New Meat: 100 x a plantbased ode to classic meat dishes

This book:

• Is made for meat lovers
• Offers endless vegetarian and vegan inspiration for every day of the week
• Has a focus on iconic dishes with a familiar taste and texture
• Is high-quality, created by an award-winning brand, co-developed by top chefs
• Promotes an environmentally and animal friendly alternative for animal meat
• Provides the reader with tips and tricks
• Is the perfect sustainable gift for foodies
  
   

About the book

The Vegetarian Butcher is one of the world’s leading plant-based meat brands. Its exciting range of vegetarian meat brings together tradition and innovation, creating the delicious taste and juicy texture of butcher’s classics to make plant-based meat the new standard.

With New Meat – a plant-based ode to 100 classic meat dishes, The Vegetarian Butcher wants to celebrate the diversity that plant-based meat can offer, because there is more that brings us together than what sets us apart. At The Vegetarian Butcher, vegans, vegetarians, and carnivores are all invited to the same table. New Meat is made for meat-loving revolutionaries, who are open-minded enough to change the world one dish at a time. Central in this book are five products: vegan Chicken Chunks, the vegan Raw Burger, vegetarian Meatballs, vegan Chicken Breast, and the vegan Crispy Chicken Burger of The Vegetarian Butcher. Recipes in this cookbook are to die for – yet no sacrifices are involved!

New Meat provides the reader with inspiration, tips and tricks for making traditional feel-good dishes with plant-based ingredients, so you’ll still be able to serve up the foods you love, including family favourites. Vegan Wellington, vegan Bourguignon or vegan Indian Butter Chicken are just some examples of what you’ll find in New Meat. All of them showcasing the best of plant-based, sacrificing nothing in terms of taste, texture and traditions.

For this book, The Vegetarian Butcher spoke with eleven top chefs and front runners to hear their thoughts on a plant-based future. You’ll be inspired to bring the chefs’ experience to your own cooking.

Besides Jaap Korteweg, founder of The Vegetarian Butcher, New Meat includes contributions of:

• Asimakis Chaniotis (executive chef at the Michelin-starred restaurant Pied à Terre in London)
• Josita Hartanto (chef at Lucky Leek in Berlin, named Germany’s best vegan restaurant)
• James Goodyear (head chef at Michelin-starred restaurant Adam’s)
• Andrew Pern (chef and owner of three restaurants, including Michelin-starred restaurant The Star in North Yorkshire)
• Ricky Saward (chef at Seven Swans in Frankfurt, the first vegan restaurant in the world to be awarded a Michelin star and Michelin green star for sustainability)

The recipes are divided into five categories: Weekdays; Breakfast, Brunch & Lunch; Weekends; Snack Time; and Classics.

About the author

Most of the recipes in New Meat were developed in close collaboration with The Vegetarian Butcher by José van Mil and Fleur van Mil, recipe developers, food stylists, and lifelong cooks. Photographer is award-winner Remko Kraaijeveld.

The Vegetarian Butcher offers a broad range of plant-based products for meat lovers who don’t want to sacrifice the taste, texture and tradition of meat classics. Driven by the mission to release animals from the food chain, The Vegetarian Butcher produces plant-based proteins that can compete with animal meat. Founded in 2010 and with the ambition to become the biggest butcher in the world, their products are now available at 40,000 retail outlets in 55 countries worldwide. The Vegetarian Butcher was ranked #1 in the Dutch Sustainable Brand Index™ 2021, Europe's largest brand study on sustainability. More information on The Vegetarian Butcher can be found at www.TheVegetarianButcher.com

The mission of The Vegetarian Butcher, founded in 2010 by Jaap Korteweg, is to become the world’s biggest, most impactful butcher with its plant-based meat. The butcher shop of yesteryear with the meat of today.

José and Fleur van Mil, business partners in Pepper & Salt, are recipe developers and food stylists, and also conceive and develop concepts. Both are lifelong cooks. For many years, José worked as a culinary editor and columnist. She has also worked on a number of cookbooks.

José and Fleur van Mil, business partners in Pepper & Salt, are recipe developers and food stylists, and also conceive and develop concepts. Both are lifelong cooks.