April 30, 2020


Nana’s Red Sauce

Just like our nana used to make! Our nana was a second-generation Italian American who lived in Billerica, Massachusetts. This classic red sauce is slow simmered, and the flavors are layered one by one. No-one should be buying their red sauce in a tin when it’s this easy and delicious to make quickly at home! Perfect with spaghetti.


You can’t beat a fresh pesto, bursting with flavour! We subbed parmesan for nutritional yeast in this one. Another one that works great with staples like pasta – find our Pesto Pasta recipe right here.


For the spice lovers! If you do anything during lockdown, make sure you master a good hot Harissa! It’s the perfect addition to soups, dips, dressing, or marinades. Here is the Harissa Sauce recipe and a great Harissa Grilled Vegetables Recipe.

Vegan Cheese Sauce

This is the vegan nacho cheese sauce everyone is talking about! So simple and loaded with plant-based goodness. Sweet potato, cauliflower, chickpea water, oat milk, a roasted jalapeño for a kick in the pants (or not, if you can’t take the heat)…seasonings and voila—you got yourself some insane sauce, partner!

Tomato Habanero Jam

This one takes a little bit more effort, but is worth it! It’s more a jam than a sauce and it is an absolute winner with our Vegan Grilled Cheese recipe!

BONUS! We’ve compiled our favourite prepping hacks that we compiled from years working as chefs in professional kitchens. How to peel ginger, a trick to store guacamole, how to make your own garlic oil, and many more!

For more basics, grab a copy of our Wicked Healthy Cookbook!

Get pinning! We’re over here at the Wicked Healthy Pinterest Page.

Plant-Based Kids Cooking Classes Available Now! FREE!

Our Wicked Healthy Kids cooking classes are now FREE on Youtube!

Looking for a fun and productive things to do with the kiddos at home with the whole family?

We’ve got you!

Cooking is a life skill that we always try to instill in our little ones! It teaches reading, following directions (recipes), math, and science in a fun, delicious, hands-on way that you and your kids can really sink your teeth into.  We all need to eat and now there is such a great opportunity to learn the life skills and tools that will benefit the kiddos now and in the future.

We’ve built a complete playlist of easy to follow-along cooking episodes the whole family will enjoy! It’ll keep ya busy and get the kids cooking!  What a great way to share in creating and eating nutritious, delicious plant-based meals.

Check out the FREE classes here!

You’re never too young to learn how to get your hands messy in the kitchen!  And the benefits of plant-based cooking and eating is more important than ever!

In these classes we’re gonna hang out with some of our favorite little people and show how cooking plants together helps lay the foundation for good food memories!  Plus – it can be such a blast cooking with kids! Watch Chef Chad Sarno in action as he shows step-by-step how amazing it is to teach ‘em while they’re young.

With our busy lives, most of us don’t have a ton of time to make complicated dishes for the family to eat, so we’re showing how to make simple dishes that kids can pitch in and help with and, most importantly, learn how to make TASTE DELICIOUS!

Let’s build a healthy appreciation of food with our kids together!

We’ll show how to cook with an abundance of high quality every-day nonperishable cooking products like spices, dried legumes, whole grains, and fresh veg!

Cooking with kids at home creates lots of supportive opportunities.

  • It’s easy on the pocketbook
  • Creates wonderful bonding experiences
  • Teaches good cooking habits
  • You control what ingredients go into your food = health.
  • Kids are likely to try more when they cook themselves
  • Increases consumption of health-supportive/immune boosting plants!

Here are a few nutrient-dense cooking tips to keep in mind as you get in your kitchens:

  1. Nature tells us where the nutrients are: Foods that are deep and bright in color contain more nutrients. Important vitamins and other phytonutrients can be lost when plants are cooked at high heat. Avoid over cooking.  Eat the rainbow, colorful veg, eat raw or lightly steamed, and eat fresh!
  2. Watch the oils: Treat added oils as a tool, not an ingredient.  Use as little as possible. Keep in mind each tablespoon of oil is roughly 120-140 calories.

