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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.



Chicken-ChowderChicken Style Chowder

Ingredients – Serves 4

  • 3 tbsp olive oil
  • 4 spring onions, trimmed and thinly sliced
  • 850ml vegetable stock
  • 250g potatoes, diced
  • 300ml unsweetened soya milk
  • 250g VBites’ chicken style pieces 140g canned sweetcorn
  • 410g can Puy lentils or green lentils, rinsed and drained
  • chopped chives, to serve (optional)


  1. Lightly fry the spring onions for 2-3 mins until softened. Add the potatoes, stock and the milk. Bring to the boil and simmer on a low heat for 10 mins or until the potatoes are just tender.
  2. Take out a quarter of the soup and blend until smooth. This can then be poured back into the pan.
  3. Add the sweetcorn and lentils to the pan and cook for another 5 minutes until the lentils are soft.
  4. Pan fry the VBites chicken style pieces until golden brown and mix into the soup. Serve with a sprinkle of chives or herbs of your choice.


Broccoli-and-CheezlyBroccoli and Cheezly Soup

Serves 4 – Ingredients

  • 3 tbsp of olive oil
  • 800g broccoli
  • 1 small potato
  • 1 medium leek
  • 2 sticks of celery
  • 100g blue style Cheezly
  • 2 tbsp nutritional yeast flakes
  • 1.5 litre vegetable stock


  1. Roughly chop the potato, leek, celery and broccoli
  2. Heat the oil and lightly fry the leeks and celery before adding the chopped potato and broccoli.
  3. Pour in the vegetable stock and simmer for 30 minutes or until the potato is soft.
  4. Blend to a smooth consistency, then stir in the grated blue style Cheezly and the nutritional yeast flakes.


MeatballSubMeat-Free Meatball Sub with Roasted Red Pepper sauce

Ingredients – Serves 2

  • 8 VBites meat-free meatballs
  • 80g VBites Mozzarella style Cheezly, grated
  • 2 sub rolls
  • 1 clove of garlic, minced
  • 1 small shallot, finely diced
  • 1 large roasted red pepper
    (Can either be home roasted or from a jar in brine)
  • 200g chopped tomatoes
  • Chopped parsley
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Pinch of saltMethod
  1. Preheat the grill and place the VBites meat-free meatballs on a tray. Cook for 5 minutes, turning once.
  2. Heat the olive oil in a frying pan on a medium heat and add the chopped shallot and garlic. Cook until golden brown.
  3. Finely chop the roasted red pepper and add to the frying pan with the chopped tomatoes, balsamic vinegar and parsley. Season with salt if desired.
  4. Carefully stir in the meat-free meatballs and allow to simmer for 2-3 minutes for the flavours to infuse.
  5. Take a tablespoon of sauce from the frying pan and add to the bottom of each sub roll followed by 4 meatballs to each and the remaining sauce.
  1. Sprinkle with grated VBites Mozzarella style Cheezly and grill for 2-3 minutes until melted.


Chicken-KormaVBites’ Chicken Style Korma

Ingredients – Serves 2

  •  1 pack VBites chicken style pieces
  • 1 tbsp coconut oil
  • 1 medium white onion, finely diced
  • 2 cloves of garlic, minced
  • 1 tbsp of fresh ginger, minced
  • 1 red chilli, finely diced
  • 1 tbsp of ground coriander
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 500ml of coconut milk
  • Small handful of fresh coriander, roughly chopped


  1. Slowly heat a cast iron pan over a medium heat and add the coconut oil. Once melted mix in the onions, garlic, chilli and ginger and cook until the onions are lightly browned.
  2. Stir in the garam masala, ground coriander and turmeric and stir the mixture continuously for one minute.
  3. Add the coconut milk and simmer on a low heat for 20 minutes.
  4. Pan fry the VBites chicken style pieces in a little coconut oil on a high heat, turning constantly.
  5. Once cooked, mix the chicken style pieces into the Korma sauce, stir in the fresh coriander and serve immediately.


VBites-Chorizo-style-pasta-puttanesca.jpgChorizo Style Pasta Puttanesca


  • 190g (1 pack) VBites Chorizo Style Pieces
  • 2 tbsp extra virgin olive oil
  • 1 medium white onion, finely diced
  • 2 cloves of garlic, minced
  • 100g pitted black olives, halved
  • 1 tbsp capers
  • 1/2 tsp flaked chillies
  • 1/2 tsp vegetable bouillon stock
  • 400g chopped tomatoes
  • 75ml red wine
  • 200g spaghetti
  • Fresh flat leaf parsley and ground black pepper (to garnish)


Heat oil in a non-stick saucepan over a medium heat.

