Plant cut with vegan lentil salad

THE GREEN MOUNTAIN Plant Cut

As unique as it is versatile – Plant Cut is the plant-based steak for everyone looking for genuine moments of enjoyment. Especially juicy, especially easy to prepare, and made with natural ingredients.

4 Portions

medium

Ingredients

THE GREEN MOUNTAIN Plant Cuts

100 g

mountain lentils

100 g

red lentils

2 tbsp

white wine vinegar

1 tbsp

lemon juice, freshly squeezed

6 tbsp

olive oil

1 tbsp

maple syrup

60 g

spinach salad

400 g

mixed-colour beetroot

2 springs

rosemary

12 small

king oyster mushrooms

Some

salt

Some

pepper, freshly ground

Some

oil for frying

This is how it's done:

Preheat the oven to 200°C (top and bottom heat).

Cook the lentils in two separate pans of boiling salted water until al dente, drain in a colander and rinse with cold water. Place the cooled, drained lentils in a bowl. Add the white wine vinegar, lemon juice, 4 tbsp of the olive oil and the maple syrup. Mix everything well and season with salt and freshly ground pepper.

Wash the beetroot and cut off the ends. You can either peel the beetroot or cook and eat it with the skin on, depending on your preference and the desired flavour. Cut the beetroot in half and cut each half into thirds. Then place the pieces in a bowl, season with salt and pepper and add the remaining olive oil. Pluck the rosemary from the stalks and add to the bowl. Mix everything together well and spread onto a baking tray. Place in the preheated oven and cook for about 40 minutes. The beetroot may still be slightly firm.

In the meantime, halve the king oyster mushrooms lengthways.

Heat some oil in a frying pan and fry the PLANT CUTs for 4 minutes on each side.

Remove the PLANT CUTs from the pan, add the halved king oyster mushrooms and fry until lightly browned.

In the meantime, mix the washed spinach salad into the lentils and arrange the salad in the centre of the plates.

Season the PLANT CUTs with salt and pepper and place on top of the salad. Arrange the roasted beetroot and king oyster mushrooms around the sides.

Tip: This dish goes well with a nice mild sour lemon dip made from soya yoghurt. To make it, place 200 g of soya yoghurt in a bowl and mix with 2 teaspoons of maple syrup and the grated zest and juice of half a lemon. Season with salt and a little pepper.

Zutaten

2 Pck.

THE GREEN MOUNTAIN-Beef Chunks

50 g

Pflanzenöl

100 g

Selleriewürfel

100 g

Karottenwürfel

50 g

Stangensellerie

50 g

Champignons, geviertelt

150 g

Zwiebel, in Streifen

10 g

Knoblauch

40 g

Tomatenmark

50 ml

Portwein

50 ml

Rotwein

1 l

vegane Bratensosse

So wird’s gemacht:

Die Beef Chunks in Pflanzenöl scharf anbraten.

Gemüse hinzugeben und weiterbraten bis leichte Röstaromen entstehen. Tomatenmark zugeben, leicht rösten, mit Rotwein und Portwein ablöschen.

Wenn der Wein reduziert ist, die vegane Bratensosse zugeben. Mit Senf, Miso, Salz, Pfeffer, Lorbeer und etwas Estragon würzen.

1 Stunde bei niedriger Temperatur leicht köcheln lassen – wenn nötig mit etwas Stärke binden.

Kartoffeln schälen und in dünne Scheiben schneiden. Die Scheiben in einer Schüssel mit Olivenöl, Paprika Pulver, Salz und Pfeffer marinieren und anschliessend auf einem Backblech mit Backpapier verteilen. Die Kartoffeln bei 200 Grad für ca. 40 Minuten bei Ober- und Unterhitze backen.