Breaded Chicken Fillets Winner
03 04 06 10 20 24 26 30 32 34 A Message from Our Editor
Breakfast Sausage Patties Winners
Deli Slices - Ham Winner
Deli Slices - Turkey Winners
Hot Dogs Winner
Burgers Winners
Chicken Nuggets Winners
Meatballs Winner
Unbreaded Chicken Fillets Winners
On March 12, 2025, the inaugural TASTY Awards, powered by NECTAR, proved the future of food can be both sustainable and delicious.
What makes The TASTY Awards di erent is their judging process. Rather than industry insiders or food critics making decisions, real consumers evaluated each product based on a plethora of sensory characteristics, ultimately answering the question: how much do your taste buds like this product?
This approach puts decision-making power in the hands of everyday people—the very individuals whose choices will ultimately determine whether alternative proteins succeed in the marketplace.
This booklet provides an in-depth look at our winning products, featuring 20 exclusive recipes you can prepare in your own kitchen. You'll also discover the innovative approaches these pioneering brands are taking to advance the alternative protein industry.
NECTAR exists as an objective educational research initiative grounded in blind sensory analysis to eliminate bias. Our annual Taste of the Industry study establishes rigorous evaluation standards. This year's report not only showcases exceptional products but also provides a clear roadmap for future innovation.
We extend our heartfelt congratulations to winners across all categories for creating foods that stand on their own merits—not just as alternatives, but as genuinely delicious options. We look forward to seeing how you continue to innovate and expand the boundaries of what's possible in sustainable food, one delicious bite at a time.
Caroline Cotto Director, NECTAR
perfectly with your salad, traditional potato dish or bun. Craving for a quick and easy snack or appetizer? This plant-based Southern Fried Chicken is easy to prepare in the oven, airfryer or pan.
“If great taste is high on your pecking order, reach out for this breaded wonder. Our plant-based Southern Fried Chicken let delivers on great taste, without compromise.”
- Rutger Rozendaal, CEO
•2 packs of Hentastic Southern Fried Chicken llets
•1 tbsp oil
•1 red onion, cut into small strips
•3 tbsp vinegar
•1/2 tsp sugar
•Pinch of salt
•1 tsp fresh dill, nely chopped
•2 tbsp vegan mayo
•1 tbsp plant-based yogurt
•4 tortilla wraps
•1/4 cup cabbage, thinly sliced
•1/4 cup lettuce leaves
•Optional: 6 radishes, thinly sliced
•Optional: 4 snack cucumbers, thinly sliced
1.Marinate the red onion in a small bowl with the vinegar, sugar and a pinch of salt. Mix and let stand for 10 minutes. Then mix the dill, vegan mayo, and yogurt in a separate bowl and set aside.
2.Heat a grill pan without oil or vegan butter and grill the wraps brie y on both sides. Fill the wraps with the cabbage slices, lettuce leaves, radish and cucumber slices (if using). Top with the pickled onion.
3.Heat a frying pan with 1 tbsp of oil. Fry the Hentastic Southern Fried Chicken llets on both sides until golden brown.
4.Cut them into strips. Top the wraps with the warm vegan Southern fried chicken strips and drizzle with the dill sauce.
Impossible® Savory Sausage Patties bring the craveable taste of pork sausage to your breakfast table with plant-based ingredients that are better for the planet. With 6g of protein per serving, 0mg cholesterol and an herbaceous, peppery seasoning blend, these versatile patties are the perfect way to kickstart your day.
"Our Impossible Sausage Patties are designed for busy mornings when you only have a few minutes to have a delicious, nutrient-dense breakfast before heading out the door."
•1 Package Impossible® Sausage Made From Plants (Savory or Spicy, 14 oz)
•6 English mu ns or bagels, sliced
•6 tbsp butter or plant-based butter, melted
•6 tbsp vegetable oil, plus more as needed
•6 eggs or plant-based eggs
•6 slices american cheese or plant-based american cheese
•Salt
•Pepper
1. Preheat the oven to 350°F degrees. Brush the inside of each English mu n or bagel with the melted butter and toast in the oven on a sheet pan until slightly crispy and golden brown, approximately, 5 to 6 minutes. Remove from the oven and set aside.
