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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

In this recipe:

Maple Flavored

Breakfast Patties

recipe image

Vegan Sausage and Butternut Squash Stuffing


We’re thankful for this animal-free stuffing because it’s flavorful and filling, just like all stuffings should be. Looking to spice up Thanksgiving or even your weeknight dinner? Serve this to your non-vegan family members and as they comment on how incredibly delicious it is, let them know that it’s meatless. Trust us, their reactions will be priceless.

Prep Time

30 minutes

Total Time

60 minutes






tablespoons extra-virgin olive oil, divided


small butternut squash, peeled, seeded, and diced, about 3 cups


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


small onion, diced, about ¾ cup


celery stalks, chopped, about 3⁄4 cup


cups cubed day-old bread (6 slices whole wheat or whole grain)


teaspoons finely chopped fresh sage


teaspoons fresh thyme leaves


cup finely chopped fresh parsley


cups low-sodium vegetable broth + more as needed

Kosher salt to taste



Preheat oven to 400 degrees F. In a small bowl, toss squash with 1 tablespoon olive oil and a pinch of salt.


Place on a parchment-lined baking sheet in an even layer and roast in the oven until soft, 15-20 minutes.


Remove squash and reduce oven to 350 degrees F.


Meanwhile, in a large skillet over medium heat, add 1 tablespoon olive oil. When shimmering, add onion and celery and cook 2-3 minutes until soft and translucent.


Add bread, sage, thyme, and parsley and gently toss. Add roasted squash, Nature’s Fynd sausage, and 2 cups of stock.


Season to taste with salt and add more stock if necessary.


Place stuffing into a 2 or 3 quart baking dish. Bake until top is brown and crispy, 25-30 minutes. Serve.

Nutrition Information

Per serving (½ cup): Calories: 130 kcal, Fat: 4.5 g, Sat Fat: 0.5 g, Sodium: 300 mg, Carbohydrates: 20 g, Protein: 6 g

Allergen information: soy in breakfast patties, wheat in bread.