NOTE: Good fats, whole food fats help minerals absorb in your body, so using plant fats like avocado, nuts, seeds, and olives on top of your salads is a great way to maximize nutrient absorption!

We all could be cooking more in the kitchen.  Bridge the cooking gap! There’s no better time to teach yourself and your kiddos this essential skill!

To help support you and your family while we’re all indoors, we’re offering our Cook Wicked Healthy “Wicked Healthy Kids” Cooking class on Youtube, FOR FREE!

Head over to our channel and check it out, plus all our other free cooking videos.

Watch, cook and enjoy!

How we’ve structured the lessons:

  • Taking the stress out of cooking
  • The simple basics
  • Staying organized
  • Prepping in advance (mise en place)
  • Easy batch cooking
  • Food combining
  • Sweet and savory snacks
  • Comfort meals the whole family can dig into
  • On-the-go snacks and lunches
  • Easy desserts
  • Yummy brunches
  • Plant pushing healthy snacks
  • Easy bites – kids can make themselves


March 18, 2020

Wicked Immune System Booster Foods – By guest Barb Sheldon-Thomas, CHNC

We want you to know that we care for all of you Wicked ninjas out there, and are thinking of you during this challenging time. Here are a few tips about how these immune system booster foods can support you during cold and flu season from our in-house nutritionist, Barb Sheldon-Thomas.

*Please note that this article is for educational purposes only and not meant to replace medical advice. Always consult your doctor about your own health and circumstances.

Giving our bodies the fuel they need to support immune function is always crucial, and particularly when more aggressive viruses are around. Food is our fuel and creates an impact on our bodies, either by supporting us (whole foods) or creating congestion (nutrient-deficient food products). We can look to the nutrients in the food itself especially if we are tight on budget and cannot afford expensive supplements. Here are a few of my favorite nutrients and foods that help to generally support the immune system. Remember- everyone is different and nutrients affect us all in a variety of ways. Consult with your health care provider before beginning any new health regimen.


Nuts and seeds contain zinc, which is a mineral that has been shown to provide infection-fighting properties. Lentils and garbanzo beans also contain this trace mineral.1 Get sprinkling those pumpkin seeds on everything from salads to tacos and make yourself a nice fresh batch of cashew milk while you are at it.


You know we love mushrooms here at Wicked, and part of the reason is that studies have shown for years that they contain immune-supportive compounds. Shiitake, reishi, and maitake are particularly well studied but even crimini mushrooms offer potential immune support. Cook and eat liberally! Here’s some of our favorite mushroom soup recipe.2


We sometimes forget or don’t even know, that herbs and spices are important health allies. Most green herbs like cilantro, parsley, and rosemary have antimicrobial properties, spices have thermogenic action in the body which help detoxify, and roots like garlic, turmeric, ginger, and onions contain minerals and compounds that are anti-inflammatory and sometimes even anti-viral. 4 5
Here’s our spice guide to help you spice up your health!


Nature shows us where the nutrients are! The deeper and richer the color of our plants, the more unique nutrient compounds they contain. Things like kale, spinach, swiss chard, blueberries, and raspberries all contain vitamins like Vitamin C and B5 that help keep our immune system functioning optimally5. If you are new to cooking with these plants, you can always start by putting them in the blender! Here’s a link to an awesome, nutrient-dense smoothie recipe to help you do that.


Plants that are red, orange, or yellow contain the phytonutrient beta-carotene (think: carrots). Beta Carotene is very supportive for tissue, especially lung tissue regeneration and development, and scavenging free radicals and protecting our cells.3

Most importantly, though, Wicked friends, at times like this, it’s essential that we reduce our sugar intake, and increase our quality of sleep. These two steps can go a long way to contributing to your body’s resiliency4. Refined sugar can deplete our body of nutrients which can cause an inflammatory response in the body and suppression of certain immune factors. Best to feed your body nutrient-dense fuel that gives our immune warriors fighting chance to do their job. And as far as sleep goes, use this opportunity of canceled events and extra home time to get cozy, drink some chamomile tea and get your sleep on. Well-rested bodies get a chance to fortify their systems and replenish their energy while they sleep!