2. Heat oil in a skillet over medium heat. Shape the Impossible Sausage into six patties, approximately 3.5 inches round. Cook the patties until brown and heated through, approximately 1-2 minutes per side. Once patties are cooked, remove from skillet and place on the bottom half of each toasted English mu n or bagel.
3. In a bowl, whisk eggs until yolks and white are well-combined. Pro-tip: whisking with a fork will make your eggs light and airy. Season with salt and black pepper. Over medium-low heat, add more oil to the skillet if necessary. Scramble eggs, stirring and folding frequently until cooked to desired consistency. Alternatively, make this recipe your own, and cook your eggs however you'd like–over-easy, poached, or sunny-side up!
4. Top eggs in the skillet with cheese slices. Place a lid over the skillet to melt the cheese.
5. To assemble, place egg and cheese mixture on the sausage patty and top with the second half of toasted English mu n or bagel.
Make mornings meatless with Gardein Ultimate Plant-Based Original Breakfast Saus'ge Patties. This tasty vegan meat alternative satis es with taste, texture and shape like the real thing and makes the perfect versatile breakfast food.
•1 package (7.4 oz each) Gardein® Ultimate
Plant-Based Breakfast Saus'ge Patties - Original
•1-1/4 cups all-purpose our
•2 tbsp sugar
•2 tsp baking powder
•1/2 tsp salt
• 1-1/4 cups water
•1/4 cup coconut oil, divided
•1/2 cup dried blueberries
•6 eggs (or equivalent of plant-based alternative), cooked as desired
•6 slices Cheddar cheese (or plant-based alternative)
1.Cook saus’ge according to package directions; set aside and keep warm.
2.Mix our, sugar, baking powder, and salt into a large bowl. Whisk the water and 1 tablespoon melted coconut oil together in a separate small bowl. Make a well in the center of the dry ingredients and stir in wet ingredients until just combined. Fold in blueberries.
3.Heat a 12-inch skillet or griddle over medium heat until hot.
4.Add 1 tablespoon coconut oil to the pan and pour about 2 tablespoons batter per pancake into pan for each pancake. Cook 1 to 2 minutes per side, turning once when tops bubble and bottoms are lightly browned. Repeat with remaining batter.
5.Build breakfast sandwiches as desired using pancakes, sausage, sliced cheese, and eggs.
6.Serve blueberry griddle breakfast sandwiches immediately.
Impossible® Burger Patties are the plant-based product that put Impossible Foods on the map. With the unmistakably meaty taste of a delicious burger, 19g of high-quality protein and 0mg cholesterol, these better-for-the-planet patties are the perfect canvas for all of your burger creations.
"The Impossible Burger is our agship product that totally changed the game and ushered in a new, meatier, juicier, more delicious era for plant-based meat."
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•4 Impossible® Burger Patties Made From Plants
• Jalapeño Jam
•4 pretzel hamburger buns, toasted
•4 cheddar cheese slices
•3/4 cup BBQ sauce
Jalapeño Jam:
•1 yellow onion, chopped
•3 jalapeños, de-seeded and chopped
•1/2 cup rice wine vinegar
•1/2 cup turbinado sugar
1.Place the rough chopped onion and jalapeño in a food processor and pulse until ground into a semi-smooth chunky texture. In a sauce pot, combine the onion and jalapeño mixture with the rice wine vinegar and turbinado sugar. Bring to a boil, and then reduce heat to a simmer. Cook until most of the liquid is reduced, about 20-25 minutes. Note: Watch this pot! If the heat is too high, it will boil over.
2.Over medium-high heat, sear your burgers in a pan or on the grill to desired temperature (approximately 2 minutes per side). Season with salt and pepper as desired. Once you ip from the rst side, top with cheese to melt and toast buns in the pan or on the grill while the cheese is melting. **Make this burger 100% plant-based by subbing your favorite plant-based cheddar cheese slices!
3.Spread top and bottom toasted buns with about 2 tablespoons jalapeño jam on both sides, so about 4 tablespoons total per bun. Build each cheeseburger by placing the burger with melted cheese on top of the bottom bun with jalapeño jam, top each burger with 3 to 4 tablespoons of BBQ sauce, and then stack high with fried onions. Crown these tasty burgers with the top bun, and enjoy!
