ROCK YOUR TASTE BUDS.
Keep frozen at -18°C or colder.
Do not refreeze after defrosting.
For the perfect Pulled Oumph!, fry in a pan over medium heat for 5-6 minutes from frozen or 3-4 minutes if thawed, stirring now and again. Keep an eye on the heat, make sure it doesn’t get too hot, or you will end up caramelising the sauce! Stuff it in a wrap, top your tacos or sizzle in a stir fry – you choose!
Plant-Based Pulled Tacos
GET THIS RECIPEPlant-Based Pulled Oumph! Dog
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