Vejje is a Colorado grown plant-based meat and I am so proud of what my friends Doug Meier and Kris Giovanini have done to bring it to market. I’ve cooked with Vejje many times and it’s a super fun product to work with. That’s why I’m telling you all about it today and be sure to see the bottom of this post to enter to win our giveaway!
Vejje was created because Kris and Doug wanted to create a shelf-stable vegan burger mix that was as tasty or better than any commercially available frozen or refrigerated plant-based burger. Taste was not the only priority, the mix also had to be easy to use, cost efficient and extremely versatile. After several years of work, Vejje Beef-Free Mix (and the famous Vejje Burger) were born. Vejje Sausage-Free Mix soon followed. Vejje Chicken-Free Mix is the newest addition to the Vejje family of plant-based meats and although Vejje Beef-Free Mix is currently their most popular mix, the newer Vejje Chicken-Free Mix is a real game changer. “There simply is nothing else like it on the market!” According to Doug.
All Vejje mixes are dry so they are shelf stable with most mixes having a one-year or longer shelf life. Vejje mixes are also easy to hydrate and use and each box of Vejje makes between 2½ to 3 pounds of plant-based meat. This makes Vejje very economical to use. Prepared Vejje meats taste amazing and you can prepare so many different meals using Vejje mixes. Additionally, once hydrated, cooked or uncooked Vejje meats can be refrigerated for 5 to 7 days or frozen for up to 3 months.
“Our plant-based mixes are unique in that if you are looking for the “meat experience” you can make burgers or breakfast patties. However, if you are looking more for the “vegetable experience” you can use our mixes in unlimited recipes that include a wide array of vegetables, beans and lentils. Our website has some of these recipes, but even something as simple as chili or burritos could include many vegetables and then our mixes would be used to replace the meat” says Doug.
Kris loves to use Vejje Chicken-Free Mix to make everything from chicken pot pie and other casseroles to chicken sandwiches and stew. “Customers seem to especially love Vejje BBQ Chicken and Vejje Chicken Salad and both of these recipes are on the Vejje website. The chicken salad recipe uses cranberries so the dish will be a festive addition to any gathering this holiday season” she says.
Vejje Beef-Free Mix can also be used to make burgers, burritos, meatloaf, stuffed cabbage and beefy mac & cheese. You can also add sautéed vegetables or mashed beans to the mix when making Vejje Burgers. You can get really creative making Vejje Burgers. In fact, Vejje was specifically designed to be easy to use yet allow for cooking creativity. Customers especially enjoy Vejje Tacos and Vejje Burgers and these recipes are both on the Vejje website.
Several favorite ways to enjoy Vejje Sausage is in pasta sauces, lasagna and as a topping for pizza. As a pizza topping and in lasagna all you do is hydrate Vejje Sausage according to package directions and then simply crumble it on your pizza or in your lasagna before baking. For sauce simply add hydrated Vejje Sausage to the sauce and simmer for about 30 minutes If you have leftover hydrated uncooked Vejje Beef or Sausage, simply refrigerate or freeze it. All Vejje meats freeze beautifully.
Vejje has seen some great growth of the last few years and Kris says she feels very proud when she hears from people who love preparing meals for family and friends using Vejje. “It feels really good to know that Vejje Mixes are helping people share more plant-based meals.”
Doug is also happy to share with us that “Vejje has consistently been in the top 3 spots on Amazon for best-selling new releases in the meat substitute category.” Congratulations Vejje!!!!!
And now for a delicious Vejje recipe:
Buffalo Vejje Chicken Rollups – Uses Vejje Chicken
Veganized from Pillbury’s recipe for Buffalo Chicken Rollups
Serves 4 people as an appetizer
- 2 cups diced Vejje Chicken – this will be about 3 patties (prepare and cook according to package directions and then dice the patties into small chunks)
- 2 oz vegan cream cheese, softened (from 8-oz package)
- 2 tablespoons Buffalo hot sauce or hot red pepper sauce
- ¾ cup shredded vegan Cheddar cheese (3 oz)
- 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
- ½ cup vegan ranch dressing
- Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix cream cheese, Vejje chicken, hot sauce, and vegan Cheddar cheese until well blended.
- On large cutting board, unroll dough sheet; spread Vejje chicken mixture evenly on dough to within 1/4 inch from sides. Starting with one long side, roll up dough; firmly pinch seam to seal.
- Place seam side down on cutting board. Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 25 to 30 minutes or until deep golden brown. Serve with ranch dressing and, if desired, additional Buffalo sauce.
Enter for our Vejje giveaway here!! Must be in the US to win: http://www.rafflecopter.com/rafl/display/d8798bdf18/?