De Vegetarische Slager

If I were in the Netherlands, I would be a happy man during my lunch hour in The Hague. For it is there, in a charming and handsome storefront, that I would order a half-pound of hand-made, locally-grown lupin-based “meats”. Europe’s very first artisanal vegetarian butcher, Jaap Korteweg, is trying to bring lupin (once as unfamiliar as quinoa) into the mainstream. Lupin is beautiful, flowing plant that produces a yellow legueme seed. It can be used in the same way a soy bean is used to make tofu, or soy protein – minus the soy. This great news for the soy-intolerant, and for yet another alternative protein source.

Has anyone been to this place or made lupin bean dishes? I’d love to hear your opinions!


Written by joshuakatcher

Joshua Katcher is an adjunct professor of fashion at Parsons The New School. His research focuses on sustainability and ethics in fashion production. He started The Discerning Brute in 2008 as a resource for men who want to make intelligent decisions concerning their lifestyles. With a focus on “fashion, food & etiquette for the ethically handsome man”, The Discerning Brute produces expert, essential content and boldly takes a stand. Brave GentleMan, the integrated, eCommerce brother-site of The Discerning Brute was launched in 2011 and features “principled attire” and “smart supplies” handpicked for informed indulgence.
The Discerning Brute on Facebook


You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or create a trackback from your own site.

  • Eileen Wukusick

    Making brined lupini is delicious and easy. Just put the dried beans in a large pot of salted water. Rinse and change the water three times a day for about 12 days. It takes patience, but not a lot of work time. The result is delicious and addictive.

  • gretchen p

    these are, i assume, what the italians call lupini beans. they’re available in supermarkets, esp. italian ones, usually jarred in brine. they are salty and dense and cheesy and delicious, with a flavor and texture similar to fresh favas. they have a somewhat tough outer skin that the bean pops out of but which would make cooking a bit labor intensive, though not quite as intensive as fresh favas!

  • Iamnickd

    This is likely why lupin beans are so unpopular:

    http://en.wikipedia.org/wiki/Lupin_poisoning

    The fugue fish of the vegetable world I suppose.

  • Bodhgaia

    Wow, slowly but surely the world is changing!

  • vegallstar

    Amazing, I have never heard of this magical legume called lupin, I do hope to have the pleasure of trying it someday!