{"id":29351,"date":"2026-03-19T09:37:22","date_gmt":"2026-03-19T08:37:22","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=29351"},"modified":"2026-03-19T09:37:24","modified_gmt":"2026-03-19T08:37:24","slug":"plant-cuts-with-peanut-crust","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/plant-cuts-with-peanut-crust\/","title":{"rendered":"Plant Cuts with Panko peanut crust and roasted king oyster mushrooms"},"content":{"rendered":"
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Vegan steak recipe: Plant Cut with crispy panko crust<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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Our Crispy Tenders<\/h2>\n\n\n\n

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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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4 Portions<\/p>

medium<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

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\n \"\" <\/figure>\n <\/div>\n\n \n
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Ingredients<\/h2>\n\n
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4 <\/p>\n

THE GREEN MOUNTAIN Plant Cuts<\/p>\n <\/div>\n

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6 tbsp<\/p>\n

panko breadcrumbs<\/p>\n <\/div>\n

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4 tbsp<\/p>\n

peanuts, chopped<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

peanut butter<\/p>\n <\/div>\n

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600 g<\/p>\n

king oyster mushrooms<\/p>\n <\/div>\n

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1 large<\/p>\n

cucumber<\/p>\n <\/div>\n

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2 cloves<\/p>\n

garlic, finely chopped<\/p>\n <\/div>\n

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2 tbsp<\/p>\n

rice vinegar<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

soy sauce<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

sesame oil<\/p>\n <\/div>\n

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2 tbsp<\/p>\n

crispy chilli oil <\/p>\n <\/div>\n

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1 tbsp<\/p>\n

sesame seeds, roasted<\/p>\n <\/div>\n

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Some<\/p>\n

salt<\/p>\n <\/div>\n

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Some<\/p>\n

pepper, freshly ground<\/p>\n <\/div>\n

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Some<\/p>\n

oil for frying<\/p>\n <\/div>\n

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Herbs to garnish, e.g. flat-leaf parsley or coriander<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

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This is how it's done:<\/h2>\n <\/div>\n\n
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1.<\/strong><\/p>\n

Switch on the grill function of the oven.<\/p>\n <\/div>\n

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2.<\/strong><\/p>\n

Place the breadcrumbs and chopped peanuts in a frying pan and fry slowly over a medium heat until golden brown.<\/p>\n <\/div>\n

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3.<\/strong><\/p>\n

Add the peanut butter and mix everything together well. Place in a bowl and leave to cool.<\/p>\n <\/div>\n

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4.<\/strong><\/p>\n

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.<\/p>\n <\/div>\n

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5.<\/strong><\/p>\n

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. <\/p>\n <\/div>\n

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6.<\/strong><\/p>\n

Add a little more oil to the hot pan and fry the mushrooms on both sides. <\/p>\n <\/div>\n <\/div>\n\n \n

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7.<\/strong><\/p>\n

In the meantime, spread the Panko peanut crust onto the Plant Cut and then place on a baking tray.<\/p>\n <\/div>\n

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8.<\/strong><\/p>\n

Place in the oven and grill until golden brown. <\/p>\n <\/div>\n

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9.<\/strong><\/p>\n

Season the fried king oyster mushrooms with a little salt and arrange on plates with the Plant Cut.<\/p>\n <\/div>\n

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10.<\/strong><\/p>\n

Garnish with the herbs and serve with the smashed cucumber.<br \/>\r\n<\/p>\n <\/div>\n

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11.<\/strong><\/p>\n

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.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n<\/div>\n\n\n\n\n\n

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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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2 Pck.<\/p>\n\n\n\n

THE GREEN MOUNTAIN-Beef Chunks<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Pflanzen\u00f6l<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Selleriew\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Karottenw\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Stangensellerie<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Champignons, geviertelt<\/p>\n<\/div>\n\n\n\n

