Profusion

Profusion Bringing you the health benefits of nature's functionality.

01/09/2026

Can you blame us for looking forward to cosy meals? This lasagne soup is a real winner. Recipe in our bio💙

Our reminder to you this long weekend!
28/08/2026

Our reminder to you this long weekend!

25/08/2026

Profusion lettuce tacos made with our pea and fava protein mince. Light, nourishing and quick to put together! Head to the link in our bio for the recipe🥬

A little insight into the why behind our lentil products!
19/08/2026

A little insight into the why behind our lentil products!

17/08/2026

Looking to mix up your meals? We've got you covered with these plant-based protein rice paper rolls. Recipe at the link in our bio!

Our go-to items to feel our best when we're travelling. It's all about balance!
14/08/2026

Our go-to items to feel our best when we're travelling. It's all about balance!

11/08/2026

No need to spend hours in the kitchen with this dish. Packed with flavour, our Thai salad with pea & fava protein chunks is a real winner for these warm summer days💚

07/08/2026

The snacks that seamlessly take you from day to night. Whether you're looking for that mum-energy or a snack to settle into date night with, Profusion has you covered.

In need of the perfect lunchbox filler? Our Pea & Fava chunks are ideal for a filling, fresh summer lunch. No more soggy...
05/08/2026

In need of the perfect lunchbox filler? Our Pea & Fava chunks are ideal for a filling, fresh summer lunch. No more soggy sandwiches in the office! You will need:

🍣 450g sushi rice
🍣60ml soy sauce
🍣2 tablespoons of maple syrup
🍣1 tablespoon of cornstarch
🍣½ tablespoons of grated ginger
🍣1 clove of garlic, minced
🍣2 tablespoons of water
🍣1 tablespoon of oil
🍣1 packet Profusion Organic Pea and Fava Protein Chunks
🍣1 large (or 2 small) carrot, thinly sliced
🍣½ of a cucumber, thinly sliced
🍣2 tablespoons of rice vinegar
🍣2 tablespoons of white wine vinegar
🍣5–6 Nori sheets
🍣Finely chopped spring onions
🍣Edamame Beans
🍣Cherry Tomatoes

Method:
- Cook your rice according to package instructions. Once done, place in a large bowl in the fridge to cool down.
- Rehydrate protein chunks according to package instructions.
- Make the sauce by whisking together the soy sauce, maple syrup, cornstarch, ginger, garlic, and water. Set aside.
- In a large non-stick pan, heat 1 tablespoon of oil over medium heat. Once hot, add in the Protein Chunks and saute for 5 minutes untouched.
- Once they have become crispy, flip and cook for a few more minutes on each side.
- Add in the sauce and cook for a few more minutes, tossing often, so that the sauce can thicken. Stir to ensure the Chunks are evenly coated in the sauce. - Remove from heat and set aside.
- Once rice is cooled down, mix in the rice vinegar and white wine vinegar and set aside.
- Assemble the sushi by placing a nori sheet on a sushi mat. Spread 2/3 cup of the cooked rice over the nori sheet, leaving about 2/3 of an inch clean on one end. Top with some of the cucumber, carrots and some Protein Chunks. Roll the nori sheet over top of the fillings and continue to gently and *tightly* roll the sheet until it’s all the way rolled up.
- Repeat with the remaining ingredients (around 5-6 rolls).
- Slice into 2.5cm pieces and add to your bento box. Top with spring onions.
- Add a handful of edamame beans and some cherry tomatoes and your lunch is ready to go!

31/07/2026

Sweet, savoury, or both? Either way, it tastes delicious on our protein cakes!

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