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Main Dishes

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!

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.

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.