meat - FoodNerdy Recipes Management System

The Deutscher Tierschutzbund e.V. calls for a price increase on meat to improve animal welfare. There are various solution models for this – among other things, raising the VAT rate on meat products is under discussion.

Animal rights activists are calling for an earmarked price increase

The Deutscher Tierschutzbund e.V. would like to achieve a meat tax, the income from which will improve the welfare of livestock. Due to the earmarking, the money would benefit farmers who are willing to change their animal husbandry and advocate animal welfare.

Albert Stegemann from the Union parliamentary group also welcomes the idea of the animal welfare association: He also sees the solution in earmarking, because the resulting income “must be used as an animal welfare premium to support animal owners in Germany with the conversion,” said Stegemann.

Increase in VAT as a simple solution

Both the SPD and the Greens advocate raising the VAT rate for meat. This is currently 7 percent – the increase would result in a tax rate of 19 percent.

SPD politician Rainer Spiering is counting on increasing the VAT rate “for the sake of simplicity”. The only drawback: the solution would primarily affect the consumer, but less on meat producers and food retailers, who should also be involved.

There is also opposition from EU budget minister Günther Oettinger: he is of the opinion that the tax increase would not help to reduce meat consumption.

Is taxation idea not legally possible?

Increasing VAT seems like a simple solution, but it is unlikely to bring the expected benefits. The Federal Ministry of Finance conceded that the earmarked use of VAT revenue for more animal welfare is not legally possible.

The general secretary of the farmers’ association, Bernhard Krüsken, is also critical of the taxation model: “Not the tax authorities, but the farmers need funds and support for the further development of animal husbandry”.

Food

Peppers Stuffed with Minced Meat and Potatoes

Peppers are very high in vitamin C. This turns the dish into a real Vitamin-c-rich lunch that the whole family will enjoy, especially for the cold season. It’s quick to prepare and finishes baking alone in the oven. A quick dish that is easy to prep and then finishes quickly in the oven.

Ingredients for 4 persons

– 4 peppers
– a bit of salt
– 125 ml milk
– 1 bag of mashed potatoes
– 1 onion
– 3 tomatoes
– 1 tbsp. oil
– 300 g mixed minced meat
– 200 g spread (paprika) e.g. B. from fracture
– 2 tablespoons tomato paste
– 250 ml vegetable broth
– Fresh herbs for decoration

Preparation

Cut off the top of each pepper. Then clean the peppers (remove white skin and seeds) and wash.
For the filling, 375 ml of water are boiled with a little salt. Then remove from the stove and pour in the milk. Then stir in the mashed potatoes with a whisk. Let the mashed potatoes swell a bit.
In the meantime, peel the onion and cut it into fine cubes. Clean the tomatoes and cut them into wedges.
Now heat a pan with some oil and sauté the onion and minced meat. Then season with salt. Then add the tomatoes, fry the whole thing briefly and stir in the spread.
Then this mixture is mixed with the finished mashed potatoes and the peppers are filled with it.
For the sauce, mix the tomato paste with the broth and pour into a casserole dish. Then the peppers are placed in the casserole dish.
The whole thing is baked in a preheated oven at 200 degrees top and bottom heat or 175 degrees circulating air for about 20 minutes.
Finally, garnish with fresh, chopped herbs and serve.

Refinement

If necessary, grated cheese can be sprinkled over the peppers, which then gives the whole thing a grand finale.

Useful additional knowledge

It takes about 30 minutes to prepare and the dish is easy to prepare even for beginners.

Food

Hearty Minced Meat Casserole with White Cabbage

I got this recipe from a good friend and have been cooking it a lot ever since. The cabbage minced meat casserole is not only delicious and inexpensive but also quick and easy to prepare.

The minced meat casserole with white cabbage is ready to serve after around 30 to 40 minutes. In my experience, kids like it just as much as adults. Due to the uncomplicated preparation, this casserole is also very suitable for beginners in the field of cooking.

Ingredients for 4 persons

– 1 head (approx. 800 g) of white cabbage or savoy (depending on taste)
– 1 large onion
– 500 g minced meat (half and half)
– 500 g chopped tomatoes (fresh or from the package)
– 375 ml vegetable broth
– 100 g of grated cheese
– some oil (for frying)
– Salt
– Pepper
– Sweet paprika)

Preparation of minced meat casserole with white cabbage

The cabbage (or savoy cabbage) is cut into strips and washed well. Then it is fried in a little oil for about 5 minutes, stirring and turning constantly, and seasoned with salt and pepper.

