Juicy Marbles 🔪 Surreal Kitchen

You might remember the tale of our coworker Gregor from the Spicy Peanut Ramen recipe. While gazing upon our ✨stunning✨ recipe library, I realised it was high time I shared another Gregor-friendly recipe. What he wants (and honestly, needs) are aggressively simple recipes that require as few ingredients, dishes, and brain cells as possible. Because he has places to be, things to do, and remains indescribably incompetent in the kitchen. Sooo, this recipe consists of bao buns (superior carb), sticky hoisin filet, chili crisp mayo, and crunchy-punchy slaw, all done in 20 minutes tops. I know you’ll probably save this recipe and never look at it again, because you’ve done the same with approximately 2843 other quick-easy-weeknight-meal prep videos. But I wrote it down for you anyway. Because I care about you. 🌶️ Ingredients 1 red chili 1 carrot (peeled and thinly sliced) ½ English cucumber (thinly sliced) A bunch / ½ cup coriander leaves small bunch / ¼ cup mint leaves 1 tbsp light soy sauce 1 tbsp rice vinegar 1 tbsp sesame oil � ½ cup mayo 1 tbsp chili crisp �1 tbsp neutral oil 2 Thick-Cut Filets ⅓ cup hoisin sauce 8 Bao Buns 🥡 Method 1. Thinly slice the chili, carrot, and cucumber. 2. Add to a bowl along with coriander and mint leaves, soy sauce, rice vinegar, and sesame oil. Mix well and store in the fridge until ready to serve. 3. Combine mayo and chili crisp in a bowl and mix until combined. Store in the fridge until ready to use. 4. Slice the filets into 1-2 cm / 0.4-0.8 inch thick slices. 5. Heat oil in a non-stick pan over medium heat. Add the filet slices and cook for 5-6 minutes, turning midway through. 6. Once browned, add the hoisin sauce and mix to coat well. Cook for another minute and remove from the heat. 7. Steam the buns, and fill with hoisin filet, punchy slaw, and a drizzle of chili crisp mayo. Now tell me Marbles, what’s your favourite Gregor-friendly recipe? 🤸 #plantbased #weeknightmeals

Happy Cinco de Mayo, Marbles! 😻  There’s still some time left to get your spicy fingers on our 🇪🇺 EU and 🇺🇸 US bundles 💃 But if your freezer is already overflowing with yummy plant-based meats, you can just enjoy the still shots from our shoot last weekend, he he. I (the recipe developer/photographer/social media manager/food stylist lady) am very proud of them, but I’ll never say no to a little external validation. And if you’d like to cook up a spread like this, you can find the recipes on our feed and website ❤️‍🔥 #plantbased #mrmarbleslovesyou

🍍ATENCIÓN. Cinco de Mayo Bundles have dropped on our 🇺🇸 US shop. And to celebrate, we’re sharing a Marbles family favorite, our recipe for Spicy Agave-Glazed Baby Ribs with grilled pineapple and coriander salsa *catches breath* another one of those “why are you serving fruit with meat??” situations, which we have perhaps over exploited at this point, but frankly, the recipes always turn out so yum-yum that we’re never gonna stop, even if our reputation as food innovators is called into question, because you don’t own us, we are ungovernable, we are the fruit-on-meat resistance okay I’m passing out … *regains consciousness* PS! Save this recipe! Your BBQ guests will thank you. 🌶️ Ingredients ½ pineapple (peeled, cut into quarters, core removed) 1 green chili (deseeded and finely chopped) A bunch / 1 cup of coriander (finely chopped, tightly packed) 1 tsp fine sea salt Zest and juice of ½ lime 1 tbsp olive oil 2 x Baby Ribs 2 tbsp tomato paste 2 tbsp agave syrup 1 tsp each sweet smoked paprika, ground coriander and salt ⅛ tsp cracked black pepper Juice and zest of ½ lime 2 tbsp olive oil 🍖 Method 1. Peel, cut into quarters, and core ½ of a pineapple. 2. Place 2 quarters on a hot grill and cook for 10 minutes, until charred. 3. In the meantime, finally chop the chili, onion, and coriander. 4. Combine the ingredients in a bowl with salt, lime zest and juice, and olive oil. Mix well. 5. Store in the refrigerator until ready to serve. 6. For the glaze, combine tomato paste, agave syrup, sweet smoked paprika, coriander, salt, pepper, lime juice and zest, and olive oil. Whisk to emulsify. 7. Glaze the Baby Ribs with the marinade on both sides. 8. Place on a hot grill, and cook for 10-12 minutes, turning midway through. 9. Once cooked, remove the racks from the grill and slice them into individual ribs. 10. Place the ribs on a plate, and spoon over the pineapple salsa. #cincodemayo #plantbased #grillseason

