Creating Better Plant-Based Meats: Inside Stampede’s Culinary Development Approach
At Stampede Culinary Partners, crafting plant-based meats isn’t just a side project—it’s a culinary commitment. Led by Chef Ron Jolicoeur and Chef Roger Waysok, we are redefining what’s possible in the world of meat alternatives, applying decades of expertise in animal protein to a new generation of center-of-plate innovation.
From the test kitchen to the plate, the approach is clear: make it craveable, make it clean, and above all, make it taste like meat.
For Stampede, the goal isn’t to chase trends—it’s to build something genuine and lasting. Our plant-based meats are designed to satisfy the same way a great meat product would: rich, juicy, memorable. We’re proving that plant-based doesn’t have to mean compromise—reimagine innovation.
Why We Say “Plant-Based Meats”
In a market filled with terms like “alternative protein” or “meatless substitutes,” we make a deliberate choice to call our products what they aim to be: plant-based meats.
“‘Alternative protein’ doesn’t always suggest a true culinary match for meat,” says Chef Waysok. “We’re not just trying to give someone a vegetarian option—we’re replicating the key attributes of meat itself: the flavor, texture, and visual experience.”
That distinction shapes everything the culinary R&D team does—from ingredient selection to cooking methods to the final sensory experience on the plate.
A Meat-Maker’s Mentality—Now With Plants
Developing a great plant-based product at Stampede follows many of the same principles as our traditional meat offerings. Just as different animal proteins and cuts require specific techniques, so do grains, legumes, and vegetables. Our team doesn’t settle for “good for plant-based”—they aim for “good, period.”
“The biggest driver for us is the challenge,” says Kevin Schultz, VP of Sales and Marketing-Natural & Organic. “We want to create something even a meat-eater will say, ‘Wow, that’s good.’ That’s the standard. That’s the way to get lapsed users, most of whom are meat eaters, back into enjoying plant-based for good.”
That challenge begins with collaboration. Whether a concept originates in-house or is brought forward by a customer, Stampede begins with a simple question: How would we make this if it were meat? From there, the team reverse-engineers a plant-based version—replacing, rebalancing, and refining the formula over multiple iterations.
The Test Kitchen: Where Ideas Become Fan Favorites
Take the grain-based burger or meatless meatballs—two of Stampede’s early crowd-pleasers. Each one was the result of extensive testing, feedback, and fine-tuning. Our team maintains a core group of internal taste-testers who offer honest critiques, helping ensure no product moves forward until it exceeds expectations.
Sensory experience is paramount—taste, smell, texture, and appearance must all align to create a meat-like impression. Nutritional value matters too, but not at the expense of eatability. “We’re always conscious of keeping the ingredient lists short and pronounceable,” Waysok notes.
Flavor development with plant ingredients requires extra nuance. Grains and legumes don’t inherently have the same savory depth as meat, so building that flavor profile often takes a more layered approach.
And among the emerging MVPs? Jackfruit. With its naturally fibrous texture and excellent ability to absorb flavors, it’s become one of the most exciting ingredients in the team’s toolkit.
Precision Cooking with Sous Vide
One of Stampede’s secret weapons in developing standout plant-based meats is its extensive use of sous vide technology.
Sous vide allows our culinary team to tightly control cooking temperature and time, resulting in consistent, high-quality results—essential when working with variable plant ingredients. “It’s perfect for plant-based meats because we can dial in exactly what’s needed to preserve flavor and hit the right texture,” Waysok explains.
Each item—just like animal proteins—gets its own tailored time and temperature plan. “There’s no one-size-fits-all. Just like a brisket doesn’t cook the same as a chicken breast, each plant-based recipe gets the same level of individual attention.”
What Sets Stampede’s Solutions Apart
In an increasingly crowded space of plant-based innovation, Stampede stands out by leveraging our core strength: meat mastery. Our heritage in protein production gives us a deep understanding of what makes meat satisfying—and how to replicate that satisfaction with plants.
Curiosity drives our team forward. “Hemp seeds are one of the ingredients we’re looking into more,” says Waysok. “They offer a compelling mix of nutrition, protein, and texture potential. There’s so much we haven’t tapped into yet.”
We’re discovering new things every day—some of it is technique, some of it is flavor. And while taste, texture, and nutrition lead the way, affordability remains essential. Plant-based meats must compete with traditional proteins not just in quality, but in cost—because great products aren’t enough if they’re out of reach for everyday consumers. “And this is key—despite the negative press, plant-based diets remain on the rise among Gen Z and Millennials, but they don’t want complex ingredient lists or over-processing. The challenge for us [Stampede] is to deliver straightforward, nutritious, and flavorful options that grill, melt, and taste just like traditional meat. The point is—we never say something can’t be done. We just haven’t done it yet,” says Schultz.