At the same time, the finely diced onion is also fried with minced meat and seasoned (salt, pepper, paprika powder).

When the minced meat is crumbly-brown, add the tomato pieces and the broth. Bring everything to the boil briefly and then let it dwell on the stove at medium temperature for a few minutes. Then it should be seasoned again with salt, pepper, and paprika.

Now all the ingredients (including the cabbage or savoy cabbage) are put together in a greased casserole dish and placed in the preheated oven (electric stove: 200 degrees/convection oven: 175 degrees).
Leave in the oven for a total of about 20 minutes. After about 10 – 15 minutes, the casserole is taken out and the grated cheese sprinkled over it. Then put it back in the oven and continue cooking until the end of the specified time. The cheese should be well melted and browned.

If you like, you can serve boiled potatoes with it.

Useful additional knowledge about the minced meat casserole

It also tastes very good if you cut the potatoes (raw) into small cubes beforehand, put them in the casserole dish together with the other ingredients, and cook them in the oven. Depending on your taste, you can also add a cup of sweet cream.

Food

Meat Sausage Bean Pot

Anyone who likes to cook quickly and likes a certain Western flair should try a good meat sausage and bean pot.

Ingredients for 6 people

– 1.5 KG of potatoes
– 1 meat sausage ring (or longer)
– 250 g of diced bacon
– 1 can of red beans
– 1 can of white beans
– 1 can of green beans
– 1 cup of whipped cream

Preparation

Peel the potatoes and cook, as usual, let cool, and dice
Cut meat sausage into cubes
Rinse the white and red beans well in a colander and drain
Take a large saucepan and let the bacon warm slightly
Add the meat sausage cubes, potatoes, and red and white beans and heat up briefly
Stir in a can of green beans with liquid
Mix everything with the cream
cook for approx. 10-15 minutes and season to taste

Useful additional knowledge

A tasty and simple dish that is also inexpensive. The different bean colors give off a beautiful blaze of color. If you like it a little spicier, just add some Tabasco or chili. The meat sausage and bean pot also freeze well. If you like it vegetarian, simply leave out the sausage and bacon or replace them with tofu. I recommend smoked tofu.

Food

Minced Meat Casserole with Rice and Tomato Sauce

The hearty minced meat casserole with rice and tomato sauce tastes good for the whole family. This German minced meat casserole is easy to prepare, which is very useful for us working housewives.

Ingredients for 4 people Minced meat casserole with rice

1 cup of rice
1 bun
1 onion
2 bunches of parsley
400g mixed minced meat
2 eggs

Salt, some horseradish, some ginger, and curry powder (approx. ½ tsp.)
1 cup of breadcrumbs
grated cheese
2 tbsp. butter
a packet of tomato sauce
1 bunch of chives
some garlic powder
4 tbsp. cream

Preparation for the hearty minced meat casserole

Wash the rice thoroughly (until the water runs clear) and pre-cook for about 10-12 minutes. Soak the bun in lukewarm water. Peel the onion and chop finely. Wash and chop the parsley. Squeeze and tear the bun. Grease an ovenproof casserole dish.

Preparation of German minced meat casserole

Using your hands, knead the minced meat with the bun, the diced onions, the eggs, the parsley, the salt, and the horseradish into a dough.

Mix the drained rice with ginger and curry powder. Alternately place a layer of rice and ground beef in the casserole dish (start with rice and end with ground beef).

Mix the cheese and breadcrumbs and spread over the casserole. Finally, put butter flakes on the casserole and bake in a preheated oven at 200 degrees for about 40 minutes.

Prepare the tomato sauce according to the instructions and refine with the garlic powder, the cream, and the chives.

Useful additional knowledge

Prepare the casserole and place it in the fridge. Then just add the knobs of butter and bake.

Food

Instructions for Freezing and Thawing Meat

Proper freezing and thawing of meat are important. This prevents harmful germs from forming or the meat from losing its delicious taste. That’s why we’ve created a simple step-by-step guide for you.

Many know the problem, you got hold of cheap meat on sale the last time you went shopping and now you want to freeze a small supply. But the next time you thaw it, you’ll find that the meat just doesn’t taste good anymore, or that it’s got freezer burn again.

Preserve healthy meat

In the past, people dried or salted meat to preserve it. But since the invention of the freezer, every household has found it easy to store leftover or fresh meat longer. So you don’t have to throw away leftover meat and you still have a supply in case of emergencies. But when freezing meat you have to pay attention to a few things so that our step-by-step instructions can help you. In addition, note other tips for storing food properly and preserving it.