The Heura Burger is a 100% plant-based burger with an irresistible avor and a perfectly juicy texture. It is high in plant-based protein, delivering 38% of the recommended daily intake, while containing 38% less saturated fat than its animal-based counterpart. Plus, it’s a good source of ber and forti ed with vitamin B12.
Additionally, it reduces CO₂ emissions by 94% compared to beef, making it a better choice not only for people’s health but also for the planet.
For the coleslaw:
•2/3 cup white cabbage
•2/3 cup red cabbage
•1 carrot
•3 tbsp plant-based mayonnaise
•1 tbsp mustard
•2 tbsp apple cider vinegar
For the burger:
•2 burger buns
•2 Heura® burgers
•Extra virgin olive oil
•1 avocado
•Kale sprouts
•Corn salad
1.For the coleslaw: nely julienne the two cabbages, grate the carrot and combine in a bowl. Mix in salt, pepper, plant-based mayo, mustard and vinegar. Set aside.
2.For the burger: Cut the buns in half and toast. Cook the burgers on both sides in a pan with olive oil.
3.Spread mashed avocado to the base of the bun and place the burger on top.
4.Finish with the coleslaw, a few sprouts and corn
MorningStar Farms® Juicy Steakhouse Style quarter-pound burgers made with 100% plant protein feature a classic, just-like-meat taste and juicy texture in every savory bite.
“At MorningStar Farms, we’re all about making everyday meals a little more special. Our plant-based Steakhouse Style Burger brings that classic, steakhouse vibe right into your kitchen with 20g of protein and 44% less fat than a cooked ground beef patty. We’re incredibly thankful to receive the TASTY Award it’s a true nod to the passion we pour into every bite.”
- Jessica Watson, Director of Marketing, MorningStar Farms
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Vegan Steak Tips with Mushroom Gravy
• 4 thawed MorningStar Farms® Steakhouse Style Burgers
•2 tbsp vegetable oil
•1 cup diced onion
•1 cup sliced mushrooms
•1/4 cup chopped green onion
•2 tbsp tomato paste
•1 tbsp red wine vinegar
•1/4 tsp salt
•1/2 tsp dried thyme
•1 can (10.5oz) condensed golden mushroom soup
•3/4 cup vegetable broth
•1 tsp minced garlic
•2 tbsp chopped parsley, for garnish
•2 1/2 cups (20 oz) steamed jasmine rice
1. Prepare a large skillet with 1 tablespoon of vegetable oil. Heat the pan for 1 minute on medium heat. Add thawed MorningStar Farms® Steakhouse Style Burgers and cook for 6-7 minutes. Remove the burgers from the heat, transfer them onto a cutting board, and cut them into 1/4-inch dice pieces. Set aside.
2.Using the same skillet, add 1 tablespoon of vegetable oil, diced onion, sliced mushroom, garlic, and dried thyme. Cook until tender. Add the burger pieces to the mushroom mixture, followed by the salt, tomato paste, red wine vinegar, condensed mushroom soup, and vegetable broth. Mix and simmer for about 7 minutes. Add the chopped green onions and mix in well. Remove from heat.
3.Garnish with chopped parsley. Serve on steamed rice. Enjoy!
Note: Instead of jasmine rice, you can enjoy this dish with roasted potatoes or mashed potatoes.
Rede ne Premium Burger allows vegans, as well as, meat lovers, to enjoy a great meat-eating experience, without compromising on taste.
“Rede ne Premium Burger is a hearty new-meat* burger created speci cally to delight the senses. Its meaty avor and coarse ground texture, are the perfect foundation for building a lip-smacking hamburger meal.”
•Rede ne Premium Burger (2 pcs.), frozen (200g total)
•2 tbsp oil (30g)
•2 burger buns
•2 slices of aged goat's cheese* (70g)
•1 cup rocket (20g)
•1 cup salad sprouts (20g)
•1 tbsp mayonnaise* (20g)
Cranberry and Onion Jam:
•1/2 tbsp olive oil (7.5g)
•1/2 red onion, cut into slices (2/3 cup) (75g)
•Juice of 1/2 orange (30ml)
•1 tsp mulled wine spice (2g)
•1 star anise
•1 tbsp dark muscovado sugar (15g)
•1 tbsp ruby port (15ml)
•1/3 cup fresh cranberries (45g)
*For a vegan option, use vegan yellow/goat avoured cheese.
