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vEEF Food Service Carton

vEEF™ Classic Burger Patty

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These smoky, easy-to-cook patties boast a deliciously crisp outside and satisfyingly umami flavour within.
TASTING NOTES

Flavour (cooked): Strong umami flavour, smoky and fragrant.

Colour (cooked): Dark brown, caramelised with discrete vegetable particles.

Texture (cooked): Juicy, with discrete vegetable particles.

COOKING INSTRUCTIONS

Pre-heat grill to a medium-high heat and cook patties for 3 minutes on each side or until crisp and warmed through.

vEEF™ Premium Burger Patty

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The enhanced, slightly meatier version of the classic patty–minus the herbs–with all its umami deliciousness.
TASTING NOTES

Flavour (cooked): Strong umami flavour, smoky and fragrant.

Colour (cooked): Dark red, caramelised.

Texture (cooked): Juicy, smooth.

COOKING INSTRUCTIONS

Pre-heat grill to a medium-high heat and cook patties for 3 minutes on each side or until crisp and warmed through.

vEEF™ “Chicken” Burger Patty

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With a crispy outer and succulent centre, these “Chicken” Burger Patties are the perfect match for a dollop of plant-based mayo, crisp lettuce leaves and a fresh burger bun.
TASTING NOTES

Flavour (cooked): Strong umami flavour, fragrant.

Colour (cooked): Golden brown, caramelised.

Texture (cooked): Juicy.

COOKING INSTRUCTIONS

Pre-heat grill to a medium-high heat and cook patties for 3 minutes on each side or until crisp and warmed through.

vEEF™ “Chicken” Schnitzel

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These crispy, crumbed patties are bound to convince even the most enthusiastic schnitzel lovers that they’re ready to join the plant-based rebellion.
TASTING NOTES

Flavour (cooked): Strong umami flavour, fragrant.

Colour (cooked): Golden brown, caramelised.

Texture (cooked): Crispy outside, juicy inside.

COOKING INSTRUCTIONS

Gently lay schnitzel in the deep fryer, and cook for two to three minutes until crisp, golden brown and warmed through.

vEEF™ Classic Mince

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Just like the real deal, only better, this mince separates and browns in a hot frying pan and boasts a balanced savoury flavour.
TASTING NOTES

Flavour (cooked): Strong umami flavour, savoury, smoky and fragrant.

Colour (cooked): Brown, caramelised.

Texture (cooked): Juicy, typical of plant-based mince.

COOKING INSTRUCTIONS

Heat 1 tsp (5ml) of vegetable oil in a large frying pan over medium to medium-high heat. Cook mince until crisp and warmed through.

vEEF™ “Chicken” Mince

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This flavoursome, easy-to-cook mince boasts a deliciously crisp outside and satisfying umami flavour within.
TASTING NOTES

Flavour (cooked): Strong umami flavour, fragrant.

Colour (cooked): Golden brown, caramelised.

Texture (cooked): Juicy.

COOKING INSTRUCTIONS

Heat 1 tsp (5ml) of vegetable oil in a large frying pan over medium to medium-high heat. Cook mince until crisp and warmed through.

vEEF™ Classic “Meatballs”

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These crispy, umami bites are as versatile as they are delicious. Perfect in a hearty tomato sauce or wedged between to pieces of bread for a decadent snack.
TASTING NOTES

Flavour (cooked): Strong umami flavour, savoury, smoky and fragrant.

Colour (cooked): Brown, caramelised.

Texture (cooked): Juicy, typical of plant-based “meatballs”.

COOKING INSTRUCTIONS

Heat a frying pan over medium-high heat and cook “meatballs” for three minutes on each side or until crisp and warmed through.

vEEF™ “Bacon” Bits

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Perfect for sprinkling over pasta dishes, loaded fries, salads, pizza, soups and veggies, these tasty morsels offer everything you want from a smoky, bacon flavoured bite (minus the animal cruelty).
TASTING NOTES

Flavour (cooked): Strong bacon flavour, fragrant.

Colour (cooked): Brown, caramelised.

Texture (cooked): Crispy.

COOKING INSTRUCTIONS

Heat 1 tsp (5ml) of vegetable oil in a large frying pan over medium-high heat. Crumble and spread “Bacon” Bits on the pan and cook until well caramelised and fragrant (typically between 8 to 10 minutes) stirring regularly to prevent sticking.

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Pulled “Beef”

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Once caramelised in the pan, this ‘pulled’ mushroom creation becomes (dare we say?) magic. Stuff burritos, fill baos and even mix into a salad for a minimal-effort meal (with maximum effect).
TASTING NOTES

Flavour (cooked): Pleasant umami flavour, fragrant

Colour (cooked): Dark brown, caramelised.

Texture (cooked): Succulent, soft but still with plenty of bite.

COOKING INSTRUCTIONS

Hea 1 tsp (5ml) of vegetable oil in a large frying pan over medium to medium-high heat. Cook Pulled “Beef” until crisp and warmed through. For best results, ensure Pulled “Beef” has caramelised to enhance its flavour profile and leave a memorable taste on the palate.