So, take this time for you! Get cooking, get these immune system booster foods in ya, get cozy, read a book, and stay strong over the next while. And don’t forget to drink that water!


  1. Impairment of cell-mediated immunity functions by dietary zinc deficiency in mice | PNAS. short. Accessed March 13, 2020.
  2. White button, portabella, and shiitake mushroom supplementation up-regulates interleukin-23 secretion in acute dextran sodium sulfate colitis C57BL… – PubMed – NCBI. Accessed March 13, 2020.
  3. β-Carotene Is an Important Vitamin A Source for Humans | The Journal of Nutrition | Oxford Academic. Accessed March 16, 2020.
  4. Role of sugars in human neutrophilic phagocytosis | The American Journal of Clinical Nutrition | Oxford Academic. Accessed March 13, 2020.
  5. Systematic Screening of Total Antioxidants in Dietary Plants | The Journal of Nutrition | Oxford Academic. Accessed March 16, 2020.

February 13, 2020


We recently celebrated our 2 year anniversary of the Wicked Kitchen range! We’re extremely proud of what we’ve created and have loved seeing the range grow to more than 80 products, across Tesco U.K. stores in only 2 years!

Plant-based is here to stay!  This is only the beginning and we’re thrilled to be leading the change within the biggest supermarket in the UK. We couldn’t have done this without you, your support and wanting to eat less animals! So thank you!  Thank you for supporting plant-based foods, sharing across social media and for all the great feedback and love from all of you.

Tesco is home of the innovative, foodie Wicked Kitchen range and the more affordable, easy swap solutions of the Plant Chef ranges. They also showcase a myriad of other exceptional plant-based food and drink companies, hand-selected with a little help from our very own Chef – Director of Plant-Based Innovation.

To celebrate 2 successful years Tesco held a party at HQ, with some of our favourite plant-based brands and game-changers in attendance to celebrate and show colleagues that you can have it all on a plant-based diet. No sacrifices, no compromises!

We partook in ‘tuna’ style sushi and fish’ goujon sandos, WK sticky toffee pudding with Oatly ice cream, saucy pasta, and Amazeballs, WK and PC pizzas and everything in between. We shared the normality of lifestyle without having to eat animals and what it is all about! This event was all about getting stuck in a bit of everything (hello, samples), with a mix of our philosophy, 80% healthy 20% wicked golden ratio! We also had the awesome BOSH boys, Ian and Henry, down to do a demo and sign their new book, ‘Healthy Vegan’. And the all inspiring and lovely crew from Veganuary.

Of course, no Wicked party can be without a whole array of mushrooms! Our supplier, Smithy Mushrooms, brought the King Oysters and Cluster Browns. Showcasing the log growing method, that we are trialing. Mushrooms = the new meat!


Snack pots and our new spice range.



complete with imitation fish eggs, crafted from Ginger.


how we love thee! We had our favourite oat milk flowing all day, keeping the Tesco staff sufficiently caffeinated, provoking many cries of ‘this is pretty good actually’ – damn right it is!
We also treated everyone to a scoop of Oatly ice cream, atop a slice of our Sticky Toffee pud.


giving the crowd a sample of what’s to come in their new tv series ‘Life on the Veg’, with their delicious Curry House Jalfrezi cooking demo.


Giving you some ‘Oumph’! Epic veggie soy protein gyoza and saucy strips to tempt the meat-lovers.


In a bid to tackle the food-waste crisis, Waste Not Juice are saving the day! Rescuing ‘imperfect’ fruit and veg and juicing it into these delicious and vibrant drinks.


The great people at BOL, showcasing their healthy, wholefood salad and meal jars.

One for the lovers – showing off our Valentine’s Day offerings! Vegan chocolate brownie, anyone? This is the first time Tesco has offered a plant-based meal deal on the 14th and we’re thrilled to have pioneered this! More info here on our Wicked Vegan Valentines Day Meal.

Check out our full Wicked Kitchen range on our new website: Wicked Kitchen Food and browse the plant-based section of the Tesco website.

