Launching in a storm

Updated: Mar 14, 2020

We're very excited to announce that our first retail partner, Vita Health, will be carrying BUMP Beef + Plant Blend in all six of their Winnipeg stores starting next week.

As you may be aware, things are a little nutty for grocery stores right now. We had originally planned to do extensive in-store sampling of BUMP when we launched, but we're putting those plans on hold. We're working on other options for letting you try BUMP for the first time including a cool virtual pop-up restaurant which we'll share more details about as it gets a little closer to going live.

If you pick up a pound of BUMP in-store (please pick up a pound!), we'd love to know what you make with it. Post some photos to Instagram or email us at If you have any questions, don't hesitate to get in touch as well.

If you need a little inspiration and feel like stepping out of the house, even if it's just into the backyard to BBQ (they can be baked or pan fried too,) the item we'll eventually be sampling in store is kofta kabobs. The recipe was developed by RRC culinary arts student Anna Borys and is a super easy and delicious way to try BUMP for the first time. When you make it and think to yourself, "why does this smell so amazing?!" the answer is allspice.


The Ingredients

  • 1 lb of Bump Beef + Plant Blend

  • 1 tbsp minced garlic

  • 2 tsp Kosher Salt

  • 1/4 cup grated onion

  • 1/4 cup finely chopped parsley

  • 1 tsp coriander

  • 1/4 tsp cinnamon

  • 1/4 tsp ground allspice

  • 1/8 tsp Cayenne, ground

  • 1/8 tsp ground ginger

  • 1/4 tsp black pepper, ground

  • 1 egg, beaten

  • 1/2 cup of panko (or GF) breadcrumbs


  1. In a large mixing bowl combine all ingredients.

  2. Using clean hands (and gloves if you prefer), mix well. Ensure the spices are well distributed.

  3. Divide the meat into 8 equal sized portions. Form meat mixture portions into logs or pucks. You can form them on metal or soaked bamboo skewers.

  4. Cover and refrigerate meat skewers for minimum 20 minutes (or up to 1 day).

  5. BBQ on to high heat or fry on medium high for 10-12 minutes or until internal temperature

  6. reaches 71ºC (160ºF).

  7. Let rest for 5 minutes before serving.

Note: Serve with a variety of sides such a pita, tzatziki sauce, hummus, Greek salad, tabbouleh or couscous.

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