without meat...dictate of whataboutism, whose fans always discredit my desire for meat substitutes...

Jackfruit is also known as “vegetable meat.” Because, in its unripe form, its pulp has a consistency like ... chicken breast or steak! And it can also be similarly processed.

The giant fruits (up to 1 m long and 10 kg in weight) come from the tropics and are almost always available (except in midsummer). The jackfruit is a starchy staple food in the countries it grows in. Roasted, its peanut-sized ker-nels are nibbled (they taste like chestnuts) or processed into flour (e.g. for the popular poppadoms).

A RULE OF THUMB FOR JACKFRUIT:

• Prepare unripe fruit in the same way as vegetables or chicken breasts, e.g. as a curry or in a wok

• Enjoy ripe jackfruit in the same way as other fruit – its flavour is somewhere between pineapple and banana

Tip: Ripe jackfruit can be recognised by its scent and the skin, which gives slightly when pressed by a finger. Unripe fruit keeps for sev-eral days at room temperature and ripens like bananas. Caution: the juice is very sticky!

Delicious M e a tWithout

The tongue can distinguish five tastes: sweet, salty, sour, bitter – and umami. Umami is the taste we perceive when we eat meat. That also goes for parmesan and mushrooms. The term comes from Japanese and means something like spicy or hearty.

Soya bean is one of the most important legumes worldwide. And now it’s also con-quered our kitchens.

Soya has it all: 20% fat, 40% protein, folic acid and vitamins in relevant quantities. That’s what makes soya so popular as a meat sub-stitute. Every year over 300 million tons of soya beans are harvested worldwide. Mainly in North and South America but also in India and China. The soya bean has been used in East Asia for many thousands of years. There’s evidence of its use as a food plant in China since 1000 BC.

A QUESTION OF SIZE

Soya is the basis for many meat substitute prod-ucts. Soya bean meat is particularly well known and is available in different sizes suita-ble for all meat classics from minced meat to goulash.

KITCHEN HACKS: DICED SOYA

For better flavour, don’t soak it in water but in a broth or similar. And then, always fry it well first before adding other ingredients.

Tofu is made from soya. Particularly rich in protein, the

soya beans are soaked, ground and pressed. That’s how soya milk is made. This is boiled, stirred and

curdled after adding Nigari. Tofu comes in block form.

THE MOST COMMON TYPES OF TOFU:

• smoked tofu (usually smoked over beech wood)

• silk tofu (gently pressed)

• spiced tofu (with herbs, spices or vegetables)

NO TOFU:

• Tempeh consists of soya beans fermented with fine mushrooms. It has a granular consistency.

• Seitan consists of wheat protein (gluten). It has a somewhat firmer consistency and is slightly fibrous. Which is why it’s often used for ready-made meat subsitutes.

KITCHEN HACKS: TOFU

On its own, natural tofu is almost tasteless. So it should be marinated as long as possible before use. And, for a firmer consistency that’s more meat-like, freeze it first.

Are you knowledgable about vegetarianism? If so, answering this will be a no-brainer:

FROM WHICH OF THESE PRODUCTS CAN A VEGETARIAN STEAK BE MADE?

Star fruit

Jackfruit

Passion fruit

Tick the correct answer and submit the completed card to your company restaurant by 30th April 2020.

Conditions of entry Participation is open to guests of our company restaurants in Germany, Austria and Switzerland as well as employees of our customers; employees of Sodexo Group and subsidiary companies are excluded. You must be over 18 to participate. The judge’s de-cision is final. Winners will be drawn from all fully completed entry forms with the correct answer ticked. The winners will be notified by June 15, 2020 at the latest. The prizes are not transferable and cannot be paid in cash. The information you provide is subject to the provi-sions of the Data Protection Act and will only be processed and used for internal purposes. Any disclosure to third parties is limited to the purposes of processing the competition.

