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Download the State of Sous Vide Report by Stampede Culinary Partners

Plant-Based Proteins

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Jackfruit Links and Breaded Strips

Grain-Based Burger

We’re more than meats the eye.

At Stampede, we don’t leave out any alternative, non-protein-based dietary lifestyles. Come to us for our on-trend and innovative non-animal-based protein product solutions such as falafel, meatless meatballs, and vegetable or grain-based burgers.

  • Nutritional Powerhouse: rich in essential nutrients, including vitamins, minerals and antioxidants

  • Sustainable Choice: known to have a lower carbon footprint & require fewer natural resources compared to animal-based protein

  • Culinary Versatility: catering to diverse tastes and dietary preferences, we can customize an option for any palate

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Any Questions?

What are the main ingredient sources you use to develop plant-based proteins?

The opportunities are endless at Stampede. We work with legumes, grains, seeds, jackfruit and other main sources to develop a wide variety of items that are packed with flavorful ingredients. 

Do you offer specific certification like Non-GMO, Organic, Vegan, etc.?

Yes, if certifications are important to your brand value and your preference, we have the ability to source ingredients that fit within these requirements.

Do you have allergen management protocols in place to prevent cross-contamination with common allergens like nuts, soy, or gluten?

Yes, food safety is our top priority. All of our employees complete GMP training annually and we are BRC certified. We invite you to visit our food safety page to learn more.

Do you offer sous vide cooking for plant-based items?

Yes, we highly recommend allowing our culinary team to develop a sous vide plant-based item for you. With the sous vide cooking methodology we can ensure the product is cooked evenly throughout while locking in the flavors and enhancing the textures of ingredients for a pleasant eating experience.

Do I need to offer a plant-based option on my menu?

Offering a plant-based option on any menu can attract more guests and cater to diverse dietary preferences. There is a growing demand for such options in the dining-out experience. In 2020, the NPD Group reported that 14% of total foodservice restaurant visits in the U.S. included a plant-based protein item. 

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