Cook like our chefs

Go go greens

It’s the same wherever you go: vegetables are taking centre stage on the plate. More and more people are choosing to eat less meat because it’s healthier, better for the environment and certainly better for animal welfare. And our chefs, too, are celebrating the nutritional value and colourful variety of vegetables, to promote the health of our guests and reduce environmental impact. Interested in how? Read on!

Cook like our chefs

It’s not easy to get a peek into our kitchen, but we’re always happy to share tips with fellow ‘veggie nuts’ so you can get started on creating your own fabulous dishes, just like our chefs!

  • Choose a plant-based focus, with vegetables as your main ingredient, and don’t be afraid to think outside of the box. For example, what if you were to prepare celeriac the same way you’d do a leg of lamb? This is exactly how you come up with surprising new creations, for which you can use meat or fish as a topping instead of the main event.
  • Use seasonal vegetables. These contain more vitamins and are much tastier because they’re fresh, and they’re ultimately healthier, better for the environment, and cheaper too. Better all round!
  • Still want to make something with meat? Blending is trending! For example, you can make burgers with a mixture of meat and chopped mushrooms.
  • And finally, have you ever considered trying a tasty vegetable spread on your lunchtime sandwich? Green pea spread is an awesome combo with a slice of tasty cheese!

To work!

Try the carrot dogs created by Theo and Sander at the Océ Venlo Vermaat location. It’s a genuine Nuts-about-Vegetables dish for 10 people. Preparation time is 30 minutes, plus a 12 hour waiting time.

Gek op Groenten visual Carrotdog

Carrot dogs


  1. Peel the carrots and remove the tops. Bring the vegetable stock and soy sauce to the boil in a saucepan, add the carrots and cook them for 10 minutes. Strain the carrots and retain the stock.
  2. Heat 1 tbsp oil in a frying pan and toast the paprika and powdered garlic and ginger for 1 minute. Deglaze with the vinegar and add the carrots. Add sufficient stock to submerge the carrots. Cover and refrigerate overnight.
  3. Take the carrots out of the dish, pat them dry with a clean tea towel and brush them with the rest of the oil. Grill them in a grilling pan until they’re nicely striped.
  4. In the meantime, blend the mayonnaise, curry and mustard to create a sauce.
  5. Slice open the bread rolls and top them with sauerkraut, carrot, sauce and fried onions.


  • 10 large carrots
  • 500ml vegetable stock
  • 5 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 2 tbsp vinegar
  • 3 tbsp olive oil
  • 6 tbsp mayonnaise
  • 4 tbsp Hela curry
  • 2 tbsp mustard
  • 10 hot dog rolls
  • 100g sauerkraut (drained)
  • 1 jar fried onions

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