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OUR RECIPES

Traditional recipes with a Plant-based twist...

COOKING INSTRUCTIONS

 

NOTES

- Products are perishable. Keep refrigerated and cook thoroughly before serving.

- Consume three days after opening.

- Do not refreeze. If purchased frozen, thaw in the refrigerator before cooking and consume within 10 days.

 

BURGER

 

Preheat grill or pan on medium-high heat; cook each side for four minutes.

 

Cooked colour: Interior of patty may remain red or pink when fully cooked.

 

Patty is fully cooked when internal temperature reaches 165°F.

GROUND

 

Preheat pan on medium-high heat; cook 8–10 minutes. Use a wooden spoon or a fork to break meat into pieces. Brown meat for several minutes. As the ground browns, break the meat into smaller pieces.

 

Cooked colour: Ground may remain red or pink when fully cooked.

 

Meat is fully cooked when internal temperature reaches 165°F.

 

NOTES

- Products are perishable. Keep refrigerated and cook thoroughly before serving.

- Consume three days after opening.

- Do not refreeze. If purchased frozen, thaw in the refrigerator before cooking and consume within 10 days.

 

SAUSAGE

 

Cooking on the BBQ

(our fave)  

 

Preheat the BBQ over medium-low heat.  

 

Clean and oil the grates.

 

Place the sausages and cook by turning them periodically until they are golden brown (about 8 minutes).

 

Cook to a temperature of 74°C / 165°F.

 

Use tweezers to avoid piercing the skin of the sausages.  

 

Do not overcook, the meat will dry out

 

Cooking in the oven

Preheat the oven to 400°F.

 

Place the sausages on a baking sheet lined with parchment paper and place them on the middle rack.

 

Turn sausages halfway through or until golden brown on all sides for 12 to 15 minutes.

MEATBALLS


Cooking in the oven with tomato sauce


Preheat the oven to 400 °F.


Place the meatballs in an ovenproof container and coat generously with your favorite tomato sauce and cook for 12-15 minutes on the center rack.

(our fave​​​​​​​)


Traditional oven: Preheat the oven to 400°F.


Place the meatballs on a baking sheet covered with a sheet of parchment paper and place on the middle rack.


Cook for 12 minutes, turning the meatballs halfway through cooking.

 

NOTES

Tourtiere:

- Keep the pie frozen until ready to reheat it;

- Reach a minimum temperature of 74°C and let stand for 5 minutes before consuming;

- Do not freeze. Use within 3 days of cooking.

 

TOURTIERE


Cooking in the oven

(our fave)  


Keep the tourtiere frozen until ready to heat. Preheat oven to 190°C (375°F).


Remove frozen tourtiere from a plastic wrapping ad place in oven on middle rack.


Heat for 45 minutes or to your liking.


For best results, let stand for 5 minutes before serving.


Cooking times may vary depending on the oven used.

 

NOTES FILLETS AND NUGGETS

- Keep the tenders and nuggets frozen until ready to reheat them;

- Reach a minimum temperature of 74°C and let stand for 3 minutes before consuming;

- Do not refreeze. Consume immediately.

 

VEGGIE-CHICKEN TENDERS

 

Cooking in the oven

(our fave)  

 

Preheat oven to 220°C (425°F).

 

Place Tenders on a parchment paper and cook for 20-22 minutes.

 

Turn halfway through cooking time.

 

Sauce preparation:

 

Thaw unopened sauce pouch in hot tap water while tenders are cooking. 

 

Refrigerate unused sauce.

VEGGIE-CHICKEN NUGGETS

 

Cooking in the oven

(our fave)  

 

Preheat oven to 220°C (425°F).

 

Place nuggets on a parchment paper and cook for 12-14 minutes.

 

Turn halfway through cooking time.

 

Sauce preparation:

 

Thaw unopened sauce pouch in hot water while nuggets are cooking.

 

Refrigerate unused sauce.