February 10, 2020

Wicked Gets Schooled with School Night Vegan: An interview with Richard Makin

Hi, It’s a School night!! Welcome our newest member to the Wicked team, in the form of Richard Makin. He’s the guy behind School Night Vegan, (love the name!) and knows a thing or two about creating insanely delicious plant-based recipes. Richard has teamed up with us to help bring even more amazing new recipes to our blog every week, so keep your eyes peeled for these. We sat down for a chat to help get to know Richard better.

Welcome to the Wicked family Richard! How did you first hear about us and what we do?

I remember it well! I first heard about Wicked just before you guys launched Wicked Kitchen in Tesco. I was working in street food back then and shared a prep kitchen with the guys behind Eat Chay (London’s best vegan street food, in my opinion). I was pulling a late shift and was waiting for a batch of cookies to bake when I spotted your book in their station. From the minute I started flicking through I was a super-fan. I wasn’t even vegan at that point, but something about the energy and unapologetic way you talked about vegan food had me hooked and I’ve been obsessed ever since!

What sort of street food did you create back then?

Ironically, I used to make ice cream. For around 4 years I was the proud owner of London’s first ice cream sandwich truck. I quit my job in an office back in 2015 and decided to have a go at making and selling food. As a (then) vegetarian, I skipped the burger truck and the taco stall idea and went straight to ice cream. But over time, dealing with huge quantities of eggs along with insane amounts of milk and cream, I couldn’t help but question whether I was doing the right thing. My friends at Eat Chay taught me a huge amount about the joys of cooking with plants and before long I had made the jump to a vegan diet. I closed my business and launched School Night Vegan less than a year later.

Was it exclusively your experience with the ice cream company which made you try a vegan diet, or was that just one influence for you?

vegan chef from school night veganI’ve been vegetarian practically my whole life and as a huge animal rights advocate, my mum did an awesome job of always letting us know where our food came from. So from square one, I knew more than most people about the brutality behind our food system. Like most vegans, I spend a lot of time wondering why I didn’t make the jump sooner, and for me, it all came down to a simple misunderstanding. I genuinely used to think I couldn’t call myself a food lover if I were vegan. In my mind, those two things just didn’t fit together. Once I figured out that this was nonsense, I was on a one-way trip to V-town! If anything, the challenges of retraining myself to cook vegan have only added to my love of food. My cooking is so much more considered, creative and adaptive than it ever was, and that’s 100% down to turning vegan.

Where and why did School Night Vegan pop up in this story?

My own blog School Night Vegan started out as more of a chef’s journal. As I was closing down my ice cream company I found myself with more and more time, particularly on week-night evenings. I hadn’t lost my love for great food so I set myself a series of challenges around veganising my favourite recipes. I think the first recipe I nailed was an absolutely killer vegan lasagna and I was determined not to lose the recipe I’d worked so hard on. I launched a free blog and started learning how to take better pictures of food. Instagram followed and it all went a bit crazy after that. If you’d told me back then that I’d be sharing vegan recipes with over 75,000 people, I definitely wouldn’t have believed you.

What is your favourite recipe on School Night Vegan and is it equally popular with your followers?

It’s actually really difficult to predict what’s going to be popular on School Night Vegan, and it doesn’t always link with my favourite recipes. I made a really stunning chunky tomato soup with fresh oregano and these beautifully tender meatballs which I was obsessed with for about two weeks. It was one of those recipes I just didn’t get bored of and it made me really, really happy every time I ate it. On the blog, however, it was a big flop! By far the most popular recipe I’ve ever created was for a super simple pasta sauce made with tomato puree and vodka. Sure, it was delicious, but I’m not sure it deserved 16,300 likes!

In your opinion, what are the biggest barriers to becoming vegan, and how can we shake things up?

vegan chef making dessertTo most people, being vegan is still one sacrifice too far. I know this because I was one of those guys, just 3 years ago. I knew all the dark secrets behind animal agriculture, and yet somehow I convinced myself that cutting out animal products was just too much to ask. It’s sad to see how many people are content to see their horizons shrink, year on year until they’re living a tiny life, eating the same steak and chips, day in, day out. I don’t know about you, but that’s not how I plan on living my life. I like to think we’re active players in disrupting this rubbish. We’re both here to prove that taking risks is fun, pushing boundaries is exciting and that making big, compassionate changes to your lifestyle is hugely rewarding. My goal is to hopefully break that “steak and chips” mindset by showing people just how fun and fulfilling vegan food can be.