In which container do you freeze the meat?

The first question when freezing meat is what container do you keep the meat in? It is best if you pack the meat as airtight as possible. A standard freezer bag is often sufficient for this. But it is important to squeeze excess air out of the bag. If you want to freeze chops or steaks, it’s best to put a piece of cling film between the individual slices so they don’t freeze together. And so they stay juicy when frying. Finally, you can close the freezer bags with a clip or with the freezer bag fasteners. In addition, note our tips for freezing bread.

Store meat in the freezer

When operating a freezer, you should make sure that a constant temperature of minus 18 degrees is maintained. For example, if you want to freeze larger quantities at once, the temperature in the appliance may rise too much. Then the already frozen food can thaw. And you should definitely avoid that. As a result, you have to press the shock freeze button on almost every device before you put the frozen food in the chest. As soon as the meat is frozen, the button can be switched off again. Sometimes leftover meat from lunch. Since you shouldn’t throw anything away, you can easily freeze these leftovers in a suitable and well-closing plastic box.

Shelf life of frozen meats

Since different types of meat have different shelf lives, you should only freeze the same types of meat together. The shelf life also depends on the storage temperature. Consequently, at an optimum storage temperature of minus 18 degrees, pork has a shelf life of around 8 months and beef can be stored for around 12 months. In addition, chicken meat can be stored in the freezer for 8-10 months and veal meat for between 9 and 12 months.

Tips for freezing ground beef

Special care must be taken when freezing minced meat. Because you should press it together as flat as possible. This makes it easier to store in the freezer and defrost faster. You should not store minced meat in the freezer for longer than four months. But that depends on the cooling device, you will find the relevant information in the operating instructions. But a minimum temperature of -18°C is important. Also, note the best vegan minced meat alternatives.

Procedure for processed meat products

If you depend on a supermarket or discounter meat or prefer it, there are a few things to keep in mind here as well. Because many products are offered in plastic bowls. And the meat is almost always packed in a protective gas atmosphere. Because it looks healthy and lasts longer. That’s why you should never put the meat in the freezer with this bowl on. Instead, be sure to unpack the meat, dry it, and place it in a new bag to freeze. So you can be sure that the meat will still taste good after defrosting. Also interesting is our article with delicious menu ideas for grilling.

Proper handling of the freezer

Proper handling of the freezer is essential for freezing meat products. Therefore, here are a few tips for dealing with the deep freeze or the freezer compartment. First of all, you should defrost and thoroughly clean your freezer compartment at least once a year. You should also defrost and clean your refrigerator regularly. This prevents the development of unpleasant smells and tastes. In addition, you can save electricity in the household in the long term. Consequently, you should unplug the chest, remove the food, and then briefly place a bowl of hot water in the compartment. Then close the door, and wait a few minutes. The ice it contains can then be easily removed. Just let the rest thaw and drain. Then simply wash the chest with washing-up liquid and dry it.

health

This is What Happens to Your Body When You Stop Eating Meat

Happy without meat: Consciously avoiding meat is becoming more and more popular around the world. But what actually happens to our bodies when we give up meat?

The effects of not eating meat are many. The body reacts in the following way:

Weight loss: Those who do not eat meat lose weight more easily and quickly.
Lowering the risk of cancer: Red meat is suspected of being carcinogenic. The body fat percentage also plays a role here.
Healthier intestinal flora:
Better Body Odor:
A disadvantage:

Food

Meat Consumption: So Much Meat is Still Healthy

Roasts, roulades, sausages or turkey – for most people, meat is still part of a feast. But is eating more meat bad for your health?

Healthy and unhealthy meat

However, meat is not just meat. There are numerous different types of meat, which can be roughly divided into two groups: the “red” meat group and the “white” meat group.

The first group includes most Western European meats, such as beef, veal, pork, mutton or lamb. White meat includes poultry. Meat color is primarily dependent on myroglobin, a muscle protein through which the animals absorb oxygen. Meat color therefore develops according to the amount of muscle protein, i.e. red meat contains more myroglobins. In general, white meat is healthier than red meat.

It should also be noted that the individual pieces of meat are composed differently, for example muscle meat consists of around a fifth of particularly high-quality protein.

