Philly Cheese Bowl with Plant-Based Beef Chunks
Our Plant-Based Beef Chunks
Juicy, hearty, simply irresistible. The all-rounders are an absolute market novelty and can be used in the kitchen just like real beef chunks. The possible uses are therefore absolutely familiar and versatile.
60 Min Working hours.
4 Portions
mittel
Ingredients
2 Pck.
THE GREEN MOUNTAIN-Plant-Based Beef Chunks
400 g
Sweet potatoes
150 g
Grated cheese alternative (vegan)
40 g
Margarine
1
yellow peppers
50 ml
vegan cream
5
small carrots
20 g
Dried tomatoes
40 ml
Red wine (vegan)
300 ml
Water
30 g
Gravy powder
2 TBS
Olive oil
Some
Black pepper
Some
Salt
Some
Cumin
This is how it’s done:
1.
To make the sweet potato puree, bake the sweet potatoes at 180°C fan heat for approx. 45 minutes. When the sweet potatoes are soft, bring the vegan cream, salt and cumin to the boil.
2.
Peel the hot sweet potatoes and press through a coarse sieve into the hot vegetable cream and mix in the margarine.
3.
Heat the oil from the sun-dried tomatoes in a saucepan. Dice the peppers and carrots, finely chop the onion and cut the sun-dried tomatoes into strips. Then add everything to the oil and sauté.
4.
Briefly fry the chunks in rapeseed oil in a frying pan over a medium heat.
5.
After a few minutes, deglaze the vegetables with the red wine. Then add 300 ml water and dissolve the sauce powder in it.
6.
Simmer the sauce for about 5 minutes and season to taste with pepper. Pour the stew into a gratin dish and cover with the sweet potato puree. Sprinkle the grated cheese alternative on top and then bake in a preheated fan oven at 170°C for approx. 12 minutes.
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