And finally, what do you plan to bring to the team here at Wicked?

great tasting vegan burgerWriting recipes is my thing: it makes me really happy and I think our take on vegan food is a really great match.  I like to think that, between us, we have a pretty good grasp on most areas of vegan cooking! I also think we do a good job of pushing each other to stretch our limits. My relationship with vegan food is such an excitingly positive one and I can’t wait to share that with the Wicked team. Likewise, this is just another stretch of my huge, vegan learning curve and I hope to keep learning from you guys, as well as showing you the occasional trick of my own!

We’re happy to have you on the team Richard! Looking forward to School Night Vegan creations!


Skipping the crowded restaurants on the 14th never looked (or tasted) so good.

Head to Tesco UK stores/the website to order yours on Feb 7th. [Only available in the UK, apologies to those overseas!] 

January 15, 2020

Plant-based seafood company Good Catch ® secures over $32M – A big win for the fishes!

We are over the moon to announce that Gathered Foods, makers of Good Catch ®, a brand within Chad and Derek Sarno’s Wicked family, have closed the Series B funding round, which includes two strategic industry investors: Greenleaf Foods (owned by Maple Leaf – largest animal agriculture company in Canada and owners of Lightlife and Field Roast) and 301 INC, the venture arm of General Mills.

“We saw a white space in the plant-based seafood options on the shelves and knew that there needed to be disruption to the seafood industry as well, pair this with some incredible impact investors, we set out to create the taste, texture, nutrition and the experience of seafood – without harming the environment. We’ve had incredible feedback since we launched. Our products are available in 4500 stores in the US…and we are only just getting started.’ – Chad Sarno VP of Culinary and Co-Founder.

``We’ve had incredible feedback since we launched. Our products are available in 4500 stores in the US...and we are only just getting started.`` - Chad Sarno, VP of Culinary and Co-Founder.
good catch plant-based tuna products

Led by Stray Dog Capital and Rocana Ventures and including several prominent impact investors, such as Almanac Investments, CPT Capital and New Crop Capital, the net proceeds from the investment of series B, totaling $32 million will be the key for Good Catch ® to take their mission to the next level and globally!

“The next phase for Good Catch ® is to be laser-focused on meeting consumer desires with culinary applications across all channels” – Chris Kerr, CEO and Co-Founder of Gathered Foods. “This round of investment emphasizes the food industry’s recognition of our strategy, our reception by consumer, and anticipation for more innovation to come.”

“This round of investment emphasizes the food industry’s recognition of our strategy, our reception by consumer, and anticipation for more innovation to come.” - Chris Kerr, CEO and Co-Founder of Gathered Foods

“When we met the Good Catch® team, we were immediately captivated with their mission to develop more sustainable plant-based seafood products that taste as delicious as traditional seafood,” said John Haugen, Managing Director of 301 INC. “ Good Catch® stands out as a strong, expandable brand with passionate leadership, and we’re excited to partner to grow”.

“On the heels of widespread adoption of plant-based meat and increasing consumer concern about the environmental impacts of food production, the market is ripe for Good Catch’s next-generation plant-based seafood,” said Caroline Bushnell from the Good Food Institute, “Plant-based seafood provides a host of environmental benefits, including alleviating pressures on rapidly depleting fisheries, providing relief to fragile ocean ecosystems, reducing the impact of fishing nets on the ocean plastic problem, and reducing production-related GHG emissions.”

“On the heels of widespread adoption of plant-based meat and increasing consumer concern about the environmental impacts of food production, the market is ripe for Good Catch’s next-generation plant-based seafood.” - Caroline Bushnell, The Good Food Institute
good catch fish free tuna dinner

Wondering what this vegan seafood is made of? It’s a proprietary six-legume blend (peas, chickpeas, lentils, soy, fava beans, and navy beans). And the fishy flavour? A superior umami taste is created from seaweed and algae extracts. Trust us, it tastes just like the real deal. As an added bonus, all Good Catch ® products are free of dairy, GMOs, mercury, toxins, microplastics, microfibers and are safe and enjoyable for those with shellfish allergies.

