Discover the entire GREENFORCE Professional product range:
VEGAN MIXES
DRY PRODUCTS FOR CREATIVE CHEFS
The addition of water (and oil) turns our dry mix products into a meat-equivalent mass. This can be seasoned, moulded and processed as desired.
Discover our entire range of dry products below!
Any questions?
The addition of water (and oil) turns our dry mix products into a meat-equivalent mass. This can be seasoned, moulded and processed as desired.
The benefits:
- cost-effective and optimised use of goods
- at least 12 months shelf life
- space-saving storage without refrigeration
- refine as desired, e.g. with onions, spices, herbs
- versatile, portionable and mouldable
Discover our entire range of dry products below!
Any questions?
Vegan Burger Mix
For the preparation of vegan burger patties
2kg aluminum bag in a box of four
2kg make approx. 6kg prepared mixture (approx. 80 burger patties)
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Thoroughly mix 100g of the mix with 200ml of very cold water and leave to rest for 3 minutes
➜ Grill plate: fry at 160° for 2-3 minutes on each side
➜ Pan: fry over a medium heat for 2-3 minutes on each side
Tip:
Mix with a spoon and grease your hands to mould!
2kg aluminum bag in a box of four
2kg make approx. 6kg prepared mixture (approx. 80 burger patties)
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Thoroughly mix 100g of the mix with 200ml of very cold water and leave to rest for 3 minutes
➜ Grill plate: fry at 160° for 2-3 minutes on each side
➜ Pan: fry over a medium heat for 2-3 minutes on each side
Tip:
Mix with a spoon and grease your hands to mould!
Vegan Mince Mix
For the preparation of vegan mince for bolognese, burritos and more
2kg aluminum bag in a box of four
2kg make approx. 6kg prepared mince mixture
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Thoroughly mix 100g of the mix with 200ml of very cold water and leave to rest for 3 minutes
➜ Grill plate: fry at 160° for 2-3 minutes on each side
➜ Pan: fry over a medium heat for 2-3 minutes on each side
Tip:
Fry the mince before adding it to the sauce!
2kg aluminum bag in a box of four
2kg make approx. 6kg prepared mince mixture
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Thoroughly mix 100g of the mix with 200ml of very cold water and leave to rest for 3 minutes
➜ Grill plate: fry at 160° for 2-3 minutes on each side
➜ Pan: fry over a medium heat for 2-3 minutes on each side
Tip:
Fry the mince before adding it to the sauce!
Vegan Frikadelle Mix
For the preparation of vegan frikadelles, dumplings or meatballs
2kg aluminum bag in a box of four
2kg make approx. 6kg prepared mixture (approx. 80 frikadelles)
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Thoroughly mix 100g of the mix with 180ml of very cold water and 20g cooking oil. Leave to rest for 3 minutes
➜ Grill plate: fry at 160° for 2-3 minutes on each side
➜ Pan: fry over a medium heat for 2-3 minutes on each side
Tip:
Finish with fresh onions and herbs and grease your hands before moulding!
2kg aluminum bag in a box of four
2kg make approx. 6kg prepared mixture (approx. 80 frikadelles)
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Thoroughly mix 100g of the mix with 180ml of very cold water and 20g cooking oil. Leave to rest for 3 minutes
➜ Grill plate: fry at 160° for 2-3 minutes on each side
➜ Pan: fry over a medium heat for 2-3 minutes on each side
Tip:
Finish with fresh onions and herbs and grease your hands before moulding!
Vegan Egg Mix
For the preparation of vegan egg for scrumbled eggs and omelets
1kg aluminum bag in a box of eight
1kg make approx. 3kg prepared egg mixture
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Thoroughly mix 10g of the mix with 60ml of very cold water to form a smooth batter
➜ Pan: fry briefly on one side, then cut into pieces and process like scrambled eggs
Tip:
Fry briefly on one side and refine with kala namak before serving
1kg aluminum bag in a box of eight
1kg make approx. 3kg prepared egg mixture
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Thoroughly mix 10g of the mix with 60ml of very cold water to form a smooth batter
➜ Pan: fry briefly on one side, then cut into pieces and process like scrambled eggs
Tip:
Fry briefly on one side and refine with kala namak before serving
Vegan Sausage Spread Mix
For the preparation of vegan sausage spread for bread
500g aluminum bag in a box of ten
500g make approx. 2.25kg prepared sausage mixture
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Thoroughly mix 100g of the mix with 50g of cooking oil. Then mix with 300ml hot water to form a homogeneous mixture and leave to rest in the fridge for 30 minutes.
