Meat substitute recipes
Here some delicious meat substitute recipes. Both traditional (eg tofu.) as newer meat substitutes (eg. Vegetarian Butcher or Quorn) are used. Note that if you choose meat substitutes with much cheese in it, this will lead to higher CO2 emissions. For more information >>.
Asian wok dish
| Ingredients |
Preparation |
| 350 gram QuornTM (portion 175 gram) 2 onions 1 spring onion 400 g green beans 300 g noodles 400 g tomatoes (aug-oct) 2 Tbsp oil 1 clove of garlic sambal fresh coriander |
Cut onions and spring onions into thin rings, get the green beans off. Cook the green beans 15 minutes in water with a little salt and scoop them out of the pan. Cook the noodles in the boiling water briefly of the beans. Cut the tomatoes into wedges. Heat the oil in a wok and stir fry the Quorns bits along with the crushed garlic in a few minutes Brown.
Divide the noodles on plates. Sprinkle onion, spring onion, green beans, Quorn, tomato wedges over it. Drizzle the sojasuas over it and add a few drops of sambal to taste it. Garnish with coriander.
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Lasagna with Quorn Meat Free Mince
| Ingredients |
Preparation |
| 250 gram lasagna 350 gram QuornTM (portions 175 gram) 3 Tbsp olive oil 3 onions 2 cloves of garlic 400 ml canned tomatoes 400 ml water ½ stock cube 1 middle size carrot 2 stems pale celery fresh herbs (bv. tijm, laurier, dragon, oregano, basilicum) pepper, salt bechamel sauce (half a liter milk, 35 g butter, 35 g flower, nutmeg) |
Cook the carots during 10 minutes and add the last 2 minutes the lasagna sheets. Get the root from the pan and cut into cubes. Prepare the bechamel sauce: melt the butter. Add flour and stir until all of a sudden this has mixed itself with the butter. Add constantly moving 5 dl of water. Let the sauce cook for a moment while stirring. Chop the onions and cut the celery into small pieces and fry them in olive oil. Bake the quorn with the garlic and herbs. Then add tomato paste, carrot cubes and stock. If the sauce is hot, the sauce is ready. Possibly it could bound with cornstarch. Then scoophalf of the vegetable sauce in a baking dish, followed by a layer of lasagne sheets and finish with the bechamelsauce. Repeat this one more time and put the scale 5 minutes under the grill for a Brown crust. (Note: not so, that it is only for the color).
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Seitan wraps
| Ingredients |
Preparation |
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250 g seitan |
ix the flour, salt and water until a sticky dough for 6 wraps. Keep kneading until it no longer sticks (perhaps add some more flour). Divide the dough into six parts and roll it out as thin as possible. Bake the wraps briefly in a pan with a little sunflower oil.
Bring water to the boiling point. Put the fire out. Add the spinach a few seconds to the water. Then let the spinach to drain. Fry a chopped onion, 1 clove of crushed garlic and seitan in a little oil together with Mexican herbs. Fill the wraps with spinach and then with the seitan-herbmixture. Serve with a spoon ful of crème fraîche.
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Hot lightning (Hete bliksem) with vegan-bacon strips
| Ingredients |
Preparation |
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800 g potatoes |
Peel the potatoes and apples and cut them into small pieces. Bring the potatoes to a boil with a pinch of salt. Lower the heat and le tit cook for 20 minutes until tender. A pressure cooker will do this faster, so this is preferred. During the last 5 minutes, the apples can be added to cook. Heat the olive oil and fry the vegan bacon in about 5 minutes until crispy.
Pour the water from the potatoes, keep a little water to mash. Now mash everything together and pour in the milk. Add salt and pepper, stir in the vegan bacon.
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Seitan-zucchini with almondsauce
| Ingredients |
Preparation |
| 300 g seitan 1 onion 1 zucchini (july – oct, otherwise leeks) 2 Tbsp soysauce, 4 Tbsp olive oil salt, pepper Almondsauce |
Grind almonds, press the garlic, chop the parsley, and add to the vegetable stock. Heat the vegetable almond sauce until it boils and let simmer for 15 minutes. Add salt, pepper and lemon juice.