Our own Chad Sarno shares about what it took for Good Catch ® to secure $32m of funding.

The impact opportunity is what was the most attractive at the start of this project. We looked at the species that needed the most attention to start and it was finned fish, tuna being the most consumed globally. Fueled by our passion to disrupt the seafood industry, coupled with the fact that by understanding there is a white space within seafood replacement options, we were able to secure the team and attract the initial investors. Our dear friend and other co-founder, Chris Kerr, led the investment rounds focused on impact and strategic investors.

“Fueled by our passion to disrupt the seafood industry, coupled with the fact that by understanding there is a white space within seafood replacement options, we were able to secure the team and attract the initial investors.” - Chad Sarno

What does this expansion mean for Good Catch ®?

Our plant to be up and running. This is everything. Once our facility is online (late spring 2020) we know we will be able to meet the demand, including our global reach. Stay tuned for some very exciting news of this expansion in the coming weeks.

With our wider mission in mind, what does this mean for our oceans?

It’s big. According to the United Nations, nearly 90% of the world’s marine fish stocks are now fully exploited, overexploited or depleted, with fisheries subsidies playing an integral part. Keeping startling statistics such as this in mind, Good Catch ® believes that the only truly sustainable seafood is one that allows fish to remain in the ocean, undisturbed. It is time that the seafood industry has some serious disruption, Good Catch ® can take some part in this. Seafood is consumed globally and found within a myriad of culinary applications. From an environmental standpoint, we’re hopeful that by creating delicious seafood alternatives, we’ll be able to make a real environmental impact.

“Good Catch® believes that the only truly sustainable seafood is one that allows fish to remain in the ocean, undisturbed.”

October 25, 2019


It never stops here at Wicked HQ! With launch after launch and the cogs always turning, we managed to catch co-founder Derek for a chat about everything that’s going on behind the scenes – we’re talking the Wicked mission, Tesco sale figures, cooking for non-vegans and what’s coming next!

“We make vegan food for meat-eaters,” has been one of your mottos from the beginning. Have you found that the Wicked Kitchen range been more popular with vegans, or non-vegans?

This is something I’ve said to myself for years, especially when I went vegan. I refused to eat leaves and berries and refused to compromise on indulging in things I enjoyed making and eating. Whether it’s more popular among one group, or not, doesn’t concern me. It’s the fact that we can make amazing food without the use of animals, that is better for the planet and our own health and that’s the priority for us. If we entice just one person to see the possibilities, that person might just be the one that changes their view and the world.

How do you go about creating food you know meat-eaters will love?

I’ve been cooking all my life and most of that time was spent cooking meat – lots of meat of all kinds- in other people’s businesses, or in my own restaurants and at home. When I made the decision to NOT to cook or use animal products anymore, there was an adjustment period I went through. I had to accept and give up some of what I had learned, what I knew and what was ‘normal’ for me. In that discomfort, I never quit learning and that forced something inside me to find a way. What we do is apply innovative thinking to the food we loved as meat-eaters and let the ingredients speak for themselves.

``What we do is apply innovative thinking to the food we loved as meat-eaters and let the ingredients speak for themselves.``

What’s the creative process of producing one of your products?

Developing dishes and products can stem from the simplest of ideas; seeing something that takes you outside of what has been done before. It could be an image, what someone says, or just walking through a grocery store. I’ll usually jot something down as a reminder and then when back at home will play with some thoughts and see how they come out. More often than not, the original idea transforms into what can work and to make something of that idea into a product line requires lots of points that need to be addressed. My personal process is starting from the end result dish, and working backwards from there to see how feasible it is for scaling up, cost effectiveness and how many challenges and obstacles will prevent it from coming to life on a shelf. Currently it can take from 6 months to a year from initial concept, to being on the shelf. This is dependent on many things and it always has to go through approval steps of peers.

What are the sales figures of the Wicked Kitchen range so far?

