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World foods/Ethnic Dishes

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)

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-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.

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.