Fry briefly onion in oil, then add the seitan and zucchini. Stir frequently. Add the soy sauce and cook for 5 minutes on low heat. Put the rice under water, bring to the boil and let it simmer 10 minutes. Pour the water. Put the seitan-cougette mixture on a plate, in addition, serve multigrain rice with warm almond sauce.
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Pasta with pesto and seitan minced meat
| Ingredients |
Preparation |
| 300 g multigrain pasta 250 g seitan minced meat 2 Tbsp olive oil 50 g green pesto (25 g basil, 25 g parmezan, half a clove of garlic, 10 g walnuts, 0,5 dl olive oil) 150 g green beans 200 g leeks 1 Tbsp cruched roasted walnut 15g fresh basil 25g parmezan cheese |
Cook the pasta al dente. Cut the green beans into pieces of 1 cm. Heat the olive oil in a pan, put the pieces of bean and leek, cook the vegetables until they are al dente.
Add the pesto, 1 dl water and seitan mince and let it braise for another 5 min. Divide the pasta between two soup plates, spoon over the seitan-sauce and sprinkle with walnut pieces, basil and cheese.
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Kebab
| Ingredients |
Preparation |
| 4 pita bread 250 gram vegan shawarma (made of lupine at the vegetarian butcher®) 2 Tbsp oil 1 clove of garlic herbs (balcony or garden such as chives, parsley) 3 Tbsp yoghurt, 3 Tbsp mayonaise 1 cucumber (jul-sept, otherwise field lettuce or spinache) 3 tomatoes (jun-oct) |
Bake 5 minutes in a preheated oven. Stir-fry the kebab in 2 tablespoons oil for 6-8 minutes. Cut the cucumber and tomatoes into small pieces. Make a sauce of mayonnaise, garlic, yogurt and some herbs from the garden. Divide the shawarma about 4 rolls with some tomato and cucumber. Serve the pitabread with garlic sauce and cuecumbersalad.
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Seitandish with honey-hazelnutbanana
| Ingredients |
Preparation |
| 1 kg potatoes 3 dl milk handful hazelnut 300 g seitan minced meat honey 4 ripe bananas sunflower oil salt, pepper |
Peel the potatoes, cut them into small pieces and cook them in a little water with a pinch of salt until tender. Pour the water. Mash the potatoes and mix it with milk until the potatoes are smooth. Crush the hazelnuts coarsely (in a plastic bag with a hammer hitting). Mix the seitan with honey, 3 mashed bananas and hazelnut pieces.
Cover the bottom of the baking dish with the seitan-mixture. Cover subsequently over the mash. Cut the last banana in half lengthwise and put on top for garnish.
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Pasta with spinache, herbal cream cheese and seitan
| Ingredients |
Preparation |
| 800 gram spinache (fresh mrt-oct, else from glass) 250 g seitan minced meat 150 g herb cream cheese 1 onion 250 g multigrain pasta 2 Tbsp olive oil salt/pepper |
Put the multigrain pasta half under water with a pinch of salt and bring to the boil with the lid on the pan. Caution: Do not pass the pasta in the pan when the water boils, it’s a waste of the heating time. Turn down the heat when the water boils and let it boil for 5 to 10 minutes depending on whether you want it al dente or soft. Peel the onion. Cut into small pieces and fry for 5 minutes in a frying pan with oil. Add also the leaked seitan to fry with it. Cut the fresh spinach into very small pieces and bring it to the boil in a little water. Pour the water and add the herbs cheese and cook for 1 minute, add onion and seitan. Season with salt and pepper.
