ONE INGREDIENT, 5 WAYS: EAT CURIOUS PROTEIN CHALLENGE

July 28, 2025

Written by Preyesh Patel

One Ingredient, Five Ways: The Curious Protein Challenge

In today’s busy kitchens, where chefs have to hit cost, nutrition and sustainability targets, efficiency and innovation are key. That’s why we set ourselves a challenge: take one of our most adaptable ingredients, Eat Curious Dehydrated Mince/Pieces, and create five completely different dishes across global cuisines and varying applications. The result? A menu-ready showcase of how one sustainable, plant-based protein can help hit targets, without compromising on flavour! These dishes don’t just help hit your operational targets; they blend seamlessly into modern, forward-thinking menus. Whether you’re a catering professional within healthcare or your goal is to provide affordable, energising meals to school students, this challenge proves that one core ingredient can make all the difference!

DISH 1: SHAWARMA FLATBREAD

Cuisine: Middle-Eastern

Concept: Eat Curious Dehydrated Pieces are coated in a chilli spice blend and served on warm flatbreads with hummus, tangy pickled red cabbage, zesty sumac onions and a creamy tahini yoghurt dressing.

Serve in: Quick-service food courts, pop-up kitchens and food trucks.

Bonus Tip: Marinate the rehydrated pieces in the spice blend for at least 30 minutes before cooking to deepen flavour and increase caramelisation when cooked. This extra step gives the pieces a more authentic, charred finish, which elevates the dish’s street food appeal and drives customer satisfaction.

DISH 2: HYBRID COTTAGE PIE

Cuisine: British

Concept: Our hybrid cottage pie combines the rich flavour of traditional beef mince with Eat Curious Dehydrated Mince for a lower-carbon twist on a beloved classic. Blending conventional meat protein with our plant-based mince keeps the dish high in protein whilst also increasing fibre and reducing fat. This recipe is an ideal solution to satisfy carbon-conscious consumers who want to lower their meat consumption!

Serve in: University or school dining halls, healthcare, senior living or corporate catering.

Bonus Tip: Use stock or gravy browning to rehydrate the Eat Curious Dehydrated Mince before blending with beef. This enhances the depth of flavour and creates a seamless appearance, so diners won’t even notice it’s a blended dish.

DISH 3: SHAWARMA FLATBREAD

Cuisine: Singaporean

Concept: An innovative twist on Singapore-style stir fry noodles, this recipe is packed with fresh, crunchy vegetables and coated in a delicious sauce. The result? A flavour-packed dish that is quick to prepare and ideal for carbon-conscious consumers wanting to lower their meat consumption!

Serve in: University or school dining halls, hospitals, or workplace catering where a quick turnaround is a priority..

Bonus Tip: Want to keep chicken on the menu? This recipe is the perfect solution. Swap out a % of the chicken for our Eat Curious Pieces. This increases fibre, reduces fat, saves on cost and is better for the planet!

DISH 4: BBQ SWEETCORN BAGUETTE

Cuisine: American-inspired

Concept: A harmonious combination of Eat Curious Dehydrated Pieces, sweetcorn, BBQ sauce and fresh parsley is nestled in a toasted sub roll. We’ve also taken it up a notch by introducing some zesty jalapeños.

Serve in: Grab & go or deli bars.

Bonus Tip: BBQ and sweetcorn deli mix can be refrigerated for up to 3 days. Use up any leftovers as a jacket potato filling!

DISH 5: FRUITY COCONUT BIRCHER BOWL

Cuisine: Swiss-inspired

Concept: This delicious bircher bowl features Eat Curious Dehydrated Mince mixed with creamy coconut yoghurt, gluten-free oats and fibre-rich chia seeds. The addition of apples and mixed berries makes this the perfect nourishing breakfast.

Serve in: Breakfast bar or grab & go counters.

Bonus Tip: Use seasonal or surplus fruit to rotate toppings and reduce waste. The bircher base stays consistent, but switching up the fruit (e.g. stone fruits in summer and stewed apples in winter) keeps the offer fresh and sustainable, perfect for cost control and menu variety.