*For a vegan option, use vegan mayonnaise substitute.
Cranberry jam
1.Heat the oil in a pan and sauté the onion for about 5 minutes.
2.Add the orange juice, spices, sugar and port wine. Simmer the mixture over low heat for 10 to 20 minutes.
3.Once the sauce has thickened, add the cranberries and simmer again over medium heat for 10 to 20 minutes.
4.Season with salt. Leave the cranberry jam to cool.
Burger
1.In a separate pan, fry the burger patties until they develop a golden-brown crust. At the same time, toast the burger buns. Season both patties and buns with salt and pepper to taste.
2.Top each patty with goat’s cheese. Grill under the broiler or in the oven set to top heat until the cheese is slightly melted.
3.Spread the cranberry and onion jam over the burgers.
4.Arrange the burgers with the remaining ingredients as desired and enjoy immediately. We recommend serving the burgers with potato wedges.
Beyond Meat's meatiest, juiciest product yet, this next generation Beyond Burger is made with avocado oil, which provides heart-healthy monounsaturated fats, and has just 2g of saturated fat per serving with 21g of clean, plant-based protein from peas, brown rice, red lentils and faba beans.
“The beefy avor and texture of our new Beyond Burger makes it the perfect option to use in a wide variety of recipes. With avocado oil’s higher smoke point, the burger caramelizes and browns beautifully when cooked, and o ers the juicy, tender culinary experience of beef. From backyard BBQs to family taco nights, we’ve designed the next generation of our Beyond Burger to not only be our meatiest, juiciest yet but to also be quick and easy to prepare so that everyone can Go Beyond.
- Diana Stavaridis, Executive Chef and Director of Culinary, Beyond Meat
•2 Beyond Burgers
•2 slices of cheddar cheese
•2 sesame seed buns
Sweet Pickled Apple Slaw:
•1 1/2 cup pickled apple
•1/4 cup green cabbage, shredded
•1/4 cup red cabbage, shredded
•1/4 cup carrot, shredded
•1/4 cup red onion, sliced thin
•2 tbsp agave
•2 tbsp pickle juice from apple
•Kosher salt, to taste
•Freshly cracked black pepper, to taste
•1 cup sweet pickled apple cabbage slaw
•4 tbsp brown sugar Bourbon sauce
Brown Sugar
Bourbon BBQ:
•1/4 cup brown sugar
•2 tbsp garlic, minced
•1/4 cup onion, diced
•1/4 cup Bourbon
•1 1/2 cup BBQ sauce
•1 tbsp extra virgin olive oil
Pickled Apple:
•1 apple, matchstick cut
•1/2 cup sweet rice wine vinegar
•2 fresh thyme sprigs
• 1/4 cup water
•2 tbsp white sugar
•Kosher salt
1.To make the Pickled Apple: In a small pot add rice wine vinegar, water, sugar, and salt. Bring to a simmer and keep at simmer for 2 minutes and take o heat.
2.While the pot is coming to a simmer, cut the apple into matchsticks and place in a bowl. Add thyme sprigs with cut apple and pour warm pickling liquid over the apple and set aside to let cool.
3.To make the Brown Sugar Bourbon BBQ: In a small pot, cook onion, garlic, and brown sugar in olive oil over medium heat, stirring for 1-2 minutes.
4.Add in bourbon and turn heat up to cook o alcohol (2 min) (take care as it might light a ame).
5.Pour in BBQ sauce, whisk together, and simmer on low for 3 minutes, stirring as needed. Blend and set aside.
6.For the Sweet Pickled Apple Slaw: Place all ingredients in a bowl and toss until well mixed. Salt to taste. Set aside.
7.To make the Beyond Sweet BBQ Crunch Burger: Cook the Beyond Burger in a lightly oiled saute pan over medium heat 4 minutes per side, add cheese after rst ip. Total cook time is 8 minutes.
8.Toast bun and apply BBQ sauce to top and bottom of bun.
9.Lay patty atop bottom bun and garnish with 1/2 cup slaw.
10.Top with sauced top bun and enjoy.
