Why You’ll Love This Recipe

• Quick and Easy - The BBQ sauce and quick-pickled cucumbers come together quickly with just a few ingredients.
  
  

• Customizable - Use your favorite veggies, sauces, and bread to create your perfect Korean-Inspired Sloppy-ish Joe.
  
  

• Saucy, Spicy, Tangy - This Joe has it all. Pulled vegan meat is coated with a spicy, Korean-inspired BBQ sauce and layered with tangy cucumbers and fresh coriander, stuffed between two soft pieces of carbohydrates. 

• Perfect For Any Occasion - Whether you're hosting a fancy soirée, throwing a backyard BBQ or diving into a meal-prep session, this recipe is a definitive crowd-pleaser and easy to make-ahead. 

 

Key Ingredients for Korean-Inspired Sloppy-ish Joes

• Juicy Marbles Whole-Cut Loin is grilled, pulled, and slathered in rich, tangy sauce that complements its savory, umami notes.
   

• Korean-Inspired BBQ Sauce is made with a few ingredients and comes together in just 10 minutes.
  
  

• Cucumbers bring crunch and freshness that cuts through the richness of grilled vegan meat and Korean-inspired sauce.
  
  

• Rice Vinegar adds a subtle tang and sweetness to quick-pickled cucumbers.
  
  

• Brioche Buns are a perfectly fluffy and soft vessel that holds the precious cargo.

• Fresh Coriander adds a fresh, herbal finish that cuts through the richness of other elements.  

Equipment You’ll Need 

• Cutting board

• Sharp knife

• Measuring spoons and cups

• Kitchen scale

• Measuring jug

• Mandoline slicer for slicing cucumbers

• Pastry brush for brushing the Loin with sauce

• Tongs for handling vegan meat

• Small bowl for Korean BBQ sauce

• Medium-sized bowl for mixing vegan meat and Korean BBQ sauce

• Grill (or optionally non-stick pan) for cooking meat

How To Prepare Korean-Inspired Sloppy-ish Joes

 

1. Make the Korean BBQ Sauce 

Combine all ingredients except rice vinegar, toasted sesame oil, and cornstarch in a saucepan. Bring to a boil and simmer for 5 minutes. Whisk in a cornstarch slurry to thicken and remove from the heat. Mix in the vinegar and sesame oil and start saucin’. 

 

2. Quick Pickled Cucumbers

Thinly slice cucumbers, using a sharp knife or a mandoline. Combine the cucumbers with rice vinegar, sugar, and salt. Mix to coat well, cover, and refrigerate while you prepare the rest. 

 

3. Prepare the Vegan Meat 

Cut Juicy Marbles Whole-Cut Loin into 3 equal pieces. Then cut each piece into 3 pieces lengthwise. This way, the meat gets more fire exposure, meaning more smokiness. Generously brush pieces with the Korean-inspired BBQ sauce. Let it marinate in the fridge while you take your time to build the fire.

4. Grill the Meat and Pull It Into Shreds

Once the grill is ready, arrange the Whole-Cut Loin pieces on the grill and cook for 8-10 minutes, until nicely browned on all sides. 

 

Remove Loin pieces from the grill and pull apart using two forks. Add to a bowl with the rest of the BBQ sauce and mix well. 

 

 

5. Assemble the Sloppy-ish Joes 

Slice your buns in half, brush them lightly with neutral oil or plant-based butter, and toast on a grill for a few minutes, until toasty. 

Spread your favorite mayo on the bottom bun and layer it with pulled vegan meat, quick pickled cucumbers, and coriander. Spread more mayo on the top bun and close the slider.

Tips & Tricks

• Make The Sauce Even Better. Add ground or fresh ginger to your Korean-inspired BBQ sauce to make the flavors pop even more. 

• Customize It. Add your favorite vegetables to the sandwich to turn it into your perfect version of this asian-flavoured delight. Crunchy iceberg lettuce, thinly shredded carrots, scallions, or shredded cabbage all work well.
  
  

• Make It Hot. Gochujang already adds a layer of gentle heat, but you can take it to the next level by adding your favorite hot sauce.
   

• Versatile Sauce. Use leftover sauce in noodles, stir-fries, burgers, or simply slather it onto grilled vegetables.
  
  

• Fire = Flavour. Let the vegan meat get kissed by the fire and slightly charred for that perfect smoky straight-from-the-grill flavor. 

 

FAQ

Can I make this recipe gluten-free?

Yes! Swap soy sauce for tamari and use gluten-free buns. 

 

*NOTE: Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.

What is Gochujang, and where can I buy it?

Gochujang is a Korean fermented chili paste. It is a versatile ingredient with subtle spicy, sweet, savory, and umami flavors. You can find Gochujang in most asian stores or online. 

 

What can I use instead of Gochujang? 

You can use your favorite hot sauce instead of Gochujang. 

 

I don’t like spicy foods. Can I make this recipe without Gochujang?

No problem! Replace gochujang with a mix of miso paste, tomato paste, and a little brown sugar. Make sure to taste and adjust to your liking. 

Can I use a different vinegar for pickling cucumbers?

Yes, you can use apple cider vinegar, white distilled vinegar, lemon juice, or lime juice to quickly pickle the cucumbers. 

Can I prepare this recipe ahead of time?

You can prepare the sauce, quick-pickle cucumbers and marinated Whole-Cut Loin ahead of time. When the time comes, quickly grill the vegan meat, pull it apart, mix with sauce and build your Sloppy-ish Joes. 

Can I use a different protein?

Definitely, use other Juicy Marbles Whole-Cuts, tofu, or tempeh.

Why You’ll Love This Recipe

• Perfect Recipe for Your Next BBQ Party - A great recipe that can be scaled up or down, depending on the number of people you’re entertaining.
  
  

• Quick and Simple Recipe - No special equipment or complicated steps, this recipe comes together quickly and takes away the stress of cooking.
  
  

• Good Recipe To Keep In Your Back Pocket - Spring Potato Salad and the Charred Corn and Coriander Salsa are both incredibly versatile building blocks for other dishes!

 

Key Ingredients for Grilled Vegan Meat with Charred Corn and Coriander Salsa 

• Juicy Marbles Meaty Meat Pork-ish gets grilled to perfection, sliced, and topped with punchy, zesty salsa.
  