To date, we’ve sold more than 10 million Wicked Kitchen products, that is 10 million meals without the use of animals, or animal-by products. As great as that is, billions of animals are killed each year. We are proud of the impact we are having so far, but we are nowhere near stopping. The mission is always at the forefront of what we do!

wicked kitchen launch vegan line in Tesco
``To date, we’ve sold more than 10 million Wicked Kitchen products, that is 10 million meals without the use of animals, or animal-by products.``

It’s clear that people have been loving the food then! How do you achieve the result of so many people buying and enjoying your food, especially when a high volume aren’t strictly vegan?

We lead with delicious, chef-crafted, innovative food that appeals to more than just taste buds. It’s in our nature to attract chefs and want to impress and feed our peers. That is our mindset. People want to do the right thing, but more often than not are bound to their habits and what they’re used to. If we can disrupt the norm by creating amazing new dishes that satisfy and delight, we’re hopeful to be a part of the change we all need to make.

Let’s talk food trends. Have there been any emerge since your range first launched and how did you handle rolling with the changes?

Since launching Wicked Kitchen we’ve seen the market explode not long after. Being first to market in an industry constantly changing was a feat. The thing we have on our side is we know this isn’t a trend – the pent-up demand for amazing vegan food was there all along. We were listening and we’ll continue to listen and drive the mission forward in hopes that more and more people will see the clear opportunity and responsibility. We have to make changes where we can.

``The thing we have on our side is we know this isn’t a trend - the pent-up demand for amazing vegan food was there all along.``

The range of products under the Wicked Kitchen line is really impressive, but what’s your favourite? You must have one!

Probably the hardest question of all to answer! I’m a huge fan of the instant pot meals we’ve launched in grocery and am very happy to be able to showcase some of the mushroom innovation we’ve spent years developing. We’re proud to have helped influence the launch into the meat aisle of Tesco and stand by that it’s the right thing to do, to get in front of people that want to cut down and give eating meat and are looking for easy solutions. There’s more coming in the next few weeks and months. It is easier than ever to eat plant-based now and we’re still chewing on how awesome that is and will be for a long, long time!

Earlier this year, you predicted a rise in quality of plant-based meat alternatives. This certainly happened and there are some fantastic products in the market! Where do you see your Wicked Kitchen amongst your competitors?

In terms of quality, innovation, and breadth of offer, I see us as the best on the market. Building a curated and credible range that offers choice, great value (Plant Chef, the more affordable plant-based range that I created for Tesco) and using Wicked innovation have all been at the core. The range has been carefully thought out, with great attention to detail, from a chef-perspective, and I believe it is the best in the marketplace.

You plan to launch a whopping 80 new Wicked Kitchen products in Tesco before 2020. What challenges have you overcome along the way?

That’s right, we’re playing big! Like with everything, when you are trying to smash through boundaries there are inevitable challenges. We have overcome a number of hurdles already, with the end to end supply chain not being as established. For example, we have had to work through encouraging people to flip their perspective on how you can cook with ‘shrooms, using new ingredients and methods/processes to create meaty textures. The packaging is another challenge – we’ve managed to only use recycled packaging (which is also recyclable). The top film is the only thing we are yet to work out – but this is an industry-standard for food safety. We’re on it and will come up with a solution!

Wicked Kitchen has been the most successful Tesco launch to date. What do you think made this the case?

A lot of hard work, dedication and passion about helping people to eat more plants! We always say we want to make it easier for people to do the right thing and luckily many people are on the same page and want to change their habits. Things really are changing. We really believe that anything can be made plant-based, with no compromise on taste, or texture and the reaction to our products has shown that people agree with us! We’re challenging those around us to think differently. It’s a movement that’s gathering speed at such an exponential rate, it’s impossible to ignore now.

``We're challenging those around us to think differently. It's a movement that's gathering speed at such an exponential rate, it's impossible to ignore now.``

What’s still to come from Wicked Kitchen and what do you feel most excited about?

