant-based flavour and are sure to impress even the pickiest of guests. If you’ve not tried stuffed cabbage rolls before, let this plant-based version be your introduction into a whole new world of possibilities for the humble cabbage leaf.
If there is one cuisine that we know well here at vEEF®, it’s Argentinian! Co-founders Paola and Alejandro are Argentinian born and bred and know what authentic Argentinian Chimichurri “Meatballs” should taste like. Try them for yourself and let us know what you reckon!
If you’ve not heard of Murtabak before, let us be your guide to this delicious mince stuffed dough. Our plant-based version of this savoury stuffed pancake is simple, filling and makes the perfect share plate.
We know you know how to make a burger but there is a big difference between a good burger and a great one. Try out our Ultimate vEEF® Burger recipe and you’ll be the BBQ champion of your neighbourhood in no time!
Fancy something a bit fancier than a burger? Defrost our “Chicken” Burger Patties and create these tender, savoury morsels swimming in an irresistibly tangy broth. It’s vegan Asian food at its simplest and best.
This show-stopping plant-based wellington will be the star of any dinner table. Is it worth the effort we hear you sigh? Yes. Yes, it is. Make it part of any celebration dinner and see how many people can’t tell it’s plant-based.
This plant-based version of the classic Moussaka is everything you need in a family meal–easy, tasty, filling and comforting. With layers of eggplant, vEEF® Classic Burger Patties and creamy vegan bechamel, what’s not to love?