Your own personal touch:
Whether thyme, tomatoes or your favourite ingredient: there are no limits to your creativity
Less is more:
Add less water in order to get a firmer consistency.
Ice, Ice, Baby:
Add ice cubes to very cold water when mixing. That cools down the water even more quickly.
Double the power:
Use a blender to mix your ingredients even faster & better.
You like it really firm?
Leave the mixture in the fridge (< 5°C) for at least an hour to get an even firmer consistency.
Use a pre-cooled bowl or put your bowl with the mixture directly into the freezer to speed up the process.
You don't like to wait?
Spread the mixture even & thinly throughout bowl to cool down the mixture even faster.
Moist your hands with water:
Moist hands will make it easier for you to shape the mixture.
You like it soft?
The thicker the formed mixture the softer the consistency.
Team not sticky:
Use a coated pan to prevent the mixture from sticking to the pan.
Crispy on the outside & juicy on the inside.
Fry the plant-based meat on low heat as long as possible and increase the heat at the end to get the desired roasting effect.
Got no pan?
The plant-based meat can be prepared in the oven or in an air fryer, too and is just as tasty!
Leave the mixture in the fridge a little longer for a firmer consistency.
Chill & Grill
Fry the plant-based meat in a pan on low heat beforehand and put it on the grill at medium heat afterwards.
No more sticking:
Use a grill mat (e.g. teflon grill mat, stainless steel grill pad or reusable baking paper) or grease your grillage generously with cooking oil to prevent the plant-based meat from sticking to the grillage.