The Max Rubner Institute, the Federal Institute for Meat Research, was founded in the 1930s with the aim of increasing meat production and improving preservation options. The “Institute for Safety and Quality in Meat” is located at the Kulmbach site, which researches the process chain of meat as a foodstuff from agriculture to the consumer. It is interesting how the focal points of the research institute have changed from its foundation to the present day. Today they are representative of a changed, more conscious approach to “meat” as a foodstuff.

Based on current studies, the Federal Institute for Risk Assessment (BfR) and the Max Rubner Institute (MRI) support limiting meat consumption to a maximum of 600 grams per week. The consumption of red meat should be limited because there is a possible connection between the consumption of red meat and certain types of cancer, although conclusive research results are lacking.

It is clear that with a high consumption of meat in general, the entire diet is nutritionally unfavorable and a reduction in red meat in the diet is generally a sensible approach to reducing energy intake and, on the other hand, increasing the intake of health-promoting foods.

What to look out for when buying meat.

As a customer, you are spoiled for choice. Those who do not necessarily have to watch their wallet when buying meat have significantly more options for making meat enjoyment healthier and can also buy a piece of meat in the organic farmer’s farm shop. But not everyone uses fresh meat when buying meat. Cheap offers in the meat sector lead to quality losses in the long run, which has an impact on both the husbandry conditions and the processing methods. Even if a lot has happened in the area of animal welfare and labeling as well as consumer transparency in recent years, we are still a long way from achieving a generally animal-friendly and at the same time healthy shopping behavior.

Nevertheless, there are ways to consciously buy and eat meat. In general, meat from the butcher’s counter is not automatically healthier than packaged mass-produced goods, but it is usually fresher. With many cheap products, numerous bacteria can also cavort in the packaging and thus lead to stomach and intestinal problems. Meat from the butcher is more expensive, but usually fresher. In addition, it also enables a more conscious shopping behavior, because it can be bought more specifically according to need and the environment can be protected by not using plastic packaging.

In general, the following should be considered when buying meat: raw meat can spoil very easily, so it is particularly important here not to interrupt the continuous cold chain for too long. The correct storage should take place at temperatures below +7 degrees Celsius, better still at a maximum of +4 degrees Celsius, because harmful germs can only multiply slowly at cool temperatures. In the case of packaged meat, the storage temperature specified on the packaging should be observed.

Furthermore, the transmission of germs from raw meat to other foods through direct contact should be avoided, which is why basic hygiene should be in place. When buying meat, you should pay attention to the smell, the surface texture of the meat, the color and the marbling. The more marbled the meat, the better the taste. The older the animal, the more the color changes from white to yellow or dark yellow.

If you have bought fresh meat, it should be stored in a cool place immediately after purchase. The coolest spot in the fridge is recommended for this, usually the glass shelf above the vegetable compartment. Storage at a maximum of +4 degrees Celsius is recommended. Here, however, certain storage times should not be exceeded. Raw sausages and raw ham, on the other hand, do not have to be stored in the refrigerator; they can be kept for several weeks if stored dry and cool. Basically, raw minced meat should be prepared as soon as possible on the day of purchase, whereas goulash, sliced meat, poultry, raw skewers and offal should be processed after a day at the latest. Roast meat, steaks, large pieces of meat, as well as boiled and boiled sausages can be stored in the refrigerator for three to four days. Prepared, meaning well-done, meat can be stored in the refrigerator for two to three days before it spoils.

There is also the option of buying frozen meat. It is also important here not to interrupt the cold chain and to pay attention to the specified expiry date.

Of course, fresh meat can also be frozen, which increases the storage time considerably compared to the refrigerator. Optimal storage conditions usually mean -18 degrees Celsius, under these conditions pork can be kept for up to 8 months and beef for up to 12 months. A time limit here is the fat content of the meat or the onset of fat spoilage. Bacteria, yeasts or molds fall into a “cold sleep” at freezing temperatures, so they do not multiply. However, most microorganisms survive the freezing and become active again when the food is thawed. It is therefore particularly important here to defrost meat slowly and in the refrigerator. Defrosting liquid must be thrown away.

To avoid transmission of pathogenic bacteria, meat, plate or bowl must not come into contact with food that is eaten raw. This applies in particular to poultry and pork due to possible contamination with salmonella.

health

6 Good Reasons Why You Should Eat Less Meat

More and more people are opting for a vegetarian or vegan diet.

6 good reasons to give up meat

“Do you have anything vegetarian?” Not so long ago, this question made the staff roll their eyes in some restaurants. In the meantime, meatless dishes can be found on many menus as a matter of course. Vegetarians and vegans are hardly ever looked at askance. Too many people rely on this diet for that. The reasons for this diet speak for themselves.

