About us

The Healthiest Ways of Boosting Your Meals Comes from Chef-Man

After more than 15 years of experience, Chef-Man is proudly one of the top companies in the field of vegan and vegetarian gourmet meat alternatives. We know how to give each of our clients the best tasting food around, and we are consistently coming up with new ways of being able to provide our clients with new recipes and flavors that are sure to please your palate.

Chef-Man is also proud to help provide vegan and vegetarian foods to over 1,000 different companies, and that number is consistently on the rise. We can help offer single-serve dishes for those who want a meal that is ready to heat and serve, or we can provide bulk containers for larger company cafeterias. Let us be your source of vegan and vegetarian gourmet meat alternatives now, and see the difference Chef-Man makes!

Our Recipes

  • Spicy Vegetable and Beef Stir-Fry with Soy and Sesame Dressing

      Serves 2 – 4
    • 2 tbsp vegetable oil
    • 1/4 cup mushrooms, thinly sliced
    • 1 large handful spring greens, shredded
    • 1 tbsp sesame seeds
    • 1 tsp soy sauce
    • 6 oz. “Chef Man” Teriyaki beed cubes
    • 1 red chili, thinly sliced into strips
    • 2 tbsp chopped fresh coriander
    • Heat one tbsp of the oil in a wok and stir-fry the mushrooms and spring greens for 3-4 minutes, then remove from the pan and pile onto a warm serving plate.
    • Mix the sesame seeds and soy sauce together in a bowl and add the Chef Man pieces to coat.
    • Heat the remaining oil in the wok and fry the “Chef Man" Teriyaki pouring in the leftover liquid from the bowl and stir well. Add the sliced chili, and fry for 2-3 minutes.
    • Serve the steak on top of the mushrooms and spring greens, with the chopped coriander sprinkled over the top.
  • Crispy Chinese Chicken

      Serves 2 – 4
    • 6oz “Chef Man" Shwarma
    • 1/4 cup flour
    • Pinch of salt
    • 1 Egg
    • 1/2 Cup coconut milk and water mixed
    • 1/2 tsp baking powder
    • Parsley or coriander
    • 2 tbsp chopped fresh coriander
      Sweet and Sour Sauce
    • 1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
    • 4 tablespoons brown sugar
    • 1 tablespoon ketchup
    • 1 teaspoon soy sauce
    • 2 teaspoons corn flour mixed with 4 teaspoons water
      Preparation of the Sauce:
    • Mix together the corn flour and water, add to the other ingredients and stir to thicken. If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)
      Directions::
    • To make the batter, combine the flour and salt in a mixing bowl and make a well in the center. Add the egg and coconut milk and beat to a smooth batter.
    • Coat the chicken pieces in flour and then into the batter and shake off excess. Fry in deep hot fat for 5 to 7 minutes, turning once, until crisp and golden brown. Drain on absorbent paper and pile up on a hot serving dish.
    • Heat up sauce in a saucepan and pour over the cooked chicken pieces. Serve at once, garnished with sprigs of parsley or coriander.
  • Chicken Strips with Honey, Ginger, Garlic and Basil

      Serves 3
    • 6Oz Chef-Man Shwarma
    • 2 Tbsp Oil
    • ginger, finely chopped
    • 2 cloves of garlic, finely chopped
    • 1 Tbsp honey
    • 1 tsp Balsamic Vinegar
    • Optional: 5 fresh Basil leaves finely sliced
    • Salt/Pepper
    • Sesame seeds
    • Heat a frying pan until hot and then add the oil, salt and pepper.
    • Sauté the ginger and garlic for 1 minute.
    • Add the “Chef Man” Shwarma and sauté for 3-4 mins.
    • Add the honey and toss the chicken until coated and then add the balsamic vinegar and cook for another half minute.
    • Optional: Add the chopped basil and sesame seeds and serve.
  • Chef-Man Shaved Steak Submarine Sandwiches

      Under 10 Minutes
      Ingredients
    • 500 gr “Chef man” Shwarma
    • I bell pepper fresh bell peppers cut into small chunks
    • 3 fresh onions cut into small chunks
    • 100g fresh mushrooms, sliced
    • 12 slices salami (optional)
    • 6 fresh soft wide long rolls
    • 2 tbsp extra virgin olive oil
    • 1 tsp coarse sea salt
    • 1 tsp ground pepper
      Directions
    • Add 1 tbsp olive oil to a frying pan. Sauté onions and peppers.  Add mushrooms. You want the mixture firm. Remove from heat.
    • Add 1 tbsp olive oil, if needed. Sauté “Chef Man” Shwarma for 5 minutes. Add vegetables and heat for one minute.
    • Place slices of salami soft rolls. Top with steak mixture. Serve immediately. For a crowd, cut the sandwiches in halves or thirds.
  • Chef-Man Moroccan Tagine

