This week marks the fourth edition of National Week Without Meat, calling on everyone in the Netherlands to skip meat for seven days. Even butchers are joining in! Meat producer Stegeman is partnering this year, urging the nation to participate. Reducing meat consumption benefits the environment significantly—one meat-free week can make a real impact. Struggling to incorporate more vegetarian meals? Stegeman's vegetarian products make it simple. Their expanded range now includes vegetarian spreads, bell pepper burgers, and spinach burgers. These flavorful meat substitutes appeal even to dedicated meat eaters. To get you started, Stegeman shares five straightforward recipes using their new meat alternatives.
Toasted Club Sandwich
Elevate your lunch with this Toasted Club Sandwich featuring 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: Pair with banana chips and a simple arugula salad.
Preparation:
1. Toast the bread slices. Slice the tomato.
2. Spread one slice with egg salad and arugula, another with Mediterranean spread and tomato slices. Stack and top with the third slice.
3. Cut diagonally, secure with skewers, and enjoy!
Sweet Jack
These vibrant stuffed sweet potatoes offer a stunning visual and a perfect balance of sweet potato with savory, creamy filling.
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 oven to 200°C.
2. Wash sweet potatoes, prick with a fork, brush with olive oil, place on parchment-lined tray, and bake for 45 minutes.
3. Shred red cabbage, toss with salt, pepper, olive oil, and juice of half a lemon. Dice avocado.
4. Cook Spinach burgers per package instructions and chop.
5. Halve baked potatoes, mash flesh lightly, fill with burger pieces, cabbage salad, and avocado. Top with crumbled feta and pesto. Serve!
Lentil Salad with Paprika Burger
Enjoy this nutritious twist on an American burger bowl, complete with homemade French dressing and pickled red onions.
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. Thinly slice onions, place in a jar. Mix vinegar, 200 ml warm water, maple syrup, and 1.5 tsp salt; pour over onions. Refrigerate 2+ hours (keeps up to a week).
2. Grill Paprika burgers per instructions.
3. Whisk caper juice, 4 tbsp olive oil, mustard, crushed garlic; season.
4. Rinse lentils, slice pepper thinly, mix with lentils, capers, and dressing. Top with burgers and drained pickles.
Sourdough Caprese
Ditch the plain cheese sandwich for this Italian-inspired delight with melted mozzarella, garden herb toppings, and crispy sourdough.
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 leftover pickles on a burger or sandwich.
Preparation:
1. Slice tomato and mozzarella. Layer toppings on two bread slices, top with remaining slices.
2. Drizzle with olive oil, grill until golden and cheese melts. Cut diagonally and serve.
Spicy Taco with Paprika Burger
Add some spice! This taco with white cabbage slaw and cilantro offers a fresh twist—ideal for a light dinner or festive lunch.
Ingredients for 2 persons:
– 4 tacos
– 2 Stegeman Paprika burgers
– half grated white cabbage (or 1 bag of 200 gr)
– 100 ml crème fraîche
– 1 bunch coriander
– 2 garlic cloves
– 1 lemon
– 1 bunch spring onion
– 1 jalapeño
– olive oil
Preparation:
1. Preheat oven for tacos.
2. Blend half coriander, garlic, half spring onions, 2 jalapeño rings, crème fraîche, and half lemon juice. Stir in chopped remaining coriander.
3. Shred cabbage, mix with sauce (reserve some).
4. Warm tacos in oven 10 minutes.
5. Fry burgers until golden, chop.
6. Fill tacos with slaw and burgers. Season, add jalapeño rings, and enjoy!