  

• Corn is charred on the grill to achieve a smoky aroma, which complements the herbaceousness of coriander and the umami notes of Meaty Meat.
  
  

• Coriander adds brightness and zing, balancing out the richness of grilled vegan meat. 
  
  

• Lime Juice and Lime Zest bring freshness and citrusy aroma.
   

• Baby Potatoes get cooked until perfectly tender and creamy, then tossed in a zesty, herby salad seasoned with lemon juice, lemon zest, and olive oil.
  
  

• Asparagus and Peas add brightness and bite to the potato salad, turning it into a multidimensional spring experience.
  
  

• Fresh Herbs are the non-negotiable element of this meal. Mint brings a cool, refreshing taste, chives add subtle sharpness and light allium aroma, and dill a grassy, anise-like flavor. 

 

Equipment You’ll Need 

• Cutting board

• Sharp knife

• Measuring spoons and cups

• Kitchen scale 

• A large saucepan or pot for cooking potatoes 

• A small saucepan for blanching asparagus and peas

• Grill for cooking vegan meat and corn (alternatively, a large non-stick pan)

• Tongs for handling vegan meat and corn

• A large mixing bowl for mixing the salad

• Zester for zesting limes and lemons

• Citrus juicer for juicing limes and lemons

 

How To Prepare Grilled Vegan Meat with Charred Corn and Coriander Salsa 

 

1. Make the Spring Potato Salad

Cook scrubbed baby potatoes in salted water until fork-tender, for 20-25 minutes. In the meantime, blanche chopped asparagus and peas in salted water for 3-4 minutes. Drain the asparagus and peas, and run them under cold water to stop the cooking process. Once the potatoes are cooked, drain them, cool them down, and cut them in half. 

To assemble the salad, combine potatoes, asparagus, peas, and chopped herbs. Season with olive oil, lemon juice, lemon zest, salt, and cracked black pepper. 

2. Char the Corn and Whip Up the Salsa

Place shucked corn cobs on a hot grill and cook for around 10 minutes, until charred on all sides. Remove from the grill and let it cool down before removing the kernels from the cob with a sharp knife. Combine corn kernels with chopped coriander, olive oil, lime juice, lime zest, salt, and pepper. 

 

3. Grill the Vegan Meat 

Season defrosted Meaty Meat Pork-ish with salt and pepper, and place it on a hot grill. Brush with olive oil and cook for 10 minutes, until browned on all sides. Once you are happy with the char, remove it from the grill and let it sit for a few minutes. Using a very sharp knife, slice it into 0.8–1.2 inches / 2-3 cm-thick slices. 

Assemble on a plate and top with Charred Corn and Coriander Salsa. 

Tips & Tricks

• Level It Up. To make the Spring Potato Salad even more flavorful, add whole-grain mustard, capers, sundried tomatoes, or toasted nuts.
  
  

• Don’t Stress About The Corn. If you have a hard time finding corn on a cob, use canned corn and char it in a pan with some olive oil! 

• Turn It Into A Feast. Serve this delicious vegan BBQ dish with a big green salad, grilled vegetables, rainbow slaw, or Sticky Cola Glazed Vegan Ribs. 

FAQ

Is this recipe gluten-free? 

Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our product recipes. None of the ingredients in Grilled Vegan Meat with Charred Corn and Coriander Salsa contains gluten. 

Can I use canned corn instead of corn on the cob?

Absolutely. Use drained canned corn and char it in a pan with olive oil over medium-high heat for 4-5 minutes, until you are happy with the color. Once the corn is charred, continue with the recipe as written. 

Can I prepare this ahead of time?

You can grill the corn ahead of time, cool it down, and mix the salsa. Grill Meaty Meat once you are ready to serve for optimal freshness. 

I don’t like coriander. Can I use a different herb? 

Of course. Feel free to swap coriander for parsley or a mix of parsley and mint. The end result will be different, since coriander has a very specific flavor, but still delicious. 

Can I prepare this recipe without a grill? 

You can! Season Meaty Meat with salt and pepper, and pan-fry it in an oiled non-stick pan for 7-9 minutes, until browned on all sides and warmed through. Cook corn in an oiled non-stick pan for 10 minutes, until charred on all sides. Follow the rest of the recipe as written. 

Can I prepare the spring potato salad with different potatoes? 

Of course. Use any starchy potato, cook it until tender in salted water, cool down, and chop into bite-sized pieces. 

Can I use a different protein?

Of course, use other Juicy Marbles Whole-Cuts, tofu, tempeh, or seitan. 

Why You’ll Love This Recipe 

• Maximum Flavor, Minimal Fuss - Whip up the glaze, toss the slaw, and grill the vegan ribs. Minimal prep for maximum pleasure.
  
  

• Sticky In All The Right Ways - Thick and glossy glaze lovingly coats the vegan ribs and turns perfectly sticky and caramelized when kissed by the heat of the fire. 
  
  

• Cola, But Make It High-Cuisine - Humble Cola that we all know and love takes the role of a main character, adding depth and pizzazz to this simple, quick, and versatile glaze.  

Key Ingredients for Sticky Coca-Cola Glazed Vegan Ribs

• Juicy Marbles Baby Ribs are grilled to perfection and brushed with a sweet, tangy, and aromatic glaze that turns finger-lickingly sticky and pairs perfectly with a refreshing, crunchy slaw.
  
  

• Cola-flavored soda adds sweetness, tang, and a hint of spice and vanilla.
  
  

• Allspice, Ginger, and Cracked Black Pepper complement the aromatic, caramelly sweetness of soda, while adding complexity and warmth to the sticky glaze.
  
  

• White and Purple Cabbage and Carrots add body, vibrant color, and crunch to the slaw, making it a perfect fresh companion to the sticky vegan ribs. 
  

Equipment You’ll Need 

• Chopping board

• Sharp knife 

• Measuring spoons and cups

• Kitchen scale

• Mandoline for slicing the cabbage (optional, can be done with a sharp knife) 

• Box grater for grating carrots 

• Citrus juicer for juicing lemons 

• A large mixing bowl for mixing the slaw 

• A small saucepan for cooking the glaze 

• A pastry brush for brushing the ribs with glaze 

• Tongs for handling vegan ribs 

• A grill or a large non-stick pan for cooking the vegan ribs 

How To Prepare Sticky Cola Glazed Vegan Ribs

1. Make the Cola Glaze

Combine all the glaze ingredients except cornstarch and water in a saucepan. Bring to a simmer and cook for 5 minutes to reduce slightly. Mix a cornstarch slurry and add it to the saucepan. Mix well and cook for another 5 minutes, until nicely thickened. 