Oh boy, where do I begin? So far the most exciting thing has been finally getting Brown Oyster Mushrooms in Tesco! People can finally make ‘shroom steak in their own kitchen, which is Wicked for us! You can expect more awesome stuff in different areas of the store. So not only offering our amazing snack pots but growing outside of the meals area. We’ve been busy crafting even more delicious treats that further prove you really don’t miss out when you’re vegan! I feel excited that we have taken such a big step in the right direction, to help people eat more plants and for animals to be saved. That’s what this is all about!

October 20, 2019

Wicked Healthy and The Game Changers Movie Premieres

The Game Changers film hit theaters globally September 16th, followed by launching on iTunes on October 1st and October 16th for its anticipated Netflix launch, and we were honored to take part in this incredible launch events by catering both red carpet events in Hollywood and NYC back to back. What a friggin great week it was!

Sarno Brothers

Chefs at Gamechangers

It is always great getting the Sarno brothers together to pull off an event like this. All 3 of us and couple other of our chef colleagues worked our asses off in the kitchens, doing what we know best, cookin’ up some of our classics and new favorites for some of the world’s best plant-powered athletes, vegan health professionals and VIPs who were featured in the movie. Be sure to check out the featured menus below.


We know how much sh*t men can get for following this lifestyle and it’s so friggin awesome to see how the paradigm is starting to shift, thanks to messages like what’s featured in The Game Changers movie. This film will cause some serious ripples, and with those ripples will be the challenges that make people step up. You can not deny the science, and this film highlights that. Busting through all the sh*t the media has fed us for years and uncovering the truth about plant-based nutrition – we’re here for it!


We knew these premieres would attract a ton of folks that are being exposed to the plant-based diet for the first time, and many of them in the fitness community, so we knew we needed to build a menu that would not only impress on taste but deliver maximum comfort, flavor and culinary experience. We also highlighted some of our favorite products on the market, like a variety of innovative plant-based cheeses. We showcased over a dozen of our favorite bite-sized appetizers on the menu, with some of the highlights being Edamame Truffled Dumplings, King Mushroom Satay with Almond Ginger Sauce, Chipotle Sausage and Gouda Cigars with Lime Creme Fraiche, and the favorite Wicked Sliders with Charred Burger, Tomato Jam, Boursin and Arugula.


If you haven’t seen the The Game Changers movie yet, you’re missing out! The title of the movie says it all and it’s as inspiring for a couch potato as it is for an Olympic athlete. This film will push some serious change globally, and it could not be a better time! We learned new things that made us even more proud to support our plant-based mission! We know not everyone is well informed yet regarding sustainable compassionate animal agriculture, or ecology, but some parts of the film are so shocking that any non-vegan watching it will feel encouraged to re-consider their dietary choices after (especially the men – if you’ve seen it you know what we’re saying!)


Such great events and we are seriously honoured to be doing what we do best – cooking plants and doing what we can to show everyone there is absolutely no need to consume animals. An absolute pleasure to be part of this awesome film. Check it out on iTunes to download today!


Buy The Game Changers here.

The Game Changers launched on Netflix on October 16th 2019.


If you want to explore a ton of athlete approved recipes that are packed with protein, and lower in fats, head here, where you’ll find plenty of Wicked treats, meals and sides to fuel your life: https://gamechangersmovie.com/food/recipes/


Here are some more photos that capture the events. Enjoy!

September 30, 2019

Derek talks to the Vegconomist

We’re up to something here at Wicked!


We’re in the middle of a roll-out of 80 new game changing products to hit the shelves of Tesco stores in the UK, full of comfort food classics and easy-going meat alternatives. And that’s not including the Plant Chef range, a completely different line of affordable vegan products formulated by Derek!

We’re making waves in the plant-based movement, why? Because we want to make it easier for people! We want to tick all your boxes – we want to make sure you don’t miss a thing when eating plant-based. We make Chef-standard food that’s good for you AND the animals.

The Vegonomist interviewed Derek about every damn thing we are up to here at Wicked, from our vision for the Wicked Kitchen line, our “We make vegan food for meat eaters,” motto and why we want to help chicken farmers flip the script and get to growing ‘shrooms!


Thanks for the feature, Vegconomist!

Click here to read the full article.