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Thomas Jonas

Chief Executive Officer

Thomas believes in asking the big questions but also in finding new and different solutions. When a chance encounter on the beach in Hawaii led Thomas to a lab in Montana where he met Mark, he saw infinite possibilities in the tiny microscopic organism. When others often ask why, Thomas’ curiosity drives him to ask, why not and what if? Why not use the nutritional power of Fy to positively impact the environment and disrupt the food industry? What if Fy could feed people today and for generations to come? And as a former officer in the French Air Force, Thomas knows that even the sky is not the limit.
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Dr. Mark Kozubal

Chief Science Officer

Mark loves exploring science to find groundbreaking ways to benefit mankind. True to his curious nature, he journeyed to Yellowstone National Park and later discovered an extremophile microbe in samples taken from the hot springs. This microbe eventually grew to become our nutritional fungi protein, Fy. As a leading expert in extremophile organisms, it’s no surprise that his deep knowledge has led NASA, the National Science Foundation, the USDA, and the EPA to seek him out. When Mark isn’t researching extremophiles, he likes to mountain bike, backcountry ski, and strum guitar.
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Matthew Strongin

Chief Financial Officer

Matthew is passionate about leveraging technology to deliver a sustained impact on the planet and our society. This enthusiasm led him to Nature’s Fynd after working in venture capital and banking. As a venture investor in early-stage companies focused on agriculture and energy, Matthew experienced firsthand the struggles and rewards of commercializing technologies that both challenge convention and create sustainable solutions that disrupt the food industry in a positive way. He enjoys building towards audacious goals using his innovative spirit— just ask him about completely remodeling his home in his spare time.
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Karuna Rawal

Chief Marketing Officer

As a marketer with award-winning international success, Karuna was ready for the challenge of building a purpose-driven brand from the ground up. That brand? Nature’s Fynd. Karuna’s broad experience in launching new food innovations combined with an intentional focus on how we can create a better food system led her to this position. Building on the company’s unique origins, Karuna is crafting a compelling narrative for Nature’s Fynd. And her own enthusiasm for food extends beyond her kitchen to seeking out amazing tasting vegan food. So if you’re in Chicago, ask her to share a favorite recipe or restaurant she last visited for a flawless recommendation.
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Jim Millis

Chief Technology Officer

Jim’s belief is simple: live modestly and leave the world in a better place than you found it. He does this by preparing food from his own garden and through his work at Nature’s Fynd. With over thirty years of working as an entrepreneurial leader and his expertise in fermentation technology, Jim helped create the breakthrough method used to grow our nutritional fungi protein, Fy. This innovative spirit comes from a family of creators. With a woodshop on his family’s farm and an uncle in the business of wood lathes, Jim also loves woodturning to craft stunning bowls from reclaimed wood.
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recipe image

Meatless Chili with Dairy-Free Crema

GF
VG
V

Cozy up with some Netflix and chili—our vegan chili recipe, that is. Let’s be honest, there’s no wrong way to make chili. This new spin on a classic is packed with all of the spices, veggies, and alt-proteins to give it that delicious depth of flavor you know and love.

Prep Time

30 minutes

Total Time

60 minutes

Serves

8

Share

Ingredients

2

tablespoons vegetable oil

1

cup yellow onion, diced

1

cup red bell pepper, diced

1

cup carrots, diced

4

cloves garlic, minced

1

jalapeño pepper, minced

1

tablespoon chili powder

1

teaspoon smoked paprika

1

teaspoon ground cumin

1

teaspoon dried oregano

1

teaspoon kosher salt plus more to taste

1/2

teaspoon freshly ground black pepper

28

ounce can diced tomatoes (preferably fire-roasted) with their juice

4

ounce can diced green chilis

15

ounce cans of beans such as pinto, kidney, or black, drained

1

cup vegetable broth

1

package (7.4oz) Nature’s Fynd Original Meatless Maple Breakfast Patties, cooked according to package directions

chopped scallions, toasted pumpkin seeds, diced avocado for serving

4

ounces Nature’s Fynd Original Dairy-Free Cream Cheese

2-3

tablespoons dairy-free milk such as almond or oat

Steps

1.

Heat oil over medium heat in a large pot.

2.

Once oil is simmering, add onion, red pepper, and carrots. Cook, stirring until just tender, 4-5 minutes.

3.

Add garlic and jalapeno and cook for another 1-2 minutes.

4.

To the pot add chili powder, smoked paprika, cumin, oregano, and salt. Stir to coat the vegetables and cook for 1-2 minutes.

5.

Add tomatoes, green chilis, beans, and broth and turn heat to medium-high and bring to a simmer.

6.

Reduce heat to medium-low and cook uncovered at a low simmer until slightly thickened, 20-30 minutes.

7.

Meanwhile, chop the breakfast patties to crumbles and just before serving add to the thickened chili.

8.

Season to taste with salt.

9.

Dairy-free crema: In a small bowl, combine Nature’s Fynd Original Dairy-Free Cream with daily-free milk to thin and make a “crema”

10.

To serve, ladle chili into bowls and top with crema, scallions, pumpkin seeds, and avocado

Nutrition Information

Per serving (1 cup chili): Calories: 220 kcal, Fat: 10 g, Sat Fat: 4 g, Sodium: 840 mg, Carbohydrates: 24 g, Protein: 9 g

Allergen information: soy in breakfast patties, potential allergens in cream depending on the milk alternative chosen.