First name, name

Street, house number

Postcode, town

Company

Phone / email

TAKE PART AND WIN

DELICIOUS WITHOUT MEAT • INNOVENTS DELICIOUS WITHOUT MEAT • INNOVENTS DELICIOUS WITHOUT MEAT • INNOVENTS DELICIOUS WITHOUT MEAT • INNOVENTS DELICIOUS WITHOUT MEAT • INNOVENTS DELICIOUS WITHOUT MEAT • INNOVENTS

AND WHAT ABOUT TOFU?

UMAMI TASTES LIKE MEAT

VEGETABLES ARE MY MEAT: JACKFRUIT

THE WORLD EATS SOYA

GET THEM NOW!

PROTEIN SNACKSWe’re celebrating a mini revival of the furtive spoon-licking days of our child-hood: with vegan Cookie Dough Protein Bites made from natural ingredients.

Curious? Then buy the Cookie Dough Protein Bites in your restaurant now!

HEARD TIME AND AGAIN:

“Consuming soya and tofu is destroying rainforests.” It’s true that many rainfor-est areas, particularly in South America, are cleared for the cultivation of soya. It’s wrong, however, that the hunger of lov-ers and connoisseurs of tofu is killing the rainforest. Because over 80% of the soya grown worldwide is fed to animals.

VEGE-TARIAN TREND

MEET & EAT WITH CELEBRITY CHEFROLAND TRETTLTO BE WON!

“FOR MEAT LOVERS” RELOADED

The trend is irreversible – vegetarian alterna-tives to meat. We’ll show you how unbeliev-ably good classic meat dishes can taste when they’re made with natural meat alternatives.

Do you remember? Culinarily, the “For Meat Lovers” food event in 2019 was a huge success. But would it all work without meat? Of course it would, we thought. So we sat together with our food experts to implement well-known and dearly loved meals without meat, replacing it with natural meat substitutes.

MEAT SUBSTITUTES ARE BECOMING INCREASINGLY POPULAR

More and more people are questioning their meat consumption because of its effects on health, animal welfare and the environment. As a result, demand for natural meat alterna-tives based on protein, soya, legumes, cereals and vegetables is growing. The benefit: These products are often cholesterol-free and typi-cally contain fewer calories and less fat than comparable meat products.

AMONGST OTHER THINGS, HERE’S WHAT YOU CAN EXPECT:

• Burgers with veggie patties

• Chilli sin Carne con quorn

• Crispy schnitzel made with celery

• Cauliflower “rissoles”

• Soya goulash with red cabbage and potatoes

• Spaghetti with lentil bolognese

• Lasagna with bolognese sauce made from dried mushrooms

FOR A BETTER TOMORROW

There’s no denying it. We eat more meat than previously – and that has an impact on resources and the climate. Reducing your con-sumption (in Germany it’s around 60 kg per year) by 10% won’t make you a vegetarian. But it will save up to 315 kg CO2 over 10 years and around 50,000 liters of water. Less CO2 is also Sodexo’s goal. Sodexo’s roadmap for cor-porate responsibility and environmental com-mitments, “Better Tomorrow 2025”, calls for reducing CO2 emissions by up to 34% by 2025, including through a greater focus on meat-free meals. “Better Tomorrow 2025” was developed in accordance with the United Nation’s 17 cur-rent “Sustainable Development Goals”.

FAKE SCHNITZEL! WHY NOT?

Many people grew up eating meat and sau-sages. When they have to do without them, they often resort to substitute products – and are turned off them.

“How can you eat only imitation schnitzel? Or fake mince and artificial burgers?”

It’s been said a thousand times and a thousand times misunderstood: food is individual and democratic. Of course I could enjoy only the wide range of vegetable and cereal cuisine. But that’s my decision – I won’t submit to the dictate of whataboutism, whose fans always discredit my desire for meat substitutes with “in for a penny, in for a pound”.

How dare you believe that I want to do without the familiar taste of meat and the consistency of meat and sausage!

Especially when meat producers and cater-ers can imitate them so well with spices and preparation methods. Apart from that, I can also be curious about new meat and food trends. This doesn’t mean that I want to take the beloved schnitzel away from you.