Add the onions and garlic and lightly fry until the onions have browned slightly.

Add the chopped tomatoes, capers, olives, vegetable stock, red wine and chilli flakes then allow the sauce to simmer for 45 minutes.

Half fill a saucepan with boiling water, add the spaghetti and cook until soft.

While the spaghetti is cooking, pan fry the chorizo style pieces until they start to brown on the outside.

Once the spaghetti is cooked combine the sauce, chorizo pieces and pasta and mix well.

Garnish with flat leaf parsley and cracked black pepper.


duckHoisin duck style stir-fry with sesame noodles

Ingredients – Serves 2

  • 120g wheat noodles
  • 80g shiitake mushrooms (chopped)
  • 2 tbsp toasted sesame oil
  • 2 tbsp light soya sauce
  • Cucumber strips
  • Spring onion strips
  • (1 pack) VBites Duck Style pieces
  • 1 tbsp toasted sesame oil
  • 3 tbsp hoisin sauce

Heat water in a pan. Once boiling, add the noodles and simmer for 5-7 minutes or until cooked.

Drain the noodles and leave to cool for a few minutes.
In a separate pan, heat some of the sesame oil and add the chopped shiitake mushrooms. Cook on a low heat for 4-5 minutes, add the noodles and soya sauce then mix through thoroughly.

Chop or shred the VBites duck style pieces into long thin strips.

Heat the rest of the sesame oil in a heavy frying pan. Once the oil is very hot add the VBites duck style pieces. Turn regularly until slightly crispy.

Add hoisin sauce, mix through and serve with the sesame noodles. Garnish with thin slices of cucumber and fresh spring onions.


SchnitzelJaeger Schnitzel Sauce

Ingredients – Serves 2

  •  Three large flat champignon mushrooms, sliced
  • 1 large white onion
  • 5 VBites Cheatin’ Streaky Style Rasher slices, diced
  • 2 tbsp of sunflower oil
  • 2 tbsp of margarine (Vitalite)
  • 1 tbsp of plain flour
  • 250ml dairy-free single cream (Oatly or Provamel)
  • 60ml white wine
  • 1 tsp of ground black pepper
  • ½ tsp smoked paprika
  • 1 tsp of nutritional yeast flakes
  • 1 tsp Marigold Vegan Swiss Vegetable bouillon powder


  1. In a medium pan sauté the chopped onion with 1 tsp of oil.
  2. Add the sliced champignon mushrooms with 2 tbsp of margarine and cook for 2-3 minutes.
  3. Season with the vegetable bouillon powder, yeast flakes and paprika. Allow to cook for approximately minute stirring regularly.
  4. Add the white wine, dairy-free cream and black pepper, stirring continuously as you bring the pan to the boil.
  5. Once the sauce thickens remove from the heat.
  6. In a separate pan, heat the remaining sunflower oil and lightly fry the VBites Streaky Style Rasher pieces.
  7. Mix into the sauce and serve immediately. This sauce is an ideal companion to VBites Meat-Free Schnitzels.


JacketPotato2Fish-Free Tuna Mayo Baked Potatoes

Ingredients – Serves 2

  • Two large baking potatoes
  •  150g VBites fish-free ‘tuna’ pate
  • 3 spring onions
  • ¼ of a cucumber
  • 3 tbsp of vegan mayo (Plamil or Granovita)
  • Sprig of dill (optional)
  • Cracked black pepper (optional)


  1. Preheat the oven to 200c and wash the baking potatoes.
  2. Prick the potatoes with a fork to prevent any explosions in the oven and bake for 60-80 minutes. Turn every 20 minutes to ensure they are evenly cooked through.
  3. Finely chop the spring onion and place in a mixing bowl.
  4. Cut the cucumber down the centre and then slice into very thin half rings and add to the bowl.
  5. Mix in the VBites fish-free ‘tuna’ pate with the vegan mayo.
  6. Once the potatoes are cooked, cross cut them and serve with chopped dill and cracked black pepper (optional).

