Plant Cut with vegan coleslaw recipe

THE GREEN MOUNTAIN Plant Cut

Plant Cut is made with only natural ingredients and has a truly savory taste. Whether you eat it hot from the pan, off the grill, or cold as a topping for bowls or sandwiches – Plant Cut is incredibly versatile and always tastes great.

4 Portions

medium

Ingredients

THE GREEN MOUNTAIN Plant Cuts

100 g

white cabbage

2 small

oranges

shallots

100 g

soya yoghurt

100 g

vegan mayonnaise

1½ tbsp

vinegar

1 tbsp

sugar

1 tbsp

chilli flakes or freshly chopped chilli pepper

800 g

fresh or frozen sweet potato fries

A few springs

thyme

Some

salt

Some

pepper, freshly ground

Some

Oil for frying and deep-frying

This is how it's done:

Quarter the white cabbage and cut out the stalk. Cut the quarters into thin strips, then place in a bowl, season with a little salt and mix well.

Peel the oranges with a knife, taking off the white pith at the same time. Remove the orange segments from between the separating membranes; if this is too much work, simply dice the peeled oranges.

Peel and halve the shallots and cut into very thin strips.

Then add the oranges and shallot strips to the white cabbage.

Make a dressing from the soya yoghurt, mayonnaise and vinegar. Add the sugar and chilli flakes and season well with salt and pepper.

Marinate the coleslaw in the dressing and leave to stand for at least an hour.

Heat a little oil in a large frying pan and fry the Plant Cuts with the thyme for about 4 minutes on each side.

Deep-fry the sweet potato fries or cook them in an air fryer. Season with a little salt and arrange on plates. <br /> 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.

Place the Plant Cuts on the fries and season with a little salt and pepper. Serve with the orange and chilli coleslaw.<br /> <br /> Tip: if you want to conjure up a little extra culinary magic on your plate, you can also prepare a fresh tomato salsa.<br /> To do this, remove the seeds from 2 small green or red tomatoes and cut into small cubes. Finely dice half a red onion and mix with the tomatoes. Flavour with finely chopped garlic, olive oil, lime juice, salt and cayenne 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.