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Tasty recipes for you to try at home.

Do you have a recipe using VBites foods you’d like to share? Email us at info@vbitesfoods.com


TacoBeef/Chicken Style Taco

Ingredients – serves 4

  • 4 taco shells
  • 1 packet Redwood/VBites soya chicken or beef
  • 1 cup rice (white or brown)
  • 6 cloves garlic (minced)
  • 2 small onions (minced)
  • 1 can plum tomatoes
  • 2 chopped green chillies
  • 1 pack taco seasoning
  • 1 tbsp


  1. Prepare rice as per instruction on pack.
  2. While rice is cooking, sauté onions in a little oil in a pan.
  3. When onions are translucent add garlic.
  4. When brown on all sides add chillies and tomatoes.
  5. Cook for 30 seconds and then add ¼ cup of water and the taco seasoning.
  6. Cook for a few minutes and then add to rice.
  7. Lastly add and warm through beef/chicken strips.
  8. Serve in taco shells with your favourite taco toppings (ie vegan sour cream, salsa, guacamole and a squirt of lime)


chickenCajun Chicken Style Quinoa

Ingredients – Serves 2

  • 1 pack VBites chicken style pieces
  • 1 tbsp olive oil
  • 100g quinoa
  • 600ml vegetable stock
  • 1 red onion, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 8 button mushrooms, sliced
  • 80g spinach
  • 1 tbsp Cajun seasoning
  • Pinch of smoked paprika (optional)


  1. Rinse the quinoa thoroughly and add to a medium pan with the vegetable stock. Bring to the boil, cover and simmer for 15 minutes until tender.
  2. In a small wok or frying pan heat the olive oil and add the chicken pieces. Fry until golden brown and add the onion, pepper and mushrooms. Cook for 10 minutes until soft.
  3. Mix in the Cajun seasoning and add the quinoa and spinach.
  4. Stir through for 1-2 minutes for the spinach to wilt and serve immediately with a sprinkle of smoked paprika.  Great with coleslaw and salad!


StuffedMushroomSpinach and Cheezly Stuffed Mushrooms

Ingredients Serves 4

  • 4 x large Portobello mushrooms
  • 120g VBites Mozzarella style Cheezly, grated
  • 2 cloves of garlic, minced
  • 1 tbsp of margarine (Vitalite)
  • 200g of baby leaf spinach
  • 1 tbsp of panko bread crumbs
  • 1 tbsp olive oil


  1. Preheat oven to 200c.
  2. Clean mushrooms and remove the stems by gently pulling them away from the cap. Chop the stems into small pieces.
  3. Melt the margarine in a medium pan and add the mushroom stems and minced garlic.
  4. Cook for 2-3 minutes until soft and add the spinach, stirring regularly. Once the spinach has wilted remove from the heat and add the grated Cheezly. Add salt to taste.
  5. Place the Portobello mushrooms on a baking tray and rub with olive oil.
  6. Divide the filling out into four parts and fill each mushroom then sprinkle with breadcrumbs.
  7. Bake for 10-12 minutes and serve immediately.


FriedChicken6Korean Fried ‘Chicken’

Ingredients – Serves 2

  • One pack of VBites chicken style pieces
  • 1 tbsp sesame oil
  • 4 cloves garlic, minced
  • 2 tbsp Gochujang hot pepper paste
  • 1 tbsp agave syrup
  • 1 tbsp cider vinegar
  • 1 tsp of vegan Worcestershire sauce (GranoVita)
  • 2 tbsp tonkatsu sauce
  • 40ml water
  • Sliced ginger, chilli and spring onion to garnish


  1. In a small pan, heat the sesame oil and add the minced garlic. Fry for 30-40 seconds on a medium heat.
  2. Add the pepper paste, agave syrup, tonkatsu sauce, Worcestershire sauce, cider vinegar and water. Bring to the boil.
  3. Cook for 2-3 minutes on a low heat.
  4. Deep fry the VBites chicken style pieces for 2 minutes until golden brown. If you do not have a deep fat fryer, the pieces can be pan fried. Turn regularly to ensure they are evenly cooked.
  5. Stir the fried chicken style pieces into the sauce and serve with sliced spring onion, ginger and chilli.

A great starter. Delicious too as a main dish served with sticky jasmine rice.