Impossible® Chicken Nuggets are the agship plant-based chicken product from Impossible Foods, featuring a crispy golden breadcrumb exterior with a savory, juicy white meat interior that made them an instant fan-favorite. Each serving o ers 13g of high-quality protein, 0mg cholesterol, and accounts for a fraction of the environmental footprint of animal chicken nuggets.
"We made our rst foray into plant-based chicken with Impossible Chicken Nuggets and it's been amazing to see just how much folks love them–sometimes, even more than animal-based nuggets!"
•13.5 oz Package Impossible® Chicken Nuggets Meat From Plants
•1 Bottle BBQ Sauce
•13 oz Package Tortilla Chips
•8 oz Shredded Mozzarella Cheese or Plant-Based Shredded Mozzarella Cheese
•1/2 Bunch Cilantro, Chopped
•2 cups Pineapple, Thinly Sliced
•1/2 Red Onion, Sliced Thin
• 1 Jalapeño, Thinly Sliced
1.Preheat oven to 375°F. Arrange frozen nuggets on baking sheet. Bake for 15-17 minutes or until golden brown. Once cooled, chop Impossible Nuggets into pieces. In a bowl, toss the nugget pieces with 1 cup of BBQ sauce. Set aside.
2.Preheat oven to 375°F. Build your nachos on a sheet pan! For easy cleanup, line your sheet pan with parchment paper. Layer the chips, Impossible Chicken Nuggets, shredded mozzarella cheese, diced red onion, and pineapple. Bake for 15-17 minutes or until cheese is golden brown and bubbly. Top with cilantro, freshly sliced jalapeños, and drizzle more BBQ sauce over the nachos--however saucy you'd like!
3.Gather round the sheet pan (careful! Don't burn yourself!), and enjoy alone (we believe in you!) or with friends.
MorningStar Farms® Chik'n Nuggets feature veggie nuggets with a crispy, crunchy outside and tender inside that taste like the real thing. Stock this convenient resealable bag in the freezer for an exciting anytime meal option you can pair with your favorite dips, celery, or serve in a wrap.
and texture you love with 31% less fat than chicken nuggets. Winning the TASTY Award is a wonderful a rmation of that e ort. We’re sincerely grateful for this recognition it inspires us to keep creating plant-based food that feels authentically delicious.”
- Jessica Watson, Director of Marketing, MorningStar Farms
website
•1 package (10.5 oz.) MorningStar Farms® Chik’n Nuggets
•2 tbsp reduced-sodium soy sauce
•2 tbsp honey
•2 tbsp ketchup
•1 tbsp cornstarch
•1/2 cup vegetable broth
•2 tbsp rice vinegar
•2 tbsp Sriracha sauce
•1 tsp minced garlic
•4 cups broccoli orets
• 2 tbsp water
•1/4 cup sliced green onions
•2 cups hot cooked brown rice
1.In oven prepare MorningStar Farms® Chik’n Nuggets according to package directions, turning nuggets over after 10 minutes.
2.Meanwhile, in small bowl stir together soy sauce, honey, ketchup and cornstarch. Set aside.
3.In small saucepan combine broth, vinegar, Sriracha sauce and garlic. Bring to boiling. Stir in soy sauce mixture. Return to boiling. Reduce heat. Simmer for 1 minute. Remove from heat.
4.In microwave-safe bowl combine broccoli and water. Microwave at high for 2 to 4 minutes or until broccoli is crisp-tender. Drain well.
5.Place rice in 4 serving bowls. Top with broccoli and chik’n nuggets. Pour sauce over top. Sprinkle with onions.
Beautifully presented on an charcuterie board or enjoyed simply with bread: Our plant-based ham is the perfect vegan cold-cut for every occasion. The spirit of innovation and the nest ingredients enable the harmoniously perfectly balanced ham avor and authentic structure.
“Our Plant-Based Ham is one of our agship products, seamlessly combining the demand for high-quality cold cuts with the principles of a sustainable diet. We have crafted a product that matches the taste and texture of traditional ham, ensuring no compromise on avor. We are proud to o er exitarians in Switzerland the opportunity to enjoy cherished food traditions, all while embracing a meat-free lifestyle.”