🇪🇺 Our EU May Day bundles have officially launched, in honour of BBQ season! And the only way to celebrate is by dusting off your barbecue, stoking the fire within, and grilling everything in your central and peripheral vision. We recommend starting with these saucy, smoky Carne Asada tacos paired with a zingy charred tomato slaw. In fact, the slaw is so life-giving, I’ve been having it instead of my daily ginger-turmeric shot. In fact, I’m thinking of bottling it up to sell as a supplement, and leaving this whole recipe-developer-social-media manager-thing behind. Hehe. Jk. (Please don’t fire me). 🍅 Ingredients * 4 x Thick-Cut Filet (defrosted) * ½ large white or brown onion (finely chopped) * 1 bunch / 1 cup of coriander (finely chopped, tightly packed) * 1 garlic clove (finely minced or grated) * Zest of ½ lime * Juice ½ lime, lemon, and orange * ½ tsp each oregano, coriander, cumin, and sweet smoked paprika * 1 tsp fine sea salt * 3 tbsp olive oil � * 3 tbsp olive oil * 2 medium-sized tomatoes (cut in half) * ½ large white or brown onion (cut in half) * 2 garlic cloves * 1-2 red chilis (mild or spicy) * Small bunch / ½ cup of coriander (tightly packed) * Juice ½ lime * 1 tsp salt 🌮 Method 1. Finely chop the onion and coriander, mince the garlic, and zest the lime. 2. Add lime, lemon, and orange juice, along with oregano, coriander, cumin, and sweet smoked paprika. 3. Season with salt and olive oil, and mix well. 4. Drizzle the filets with the marinade, cover, and place in the fridge for 20-30 minutes. 5. In the meantime, prepare the salsa. Heat olive oil in a cast-iron pan over the fire. Add tomatoes, onion, garlic, and chillies. Cook for 8-10 minutes, until softened and charred. 6. Transfer to a food processor (including the oil), along with fresh coriander, lime juice, and salt. Blend until desired consistency. 7. Place the marinated filets on a hot grill and cook for 5-6 minutes on each side, until nicely browned and warmed through. Remove from the heat. 8. Toast the tortillas over the fire. 9. Assemble the tacos with the filet, salsa, finely chopped onion, and cilantro.

🚨IN CASE OF EMERGENCY, save this recipe. After a long day of playing human and slowly blinding myself with multiple blue screens, I sometimes just don’t have it in me to cook. Luckily, there are dishes like these Sticky BBQ Sliders, which take zero kitchen gymnastics, can feed the whole squad, and will still leave you enough time to squeeze in at least three episodes of [insert pop culture reference] before bedtime. And if today really kicked your ass, I hereby give you permission to use store-bought, pre-chopped veggies. You have nothing to prove. You are enough. 🥩 Ingredients 1 carrot (peeled and grated) 1 cup / ⅙ small white cabbage head (finely sliced, tightly packed) 1 cup / ⅙ small purple cabbage head (finely sliced, tightly packed) ½ cup of mayonnaise 1 tbsp mustard Juice ½ lemon Salt and pepper to taste 2 Thick-Cut Filets 2 tbsp olive oil ½ tsp salt ⅛ cracked black pepper ⅓ cup / 80 g BBQ sauce 3-4 brioche buns Olive oil (for toasting bread) 🍔 Method 1. Grate the carrot, and thinly slice white and red cabbage. 2. Combine mayo, mustard, lemon juice, salt, and pepper in a bowl, and whisk together. 3. Add the vegetables to the bowl, and mix well. 4. Pull the filets apart using your fingers or two forks. 5. Heat olive oil in a non-stick pan over medium heat. 6. Add pulled filets, and season with salt and pepper. Cook for 5-6 minutes, mixing to ensure even browning. 7. Pour over the BBQ sauce, and mix well to coat. Cook for another minute, and remove from the heat. 8. Toast the brioche buns in a lightly oiled pan until golden brown. 9. Build the sliders by adding pulled BBQ filets and coleslaw. #plantbased #everythingwillbeokay