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Moussaka with seitan
| Ingredients |
Preparation |
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3 aubergines (juli-okt) Béchamelsaus |
Voor de bechamelsaus: Los 30 gram bloem beetje bij beetje in 25 gram margarine op en voeg er daarna beetje bij beetje 3 dl melk door: laat de boter niet bruin worden en laat de saus al roerend even doorkoken.
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Garam massala
| Ingredients |
Preparation |
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300 gram meergranenrijst |
Kook de meergranen rijst. Snipper de uien en bak deze in olijfolie. Laat de seitan uitlekken en voeg deze toe en bak totdat er een krokant korstje ontstaat (5 minuten) samen met de knoflook, laurier, kruiden en kruidnagels. Voeg daarna yoghurt, crème fraîche toe en verwarm deze mee. Als laatste kunnen de grof gehakte noten worden toegevoegd. Voor het opdienen de laurierbladen en kruidnagels uit de saus verwijderen.
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Egg noodles with tofu in the wok
| Ingredients |
Preparation |
| 400 gram tofu 2 el chili olie 2 teentjes knoflook 1 wortel 1 ui 0,5 liter groentebouillon 300 gram eiermie verse koriander 3 handjes alfalfa 1 komkommer in schijfjes, 4 el |
Tofu in stukjes snijden. Wokken met chili-olie en 2 uitgeperste teentjes knoflook. Uitje erdoor, wortels in reepjes, dan laten garen met groentebouillon. Op het eind eiermie erdoor, als die gaar is ‘t klaar. Strooi naar smaak een aantal blaadjes koriander erover. Serveren met alfalfa en komkommerschijfjes (komkommers kun je makkelijk zelf kweken in de tuin, kan ook in grote pot). Als je tijd hebt de komkommerschijfjes even laten staan in scheut azijn (met flinke schep suiker, voor zoetzuur)
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Tempé with satésauce
| Ingredients |
Preparation |
| 400 gram tempé 6 el ketjap, 3 el sesamolie, 2 tl sambal, 2 tl suiker, 1 knoflookteentje 3 el olie 300 gram mie, rijst of noedels 1 ui, 6 el pindakaas, 3 el water 800 gram spitskool, kerrie, 2 el olie |
Maak een marinadesaus van ketjap, sesamolie, sambal, knoflook en suiker. Tempé in grote blokjes snijden en minstens 30 minuten in de marinade leggen (bewaar de marinade voor de satésaus). Eventueel rijg je ze uiteindelijk aan een stokje, maar dat is dan wel zonde van het hout.
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Hamburger
| Ingredients |
Preparation |
| 4 vegaburgers 4 bruine bollen 2 el olie 1 ui 2 tomaten (juni t/m oktober) 4 flinke scheuten ketchup 1 kg aardappelen een kleine wortelsalade (5 ons) of andere salade van het seizoen >> |
Bak de broodjes 5 minuten in een voorverwarmde oven. Bak de hamburgers in 2 el olie gedurende 6-8 minuten. Snijd de ui in ringen en de tomaten in schijven. Verdeel de burgers over de 4 broodjes met de tomaat en ui. Spuit er een flinke scheut ketchup tussen. Serveer de broodjes met zelfgebakken frites in olie en wortelsalade.
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Noodlesoup
| Ingredients |
Preparation |
| 3 ons tofu 2 el sojasaus 1 liter bouillon 75 gram champignons 200 gram noodles 1 prei 100 gram sperziebonen 2 tl bruine basterdsuiker 2 tl anijs (gestampte muisjes bv.) 1 teen knoflook 1 tl gemalen gemberwortel of gemberpoeder een klein handje koriander |
Breng 1 liter water met een bouillon blokje aan de kook. Maak de boontjes schoon en haal de topjes eraf, snijd de prei in ringen, de champignons in plakjes, de knoflook in kleine stukjes en voeg deze samen met de sojasaus toe. Voeg suiker, anijs en gember toe. Laat de groente beetgaar worden in 10-15 minuten. De laatste 3 minuten de noodles toevoegen. Serveer met korianderblaadjes.
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