1. Vegetarian diet is good for climate protection

Those who do without meat ensure lower greenhouse gas emissions. According to a study by the environmental protection organization WWF, around 25 percent of the climate footprint of an average person living in Germany is due to their diet.

Animal products account for the largest share (69 percent). Meat in particular should be mentioned here – beef is the most harmful to the climate – but dairy products should also be given more attention here. “Our current food systems pose one of the greatest challenges to our planet and the continued existence of humanity on Earth,” says the WWF study.

2. Meat consumption consumes a lot of resources

About 15 percent of the greenhouse gases emitted worldwide can be traced back to keeping livestock. Cattle, for example, emit large amounts of methane gas. Alongside the energy sector and transport, industrial animal husbandry is one of the main causes of climate change.

The production of one kilogram of beef, for example, produces a good 13 kilograms of CO2 equivalents, while the figure for fruit and vegetables is well under one kilogram. For the production of one kilogram of beef, up to 16 kilograms of grain are required as feed. “Industrial animal husbandry and the cultivation of animal feed take up 80 percent of all pasture and arable land in the world. In Germany, animal feed alone accounts for 60 percent of the arable land,” writes Greenpeace, for example.

If the arable land were used for the production of plant-based food instead, significantly more people could be fed.

3. Meat production uses a lot of water

Animal products contain much more water than plant-based ones. This is also referred to as “virtual water”, the total amount of water used in the manufacture of a product until it ends up on our plate or in our cupboard.

An example from the organization Peta: On average, 2,350 liters of virtual water are needed to produce a 150-gram beef burger, while an average of just over 150 liters of water is needed for a soy burger. The difference is also extreme when it comes to soy milk: just under 300 virtual liters of water are required for one liter of soy drink, while cow’s milk requires more than 1,000 liters.

4. Eating too much meat is unhealthy

Overall, according to the German Society for Nutrition, Germans eat twice as much meat as recommended by health experts. A quantity of 300 to 600 grams of meat per week would be significantly healthier, i.e. half of the current per capita consumption. Processed meat (sausage, ham) is even classified as carcinogenic by the World Health Organization (WHO).

Meat from conventional husbandry is also often treated with medication such as antibiotics. Anyone who eats a lot of meat therefore runs the risk of developing resistance to antibiotics.

5. Vegetarian diet protects animals

The grievances in factory farming have long been known: farm animals are often kept and killed under cruel, undignified circumstances. Keeping dairy cows is also often anything but animal-friendly.

On the other hand, more organic products in the shopping basket and the consideration of replacing some dairy products with vegan alternatives such as oat milk help.

6. Eating meat isn’t “natural” or “necessary”

People who eat meat and other animal products like to argue that it’s “natural” and “necessary.” But much contradicts this claim: not a few people get sick at the sight of blood, let alone a dead animal body. Dead bodies repel us.

In addition, our tooth structure and the human swallowing reflex have the characteristics of herbivores: We do not “tear” our food and do not swallow it in large chunks, but chew and swallow it, as Geo.de writes, among others.

Conclusion: Vegetarian diet has only advantages

In conclusion, it can be said that there is a lot to be said for a vegetarian or vegan diet. A meatless diet is good for the environment, animals and ourselves.

Food

Seitan, Soy, Peas: Are Meat Substitutes Really Unhealthy – and What Alternatives are There?

September 29, 2025

Whether schnitzel, steaks or sausages – there are now enough meat substitutes that can replace the popular meat dishes. But can you really enjoy them without hesitation? And what other foods are suitable as alternatives?

Finished meat substitutes: Quality is key

Whether plant-based sausages, schnitzel, minced meat or nuggets: there is now a huge selection of meat substitutes in the supermarket, and it is still growing. These finished products are usually made from multiple sources of protein, spices, and thickeners.

The meat alternatives are often much more sustainable in production than conventional meat. However, there is a decisive disadvantage with the finished products in particular: they also contain many additives. How healthy the veggie dishes really are varies from product to product. Many are highly processed and therefore contain hardly any vitamins and minerals. But some also contain high-quality plant-based protein, less fat and saturated fat, and more healthy fiber than animal meat. Cholesterol is also not found in most products – in contrast to the animal counterparts.

