Brandt & Levie puts vegetables first with their new sausage

Brandt & Levie is taking another step in the protein transition. After their hybrid and plant-based sausages, the makers are now introducing the vegetarian Groenteworst. Three culinary sausages where vegetables take center stage, each with a global twist: Italian, Asian, and Mexican.

From imitating meat to innovating with vegetables

Since day one, Brandt & Levie has aimed to inspire people to eat less and better meat. It’s all about well-raised Dutch pigs and bringing variety to the table. In 2018, they launched their first hybrid hotdog, followed by a fully plant-based version. Now, the focus shifts entirely to vegetables as the main ingredient.

Jiri Brandt: “Just like you shouldn’t eat meat every day, the same goes for frequently eating ultra-processed meat substitutes. With these Groenteworsten, we want to show that you can make delicious, culinary sausages without meat, without imitating it, and without unnecessary additives.”

The Groenteworst contains over 50% vegetables, is organic, high in protein, and a source of fiber.

Everyday meal variety

Each Groenteworst offers its own unique flavor combination. Basil & Mozzarella with Spinach is perfect for a Mediterranean traybake or orzo salad. Curry Madras & Coconut with Cauliflower pairs wonderfully with pilaf or other rice dishes. And for a bolder bite, Cheddar & Jalapeño with Sweet Potato adds a kick to burritos or wraps.

Brandtenlevie.nl