2. Prepare the Rainbow Slaw

Combine all the slaw ingredients in a large bowl, mix well, and adjust the seasoning, if necessary. For the freshest, crunchiest result, season the slaw right before serving. 

3. Grill the Sticky Vegan Ribs 

Chop Juicy Marbles Baby Ribs rack into individual ribs, making sure that each piece has a bone. Season the ribs with salt and pepper, and brush them with oil.

Place the vegan ribs on a grill, brush with the sticky cola glaze, and cook for 7-9 minutes, until nicely charred and caramelized on all sides. Remove from the grill and serve immediately. 

 

Tips & Tricks

• Crunch It Up. Sprinkle Rainbow slaw with toasted sesame seeds, pumpkin seeds, or slivered almonds. 

• Make It Spicy. If you are looking for a spicy kick, add hot sauce, chili powder, chili flakes, or cayenne pepper to the Coca-Cola glaze. 

• Be On Top Of Your Game. Prepare all the ingredients ahead of time. Cook the glaze, slice the vegan ribs, and mix unseasoned vegetables for the slaw. Once you are ready to serve, grill and glaze the vegan ribs and season the slaw.
  
  

• Built The Flavor. The Rainbow Slaw is a great base for building flavor. Season it with soy sauce, sesame oil, and toasted sesame seeds for an asian twist, or sliced chili, lime, and fresh coriander for a Mexican-style slaw. 

FAQ

Can I prepare this recipe gluten-free? 

Yes! Swap the soy sauce for tamari, making sure that the other ingredients are also gluten-free. 

*NOTE: Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.

 

Can I still prepare the vegan glazed ribs if I don’t have the grill? 

Of course! Slice and season the vegan ribs. Place them in a non-stick pan with olive oil and cook for 5-7 minutes, turning halfway through to brown on all sides. Once browned, brush with glaze on all sides and continue cooking for another 2-3 minutes, until nicely caramelized. 

 

What else can I pair these plant-based ribs with? 

Pair these punchy vegan ribs with roasted potatoes, leafy green salad, soft fluffy bread rolls, spring potato salad, and all the sauces your heart desires. 

Can I prepare this dish ahead of time? 

Yes. You can cook the Cola glaze, slice the plant-based ribs, and prepare the ingredients for the slaw. Once you are ready to eat, grill and glaze the vegan ribs, and season the slaw. 

Can I use the glaze for other proteins? 

Of course. Use the cola-glaze on tofu, tempeh, or Meaty Meat! It’s a universal umami booster.

How can I store the leftovers? 

Store the leftovers in an airtight container in the refrigerator for up to 2 days. Eat fresh for the best eating experience. 

Why You’ll Love This Recipe 

• Pack With Plant-Based Proteins -  Juicy Marbles Thick-Cut Filet contains 20 g of pure plant-based protein per serving.
  
  

• Quick & Easy - Done in under 30 minutes, perfect for busy week-nights.
  
  

• Restaurant-Quality Meal - Enjoy a gourmet plant-based steak experience in the comfort of your own home. You can shamelessly eat it while wearing your PJs, we won’t judge.
  
  

• Bold, Smoky Flavors - Satisfy your cravings with meaty plant-based steak and creamy, smoky Romesco sauce.
  
  

• Versatile - Pair with your favorite roasted potatoes, greens or other plant-based Spanish Tapas. 

Key Ingredients for Vegan Filet with Romesco Sauce

• Juicy Marbles Thick-Cut Filet, the game-changer in the plant-based cuisine, doesn’t only take care of your daily plant-based protein intake, it also pairs perfectly with the creamy, smoky Romesco sauce.

• Jarred Roasted Red Peppers are essential for Romesco sauce. They provide a perfect balance of acidity, natural sweetness, and a subtle charred depth and vibrant orange color. 

• Almonds add a nutty crunch and creaminess and proteins.

• Sherry Vinegar is a staple in Spanish cuisine. It provides bright acidity and complexity which balances out the sauce's richness. 

• Sweet Smoked Paprika is the heart of Romesco sauce, delivering warm, smoky depth with mild sweetness.

•  Olive Oil is essential for a silky-smooth Romesco sauce. It adds richness, antioxidants, and healthy fats.
  
  

 

Equipment You'll Need 

• Cutting board

• Sharp knife

• Measuring spoons and cups 

• Blender or food processor for creating a creamy, well-emulsified Romesco sauce

• Spatula to scrape down the sides of your blender or food processor

• Baking sheet and parchment paper for roasting raw almonds if not using pre-roasted

• Non-stick skillet or frying pan to sear the Juicy Marbles Thick-Cut Filet until golden and crisp

• Tongs for flipping and removing the filet from the skillet

• Kitchen scissors, the easiest tool for opening the Juicy Marbles packaging

How To Prepare Vegan Filet with Romesco Sauce

1. Toast Almonds 

If you are using raw almonds, roast them before starting the recipe. 

Preheat the oven to 352°F (160°C). Spread the almonds on a parchment lined baking sheet and place in the oven for 10–15 minutes, until they start to brown at the edges and smell toasty. Let them cool down before adding them to the sauce. 

2. Prepare the Romesco Sauce

Add jarred red peppers, toasted almonds, stale bread, fresh garlic, sherry vinegar, sweet smoked paprika, salt and pepper into a high-speed blender or food processor and blend until a paste is formed. Slowly drizzle in the olive oil while the machine is running. This will emulsify the sauce and make it silky. Transfer the sauce into an airtight container and store in the fridge. 

3. Cook the Plant-Based Filet 

Heat olive oil in a non-stick pan. Season Juicy Marbles Thick-Cut Filet with salt and pepper before placing them on a pan to sear on both sides. Once cooked, remove from the pan and serve with Romesco sauce. 

 

Tips & Tricks  

• Taste And Adjust. Add more salt, vinegar or olive oil to balance out the flavor.

