Pepper medallion with salad bouquet

Our plant-based pepper medallion

We have now created something very special for all veggie gourmets: Innovative medallions that come raw and finely peppered and develop their full flavor when you cook them in the pan or – for that extra smoky note – on the grill. Delicate texture, aromatic seasoning, harmonious roasted aromas, rich proteins … what more could you want?

30 Min Working hours.

45 Min Preparation.

4 Portions

leicht

Ingredients

1 Pck.

THE GREEN MOUNTAIN pepper medallions

Carrots with greens

4 Branches

Thyme

300 g

Celeriac

100 g

floury potatoes

150 ml

Unsweetened plant-based milk alternative

1 EL

Vegetable butter Butter

1 Clove

Garlic

Onion

1 EL

Tomato paste

100 ml

Glühwein

200 ml

Vegetable broth

3 TBSP.

Soya sauce

½ EL

Baking cocoa

1 TL

Cornflour

coarse sea salt

Salt

Pepper

Vegetable oil (for frying)

This is how it’s done:

Preheat the oven to 180°C. Wash the carrots, remove most of the green and pat dry. Cut the carrots lengthways into long pieces. Finely chop the thyme leaves. Spread the carrots out on a baking tray lined with baking paper, drizzle with oil and season with thyme and coarse sea salt. Place in the oven and bake for approx. 30-40 mins. until the vegetables are cooked and just starting to brown. Meanwhile, continue with the recipe.

Peel the potatoes and celeriac and cut into cubes of roughly the same size. Place in a pan with the plant-based milk alternative, bring to the boil, cover and simmer over a medium heat for approx. 20 mins. Meanwhile, continue with the next step. After the cooking time, stir in the plant-based butter alternative. Remove from the heat and process into a fine, creamy purée using a potato masher or hand blender. Flavour with salt and pepper.

Peel and finely chop the garlic and onions. Heat a little oil in a pan. Add the garlic and onions and sauté for approx. 2-3 mins. Add the tomato purée and fry briefly. Deglaze with mulled wine, allow the alcohol to evaporate and then add the vegetable stock, soya sauce and cocoa powder. Flavour with salt and pepper. In a small bowl, mix the cornflour with a little water and add to thicken the sauce. Stir well and bring to the boil until the sauce has thickened sufficiently.

Heat a little vegetable oil in a frying pan. Fry The Green Mountain plant-based pepper medallions over a medium heat for approx. 7-11 mins. on both sides, turning several times. Serve the medallions with the celeriac puree, carrots and mulled wine sauce.