•The Green Mountain Plant-Based Ham
•Farmhouse bread
•Lettuce
1.Suitable to eat right away. Simply place on a slice of farmhouse bread, add some lettuce, and it’s ready.
These new plant based Turk'y slices taste remarkably meaty: smoky, juicy, and full of recipe potential. For meat-eaters & meat-missers, it's love at rst bite.
“We are thrilled to introduce our next-gen deli slices, which not only mimic the look of real meat but also deliver a remarkably meaty taste. This breakthrough formula from our R&D team is created for consumers who are interested in plant-based options but desire the satisfying experience of real meat.”
•2 white or sourdough wraps (or burrito-size vegan tortillas)
•1/3 cup hummus
•1 package Tofurky Next-Gen Roasted Turk’y
Deli Slices
•1 avocado, sliced
•1 large tomato, sliced
•1/4 cup thinly sliced red onion
1.On a clean work surface, lay wraps at. Evenly divide and spread hummus down the center of each wrap.
2.Top with deli slices, avocado, tomato, and red onion.
3.Fold sides over the ingredients and roll tightly. Cut each wrap in half, and serve.
Oven-roasted Koji Turkey seasoned simply with cracked black pepper, giving a little kick to a lunchbox favorite.
•1/2 cups romaine lettuce, chopped
•3 slices Prime Roots Koji Turkey
•Croutons
•Avocado
•Pepperoncini sliced)
Caesar Dressing:
•2 tsp Dijon mustard
•2 tbsp mayo
• 1 tsp Worcestershire
•1 tbsp Parmesan, grated
•1 tsp lemon juice
1.Make the dressing: combine all the Caesar dressing ingredients in a small bowl, set aside.
2.Warm the tortilla so it is pliable and add a generous portion of romaine lettuce in the center, top with dressing, Prime Roots Koji Turkey and pepperoncini, croutons and avocado.
3.Fold in the sides of the tortilla and roll tightly like a burrito. Slice in half if desired and enjoy immediately! For meal prep, keep the salad and protein separate and assemble the wraps fresh to avoid sogginess.
Impossible® Beef Hot Dogs deliver nostalgic ballpark avor with a modern plant-based twist that’s better for the planet. These smoky, savory franks pack 12g of high-quality protein and 0mg cholesterol per serving, and are a guaranteed crowd-pleaser for backyard BBQs, tailgates and more.
"Impossible Hot Dogs are our take on an American classic. It was important to us to balance nostalgic avor with a nutritional pro le that improves on the not-so-savory qualities of a hot dog, like saturated fat and cholesterol."
•1 package Impossible® Beef Hot Dogs, 6 ct
•8 oz package Crescent Roll Dough, 8 ct
•1 egg or equivalent plant-based liquid egg replacer
•2 tsp poppy seeds, if desired
Whole Grain Honey Mustard:
•1/4 cup Dijon mustard
•1/4 cup whole grain mustard
•1 cup mayo or plant-based mayo
•1/4 cup honey or agave
•Kosher salt to taste
Honey Brown Butter:
•2 tbsp honey or agave
•4 tbsp unsalted butter
1.Mix together dijon, whole grain mustard, mayo, honey or agave, and salt.
2.Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Cool slightly, then whisk in honey. Keep warm. If using plant-based butter, melt in a pan and whisk in honey or agave.
3.Preheat oven to 375°F. Mix 1 egg with 1 tablespoon water to make the egg wash. Cut each Impossible Hot Dog into 4 equal pieces. Open the crescent dough package, and unfold the 8 triangles. Use a sharpe knife or pizza wheel to cut each triangle into 3 equal pieces. Roll each hot dog piece up in one of the dough triangles starting at the wider end of each triangle to make 24 pigs in a blanket. Arrange on a parchment-lined sheet pan about 1 inch apart, or for a festive holiday appetizer, arrange side by side, touching, in a circle to create a wreath. Brush the tops of each pig in a blanket with egg wash and sprinkle with poppy seeds if desired.
4.For individual pigs in a blanket, bake for approximately 15 minutes, or for the wreath bake for 18-20 minutes, until the crescents are golden brown. Pour or brush the pigs in a blanket with a generous amount of honey brown butter fresh out of the oven. For a festive winter holiday decoration, garnish the wreath with sprigs of rosemary or fresh pine or cranberries. Serve with the honey whole grain mustard dipping sauce, and enjoy!