 

• Use High-quality Ingredients. High-quality smoked paprika and olive oil have a deeper aroma. 

• Use Stale Bread. It helps thicken the sauce, adds body and texture. 

• Use Roasted Almonds. They have a lot more flavor. 

• For an Authentic Experience Use Sherry vinegar. It’s a  commonly used ingredient in many Spanish recipes. If you are having trouble finding it, or do not want to buy another kind of vinegar, feel free to substitute it with red wine vinegar, white wine vinegar and apple cider vinegar. 

FAQ 

Can I make this recipe gluten-free?

Yes! Just substitute the stale bread in Romesco sauce with gluten-free stale bread or omit it all together for a thinner sauce. 

*Note: Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.

 Can I substitute almonds for other nuts? 

Yes! You can substitute almonds for hazelnuts, walnuts or cashews. The flavor might be slightly different, but still delicious!

What is the best way to store Romesco sauce?

 

Store Romesco sauce in an airtight container in the refrigerator for up to 5 days.

What is the best way to cook Juicy Marbles Thick-Cut Filet? 

For the best results, thaw Juicy Marbles Thick-Cut Filet overnight in the fridge. When you are ready to cook, remove from the packaging, season with salt and pepper, and sear it in olive oil over medium heat for 7-9 minutes, flipping occasionally.

What else can I serve Romesco Sauce with? 

 

Spread Romesco Sauce on toasted sourdough bread and top it with avocado, use it as a dipping sauce or swirl into a bowl of brothy beans. 

Which vinegar should I use instead of Sherry vinegar? 

Red wine vinegar, white wine vinegar and apple cider vinegar are all great substitutes for Sherry vinegar.

Why You’ll Love This Recipe

• Perfect For Sharing - great for couples, friends and families.
  
  

• Date-Night Approved - a delicious plant-based spread that guarantees connection, conversation, and just the right amount of mess.
  
  

• Easily Customizable - make everything from scratch or swap in store-bought ingredients to save time, nerves, and dirty dishes.
  
  

• Balanced And Nutritious - a wholesome mix of plant-based proteins, fiber, and healthy fats.
  
  

• A Hands-On Eating Experience - dunk, scoop and fondle your way to an unforgettable vegan meal. 

Key Ingredients for Vegan Lebanese ‘Lovers’ Mezze Feast

• Meaty Meat Lamb-ish, an aromatic, protein-packed, juicy plant-based alternative to traditional lamb.
  
  

• Chickpeas and Tahini are the base of a creamy hummus that is rich in both protein and fiber. 

• Olives get marinated in olive oil with citrus peel, herbs, and spices, adding depth and zest to this plant-based mezze spread.
  
  

• Vegan Yogurt creates a cool, creamy contrast to the smoky harissa oil.
  
  

• Hibiscus adds floral, tangy notes and a showstopping, vibrant pink color to poached pears.
  
  

• Harissa, a smoky spice blend of coriander, cumin, red chili, and ground paprika, gets sizzled in olive oil and gently swirled into a vegan yogurt dip.
  
  

• Lemon Juice and Lemon Zest 
  
  

• Pears are one-half of the dessert duet. They are poached in fragrant syrup consisting of water, sugar, orange juice, hibiscus tea, bay leaf, and cardamom pods.
  
  

• Fresh herbs, cilantro, mint, and parsley add brightness and zing throughout the meal.  

Equipment You’ll Need

• Cutting board 

• Sharp knife for chopping herbs, slicing eggplant, and prepping pears

• Blender or food processor, for whipping up silky-smooth hummus

• Medium & small saucepan(s) to warm olives and poach pears

• Large frying pan or skillet for browning Meaty Meat Lamb-ish chunks

• Baking tray for roasting eggplant

• Mixing bowls (various sizes) for yogurt dip, lentil salad, and marinated olives

• Strainer or fine mesh sieve for draining lentils and straining poaching syrup

• Measuring cups & spoons to keep your flavor ratios just right

• Kitchen scale
  

• Spatula or wooden spoon for stirring, mixing, and sautéing

• Tongs or slotted spoon is helpful when poaching pears or searing Meaty Meat

• Microplane or zester for getting fine lemon and orange zest

• Beautiful serving plates or shallow bowls 

How to prepare Vegan Lebanese ‘Lovers’ Mezze Feast

1. Whip up Humus with Meaty Meat Chunks

Chop Meaty Meat Lamb-ish into chunks and marinate while you prepare hummus. 

Blend chickpeas, tahini, olive oil, lemon juice, and spices with cold water to achieve a fluffy, smooth texture. 

Cook the vegan lamb in a pan with olive oil until nicely browned and crispy. Then, spoon hummus on a plant and top it with chunks of plant-based meat, fresh herbs, and a drizzle of olive oil. 

 

2. Warm Up Some Olives 

Combine your favorite olives with olive oil, citrus peel, and herbs or spices of your choice (we love the combination of lemon zest and fennel seed) and warm up over medium heat until they start sizzling. 

Remove from the heat and let marinate for a few minutes. Feel free to serve them warmed up or at room temperature. 

 

3. Sizzle Harissa In Olive Oil And Spoon It Over Seasoned Vegan Yogurt

Combine thick vegan yogurt with olive oil, garlic powder, lemon juice, lemon zest, and salt. 

Place in the fridge while you prepare harissa oil. Heat olive oil with dried harissa, sesame seeds, and finely chopped coriander stalks for 3-4 minutes. 

To assemble, spread the yogurt on a plate and swirl harissa oil on top. 

4. Roast Eggplants And Serve with Pomegranate Jeweled Lentil Salad 

Slice the eggplant and salt it to release moisture. Season with olive oil, salt, pepper, and garlic powder. Bake for 25-30 minutes, until nicely browned. 

Prepare the lentil salad by mixing lentils, fresh herbs, lemon juice, lemon zest, olive oil, and salt. Layer roasted eggplant with herby lentils, and sprinkle with pomegranate seeds.

 

5. It’s Time For a Sexy Plant-Based Dessert 

Poach the pear in a mixture of water, orange juice, sugar, hibiscus, spices, and orange peel. Once they are fork-tender, remove the pears, strain the poaching liquid, and reduce it until thick and syrupy. 

Serve the pears with a dollop of vegan yogurt, syrup, chopped pistachios, and orange zest. 