Since you quickly lose track of the numerous options, it is always worth checking the list of ingredients before buying and also giving preference to organic products. As with other foods, there are differences in quality. Conventional meat substitutes in conventional supermarkets contain the usual additives and are of poorer quality than products from the organic market. These usually contain no additives and are made from organically produced, high-quality raw materials. A lot of salt is added to the alternatives from the organic market – which the Albert Schweitzer Foundation, for example, sees critically. Nevertheless, the quality is different here than with meat products: it is usually not nitrite curing salt or iodised table salt, but sea salt. If you pay attention to the salt content in food, it is best to check the list of ingredients and look for the low-salt meat substitute.

Seitan, soya, peas – the alternatives can do that

Seitan is made from wheat protein and therefore contains gluten and is not suitable for people with celiac disease. It is most similar to meat in both taste and texture. Seitan is more al dente than tofu and slightly fibrous. You can already buy ready-made seitan seasoned with soy sauce or something similar, or seitan powder for mixing. The products are often available in the form of grilled steaks, sausages or schnitzel. The alternative is very rich in protein, but the biological value is limited. Anyone who eats a lot of seitan should always eat other sources of protein, such as legumes.

Soy shreds, also Textured Vegetable Protein (TVP), is actually textured soy protein made from defatted soy flour. It is tasteless and can therefore be used in a variety of ways. Soybean shreds are used industrially to make substitute products, but can also be prepared at home. To do this, you first have to soak the pieces in water or broth, then squeeze them out well, marinate and fry them. Soy slices are suitable for preparing burgers and sliced meat, among other things. Although the product is a processed food, it still provides important nutrients such as protein, calcium and vitamin B2.

Peas are also used for meat substitutes. More precisely, the pea protein from it to make alternatives such as schnitzel, sausages or nuggets that you can find in almost all supermarkets of different brands. This variant is also naturally tasteless and can be seasoned as desired. Products made from peas are particularly rich in protein and some essential amino acids.

Lupine and tofu: protein suppliers as a meat substitute

Some animal substitutes are made from lupins. The lupine is related to peas and beans and is processed into tofu in a similar way to soybeans. In addition to finished products made from isolated lupine protein, such as yoghurt, ice cream or sausages, lupine is also available as flour, flakes, shredded meat, grist or tempeh. All these options are available for the production of baked goods and also for the independent preparation of meat alternatives such as burger patties or sausages. The lupine has a nutty taste. It is rich in protein, contains essential amino acids and plenty of micronutrients and fiber.

It is also very good when cut into cubes in stews, on salads, in pasta sauces or on grilled skewers. In general, tofu is available in almost every flavor in the organic market.

Patties, bolognese and lasagna – These alternatives are suitable for this

Tempeh is a little rarer in conventional supermarkets, but available in organic markets. It consists of whole, steamed and peeled soybeans fermented with mushroom cultures, which are pressed into a block. The fermentation process makes the tempeh easy to digest and can therefore also be tested by people who do not tolerate soy very well. The nutrients in soybeans are more available through the process. This alternative is also available pure or marinated and tastes both plain and processed.

Grains such as bulgur or unripe spelt are nutritious and wholesome and are a healthy alternative to meat. Bulgur is a good choice as a minced alternative for pasta sauces or for stuffing vegetables. Traditional Çig Köfte are also made from it in Turkish cuisine. Green spelt is unripe harvested and dried spelled, from which you can conjure up delicious patties or hearty spreads. It is spicy, slightly nutty and is characterized by a lot of iron, magnesium, zinc, manganese and lots of fiber.

You can also make patties out of beans or lentils. Well seasoned with paprika powder and tomato paste, they not only taste good, you can also achieve an optimal consistency with locust bean gum or agar-agar. Just like beans, lentils are very high in protein, low in fat and high in fiber. As a full-fledged alternative, they are also very suitable as an addition to Bolognese or lasagne.

Jackfruit – An exceptional meat substitute

Somewhat more unusual and exotic is the tree fruit jackfruit, which comes from the tropics. Properly prepared and seasoned, its fibrous consistency is reminiscent of cooked pork and is therefore often used like pulled pork. Unfortunately, the fruit has a low protein content, but it is soy and gluten-free.

Ultimately, meat substitutes are an increasingly popular alternative to “real” meat. However, the products should not be on the menu every day because, as with all other foods, the quantity is decisive. For a healthy diet, you can look out for organic products from the organic market and also check the list of ingredients. Otherwise, you can conjure up delicious dishes yourself from natural and healthy ingredients such as legumes, bulgur or unripe spelt.