{"id":688675,"date":"2025-06-09T06:18:00","date_gmt":"2025-06-09T05:18:00","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=688675"},"modified":"2025-06-09T09:41:33","modified_gmt":"2025-06-09T08:41:33","slug":"how-to-chop-cook-and-eat-the-latest-plant-powered-ingredient-to-hit-the-uk-market","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/how-to-chop-cook-and-eat-the-latest-plant-powered-ingredient-to-hit-the-uk-market\/","title":{"rendered":"HOW TO CHOP, COOK AND EAT THE LATEST PLANT-POWERED INGREDIENT TO HIT THE UK MARKET"},"content":{"rendered":"

HOW TO CHOP, COOK AND EAT THE LATEST PLANT-POWERED INGREDIENT TO HIT THE UK MARKET<\/strong><\/p>\n

– Launched last month, Veg\u2019Chop is set to disrupt the plant-based industry
\n– Top tips and tricks on how to chop, cook and eat from breakfast to dinner
\n– Create deliciously simple dishes that pack a plant-powered punch<\/p>\n

May 2025 – Veg\u2019chop is set to shake up the way we eat more plants. Launching in two flavours – Original and Mexican – this game-changing new ingredient from Oh So Wholesome is packed with 10 plants in every bite, ready to be chopped, cooked and transformed into effortlessly delicious, flavour-packed meals. Simple. Convenient and oh-so-tasty.<\/p>\n

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As time-pressed but passionate home cooks, Co-Founders Jason Gibb and Simon Day understood firsthand the need for fast, wholesome meals for their families and wanted to create a product that makes it easier to eat more plants without having to cook from scratch or spend hours soaking beans and peeling vegetables. The result: Veg\u2019chop. Made with real plants, that are natural, nutritious, versatile and super filling \u2013 without mimicking meat or relying on tofu.<\/p>\n

BUT WHAT IS VEG\u2019CHOP?<\/strong>
\nVeg\u2019chop is a hearty, chubb-shaped block crafted from a nourishing blend of high-protein, fibre-rich ingredients. Designed to take the guesswork out of preparing, cooking and enjoying these wholesome components, it combines a blend of vegetables, pulses and seeds that delivers a rich, savoury taste with a slightly nutty flavour. All you need to do is chop, cook and eat.<\/p>\n

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Dubbed as a \u201ccuisine agnostic ingredient\u201d, Veg\u2019chop\u2019s power lies in its versatility. Giving you full control in crafting healthy and delicious meals across limitless dishes, cuisines and flavour combinations from breakfast to dinner and everything in between.<\/p>\n

\u201cVeg\u2019chop doesn\u2019t care what cuisine you use it in,\u201d says Gibb. \u201cIt\u2019s not a traditional product \u2013 so go wild and experiment \u2013 it\u2019s an ingredient for you to take, chop and use how you like, to your own taste and liking\u201d.<\/p>\n

REINVENT YOUR MEALS, ONE CHOP AT A TIME<\/strong><\/p>\n

Made to celebrate plants. Veg\u2019chop has no artificial ingredients and no hidden nasties. Just pure, wholesome goodness and is loved by the whole family.<\/p>\n

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\u201cMy family love Veg\u2019chop in a burrito with guacamole, sour cream, peppers and onions. I add a bit of hot sauce in mine but leave it out for the kids. It regularly goes in a bun as well, with an egg for my breakfast,\u201d says Day.<\/p>\n

Although a plant-powered product, Veg\u2019chop is made for every diet and lifestyle. It\u2019s a way of getting more protein, fibre and plants in your diet and not just aimed at vegans or vegetarians. Just like its versatility in dishes, its ability to adapt to different audiences is one of its top-selling points. It\u2019s a product for home cooks, food enthusiasts and those who want just a bit more plant power without sacrificing creativity, taste or texture.<\/p>\n

HOW TO USE VEG\u2019CHOP: JUST CHOP, COOK AND EAT<\/strong><\/p>\n

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Created to slot seamlessly into everyday meals, no matter the cuisine or cooking style, Veg\u2019chop adds bulk, texture and flavour to every dish.<\/p>\n

\u25cf Chop It Up – perfect for adding to curries, stir-fries or grain bowls
\n\u25cf Slice & Dice – for sandwiches, pizzas, wraps and more
\n\u25cf Change Its Shape – form into burger patties or roll into \u2018meatballs\u2019 or sausages
\n\u25cf Fry-Up – great for breakfast buns or veggie brunch plates
\n\u25cf Crisped and Coated – add crunch to salads, tacos and rice dishes<\/p>\n

FUEL YOUR CREATIVITY: FEED YOUR CRAVINGS. TOP TIPS AND TRICKS.<\/strong><\/p>\n

Textural Magic – brown it well. Veg\u2019chop develops a fantastic crisp on the outside when fried, adding wonderful texture and flavour to your dishes.<\/p>\n

Bubble Away – add chunks to curries or stews and let them absorb everything. It will create a delicious, flavourful explosion when you bite into it.<\/p>\n

Blend It Up – thicken up sauces and soups by cooking and blending for some extra plant power and density.<\/p>\n

Kitchen (and User) Friendly\u2014no matter your equipment or skill level. You can cook on the hob, in the oven, or the air fryer. The possibilities are endless.<\/p>\n

Available to purchase in 649 Tesco stores.<\/p>\n

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HOW TO CHOP, COOK AND EAT THE LATEST PLANT-POWERED INGREDIENT TO HIT THE UK MARKET – Launched last month, Veg\u2019Chop is set to disrupt the plant-based industry – Top tips and tricks on how to chop, cook and eat from breakfast to dinner – Create deliciously simple dishes that pack a plant-powered punch May 2025 […]<\/p>\n","protected":false},"author":5,"featured_media":688676,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-688675","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/688675","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=688675"}],"version-history":[{"count":2,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/688675\/revisions"}],"predecessor-version":[{"id":688684,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/688675\/revisions\/688684"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/688676"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=688675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=688675"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=688675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}