 

 

Tips & Tricks

• Use store-bought ingredients - feel free to buy hummus, labneh, marinated olives, pickles, and canned pears to save time.
  
  
• Prepare in advance - if you’re going for a full-blown homemade vegan mezze feast, you can prepare most of the components the night before. Whip up the hummus and mix the yogurt dip, peach pears, roast eggplant and marinate the olive.
  
  
• Use leftovers as a part of a romantic vegan breakfast the next morning - serve leftovers poached pears with vegan yogurt and granola, spread hummus or vegan labneh on toast, and enjoy it with olives or pickles.

 

FAQs

Can I make this Vegan Lover’s Mezze gluten-free?

Of course! Just swap regular pita bread with a gluten-free option and you are all set! 

*NOTE: Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.

 

Can I use other products instead of Juicy Marbles Meaty Meat Lamb-sih?

Yes! Feel free to swap Meaty Meat Lamb for any of our other whole cuts..

 

What kind of pear should I use for poaching? 

If possible, choose pears that are on the firmer side (Bosc, Barlette, Concorde, and Anjou). 

 

What’s the best way to serve mezze?

1. Spread a blanket on the floor or a tablecloth on your coffee table. Surround it with pillows. This is your stage. 
2. Light a few candles and play some sexy music (even for platonic gatherings, sexiness is non-negotiable). I recommend a little Daniel Caesar or Sade, for the real ones. 
3. Embark on a romantic (and silky, crunchy, zesty, herbaceous) sojourn with your loved one.
4. Leave the dishes for the morning. 

Can I prepare the plant-based mezze ahead of time?

Of course. Most components can be prepared ahead of time and stored in the refrigerator until you are ready to dig in. 

How long will leftovers last?

Most components will last 2-3 days in the refrigerator if stored in airtight containers. 

What other dishes can I add to the mezze?

You can add baba ganoush, muhammara, tabbouleh, stuffed grape leaves, or roasted potatoes to expand the spread. 

What drinks pair well with this mezze?

A light Lebanese white wine, crisp rosé, or a refreshing mint tea would be excellent pairings.

 

Why You’ll Love This Recipe 

• Inspired By Authentic Spanish Flavors - This dish captures the spirit of the original Galician dish, using real ingredients, traditional technique, and vibrant Spanish flavors.
  
  

• Great For Meal Prep - Prepare ahead of time and serve at room temperature.
  
  

• Ideal For Sharing -  Easy to slice and serve at your next dinner party, picnic, or tapas night. 

Key Ingredients for Vegan Empanada Gallega 

• Juicy Marbles Thick-Cut Filet adds meaty, juicy texture and umami flavor that perfectly complements the sweet peppers and briny olives.
  
  

• Sweet Red and Green Peppers add color, sweetness, and soft, silky texture.
  
  

• Onions get slow-cooked until melty and sweet.
  
  

• Green Olives bring a salty, tangy contrast to the rest of the ingredients.
  
  

• Sweet and Hot Smoked Paprika give the Empanada filling its signature smoky depth.
  
  

• Flaky Homemade Dough is easy to make. It’s enriched with oil from sautéing veggies for extra flavor and a beautiful orange color. 

 

Equipment You’ll Need 

• Cutting board 

• Sharp knife 

• Measuring spoons and cups 

• Kitchen scale 

• Mixing bowls for making dough, filling, and vegan “egg wash”

• Pastry brush for brushing the spanish pie with vegan “egg wash” 

• A rolling pin for rolling the pie dough 

• A large non-stick pan or skillet for cooking the vegetables 

• Fine-mesh sieve for straining the oil 

• Baking tray for baking the Vegan Empanada 

• Parchment paper 

How To Prepare Vegan Empanada Gallega 

1. Prepare Your Mise en Place 

 

Chop onions, red pepper, and green pepper. Tear Juicy Marbles Filets into bite-sized chunks using your hands or fork. 

 

2. Make the Filling 

 

Heat olive oil in a pan. Add chopped onion, peppers and bay leaf. Cook low and slow for 20–25 minutes, until soft and translucent.

Season with salt and add tomato paste. Stir in sweet smoked paprika and hot smoked paprika. 

Remove from heat, drain the oil through a sieve and reserve the oil. 

Discard the bay leaf and combine the cooked veggies with shredded Juicy Marbles Thick-Cut Filet and crushed tomatoes. Season with salt and pepper. Let it cool down to room temperature

3. Make the Dough

 

While the filling is cooling down, make the dough. In a bowl, mix flour, reserved oil, cold water and salt. Form into a shaggy ball and knead until smooth, for 2–3 minutes. Divide into two equal balls, cover, and let rest for at least 15 minutes. 

4. Roll the Dough 

 

On a floured surface, roll each ball of dough into a large circle. 

5. Assemble the Vegan Empanada 

 

To assemble the vegan spanish pie, place one circle of dough on a parchment-lined baking tray. Add filling to the center, leaving some space around the border. Top with sliced olives. 

Place the second dough circle over the top. Cut a small steam hole in the center, and trim and seal the edges. If you are feeling fancy, use scraps for decoration. 

 

6. Make the vegan “Egg Wash” 

 

Whisk together plant-based milk, olive oil and maple syrup. 

 

7. Bake the Vegan Empanada Gallega 

 

Preheat the oven and brush vegan spanish pie generously with the vegan ”egg wash". Bake for 20–25 minutes until golden brown. 

Let the plant-based Empanada cool to room temperature before slicing. 

Tips & Tricks

• Make It Spicy. Add fresh chopped chili or chili flakes in the filling. 

• Be Creative. Use the leftover dough to decorate the top of your plant-based Empanada.
  
  

• Let It Cool Down. Traditionally, Empanada Gallega is served at room temperature. 

• Make it easier. Use store-bought dough to save time. 

 

FAQ

Can I use store-bought dough instead of making my own? 

Absolutely! Look for a vegan-friendly pie crust or empanada dough in the store. Puff pastry would also work, but it will create a flakier, less traditional result.

 

Can I make the vegan filling and dough ahead of time? 

Yes. Make the filling and the dough ahead of time and store it in an airtight container in the fridge for up to 3 days. 

 

What can I serve this Vegan Empanada with? 

