Review: Fry's vegetarian chunky strips

25th September 2012

Fry’s products have long been a staple of my freezer so when Sash and I were contacted to review some of their popular items we pratically bit off the hand that was offering them to us.

Fry’s are a regular feature of vegan festivals around the country, you can normally spot them due to the swarm of jostling vegans attempting to get a taster surrounding them. However if you have never tasted their wares (in which case you should definitely sign this Fat Gay Vegan petition to get Fry’s into supermarkets), you have been missing out.

The first item for up for review is the vegetarian chunky strips, this is Fry’s beef alternative.

Unlike some of other meat substitutes they remain moist after cooking. The texture is very meaty like (from what I can remember!), but not chewy.

The strips are suggested for use in a variety of dishes and you can find recipes on the Fry’s website. Of course you can always use your imagination or take a recipe calling for beef and sub it!

This is exactly what I did adapting a recipe for chilli plum beef which sash and I enjoyed for lunch this week. The strips work well in soaking up the marinade which the recipe calls for.

So you know what to do, get yourself some chunky strips, try this recipe and tell me it’s not ‘sooooo good’ (sash’s exact words :)).

Chilli plum ‘beef’ with green pepper

adapted from this recipe.

Serves 3


  • 1 box Fry’s vegetarian chunky strips (Fry’s recommend you cook from frozen but for the purpose of the marinating I defrosted them first)
  • 1.5 tbsp plum sauce (plus some extra)
  • 1/2 tbsp soy sauce
  • 1 clove garlic, minced
  • 1/2 tsp fresh ginger, grated
  • 2 dried chillies, finely chopped
  • 1 tsp corn flour
  • 1 green pepper, finely sliced
  • 1/4 cup water
  • 1 tsp corn flour
  • 1 stock cube (or bouillon powder)


In a large bowl combine the plum sauce, soy sauce, garlic, ginger, chilli, corn flour and mix well. Add Fry’s chunky strips and coat well in the mixture. Leave to marinate for as long as possible, at least 30 minutes.

Once the marinating is done, heat a pan, add some oil and then fry the green pepper.

After the peppers have softened add the chunky strips to the pan and fry for 6-8 minutes, keep moving the strips to stop them from sticking to the pan.

Combine the water, extra corn flour and 1/2 the stock cube and add to the pan. Once this boils it should thicken. Taste and add more plum sauce if you like it sweeter or more of the stock cube if it’s not seasoned enough.

Serve this with coconut rice (I substitute a can of coconut milk for water when cooking the rice), and stir fried or steamed vegetables or a fresh green salad.

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