AMP UP EVERYTHING.
Keep frozen at -18°C or colder.
Do not refreeze after defrosting.
Fry the pieces from frozen in a pan with oil on medium heat for 3-4 minutes, or mix the pieces with some oil on a tray and oven bake at 175 °C for 10-12 minutes. Ensure the product is well cooked and piping hot before serving. Delicious in a pasta, a pizza or a toasted sandwich! Enjoy!
Pasta Carbonara Oumph! Style
GET THIS RECIPEOumph! Bourguignon with Oumph! Smoky Bits
GET THIS RECIPEYou can find Oumph! globally, in stores and restaurants near you.
Explore Oumph! in
Iceland
click here.
Explore Oumph! in
Netherlands
click here.
Explore Oumph! in
Germany
click here.
Explore Oumph! in
Norway
click here.
Explore Oumph! in
Sweden
click here.
Explore Oumph! in
Finland
click here.
Explore Oumph! in
United Kingdom
click here.
Explore Oumph! in
South Africa
click here.
Taste It &
Tell Us About It!
This is the best thing ever ?
Anonymous
That oumph! doner meat mate is banging man and I’ve got more coming this week in my shopping
Anonymous
That stuff is amazing!! Tbh everything they do is! ??
Anonymous
That pulled oumph! is amazing-I do it with a green pepper and noodles in garlic frylight
Anonymous
Fantastic vegan food
Anonymous
For lunch today I made some buttery rice, with green beans and Oumph! sticky ribs. In my eyes You can’t go wrong with Oumph!, these “ribs” in particular are probably my favourite. They are also very tasty in sandwiches.
Anonymous
Absolutely love this stuff
Anonymous
So blown away by that burger of yours really like that it is in the freezer and cardboard package too ?
Anonymous
Best vegan products about by far ?
Anonymous
I love cooking and treating my friends to delicious meals! The Oumph! the Chunk is by far my favourite – it can be used for pretty much any seasoning or cuisine. I’m not a vegetarian myself, and I really like to treat non-vegetarian friends to discover Oumph! Jonna Lindell
Anonymous
I keep coming back to Oumph! because no one can beat their texture or flavors, and it’s plant-based protein. Lovisa Berglund.
Anonymous