Chicken-free Strips

made from vegetables

100% organic

Our convenience range

Our vegetable range

Chicken-free Strips

100% vegetable – 100% flavour!

Soya-free and made from selected, regional vegetables such as peas, carrots and onions, these vegetable strips are a winner thanks to their high protein and low fat content. They are gluten-free with plenty of iron from natural sources, with polyunsaturated fat from pure vegetable oil. They are similar in flavour, consistency and texture to their meat counterparts, leaving no doubt that they offer full culinary delights. Cooking methods range from roasting, frying and grilling, leaving plenty of room for creative, tasty dishes.

 

Product information

Versatile
Unique, meat-like structure
Fast, easy preparation
Clean label
Allergen-free
Soya-free
Lactose-free
Gluten-free
Vegan
No genetic modification

Nutritional value per 100 grams

Energy  643 kJ / 153 kcal
Fat 2,9 g
of which saturated fat  0,4 g
Carbohydrate 9,1 g
of which sugars   0,4 g
Protein   19 g
Fibre  6,8 g
Salt  1,7 g
Iron  3,4 mg

Ingredients
Vegetables 44% (Peas, carrots, onion juice concentrate), drinking water, potato starch, salt, natural flavourings, sunflower oil, aroma, dextrose, vinegar, spices (paprika, pepper, ginger, mace, caraway, cardamom, chilli, fennel seeds), Onion, herbs (lovage, marjoram)

Ingredienser
Grøntsager 44% (ærter, gulerødder, løgkoncentrat), vand, ærteprotein, kartoffelstivelse, salt, naturlig aroma, solsikkeolie, aroma, dextrose, eddike, krydderier (paprika, peber, ingefær, muskatblomme, muskatnød, kommen, spidskommen, kardemomme, chili, fenikelfrø), løg, urter (løvstikke, merian).

Recipe
Chicken-free Strips fleishveganexperten

with LikeMeat Chicken-free Strips
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INGREDIENTS

• 120 g LikeMeat Chicken-free Strips
• 4 small flour tortillas
• 1 pak choi
• 1/2 red pepper, cut into strips
• 1 lime, zest and juice
• 20 g ginger, finely chopped
• 2 garlic cloves, finely grated
• 1/2 bunch coriander, roughly chopped
• 2 tbsp soy sauce
• 2 tbsp water
• 20 g agave syrup
• 10 g sesame seeds
• 1 dried chili, finely chopped
• 2 tbsp oil
• Salt
• Pepper

PREPARATION

Cut the pepper into wide strips. Finely chop the ginger, coriander and dried chili. Remove the pak choi stalk and the individual leaves. Finely grate the garlic cloves and add half of the garlic paste into a saucepan with soy sauce, agave syrup, salt and water and quickly cook. Remove from the stove and set aside.

In a pan, heat 2 tbsp oil and fry the ginger, chili, paprika and remaining garlic for 1 minute. Add the pak choi, lime juice and sesame seeds. Season with salt, pepper and sugar and set aside. Quickly fry the strips in a pan with a little oil, add the sauce and cook for around 2 minutes more until the sauce is almost boiling. Line a baking tray with paper and warm the tortillas on the middle shelf of a pre-heated oven for approx. 2 minutes. Serve everything together and at once.

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