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Funnybones Expands Plant-Based Range with Three Exciting New Alternatives

Funnybones has expanded their plant-based range with not one, not two, but three delicious new vegan products; a beef-free burger, spicy chick*n fillets, and Italian (not) meatballs.

Made from pea protein, the new vegan and gluten-free beef-free burger is sure to be a hit with meat-lovers and vegans alike, thanks to its’ juicy, meaty texture. The use of extra virgin olive oil means this burger benefits from 91% less saturated fat than the average beef burger, whilst the pea protein offers the highest protein intake per calorie in the meat analogue burger market. Additionally, this burger is a great source of iron and vitamin B12, which are both important to include in a vegan diet.

Funnybones’ new spicy chick*n fillets further bolster the plant-based burger range. Coated in a crispy, spicy, corn flake crunch, the fillets arrive frozen to avoid unnecessary food waste. The fillets are available to bake in the oven, deep fry, air fry, or pan fry, meaning they are compatible with any kitchen, and can be ready in as little as 4 minutes.

The beef-free and spicy chick*n fillets join Funnybones’ existing vegan burgers; a traditional spicy bean patty, and innovative kale and hemp burger.

Finally, the (not) meatballs are made using plant protein derived from soya beans, and a delicious blend of herbs and spices, to create the authentic taste of Italian-style meatballs. Perfect in a sub, served with pasta dishes, or on their own with some marinara sauce to dip, these (not) meatballs are an incredibly versatile addition to any menu.

Funnybones Development Chef, Tom Styman-Heighton is excited to be expanding their vegan range:

“With 1.6 million Brits following a vegan diet all year round, we’re seeing a massive demand for plant-based products. We want to go above and beyond offering meat-free versions of all the classics, which is why we’re constantly introducing new options. Vegan products have the added benefit of being suitable for vegetarians, flexitarians, and people with animal by-product related allergies and intolerances. We’re also seeing a trend in reductionism, where diners choose their food based on environmental impact. Plant-based alternatives are a great way to meet this demand, with green credentials in terms of production, and storage which reduces unnecessary waste.”

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