Serve Vegan Empanada Gallega with Patatas Bravas, potato chips, Banderillas (pickles), Vegan Ribs with Mojo Verde, spinach with chickpeas or a fresh, crunchy salad. 

How do I store Empanada Gallega? 

Let the plant-based empanada cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for best results.

How thick should the dough be rolled out?

Roll the dough to about 0.08–0.12 inch / 2–3 mm thick. This way the dough will be thin enough to bake evenly and crisp up, but thick enough to hold the filling without tearing.

 

Why You’ll Love This Recipe 

• Great make-ahead dish for holiday gatherings - Prepare in advance and simply bake when the guests arrive.
  
  

• Dazzling centerpiece - Looks stunning when sliced like a cake and served with mashed potatoes and gravy. 
  

• Packed with festive flavors -  A jolly combination of sage, rosemary, cinnamon, raisins, and walnuts
  
  

Ingredients for Vegan Festive Stuffed Cabbage

• Juicy Marbles Thick-Cut Filet is the meaty component of this festive centerpiece. It adds rich flavor, hearty texture, and a boost of plant-based proteins.
  
  

• Savoy Cabbage is the structural element that holds everything together. Its tender, crinkly leaves are not only perfect for wrapping the delicious filling, but they also look visually stunning.
  
  

• Onion, garlic, and celery are the trio that forms the flavor base of this dish, adding complexity and depth.
  
  

• Mushrooms contribute umami richness and a slightly chewy texture, mimicking traditional meat-based fillings.
  
  

• Lentils are a protein-packed and fiber-rich staple that provides heartiness and substance to the stuffing.
  
  

• Herbs and spices like cinnamon, sage, rosemary, and thyme give this holiday centerpiece its signature festive flavor.
  
  

• Raisins add a burst of sweetness while walnuts add some texture and crunch.
  
  

• Vegetable stock, red wine, soy sauce, apple cider vinegar, and mustard add moisture, richness, and deep layers of flavor to ensure the filling is never dry.
  
  

• Breadcrumbs soak up the liquid and hold the filling together.

Equipment

• Cutting board 

• Sharp knife

• Garlic crusher or fine grater 

• Measuring spoons and cups 

• Kitchen scale 

• Large pot for blanching cabbage leaves

• Baking sheet, kitchen towels, or paper towels for cooling down cabbage leaves

• Strainer for rinsing lentils

• Large non-stick pan for sauteeing vegetables 

• Wooden spoon or spatula for stirring 

• 25cm / 10inch springform cake tin 

How to Prepare Vegan Festive Stuffed Cabbage 

1. Prepare the Cabbage Leaves 

Separate Savoy Cabbage leaves and cut away the core. Blanche the leaves in a pot of salted boiling water until they become bright and translucent. Lay them out on a baking sheet or paper towel to cool down and dry out. 

2. Prepare the Filling 

Chop all the vegetables and mushrooms, drain and rinse lentils, and chop Juicy Marbles Thick-Cut Filets. 

Cook everything down in a non-stick pan, and season with fresh herbs and tomato paste. Add lentils, walnuts, and raisins, followed by red wine, vegetable stock, soy sauce, apple cider vinegar, and mustard. 

Once the liquid has evaporated, remove from the heat and stir in the breadcrumbs. 

3. Assemble the Stuffed Cabbage 

Preheat the oven to 356°F (180°C). Grease the can tin and arrange the largest, prettiest leaves at the bottom, ensuring some hang over the edges. 

Layer ⅓ of the filling, cover with cabbage leaves and repeat two more times to create 3 layers of filling and 4 layers of cabbage leaves. Fold the overhanging cabbage leaves inward to seal the dish.

4. Bake & Serve 

Bake the stuffed cabbage in a preheated oven for 45 minutes. Allow 15 minutes to cool before unmolding. Open the springform tin, carefully flip it onto a round plate, and remove the tin. Slice it like a cake. 

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Why You’ll Love This Recipe

• Quick & Easy - These plant-based ribs require very little work and time, but deliver big on flavor. 
  
  

• ZESTY AS HELL - Tender, smoky vegan ribs are drizzled with a herby, punchy green sauce.
  
  

• Great For Dinner Parties - Easy to prepare and a total crowd-pleaser for your next get-together or weekend BBQ.

 

Key Ingredients for Vegan Ribs with Mojo Verde

• Juicy Marbles Baby Ribs are juicy, tender and incredibly satisfying plant-based protein.
  
  

• Sweet Smoked Paprika adds an irresistibly smoky touch with subtle sweetness.
  
  

• Fresh Cilantro is the bold, green heart of Mojo Verde sauce.
  
  

• Red Wine Vinegar brings tang and brightness. You can also use sherry vinegar for a more traditional Spanish flair.
  
  

• Cumin delivers warm, earthy depth to the green sauce. 

 

Equipment You’ll Need 

• Cutting board

• Sharp knife

• Measuring spoons and cups

• Kitchen scale 

• A mixing bowl for marinating the ribs

• Blender of food processor for making Mojo Verde

• A large non-stick pan or grill for cooking vegan ribs 

 

How To Prepare Vegan Ribs with Mojo Verde 

1. Marinate the Vegan Ribs

 

Slice each defrosted rack of Juicy Marbles Baby Ribs into individual ribs (ensuring each piece has its “bone”).

In a bowl, combine garlic powder, onion powder, sweet smoked paprika, black pepper, and 2 tbsp olive oil.

Toss the ribs in the marinade and let them sit for at least 15 minutes to soak up the flavor.

 

2. Make Mojo Verde

While the vegan ribs are marinating, make Mojo Verde. In a food processor or blender, combine cilantro, garlic cloves, olive oil, red wine vinegar, salt, cracked black pepper, and ground cumin. Blend until smooth or leave slightly chunky, depending on your preference. 

 

3. Cook the Vegan Ribs

Heat olive oil in a large non-stick pan over medium heat. Add marinated vegan ribs and cook for 8–10 minutes, turning until browned on all sides. 

Grill option: Cook over medium-high heat until charred and heated through. 

 

4. Serve 

Plate the vegan ribs and generously drizzle them with Mojo Verde. 

 

Tips & Tricks

• Marinate For Longer. Let the vegan ribs marinate in the fridge overnight for a stronger flavor.
  
