We use dried shiitake mushrooms as our main ingredient, to provide a variety of nutrients and the distinct spring and bite burger lovers will adore.

A rising trend in the vegan baking community, aquafaba repurposes the cooking water from our black beans. We whip the proteins into a meringue-like vegan egg replacer to help bind our ingredients.

TVP stands for Texturized Vegetable Protein. TVP is a protein isolate produced from soybeans. We add TVP to our recipe to create a beefy bite in our patties.

Legumes such as peas provide excellent protein to a meal; pea protein is a powder of this isolated protein. Rephyll incorporates a blend of multiple protein sources to ensure that each serving provides a complete amino acid profile.

Beet pulp gives Rephyll its beef-like color. Traditionally an industrial waste product, we repurpose the pulp to provide a sustainable source of healthy fiber.

Carrageenan is extracted from algae, and is used in many food applications to help develop thick and creamy textures.

Each Rephyll burger contains 65% of your daily vegetable recommendation according to USDA standards. Our unique blend of vegetables includes sustainably sourced zucchini, tomato, and beet.

Locust bean gum is derived from the seeds of the Mediterranean Carob tree. Its stabilizing properties aid in the development of our unique burger texture.

We use a variety of natural flavors such as kombu, shiitake, and yeast extracts to ensure that our patties are flavorful and satisfying.