Vegan steak recipe: Plant Cut with crispy panko crust

Our Crispy Tenders

Plant-based and a true original: Our Plant Cut impresses with its juicy texture and balanced flavor. This vegan steak is ideal for a variety of recipes.

4 Portions

medium

Ingredients

THE GREEN MOUNTAIN Plant Cuts

6 tbsp

panko breadcrumbs

4 tbsp

peanuts, chopped

1 tbsp

peanut butter

600 g

king oyster mushrooms

1 large

cucumber

2 cloves

garlic, finely chopped

2 tbsp

rice vinegar

1 tbsp

soy sauce

1 tbsp

sesame oil

2 tbsp

crispy chilli oil

1 tbsp

sesame seeds, roasted

Some

salt

Some

pepper, freshly ground

Some

oil for frying

Herbs to garnish, e.g. flat-leaf parsley or coriander

This is how it's done:

Switch on the grill function of the oven.

Place the breadcrumbs and chopped peanuts in a frying pan and fry slowly over a medium heat until golden brown.

Add the peanut butter and mix everything together well. Place in a bowl and leave to cool.

Remove the ends of the cucumbers, cut them in half lengthways and smash them slightly with the flat side of the knife. Cut into bite-sized pieces and place in a bowl. Sprinkle with a little salt and add the garlic. Marinate in the vinegar, soy sauce, sesame oil and crispy chilli oil.

Place the Plant Cut in a heated frying pan and fry in hot oil for 4 minutes on each side. Remove from the pan and season with salt and pepper to taste.

Add a little more oil to the hot pan and fry the mushrooms on both sides.

In the meantime, spread the Panko peanut crust onto the Plant Cut and then place on a baking tray.

Place in the oven and grill until golden brown.

Season the fried king oyster mushrooms with a little salt and arrange on plates with the Plant Cut.

10.

Garnish with the herbs and serve with the smashed cucumber.<br />

11.

Tip: If you would like to prepare some vegetables to serve with this dish, you can braise carrots in honey and soy sauce. To do this, peel the carrots and cut into bite-sized pieces. Cook in boiling salted water until al dente. Bring some honey and soy sauce to the boil in a frying pan. Add the carrots and glaze, turning constantly.

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.