🌎 EARTH DAY THINGS 1. We just dropped some *world-class* bundles on the US and EU webshops. Go git some discounts if you know what's good for you. 2. I’ve been struggling with my 13-hour screentime and everything going on in the world. So, I swallowed my pride, left my house, drove for 2 hours, found a flat rock, built a fire with my bare hands (and a drizzle of lighter fluid), and immersed myself in the performative world of “wilderness cooking.” I’m loath to admit, but these TikTok men might be onto something. I can already feel my brain cells regrowing. So here's a wild recipe for y'all. 🥩 Ingredients: 2 x Thick-Cut Filet 1 tsp red pepper flakes ½ tsp chili flakes ½ tsp dried oregano ½ tsp mixed pepper corns 1 tsp coriander seeds 1 tsp salt Olive oil (for cooking)� 1 long red pepper 1 red chili pepper 1 shallot 1 garlic clove A bunch of fresh coriander Juice of 1 lime 2 tbsp olive oil Salt to taste 🔥 Method: 1. Get naked. 2. Find the perfect cooking rock. 3. Combine red pepper flakes, chili flakes, oregano, pepper corns, and coriander seeds in a pestle and mortar. Crush until finely ground. 4. Sprinkle the filets with the seasoning blend and salt. 5. Heat a non-stick pan (over medium heat) or a rock (over scorching fire) and add a drizzle of olive oil. 6. Add the filets, pepper, and chili pepper to the pan/stone and cook for 8-10 minutes, until nicely browned and cooked through. We’re looking for a little char on the vegetables. 7. Remove the filets from the heat, but keep them warm. 8. Finely chop shallot, garlic, coriander, grilled pepper, and chili pepper. Transfer to a bowl and season with lime juice, olive oil, and salt. 9. Slice the filets thinly and spoon over the sauce. Let us know what you're doing this Earth Day to reconnect with your inner self 🦆 and save the recipe for your next survival-ish experience. #plantbased #earthday #ruggedcooking #touchinggrass

[𝗠𝗜𝗟𝗔𝗡𝗢 𝗗𝗘𝗦𝗜𝗚𝗡 𝗪𝗘𝗘𝗞 𝟮𝟬𝟮𝟲] 🥩𝗥𝗮𝘀𝘁𝗹𝗶𝗻𝘀𝗸𝗼 𝗺𝗲𝘀𝗼 𝗸𝗼𝗹𝗲𝗸𝘁𝗶𝘃𝗮 𝗝𝘂𝗶𝗰𝘆 𝗠𝗮𝗿𝗯𝗹𝗲𝘀 𝗻𝗮 𝗿𝗮𝘇𝘀𝘁𝗮𝘃𝗶 𝗛𝗼𝘂𝘀𝗲 𝗼𝗳 𝗖𝗿𝗲𝗮𝘁𝘂𝗿𝗲𝘀 (𝗛𝗶𝘀̌𝗮 𝗯𝗶𝘁𝗶𝗷) 𝘃 𝗼𝗸𝘃𝗶𝗿𝘂 𝗠𝗶𝗹𝗮𝗻𝘀𝗸𝗲𝗴𝗮 𝘁𝗲𝗱𝗻𝗮 𝗼𝗯𝗹𝗶𝗸𝗼𝘃𝗮𝗻𝗷𝗮 𝟮𝟬𝟮𝟲🥩 Naslov dela: Različni kosi rastlinskega mesa (Thick-Cut Fillet, Meaty Meat Pork-Ish, Baby Ribs, Whole-Cut Loin) 𝘚𝘦𝘳𝘪𝘫𝘢 𝘳𝘢𝘴𝘵𝘭𝘪𝘯𝘴𝘬𝘦𝘨𝘢 𝘮𝘦𝘴𝘢, predstavljena kot užitni, oblikovani predmeti. Njihova marmorirana struktura je zasnovana tako, da posnema videz in teksturo mesa. Kot »bitje« zavzema nenavaden položaj, saj je hkrati prepoznavno in umetno. Vabi k uživanju, hkrati pa spodbuja k razmisleku o materialu, izvoru in pristnosti. Hrana tako postane prostor za oblikovalsko eksperimentiranje, kjer so meje med naravnim in umetno ustvarjenim namerno zabrisane. Materiali: rastlinski zrezek na osnovi sojinih beljakovin, kartonska embalaža 𝘑𝘶𝘪𝘤𝘺 𝘔𝘢𝘳𝘣𝘭𝘦𝘴 je ljubljanski kolektiv ustvarjalcev, ki z rastlinskimi nadomestki mesa, ki posnemajo strukturo, teksturo in okus tradicionalnih kosov mesa, na novo opredeljuje oblikovanje hrane. Njihovo delo se nahaja na stičišču hrane, znanosti, tehnologije in oblikovanja ter prevprašuje naša pričakovanja o tem, kaj vse je lahko meso. @juicymarbles @milan.design.week @alcova.milano foto: @klemen_ilovar Stay tuned: Objavljamo vse oblikovalce v sklopu razstave House of Creatures na Milanskem tednu oblikovanja 2026!💥 𝘝𝘦𝘤̌ 𝘪𝘯𝘧𝘰 𝘷 𝘣𝘪𝘰.

BIG CONGRATS to @this.uk for releasing their own #plantbased filet. This post is a direct result of our management telling us we “should probably respond.” Which we pointed out was extremely petty and insecure. Which they pointed out was not our job to point out and just to “make it funny, but in, like a self-aware kind of way, and try to mention that ours doesn’t contain gluten.” So, here we are, making funny, from a totally non-threatened, secure emotional place... 
 