Impossible® Meatballs o er a plant-based take on a comfort food classic. Pre-cooked and perfectly seasoned with a blend of herbs and spices, these juicy, savory meatballs are a delicious addition to pasta, sandwiches, and more. Plus, they’re packed with 12g of high-quality protein and 0mg cholesterol, as well as less of an environmental footprint compared to the animal equivalent.
"We made our Impossible Meatballs using a blend of our plant-based ground beef and pork to o er the best of both worlds in a convenient,
•14 oz package Impossible® Homestyle Meatballs
•1/2 bunch cilantro, nely chopped
•2 tbsp white sesame seeds
•Hoisin lime sauce
Hoisin Lime Sauce:
•5 oz Hoisin sauce
•5 oz sambal
•1/4 cup rice vinegar
•3 limes, zested and juiced
•3 oz ginger, peeled and minced
•3 cloves garlic, minced
•5 scallions, minced
•1/2 bunch cilantro, nely chopped
•11 oz brown sugar
1.Preheat oven to 350 degrees. Arrange frozen meatballs in a single layer on a parchment-lined baking tray. Bake for about 15 minutes or until hot and golden brown. Remove from oven, and set aside.
2.Add hoisin sauce, sambal, rice vinegar, lime juice and zest, ginger, and garlic to a large pot, and stir to combine. Bring to a boil and then whisk in brown sugar, cilantro and scallions.
3.Add the Impossible Meatballs to the sauce, and stir to coat the meatballs and thoroughly heat through. Serve topped with freshly chopped cilantro and sesame seeds. Enjoy!
Each llet is packed with 19g of high-quality protein as well as no saturated fat or cholesterol, and like all Impossible meat products, they’re also a better choice for the planet.
"We created our Impossible Unbreaded Chicken Fillet to o er our restaurant partners a more versatile option that could be hand-breaded or grilled as-is for salads, sandwiches, wraps, and more."
SWAP Chicken is an innovative whole let chicken replacement, made from plants. With a short list of clean label ingredients, its savory avor and hearty texture appeal to plant-based skeptics and meat-lovers alike. SWAP’s exceptional product versatility allows chefs and foodservice operators to replace chicken in any recipe—no menu changes required.
“We created a product that we believe will unlock the plant-based category for the mainstream consumer. SWAP Chicken's superior taste, clean ingredients and unrivaled product versatility nally enable chefs to recreate traditional recipes using only plant-based ingredients. We believe SWAP Chicken will elevate menu possibilities, making it easier than ever to SWAP animal meat for plant protein.”
- Tristan Maurel, President and Founder
•10 SWAP Chicken lets
Marinade:
•2 cups olive oil
•1 tbsp Dijon mustard
•1 tbsp lemon juice
•1/2 shallot, minced
•1 tsp salt
•1/4 tsp pepper
•8 sprigs fresh thyme, stems removed
•2 tbsp minced parsley
•1 tsp honey
1.Whisk the marinade ingredients well to combine.
2.Marinate for a minimum of 30 minutes and up to 24 hours in the fridge.
3.Remove the SWAP chicken lets from the marinade and wipe o any excess.
4.Grill or griddle the lets for 4 minutes on each side.
We recommend serving marinated SWAP Chicken with your favorite French fries or on a toasted bun with herb mayo, oven dried tomatoes, and baby arugula.
“With multiple prizes won in addition to the TASTY Award, we're proud to have created an award-winning product.”
Are you looking for a real winner winner chicken dinner?
Look no further! This plant-based Impeckable llet will bring all chicken lovers – from vegans to carnivores – to the table.
A win-win for everyone: it’s juicy and incredibly tasty.
Hen-pecked with protein and easy to grill, use in a sauce or slice and dice. An Impeckable switch for any chicken recipe.
“A chicken dinner where everyone’s a winner with our succulent plant-based chicken let. Grilled, stu ed, in a casserole or on top of pasta...a true crowd pleaser. This really is the time to Sacri ce Nothing.”