This recipe is also great in sandwiches, on crackers or just as a dip!


turkey-hamVBites’ Meat-Free ‘Turkey’, ‘Ham’ and Leek Pie

Ingredients – Serves 4

  • One VBites Meat Free Turkey Style Roast (390g) cubed
  • One VBites Meat Free Gammon Style Roast (390g) cubed
  • 3 tbsp of sunflower oil
  • 3 tbsp of margarine
  • 3 trimmed leeks, diced
  • 200g of button mushrooms, diced
  • 300ml of vegetable stock
  • 2 tbsp of plain flour
  • 250ml dairy-free cream (Oatly or Provamel)
  • 2 tbsp of chopped tarragon
  • 1 tsp of cracked black pepper
  • 1 tbsp of nutritional yeast flakes
  • 225g of vegan puff pastry (Jus-Rol)
  • 2 tbsp of soya milk

Preheat the oven to 200c – Gas mark 6.

Heat oil in a large frying pan and lightly fry the cubed turkey and gammon style pieces until sealed on each side.

In a large saucepan melt the margarine and add the leeks and mushrooms, cook for 4-5 minutes until soft and the liquid has mostly evaporated.

Sprinkle the plain flour over the mix and stir through. Add the vegetable stock and yeast flakes and simmer for 4-5 minutes.

Once the sauce has started to thicken add the turkey and gammon style pieces and stir through.

Lastly add the tarragon, dairy-free cream and black pepper. Season to taste with salt if needed.

Pour pie filling into a pie dish. Roll out the puff pastry and cover the top. Brush with a little soya milk and bake for 20-30 minutes until the pastry is fully risen and golden brown.


Beef-Stew-1Winter Beef Style Stew

Ingredients – Serves 2

  • 1 pack VBites beef style pieces
  • 2 tbsp sunflower oil
  • 1 large white onion, chopped
  • 2 red potatoes, chopped into large pieces
  • 2-3 medium sized carrots, chopped into large pieces
  • 6-8 chestnut mushrooms
  • 2 tbsp VBites gravy powder
  • 2 sprigs of sage
  • Water


  1. Heat 1 tbsp of oil in a pan and sauté the onions.
  2. While the onions are cooking, heat up the remaining oil in a separate pan and fry the VBites beef style pieces on a high heat, carefully sealing each side.
  3. Once the onions have turned a golden brown, add the mushrooms and cook for a further 5 minutes, stirring often.
  4. Add the potatoes, carrot, beef style pieces and sage, cover with just enough water to submerge all the vegetables and cook for 20 minutes.
  5. Once the potato is cooked through, remove the sage and add 2 tbsp of VBites gravy powder. Stir through and serve.


Jalapeno-poppersJalapeño Poppers

Ingredients – Serves 4

  • One pack of VBites Mozzarella style Cheezly
  • 4 large jalapeno peppers
  • 8 VBites streaky style rashers


  1. Slice the jalapenos lengthways and remove the seeds.
  2. Grate the Mozzarella style Cheezly into a bowl.
  3. Carefully fill each jalapeño half with the Cheezly, ensuring it is pressed all the way in.
  4. Wrap the jalapeno halves in streaky style rashers.
  5. Brush with oil and cook on the BBQ for 5-6 minutes until the Cheezly starts to melt.




Five Cs Casserole
(chicken style pieces, celery, corn, carrots & cider)

casseroleServes 4


  • 2 tbsp olive oil
  • 2 tbsp plain flour
  • 500ml vegetable stock
  • 3 Spanish onions
  • 1 bulb garlic
  • 4 large carrots
  • 5 sticks celery
  • 2 small tins sweetcorn
  • 1 pint cider or apple juice
  • 1 tsp French mustard
  • 500g VBites chicken style pieces
  • fresh or dried herbs such as basil or tarragon


  1. Heat the oil in a pan and fry the VBites chicken style pieces until brown and crispy at the edges but be careful not to dry them out. Remove from pan and set aside.
  2. Fry onions in oil until soft, then season.
  3. Add carrots and celery and fry for 3 to 4 minutes.
  4. Add garlic and fry for no more than 2 minutes so as not to let the garlic burn.
  5. In a cup, mix the flour with some cold water to make a roux and add to the pan.
  6. Add vegetable stock and cider or apple juice (if using cider, cook off all the alcohol beforehand).
  7. Stir in 1 teaspoon of French mustard.
  8. Cook on a low heat for around 30 minutes or until flavours blend successfully.
  9. Add sweetcorn and check overall flavour.
  10. Add your choice of herb. Basil and tarragon work well.


Serve with fresh bread and/or potato gratin.