Cooking Your Veenie
Second to making the decision to buy your Veenies, cooking them up to eat might be the easiest thing you've ever done.
We recommend sautéed or grilled for the plumpest, juiciest and most tasty result.
To Sauté: Lightly coat your favorite pan with oil and place it on medium heat. When the oil is hot and shimmery, gently lie your Veenie in the pan, and begin to imagine how happy your mouth will be in mere minutes. Roll the Veenie gently, allowing it to brown evenly on all sides. (You will notice your Veenie plump up even more as it cooks!) Once plump and brown with a nice crispy casing- this Veenie will be yours to do with whatever your heart, mind, mouth and stomach desire.
To Grill: Gather your closest friends, hang a hammock, chill some drinks and light the grill. Once the grill is hot, toss the Veenie on that baby and roll it around until it's plump, evenly brown with a crispy casing. Pluck it off (be careful to use tongs since fire is hot and now your Veenie will be too, and we don't want your fingers well done) and lie it on a bun, mix it with your veggies and a little dressing, wash it down with your cold drink and enjoy the sun and good company. (and next time, invite us)
To Bake: This is not our recommended method, but you're an adult and get to make your own decisions. Preheat the oven to 400F. Lightly brush a cookie sheet with oil and roll the Veenie across the pan. Place the pan of Veenies in the hot oven for 2-3 minutes. Now grab some tongs, a spatula, wooden spoon, whatever food turner you choose-- open the oven, feel that hot blast of air in your face, and use your tool to push your Veenie 1/4 turn. Good work! That was sweaty. Now do it again in 2-3 minutes. Again 2-3 minutes after that. Then one last time after another 2-3 minutes to make sure each side of the Veenie got a chance to touch the pan while it cooked. Get your Veenie out of the oven and in to your mouth when it's plump, and the casing has crisped.
DO NOT BOIL YOUR VEENIE. We aren't even making jokes here. That would just be tragic. The Veenie casing is plant based, made from cellulose, so it is totally edible, but that also means it doesn't do well in water and will dissolve away rapidly. However, once cooked using one of the above methods, the Veenies really feel they're acting to their full potential when you slice them and use them in sauces, salads, quinoa bowls, etc. (We'd love to see your recipes, so please feel free to share them with us, and your next Veenies could be free!)