Can’t wait to share a shelf with you guys! ...Can’t. Wait. 
Yours, —The Marbles

🚨 NEW PRODUCT DROP 🚨 You've seen the comments. People are fed up with plant-based meat. They want no-soy, no-seed-oil, low-cal, all-natural, unprocessed, doesn't-look-like-meat-because-that's-offensive... products for years now. Well folks, we heard you. And our R&D team has found the perfect solution for a product that answers ALL your needs (even the ones you didn’t know you had). ✨ 0 soy ✨ 0 processing ✨ 0 additives ✨ 0 resemblance to anything Without further ado, we introduce you to ⛅️ Cloud Filet ⛅️ The first 100% air-based steak. Painstakingly crafted with hand-harvested French Mountain Air 🏔️, 900 kilometers from the nearest soybean, by workers raised in isolation from modernity. The experience is so clean, the preparation so effortless, you'll barely register that you've eaten. No heavy after-dinner feeling. No bad breath. Indeed, no feeling at all. It's exquisite. You'll be much happier with the Cloud Filet.

🥕 Whoever invented “traybakes” deserves a statue, or perhaps a building named after them (“Traybake-Kennedy Center”?). So, this Easter, we’re honoring their legacy with this simple (yet outstanding…surprising no one) Lemon and Oregano Loin with roasted young potatoes and a sh*tload of garlic. It tastes like a romantic spring in Greece. Or, at least as good as getting your step-mother’s approval on Easter Sunday. Mmm… Validation Ingredients: 1 kg young potatoes (sliced in half) 3 garlic bulbs (cut in half) 1 lemon (sliced into 2-3 cm thick slices) A bunch of fresh oregano + more for serving 3 tbsp olive oil 1 tsp salt ⅛ tsp cracked black pepper Whole-Cut Loin (defrosted) 1 tbsp flour ¾ tsp salt ½ tsp garlic powder ⅛ tsp cracked black pepper Zest of ½ lemon 1 ½ tbsp olive oil 4 tbsp olive oil ½ cup / 120 ml white wine 1 cup / 240 ml vegetable stock 1/2 tsp fine sea salt ¼ tsp cracked black pepper Method: 1. Chuck the potatoes, garlic bulbs, lemon slices, and oregano in a tray. Season with salt, pepper, and olive oil. 2. Place in a preheated oven and bake for 20 minutes. 3. Season the Loin with flour, salt, garlic powder, pepper, and lemon zest. Pan-fry it with a drizzle of olive oil for 5-6 minutes, turning every few minutes until lightly browned. 4. Remove the tray from the oven, place the Loin on top of the potatoes, and pour over the basting liquid. 5. Crank up the heat to 410°F/210°C. 6. Place the tray back in the oven and cook for 40-50 minutes, basting the meat every 10 minutes. 7. Remove the tray from the oven, and transfer the potatoes, garlic, and lemon slices to a large serving platter. 8. Slice the Loin into 2 cm thick slices and place it on top of the potatoes. Sprinkle with fresh oregano and freshly cracked black pepper. 9. To serve, spoon some of the sauce left on the bottom of the tray over the Loin and potatoes. We’d love to hear what you’ll be cooking up this Easter. Let us know! If you’re still deciding, save this recipe and thank us later 🐥 #plantbased #easter

🐰 Easter DEALS have risen! Up to 36% off bundles stacked with Easter-ready centerpieces (like our steaks, ribs, and Loins) just hit the website. Whether you're feeding two hungry bunnies or a voracious horde of in-laws, we have an Easter Basket to accommodate you. Available in 🇺🇸 US and 🇪🇺 EU. Ends April 5th! 🐰 PS: We neither condone nor condemn Easter Bunny's behavior in this video. Like the rest of us right now, he's just trying to cope. With the headlines, the economy, losing his job to AI... It's a lot for anyone. But, we can applaud him for attempting to spread a little love through tender plant-meats, while also acknowledging that it is very naughty to smoke 🚬 Respect his journey. #plantbased #easter

⏲️ It's the Pie-nal Countdown of our Heated Pievalry competition. You still have a chance to win a bundle of 🥩juicy meats🥩. All you have to do is whip up a pie, share it on IG, and tag us. 🥧 WHAT YOU’LL WIN -1st place: 4x Filets + 4x Baby Ribs + 3x Pork-ish ($255 value) - 2nd place: 3x Filets + 3x Baby Ribs + 3x Pork-ish ($200 value) - 3rd place: 2x Filets + 2x Baby Ribs + 2x Pork-ish ($134 value) 🍀 Let the best pie win. Open to 🇺🇸 US, 🇪🇺 EU, and 🇬🇧 UK. PS. if you're lacking pie-spiration, you can find Mr. Marbles' favourite pie recipe on our website.