Stir well again before serving.
Tip:
If the finished product has been standing for longer, simply add a little more water and stir until the mixture is homogeneous again
500g aluminum bag in a box of ten
500g make approx. 2.25kg prepared sausage mixture
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Thoroughly mix 100g of the mix with 50g of cooking oil. Then mix with 300ml hot water to form a homogeneous mixture and leave to rest in the fridge for 30 minutes.
Stir well again before serving.
Tip:
If the finished product has been standing for longer, simply add a little more water and stir until the mixture is homogeneous again
Vegan Goulash Soup Mix
For the preparation of vegan Goulash soup
2kg aluminum bag in a box of four
2kg make approx. 10kg prepared Goulash soup mixture
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Pour 400ml hot water over 100g of the mix and leave to infuse for 10 minutes
➜ Pot: heat the goulash soup and keep warm over a low heat
Tip:
Reheating is not recommended
2kg aluminum bag in a box of four
2kg make approx. 10kg prepared Goulash soup mixture
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Pour 400ml hot water over 100g of the mix and leave to infuse for 10 minutes
➜ Pot: heat the goulash soup and keep warm over a low heat
Tip:
Reheating is not recommended
Vegan Bacon Bits Mix
For the preparation of vegan Carbonara or as a topping for fries, salads and more
75g bag
75g make 150kg prepared bacon bits
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Mix 50g of the mix with 40ml of water and 10g of cooking oil
➜ Grill plate: fry at 180° for approx. 3 minutes without additional oil
➜ Pan: fry over a medium heat for approx. 3 minutes without additional oil
➜ Convection oven: at 180° hot air without baking paper with a little oil
Tip:
Do not bake at very high temperatures, it is better to add the bacon bits to the tarte flambée afterwards, for example
75g bag
75g make 150kg prepared bacon bits
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Mix 50g of the mix with 40ml of water and 10g of cooking oil
➜ Grill plate: fry at 180° for approx. 3 minutes without additional oil
➜ Pan: fry over a medium heat for approx. 3 minutes without additional oil
➜ Convection oven: at 180° hot air without baking paper with a little oil
Tip:
Do not bake at very high temperatures, it is better to add the bacon bits to the tarte flambée afterwards, for example
Vegan Cheeze Sauce Mix
For the preparation of creamy vegan cheeze sauce
500g aluminum bag in a box of ten
500g make approx. 3.75l prepared cheeze sauce
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Stir 100g of the mix into 650ml of water and bring to the boil over a medium heat, stirring constantly
➜ Pot: Sauce can be kept warm on a low heat
Tip:
Reheating is possible. The sauce can be made more liquid with more water or thicker with less water, e.g. as a dip
500g aluminum bag in a box of ten
500g make approx. 3.75l prepared cheeze sauce
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Stir 100g of the mix into 650ml of water and bring to the boil over a medium heat, stirring constantly
➜ Pot: Sauce can be kept warm on a low heat
Tip:
Reheating is possible. The sauce can be made more liquid with more water or thicker with less water, e.g. as a dip
Vegane Schnitzel Mix
For the preparation of vegan schnitzel, unbreaded
2kg aluminum bag in a box of four
2kg make approx. 6kg prepared mixture (approx. 40 schnitzels)
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Thoroughly mix 100g of the mix with 200ml of very cold water. Shape into flat cutlets and bread if required
➜ Pan: fry with plenty of oil
Tip:
Season the schnitzel mixture with salt and pepper before breading. Breadcrumbs and our egg mix create a crispy coating!
2kg aluminum bag in a box of four
2kg make approx. 6kg prepared mixture (approx. 40 schnitzels)
Storage: Room temperature
Shelf life: up to 300 days from wholesale
Preparation:
Thoroughly mix 100g of the mix with 200ml of very cold water. Shape into flat cutlets and bread if required
➜ Pan: fry with plenty of oil
Tip:
Season the schnitzel mixture with salt and pepper before breading. Breadcrumbs and our egg mix create a crispy coating!
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