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Savor the robust taste of traditional kebabs with this plant-based interpretation, infused with aromatic herbs and spices. Its juicy texture grills to perfection, locking in bold flavors that pair beautifully with salads, wraps, or rice. Enjoy an authentic, restaurant-quality experience at home — full of taste and free from compromise.
Water, plant-based proteins (17%) (pea, soy), refined vegetable oils (contains coconut), seasoning blend, frozen vegetables (parsley, chives), natural flavors, thickener (methyl cellulose), natural colorants (caramelized sugar, red beet), maltodextrin.
Contains: For allergens, see ingredients in bold.
May contain: celery, mustard.
Do not consume the product without cooking. Keep frozen at -18 °C until use. Thaw the product in the refrigerator before cooking. Do not refreeze after thawing.
Parve
Savor the robust taste of traditional kebabs with this plant-based interpretation, infused with aromatic herbs and spices. Its juicy texture grills to perfection, locking in bold flavors that pair beautifully with salads, wraps, or rice. Enjoy an authentic, restaurant-quality experience at home — full of taste and free from compromise.
Water, plant-based proteins (17%) (pea, soy), refined vegetable oils (contains coconut), seasoning blend, frozen vegetables (parsley, chives), natural flavors, thickener (methyl cellulose), natural colorants (caramelized sugar, red beet), maltodextrin.
Contains: For allergens, see ingredients in bold.
May contain: celery, mustard.
Do not consume the product without cooking. Keep frozen at -18 °C until use. Thaw the product in the refrigerator before cooking. Do not refreeze after thawing.
Parve
Our beef kebab weight 260 g and are packed per two.Retail packs made from 100% recycled material. Depending on your needs we can work with full color labels, printed top foils and sleeves. For customers looking for non-retail packaging we offer our sausages bulk packed in pillow bags. Depending on the requirements we cn pack in bags ranging from 1 to 10 kg in a size that fits best for you. These bags can be packed in cartons of crates matching your weight requirements. Interested or questions, feel free to contact us.
Our beef kebab weight 260 g and are packed per two.Retail packs made from 100% recycled material. Depending on your needs we can work with full color labels, printed top foils and sleeves. For customers looking for non-retail packaging we offer our sausages bulk packed in pillow bags. Depending on the requirements we cn pack in bags ranging from 1 to 10 kg in a size that fits best for you. These bags can be packed in cartons of crates matching your weight requirements. Interested or questions, feel free to contact us.
If you like ketchup, then this recipe is included just for you. It is very easy to prepare. This recipe is ideal for making a small amount of sauce. It includes apples, which add a pleasant sour note to the finished dressing. It is better to peel the tomatoes and remove the seeds.
Peel the onion and cut into 4 pieces.
Prepare the bell pepper. Scald it with boiling water, remove the seeds and divide into 4 parts.
Peel the tomatoes, remove the seeds, and chop them coarsely. Do the same with the apple.
Place the ingredients in a saucepan and simmer over low heat for about 2 hours. Stir occasionally at first. When there is enough liquid, stirring is not necessary.
After 2 hours, turn the mass into puree, add salt, sugar, spices, vinegar. Boil the puree for another 20 minutes. The excess liquid should boil away, and the mass itself should thicken.
After 20 minutes, taste the ketchup. If there aren't enough spices, add them and simmer for another 5 minutes.
Peel the onion and cut into 4 pieces.
Prepare the bell pepper. Scald it with boiling water, remove the seeds and divide into 4 parts.
Peel the tomatoes, remove the seeds, and chop them coarsely. Do the same with the apple.
Place the ingredients in a saucepan and simmer over low heat for about 2 hours. Stir occasionally at first. When there is enough liquid, stirring is not necessary.
After 2 hours, turn the mass into puree, add salt, sugar, spices, vinegar. Boil the puree for another 20 minutes. The excess liquid should boil away, and the mass itself should thicken.
After 20 minutes, taste the ketchup. If there aren't enough spices, add them and simmer for another 5 minutes.
If you like ketchup, then this recipe is included just for you. It is very easy to prepare. This recipe is ideal for making a small amount of sauce. It includes apples, which add a pleasant sour note to the finished dressing. It is better to peel the tomatoes and remove the seeds.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Heat the frying pan and put the sausages on it. If the frying pan does not have a non-stick coating, grease it with oil beforehand. Lightly fry the sausages on both sides.
Finely chop the onion. Remove the sausages and in the same pan, add oil and fry the onion until golden.
Grate the carrots. Add them to the pan with the onions. Lightly fry the vegetables over medium heat. Chop the cabbage. Add them to the vegetables in the pan.
Mix well, cover and simmer for 15-20 minutes. Monitor the simmering process and, if there is not enough juice from the vegetables, periodically add 2-3 tbsp of water.
At the end of cooking, add tomato paste, salt, and pepper. Stir until the paste is evenly distributed. Put the browned sausages here.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Heat the frying pan and put the sausages on it. If the frying pan does not have a non-stick coating, grease it with oil beforehand. Lightly fry the sausages on both sides.
Finely chop the onion. Remove the sausages and in the same pan, add oil and fry the onion until golden.
Grate the carrots. Add them to the pan with the onions. Lightly fry the vegetables over medium heat. Chop the cabbage. Add them to the vegetables in the pan.
Mix well, cover and simmer for 15-20 minutes. Monitor the simmering process and, if there is not enough juice from the vegetables, periodically add 2-3 tbsp of water.
At the end of cooking, add tomato paste, salt, and pepper. Stir until the paste is evenly distributed. Put the browned sausages here.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Peel the onion and cut into 4 pieces.
Prepare the bell pepper. Scald it with boiling water, remove the seeds and divide into 4 parts.
Peel the tomatoes, remove the seeds, and chop them coarsely. Do the same with the apple.
Place the ingredients in a saucepan and simmer over low heat for about 2 hours. Stir occasionally at first. When there is enough liquid, stirring is not necessary.
After 2 hours, turn the mass into puree, add salt, sugar, spices, vinegar. Boil the puree for another 20 minutes. The excess liquid should boil away, and the mass itself should thicken.
After 20 minutes, taste the ketchup. If there aren't enough spices, add them and simmer for another 5 minutes.
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