This week the fourth edition of the National Week Without Meat will take place. The moment where the whole of NL is called upon to not eat meat for a week. This year even the butcher is participating! Meat producer Stegeman joins as a partner and calls on the Netherlands to join them in not eating meat for a week. Consuming meat is not very good for the environment. One week without meat can make a huge difference. Do you find it difficult to start with more vegetarian food? It's easy peasy with Stegeman's vegetarian products:recently, their range has included vegetarian spreads, a bell pepper and a spinach burger. With these tasty meat substitutes it becomes easier to choose a meal without meat - even for the meat lovers among us! To inspire you, Stegeman has developed five easy recipes with the new meat substitutes.
Toasted Club Sandwich
Fancy something extra during your lunch moment? Try this Toasted Club Sandwich with Mediterranean spread!
Ingredients for 2 persons:
– 3 slices of bread
– egg salad
– 4 slices of Stegeman Mediterranean spread
– handful of arugula
– 1 tomato
– skewers
Serving tip: Delicious with banana chips and a simple arugula salad.
Preparation:
1. Toast the bread slices in a toaster. Cut the tomato into slices.
2. Spread one slice of bread with egg salad and arugula and one with Mediterranean bread topping and the tomato slices. Stack them on top of each other and cover with the third slice of bread.
3. Cut diagonally. A skewer to keep your Club Sandwich together and you're good
to go!
Sweet Jack
These colorful stuffed potatoes are not only a feast for the eyes, the sweetness of the potato with the savory and creamy filling also provides a real taste sensation!
Ingredients for 2 persons:
– 2-4 sweet potatoes (depending on size)
– olive oil
– quarter red cabbage
– 1 lemon
– 1 avocado
– 1 -2 Stegeman Spinach burgers (half burger per potato)
– 50 gr feta cheese
– (fresh) green pesto
– salt and pepper
– baking paper
Oven time:45 mins
Preparation:
1. Preheat the oven to 200 degrees.
2. Brush the sweet potatoes under water. Prick them in several places with a fork,
so that the air can escape and the skin does not crack in the oven. Using a brush, spread a thin layer of olive oil over each potato. Divide them on a baking tray lined with baking paper and bake in the oven for about 45 minutes.
3. In the meantime, cut the red cabbage into thin strips. Mix with salt, pepper, olive oil and the juice of half a lemon. Cut the avocado into small cubes.
4. Bake the Spinach burgers according to the instructions on the package and cut into pieces.
5. Cut the cooked potatoes in half and mash the flesh slightly with a fork. Then fill the potatoes with the pieces of burger, red cabbage salad and avocado. Finally, crumble some feta cheese on top and finish with some fresh pesto on top. Enjoy!
Lentil Salad with Paprika Burger
Surprise yourself with this healthy version of an American burger bowl, with the delicious flavors of a homemade French dressing and pickles of red onion!
Ingredients for 2 persons:
– 3 red onions
– 100 ml apple cider vinegar
– 1 tbsp maple syrup
– 400 g lentils
– 1 pointed pepper
– bag of baby spinach
– 3 Stegeman Paprika burgers – capers
– 1 tsp mustard
– half a clove of garlic
– olive oil
– salt and pepper
Waiting time:2 hours
Preparation
1. For the pickles, cut the onions into very thin rings and put them in a sealable (weck) jar. Mix 100 ml apple cider vinegar, 200 ml warm water, 1 tbsp maple syrup and 1.5 tsp salt, and pour over the onions. Place in the fridge for at least 2 hours. (You can keep it in the fridge for about a week.)
2. Bake the Paprika burgers according to the instructions in a grill pan.
3. Make a French dressing with the juice of the capers, 4 tbsp olive oil, 1 tsp mustard and the
crushed garlic. Season with salt and pepper
4. Rinse the lentils in a colander under the tap. Cut the pointed pepper into thin rings, mix them with the lentils, capers and the dressing. Divide the burgers and drained pickles over the bowl to taste.
Sourdough Caprese
Fancy something other than a standard cheese sandwich? Success is guaranteed with this Italian variant with melted mozzarella, garden herbs toppings and crispy sourdough bread.
Ingredients for 2 persons:
– 4 slices of sourdough bread
– 8 slices of Stegeman Garden herb toppings
– 1 ball of mozzarella
– fresh basil
– 1 tomato
– pine nuts (toasted)
– olive oil
Hint: Use the rest of the pickles with a burger or on your favorite sandwich.
Preparation:
1. Cut the tomato and the mozzarella ball into slices. Divide the topping between two slices of bread and cover with the other slices.
2. Drizzle both sides with a little olive oil and toast in a contact grill or sandwich maker until golden brown and the mozzarella has melted. Cut diagonally and touch!
Spicy Taco with Paprika burger
Let's spice it up! This taco with white cabbage salad and coriander is just that little bit different. Delicious as a light evening meal or festive lunch. Ai ai ai!
Ingredients for 2 persons:
– 4 tacos
– 2 Stegeman Paprika burgers
– half grated white cabbage (or 1 bag of 200 gr)
– 100 ml crème frache
– 1 bunch coriander
– 2 garlic cloves
– 1 lemon
– 1 bunch spring onion
– 1 jalapeño
– olive oil
Preparation:
1. Preheat the oven so that you can put the tacos in briefly before serving.
2. Make the sauce for the white coleslaw. Cut half of the coriander, the garlic, the
half of the spring onion and 2 jalapeño rings. Put everything in the food processor and add the crème frache and the juice of half a lemon. When the sauce is mixed until smooth, add the rest of the coriander (coarsely chopped).
3. Now cut the white cabbage into thin strips (just wash it!) and mix the sauce through the white cabbage strips. The white cabbage salad is ready! You can optionally leave some of the sauce as a finishing touch.
4. Place the tacos in the preheated oven for 10 minutes or so.
5. Fry the Paprika burgers until golden brown in some olive oil and then cut them into small pieces or in
two.
6. Remove the tacos from the oven and fill them with the white cabbage salad and the burger pieces. Some pepper
salt, a few rings of jalepeño as a topping, and you're done – tasty!