  

• Need Some Spice In Your Life? Add fresh or dried chili to your Mojo Verde. 

• Grill marks = More Flavor. If grilling or using , aim for those beautiful charr marks. 

• Leftover Mojo Verde? Drizzle it over roasted vegetables, mix it into cooked grains, or swirl it into yogurt to serve as a dip. 

FAQ

 

Is this recipe gluten-free? 

Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.

 

Can I make Mojo Verde ahead of time?

Yes! Store it in an airtight container in the refrigerator for up to 5 days.

 

What can I serve leftover Mojo Verde with? 

Drizzle it over roasted vegetables, mix it into cooked grains, swirl it into yogurt dip or spoon it over your favorite stew. 

Can I use parsley instead of cilantro in Mojo Verde?

Of course. The flavor will change, but it will still be vibrant and delicious. Use the same amount as the recipe asks for, or do a mix of cilantro and parsley. 

How can I make the Vegan Ribs with Mojo Verde spicier?

Use spicy smoked paprika or add chili flakes to marinade for vegan ribs, or add fresh chili to the Mojo Verde. 

Can I meal-prep this recipe?

Absolutely. Make the Mojo Verde ahead of time and store it in the fridge. Marinate the ribs the night before for easy cooking the next day.

What can I serve these punchy vegan ribs with? 

Serve with a side of Patatas Bravas, spinach with chickpeas, potato chips, crusty bread or a refreshing salad. 

 

Why You’ll Love This Recipe 

• Quick & Easy - Done in just 35 minutes, with minimal effort. 

• Ideal For Entertaining - A show-stopping plant-based addition to your vegan tapas spread.
  
  

• Bursting with Spanish-Inspired Flavors - Smoky spices, citrusy zing, and herby brightness in every bite.

Key Ingredients for Vegan Pinchos with Zesty Green Sauce

• Juicy Marbles Thick-Cut Filet, ultra-juicy, meaty texture that soaks up marinade like a dream.
  
  

• Spicy and Sweet Smoked Paprika add depth, heat and smoky complexity.
  
  

• Fresh Parsley is the base of vibrant, herbaceous green sauce.
  
  

• Red Chili & Garlic bring heat, punch, and aromatic magic to the sauce.

 

Equipment You’ll Need 

• Cutting board

• Sharp knife 

• Measuring spoons and cups 

• Kitchen scale 

• Mixing bowl for marinating vegan meat 

• Food processor or blender for making zesty green sauce 

• Large non-stick pan or a skillet for cooking the Vegan Pinchos

 

How To Prepare Vegan Pinchos with Zesty Green Sauce

 

1. Marinate the Vegan Meat

In a bowl combine all marinade ingredients (spices, herbs, lemon juice and olive oil). 

Cut Juicy Marbles Thick-Cut Filets into chunks and toss in the marinade. Let sit for at least 20 minutes, while you prepare the plant-based zesty green sauce. 

2. Make the Plant-Based Zesty Green Sauce 

In a food processor or blender, pulse together all the Zesty Green Sauce ingredients (parsley, garlic, chili, olive oil, lemon juice and lemon zest, olive oil and salt). Blend just until chunky. Store in an airtight container in the fridge. 

3. Start Cooking the Vegan Pinchos 

Heat olive oil in a non-stick pan. Cook marinated vegan meat chunks for 7–8 minutes, turning until browned on all sides.

 

4. Serve & Enjoy 

Plate your sizzling vegan pinchos and drizzle generously with Zesty Green Sauce. Serve immediately with other delicious tapas dishes. 

Tips & Tricks

• Love It Spicy? Add extra chili flakes to the vegan meat marinade or more fresh chili to the zesty green sauce.
  
  

• Deeper Flavor? Let the plant-based meat marinate for longer (possibly overnight) to achieve deeper flavor.
  
  

• Versatile sauce. Use leftover Zesty Green Sauce as a dip, salad dressing, or drizzled over roasted veggies or brothy beans.

 

FAQ

Can I prepare this vegan spanish tapas dish ahead of time?

Yes! Marinate the vegan meat and prepare the chunky green sauce a day in advance for max flavor and minimal day-of effort. Store in an airtight container in the refrigerator for up to 3 days. 

 

Is this recipe gluten-free? 

Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.

 

Can I use a different vegan protein?

Of course, swap the Juicy Marbles Thick-Cut Filet with any other Juicy Marbles Whole-Cut product, tofu, tempeh or seitan. 

Can I use dried herbs instead of fresh parsley?

Not for the salsa. Fresh parsley gives the salsa its vibrant color, flavor and body. Dried herbs won’t blend well or provide the same freshness.

Can I use a grill instead of a pan?

Yes! A grill will add a delicious char to the vegan pinchos. Just be sure to oil the grates and watch closely to avoid burning.

What can I serve these plant-based pinchos with?

Serve vegan pinchos with Patatas Bravas, potato chips, Banderillas (pickles), Vegan Empanada Gallega, Vegan Ribs with Mojo Verde, or a refreshing, crunchy side salad.

Why You’ll Love This Recipe 

• Quick and Easy - ready in just 30 minutes, this perfect weeknight meal doesn’t skimp on the flavor. 

• High in Plant-Based Protein - thanks to Meaty Meat Pork-ish which contains 36 g pure plant-protein per serving 

• Bursting with Mediterranean flavors - from zesty lemon to briny olives, fragrant oregano, and creamy Greek-style vegan yogurt, this protein-packed vegan bowl is the ultimate Greek getaway. 

• Great for Meal-Prep - enjoy this vegan Greek-style bowl fresh, or store ingredients separately for a delicious meal-prep meal. 

Key Ingredients for Vegan Mediterranean Souvlaki Bowl 

• Meaty Meat Pork-ish, the perfect plant-based alternative to traditional pork, soaks up the marinade beautifully and takes care of all your meaty cravings. 

• Oregano, a staple herb in Greek cuisine, adds an earthy, citrusy flavor to the marinade.
  
  

• Lemon Juice enhances the flavor of marinade, balances out the meaty flavor, and seasons the vegetables.
  
  

• Kritharaki, also known as Orzo in Italian cuisine, is tiny, rice-shaped pasta that absorbs flavor beautifully and provides a carby base for fresh vegetables and vegan souvlaki-style pork.
   

