Kochfreunde.com

Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.

Kochfreunde.com

Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Vegetarian burgers & more

Hardly any market in the food sector is currently growing faster than that for vegetarian products. Hardly any other company focuses more on this niche than Rügenwalder Mühle.

By 2020, as Managing Director Christian Rauffus recently explained in an interview, around 30 percent of total sales are to be generated from vegetarian products. But already now, in the fall of 2015, less than twelve months after entering the new segment, this goal seems almost achieved. And with three new products due for release in November 2015, this growth is set to increase further.

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From November 2, hearty Vegetarian Mills meatballs, savory Vegetarian Mills hamburgers and spicy Vegetarian Mills mince will be on the nation’s supermarket shelves. We already had the opportunity to try out the new products in advance.

Unlike the other vegetarian products from the company, the Mühlen Hamburger and Mühlen Hack are also vegan.

We made a quick little burger using the vegan patties. In five minutes, the fritters are ready to serve. We have prepared a classic burger and a cheeseburger with cheddar, the step to vegan analog cheese I then but did not want to go. Underneath some arugula, on top a few slices of tomato, some onions and some strong barbecue sauce. Et voilá.

DSCF3345Compared to other, meat-free burgers I’ve tried lately (son has been eating vegetarian lately), the strong inherent flavor of the patty in particular stands out positively. Often, vegetarian burgers tend to be boringly flavorless – that’s not the case here. The consistency is also surprisingly firm and quite reminiscent of a burger with real ground beef.

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The meatballs are fried just as quickly and were combined with mashed potatoes in our classic way. To take the experiment one step further, I made the puree vegan. Instead of butter and milk, a good linseed oil was used. Add a little lemon zest, salt and of course plenty of nutmeg, crispy fried onions and some chives. Not bad at all. Just like the meatballs. Their consistency and aroma can also pass for a hearty meat substitute. Especially as a substitute for meat from industrial farming! The egg white in the Vegetarian Mills meatballs comes, according to the company, from free-range eggs. In addition, the new meat-free pan products are lactose-free and produced without added flavor enhancers.

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The third attempt focused on a quick pasta sauce. Of course, a proper bolognese takes many hours to become perfect. My favorite way to do this is to use two pans. In one, the minced meat is roasted until it becomes very dark and crispy-crowned. At the same time, in the second pan, sauté the vegetables and only later add them to the mince. This is not adaptable with vegetarian mince as I have found. If the cooking time is too long (i.e. above the recommended five minutes), it will decompose and lose its original consistency. It should (and must) go fast. So I just sautéed some onions along with the “mince”, deglazed with white wine. Fold in fresh tomatoes and a little tomato paste. Tasted and served with (definitely not vegan) parmesan and some capers on al dente pasta. Unlike the other products, the consistency here falls a bit short of my expectations.

Marketing Manager Godo Röben emphasizes: “We want our customers to be able to trust that our vegetarian pan products are really made meat-free. That’s why, as with our entire “meat-free” line, we have worked intensively with the German Vegetarian Association. In particular the development of the two vegan products, the vegetarian mill hamburger and the vegetarian mill mince, was advanced by the VEBU. From flexitarians to vegetarians to vegans, now we can offer everyone a delicious alternative to their favorite dish.”

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