      Under 10 Minutes
      Ingredients
    • 1 tsp cayenne pepper
    • 2 tsp ground black pepper
    • 1½ tbsp paprika
    • 1½ tbsp ground ginger
    • 1 tbsp turmeric
    • 2 tbsp ground cinnamon
    • 1 pk “Chef Man Teriyaki”
    • 2 large onions, grated
    • 2 tbsp olive oil
    • 3 cloves garlic, crushed
    • 570 ml tomato juice
    • 2 x 400g chopped tomatoes
    • 115g dried apricots, cut in half
    • 55 gr dates, cut in half
    • 55gr raisins
    • 85 gr flaked almonds
    • 1 tsp saffron stamens, soaked in cold water
    • 600ml brown stock
    • 1 tbsp date honey
    • 2 tbsp coriander, roughly chopped
    • 2 tbsp flat leaf parsley, roughly chopped
      Directions
    • Preheat the oven to 150C.
    • Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.
    • Place the “Chef Man “Goulash in a large bowl and toss together with half of the spice mix. Cover leave overnight in the fridge.
    • Heat 1 tbsp olive oil in a large casserole dish.  Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not colored. Add the crushed garlic for the final 3 minutes.
    • In a separate frying pan, heat the remaining oil and brown the cubes of “Chef Man Beef “on all sides then add to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan
    • Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, brown stock and date honey to the casserole dish. Bring to the boil, cover with a fitted lid, and place in
    • Oven and cook for 2-2½ hours or until the meat is tender.
    • Place the stew in a tagine or large serving dish and sprinkle over the
    • Chopped herbs.
  • Crispy Beef Szechuan Style

      Under 10 Minutes
    • 500g “Chef Man” Shwarma
    • 1/2 cup shredded celery
    • 1/2 cup shredded carrot
    • 1/2 cup (1 inch) sections green onion
    • 1 tbsp chopped ginger root
    • 1 tbsp chopped garlic
    • 2 tbsp Tabasco
    • 1 tsp salt
    • 3 tbsp sugar
    • 2 tbsp vinegar
    • 1 tbsp sesame oil
    • 4 tbsp frying oil (peanut or vegetable)
    • Sauté the “Chef Man” Shwarma in a little oil until crispy. Remove from pan
    • Add chopped ginger, garlic, wine, Tabasco, vinegar, salt, sugar; mix very well.
    • Return the “Chef Man” Shwarma with celery, carrot, onion; mix well, then add sesame oil. Remove to serving plate. Serve.
  • Fast & Easy Shwarma Recipe

      Under 10 Minutes
    • Salt & pepper to taste
    • 1 large onion, sliced
    • 250 – 300 gr. Chef Man Shwarma
    • Sautee onions
    • Add Chef Man shwarma
    • Salt & pepper to taste
    • Stir occationally till heated thoroughl
    • Delicious with pita & salad
  • Easy Chef-Man Beef Teriyaki

      Under 5 Minutes
      Ingredients:
    • Salt & pepper to taste
    • 1 large onion, sliced
    • 250 – 300 gr. Chef Man Shwarma
    • Sautee onions
    • Add Chef Man shwarma
    • Salt & pepper to taste
    • Stir occationally till heated thoroughl
    • Directions:

      Sauté some onions until tender add a spoon of chopped fresh ginger, add some red and green peppers cut into pieces, you can add some fresh garlic. Sauté all in Canola oil. Add the Chef-Man Teriyaki beef cubes to heat and absorb some of the flavors.

  • Spicy Red Curry Chicken and Rice

      Serves: 6
    • 2/3 cup unsweetened coconut milk
    • 2 to 3 tsps red curry
    • 3 tbsp vegetable oil, divided
    • 8 Cups “Chef Man” Shwarman
    • Salt and freshly ground black pepper
    • 1 Cup  shiitake mushrooms, stemmed, caps quartered
    • 1 tbsp fresh ginger, very finely chopped
    • 2 large garlic cloves, very finely chopped
    • 1/2 cup water
    • Toasted peanuts and cilantro leaves, for garnish
    Steamed rice and lime wedges, for serving
    • In a small bowl, whisk the coconut milk with the curry until combined.
    • Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes.
    • Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tbsp of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes.
    • Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through.
    • Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.
  • Curried Zesty Lemon Chicken

      25 Minutes
      Serves: 6
    • 2/3 cup unsweetened coconut milk
    • 2 to 3 tsps red curry
    • 3 tbsp vegetable oil, divided
    • 8 Cups “Chef Man” Shwarman
    • Salt and freshly ground black pepper
    • 1 Cup  shiitake mushrooms, stemmed, caps quartered
    • 1 tbsp fresh ginger, very finely chopped
    • 2 large garlic cloves, very finely chopped
    • 1/2 cup water
    • Toasted peanuts and cilantro leaves, for garnish
    Steamed rice and lime wedges, for serving
    • In a small bowl, whisk the coconut milk with the curry until combined.
    • Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes.
    • Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tbsp of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes.
    • Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through.
    • Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.
  • Mexican Beef Stir-Fry

      5 Minutes
    • 1 package  “Chef Man” Mexican Chicken Strips
    • 2 tbsp vegetable oil
    • 1 tsp ground cumin
    • 1 tsp dried crushed oregano
    • 1 clove garlic, minced
    • 1 red bell pepper, cut into thin strips
    • 1 medium onion, cut into thin wedges
    • 3 cups sliced Romaine lettuce, cut 1/4 inch pieces
  • Chef-ManBeef Stew

      10 Minutes
    • package. “Chef Man” Teriyaki Beef Cubes
    • 1 tsp salt
    • ¼ cup oil
    • 1 onions, white or yellow
    • 1 tbsp sweet paprika (paprika mixed with oil is best)
    • 1 bay leaves
    • 1/2 quart water
    • 2 peeled and diced potatoes
    • 1/4 tsp black pepper
    • Chop onions and brown in oil.
    • Add Chef Man Beef and paprika. Let Chef Man simmer in its own juice along with salt and paprika for 10 minutes on low heat.
    • Add water, diced potatoes and remaining salt.
    • Cover and simmer until potatoes are done and meat is tender.

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