• Cucumber, tomato, onion, and olives add freshness, crunch, and texture.
  
  

• Vegan Greek-Style Yogurt adds a creamy, tang element to this vegan bowl and acts as a salad dressing. 
  
  
  

Equipment You’ll Need

• Cutting board

• Sharp knife

• Measuring spoons and cups
  

• Kitchen scale

• Bowl for marinating vegan meat 

• A small saucepan for cooking kritharaki 

• Strainer for draining the cooked kritharaki 

• Large non-stick pan for cooking vegan souvlaki-style meat

• Wooden spoon or spatula for stirring 

How to Prepare Vegan Mediterranean Souvlaki Bowl

1. Prepare the Vegan Meat 

Defrost Meaty Meat Pork-ish in the fridge overnight, or place it in a bowl of cold tap water for a quick solution. Remove it from the packaging and cut into chunks. 

2. Prepare the Marinade 

In a bowl, mix olive oil, dried oregano, garlic powder, lemon zest, lemon juice, salt, and pepper. Place Meaty Meat Pork-ish chunks into the bowl and let marinate.  

3. Prepare the Rest of the Mediterranean Bowl Ingredients

Cook kritharaki according to the package instructions and prepare the vegetables. 

4. Cook the Vegan Souvlaki-Style Meat

Pan-fry marinated Meaty Meat in a non-stick pan until nicely browned on all sides. Remove from the pan. 

5. Build the Vegan Greek-Style Bowl

Divide cooked kritharaki between two bowls and top with fresh vegetables, cooked vegan pork chunks, and vegan Greek-style yogurt. Sprinkle with fresh herbs and season with lemon juice, olive oil, and salt.  

 

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Why You’ll Love This Recipe 

• Quick & Easy - Done in just 25-30 minutes, this vegan noodle bowl is a perfect weeknight meal.
  
  

• Perfect For Meal Prep - The ingredients keep well in the fridge and can be served hot or cold.
  
  

• Customizable - Adjust the ingredients to fit your liking, switch up the vegetables, or add tofu for more protein. 

Key Ingredients for Plant-Based Rice Noodle Salad with Vegan Meat Slices

• Meaty Meat Pork-ish gets cut into thin slices and pan-fried to achieve perfect browning and crispiness that beautifully compliments the chewy noodles, and crispy vegetables while soaking up the punchy dressing.
  
  

• Noodles of your choice (we recommend mung bean noodles) are the bulk of this salad bowl. They add a nice chewy texture and are naturally gluten-free.
  
  

• Snap peas and Persian cucumbers add freshness and crunch.
  
  

• Coriander and mint elevate the dish with bright, herby flavors. 

• Soy sauce, sesame oil, lime juice, and maple syrup are the ingredients of a refreshing, savory dressing that takes this dish to the next level. 

Equipment You’ll Need 

• Cutting board

• Sharp knife

• Measuring spoons and cups
  

• Kitchen scale 

• A saucepan for cooking the noodles 

• Large non-stick pan for cooking the vegan meat slices 

• Mixing bowl to mix all ingredients

• Jar for making the dressing 

How To Prepare Plant-Based Rice Noodle Salad with Vegan Meat Slices

1. Prepare Your Mise en Place 

Cook the noodles of your choice according to the package instructions. Wash and chop the vegetables, and prepare the fresh herbs. 

2. Make the Dressing

In a jar, combine soy sauce, sesame oil, lime juice, and maple syrup. Shake the jar to emulsify the dressing. 

3. Cook the Vegan Pork

Defrost Meaty Meat overnight in the fridge. If short on time, place it in a bowl of luke-warm water for 15-20 minutes. Remove from packaging, slice each piece into thin strips, and season with salt, and pepper. Pan-fry in a non-stick pan until nicely browned and crispy. 

4. Assemble Your Crunchy Vegan Noodle Bowl 

Divide noodles between two bowls, and add snap peas and cucumbers. Nestle in the Meaty Meat Pork-ish slices and sprinkle with coriander and mint. Pour over the dressing and dig in!

 

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Why You’ll Love This Recipe 

• Quick & Easy - ready in just 20 minutes, this sandwich is perfect for busy days.
  
  

• Customizable - adjust the pickles and mustard to your liking or add more ingredients to the sandwich.
  
  

• Crispy & Juicy - the toasted bread perfectly compliments the tender pulled vegan pork, crunchy pickles, and creamy mustard.  

Ingredients For Vegan Pulled Pork Baguette with Pickles and Mustard 

• Juicy Marbles Meaty Meat Pork-ish is a perfect pulled pork alternative that mimics the flavor and texture of slow-cooked pulled pork in just a couple of minutes.
  
  

• Crusty Bread like ciabatta or French baguette will not only hold up the juicy components of the sandwich but also provide a perfectly crispy golden crust.
  
  

• Mustard, Dijon for a bold kick, or yellow mustard for a milder touch.
  
  

• Pickles add crunch and tang that balances out the meatiness of vegan pulled pork.
  
  

• Vegan Cheese adds a salty, gooey layer to this already delicious plant-based sandwich. 

Equipment You’ll Need

• Cutting board

• Sharp knife

• Large non-stick pan for crisping up the vegan meat

• Spatula or wooden spoon for stirring 

• Oven or panini press for toasting the bread

• Blowtorch, optional for melting the vegan cheese 

How To Prepare Vegan Pulled Pork Baguette with Pickles and Mustard 

1. Prepare Vegan Pulled Pork 

Defrost your Meaty Meat Pork-ish overnight in the fridge. If short on time, place it in a bowl of tap water for 15-20 minutes. Once defrosted, shred the Meaty Meat using your hands or a fork.

Aim for long strands for the best texture. Cook the shreds in a pan with olive oil and cook until nicely browned and crispy. 

2. Toast the Baguette 

Cut the baguette into 2 or 3 pieces, then slice each peach lengthwise, keeping one end intact. Brush the edges with olive oil and place under a broiler or in a panini press, until slightly toasted. 

3. Assemble the Sandwich 

Spread mustard generously on both sides of the toasted baguette. Layer the pulled Meaty Meat, vegan cheese, and a generous amount of pickles.

For extra flair, melt the cheese with a blowtorch or place the sandwich back in the oven or a panini press until melted and gooey. Serve immediately and enjoy!

 

 

 

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