BOL WITHOUT THE OGNESE

A life without bolognese? Impossible! Fortu-nately, there are also delicious vegan alterna-tives to minced meat. Our favourite: Bolognese made from dried mushrooms.

Here’s how:

Clean and chop the mushrooms into small pieces. Spread them generously on a baking sheet and let them dry for approx 30 minutes at around 50° C until they are brown and wrinkled. Then prepare your favourite bo-lognese recipe using the dried mushrooms in place of raw minced meat!

EVEN MORE BOLOGNESE ALTERNATIVES:

• brown lentils – either soak and cook them yourself or use unseasoned tinned lentils

• crispy oatmeal

• chopped nuts

It’s best to add these three alternatives to the red sauce towards the end of the simmering time – for a solid bolognese consistency.

VEGETABLE SCHNITZEL & RISSOLES

It doesn’t always have to be meat – but it doesn’t always have to be soya beans, veggie burgers or tofu. Meat classics can also be made from well-known vegetables and cereals. Here are a few suggestions:

• Breaded celeriac schnitzel

• Soup dumplings made from spelt grain

3 x 1 Meet & Eat for 2 people with celebrity chef Roland Trettl

On September 16, 2020, at “Lieblingsküche” in Darmstadt, including overnight stay.

travel to and from venue at own cost.

During the event, you’ll get to know the cheeky, likeable celebrity chef, and not just in culinary terms.

Together with other winners, you’ll enjoy a superb multi-course vegetarian menu created by Roland Trettl

– all at a magical location. Plus, you’ll receive a hand-signed book from him as a souvenir.

PROS AND CONS INGREDIENT SWAPPING

DELICIOUS WITHOUT

HERE’S WHAT YOU CAN WIN!

Sodexo Services GmbH, Eisenstraße 9a, 65428 Rüsselsheim, de.sodexo.comSodexo Service Solutions Austria GmbH, Heiligenstädter Lände 27c, 1190 Vienna, at.sodexo.comSodexo (Suisse) SA, Hohlstrasse 614, 8048 Zurich, ch.sodexo.com

innovents.sodexo.com

ROLAND TRETTL – OUR ROCKING VEGETARIAN

The celebrity chef from South Tyrol – known for TV shows such as “First Dates”, “Karawane der Köche” and “The Taste” – is the brand ambassador for Sodexo’s vege-tarian and vegan menu line PETER + SILIE. All the meals in this line are developed by the maestro in cooperation with select-ed Sodexo chefs. Quality assurance takes place in regular workshops.

You can find recipes at innovents.sodexo.com

Here’s how:

• crispy oatmeal

• chopped nuts

DELICIOUS WITHOUT

Here’s how:

• crispy oatmeal

• chopped nuts

DELICIOUS WITHOUT

A QUESTION OF SIZE

NO TOFU:

KITCHEN HACKS: TOFU

Star fruit

Jackfruit

Passion fruit

First name, name

Postcode, town

Company

Phone / email

TAKE PART AND WIN

THE WORLD EATS SOYA

GET THEM NOW!

VEGE-TARIAN TREND

A QUESTION OF SIZE

NO TOFU:

KITCHEN HACKS: TOFU

Star fruit

Jackfruit

Passion fruit

First name, name

Postcode, town

Company

Phone / email

TAKE PART AND WIN

THE WORLD EATS SOYA

GET THEM NOW!

VEGE-TARIAN TREND

A QUESTION OF SIZE

NO TOFU:

KITCHEN HACKS: TOFU

Star fruit

Jackfruit

Passion fruit

First name, name

Postcode, town

Company

Phone / email

TAKE PART AND WIN

THE WORLD EATS SOYA

GET THEM NOW!

VEGE-TARIAN TREND

Here’s how:

• crispy oatmeal

• chopped nuts

DELICIOUS WITHOUT

without meat...dictate of whataboutism, whose fans always discredit my desire for meat substitutes...

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