- Rutger Rozendaal, CEO
•4 The Vegetarian Butcher chicken breasts
•1 cup cherry tomatoes
•2 tsp olive oil
•1 red onion
•2 garlic cloves nely chopped
•3 thyme sprig
•1 tsp oregano
•2 tbsp tomato puree
•14oz can chopped tomatoes
•2 tbsp balsamic vinegar
•1/2 cup vegan cream
•300 grams penne pasta
•1/2 cup basil, loosely packed
1.Preheat the oven to 200 degrees. Place the cherry tomatoes in an oven dish, drizzle with olive oil and roast the tomatoes for 20 minutes.
2.To make the creamy tomato sauce, chop half the red onion and cut the other half into thin wedges. Strip the leaves from the thyme sprigs. Fry the onion, garlic, thyme and oregano for 5 minutes in a dash of olive oil in a pan.
3.Add the tomato paste to the pan and cook for 2 minutes. Add the tinned tomatoes and balsamic vinegar and let it simmer for 10 minutes with the lid on the pan.
4.In the meantime, cook the pasta according to the instructions on the pack.
5.Finish the creamy tomato pasta sauce by adding the vegan cream to the tomato mixture in the pan and season with salt and pepper.
6.Heat a dash of olive oil in a frying pan, fry the Impeckable chicken breasts for 4 minutes on each side until golden brown.
7.Pour the cooked pasta into the sauce, place the chicken breasts on top and garnish the vegan creamy chicken pasta with roasted cherry tomatoes and fresh basil leaves.
Meati Classic Cutlet is the delicious and perfectly juicy protein essential that goes with just about whatever you’re cooking. It delivers the texture you crave, with only two ingredients and is high in protein and ber.
“We’re
strong believers
that
the best foods for the health of people and the planet will come from regenerative farming, and clean, whole-food, natural proteins like mycelium. And fortunately, these are some of the best-tasting foods, too, which is why you’re seeing such a gravitation to products like Meati. Nature always knows best. Consumers should not have to compromise.”
- Phil Graves, CEO, Meati
•4 Meati Classic Cutlets, thawed
•1/4 cup curry powder (Charlie recommends Maharaja)
•2 tbsp garlic, minced
•1 tbsp fresh lemon juice
•2 1/2 tsp Kosher salt
•2 tsp ground cumin
•1 1/4 tsp ground cinnamon
•3/4 tsp ground black pepper
•1 tsp cayenne pepper
•1/2 cup olive oil
Tzatziki Sauce:
•1 cup English cucumber, seeds removed
•1 tsp fresh dill
•1 tsp fresh parsley
•1 tsp fresh mint leaves
•1 tsp fresh lime juice
•1 tsp apple cider vinegar
For Serving:
•1 pint cherry tomatoes, halved
•1/2 English cucumber, thinly sliced
•Tzatziki sauce (see recipe below)
•4 pita or naan
1.Prepare the Tzatziki (see recipe below).
2.Pull the Meati cutlet into bite-sized pieces. Set aside.
3.To a medium mixing bowl combine the curry powder, salt, cumin, cinnamon, black pepper, cayenne pepper, lemon juice, and garlic. Stir to combine and set aside.
4. Add the olive oil to the spice and lemon juice mixture. Stir to combine.
5.Mix the Meati Cutlet pieces with the spice mixture and allow to sit, roughly 30 minutes.
6. Lightly grill the pita on both sides to soften and give it some color.
7.Heat a large nonstick skillet over a stove set to medium-high heat. Sauté the Meati Cutlet mixture until the color darkens and until internal temperature reaches 165°F, 10-15 minutes.
8.Fill the naan or pitas with the meati mixture, top with tzatziki, cherry tomatoes, and cucumber slices, and serve.
Tzatziki Sauce:
•1 clove of garlic, minced
•Pinch of Kosher salt
•Pinch of black pepper
•1/4 tsp cumin
•2/3 cup Greek yogurt
•1 tsp mayonnaise
1.Remove the seeds from the cucumber with a spoon and then take the weight.
2.To a food processor, add the cucumber. Pulse until nely chopped, then place in a cheese cloth. Squeeze out the liquid and set aside.
3. To the food processor, add the drained cucumber, fresh herbs, lime juice, apple cider vinegar, garlic, and spices. Process until smooth.
4.Remove mixture and place in a mixing bowl. Add the yogurt and mayonnaise and mix until combined.