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150 g<\/p>\n\n\n\n

Zwiebel, in Streifen<\/p>\n<\/div>\n\n\n\n

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10 g<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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40 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Portwein<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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1 l<\/p>\n\n\n\n

vegane Bratensosse
<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Die Beef Chunks in Pflanzen\u00f6l scharf anbraten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Gem\u00fcse hinzugeben und weiterbraten bis leichte R\u00f6staromen entstehen. Tomatenmark zugeben, leicht r\u00f6sten, mit Rotwein und Portwein abl\u00f6schen.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Wenn der Wein reduziert ist, die vegane Bratensosse zugeben. Mit Senf, Miso, Salz, Pfeffer, Lorbeer und etwas Estragon w\u00fcrzen.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

1 Stunde bei niedriger Temperatur leicht k\u00f6cheln lassen \u2013 wenn n\u00f6tig mit etwas St\u00e4rke binden.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Kartoffeln sch\u00e4len und in d\u00fcnne Scheiben schneiden. Die Scheiben in einer Sch\u00fcssel mit Oliven\u00f6l, Paprika Pulver, Salz und Pfeffer marinieren und anschliessend auf einem Backblech mit Backpapier verteilen. Die Kartoffeln bei 200 Grad f\u00fcr ca. 40 Minuten bei Ober- und Unterhitze backen.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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UNSER TIPP<\/h2>\n\n\n\n

Hier sind der Kreativit\u00e4t keine Grenzen gesetzt. F\u00fcr eine
festlichen Touch kann das Gericht mit schwarzem Tr\u00fcffel verfeinert werden.<\/p>\n\n\n\n

Wer es gerne weihnachtlich m\u00f6chte, kann Rosinen und einen
Hauch Zimt mit schmoren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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Vegane Bratensosse:<\/h2>\n<\/div>\n\n\n\n
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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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40 ml<\/p>\n\n\n\n

Pflanzen\u00f6l zum Anbraten<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Karotten, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Sellerie, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Zwiebeln, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Champignons<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Lauch<\/p>\n<\/div>\n\n\n\n

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1 Zehe<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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100 ml<\/p>\n\n\n\n

Portwein, rot<\/p>\n<\/div>\n\n\n\n

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200 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

dunkle Miso-Paste<\/p>\n<\/div>\n\n\n\n

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<\/p>\n\n\n\n

Salz, Pfefferk\u00f6rner, brauner Zucker, Wacholder, Piment, Thymian, Rosmarin<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Karotten und Sellerie bei hoher Hitze in Pflanzen\u00f6l braun anr\u00f6sten,
restliches Gem\u00fcse hinzugeben und mit anr\u00f6sten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Wenn das Gem\u00fcse gleichm\u00e4ssig gebr\u00e4unt ist, kommt das Tomatenmark hinzu.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Sobald sich am Topfboden eine dunkle Kruste bildet, mit etwas Rotwein und Portwein abl\u00f6schen, damit sich die Kruste l\u00f6st.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

Den Wein einkochen lassen und den Vorgang wiederholen bis eine sch\u00f6ne dunkle Basis entsteht.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Mit Gem\u00fcsefond, Sojasosse aufgiessen und die dunkle
Miso Paste dazugeben und
Gew\u00fcrze zugeben.<\/p>\n<\/div>\n\n\n\n

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6.<\/strong><\/p>\n\n\n\n

2 Stunden leise k\u00f6cheln lassen, passieren und auf die gew\u00fcnschte Intensit\u00e4t reduzieren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

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More recipe suggestions<\/h2>\n\n\n\n

Did our vegan steak recipe completely win you over? You can find more recipes here:<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"\"<\/div>

15 Min.<\/p>

light<\/p><\/div>

Vegan tenders with dip<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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\"\"<\/div>

20 Min.<\/p>

medium<\/p><\/div>

Crispy Tenders on Creamy Mushroom Pasta<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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\"\"<\/div>

medium<\/p><\/div>

Wings with mustard dip<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
<\/div><\/div><\/div>\n\n\nDiscover all recipes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
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our VARIETY<\/h2>\n<\/div>\n\n\n\n
\n
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\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"\"<\/a>\n <\/div><\/div>
\n \"\"<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Verpackung<\/a>\n <\/div><\/div>
\n \"Paprika<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"\"<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"\"<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>\n\n\n\n
\nWhere can you find something like that?<\/a>\n<\/div>\n<\/section>\n\n\n\n
\n
<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":23,"featured_media":29354,"comment_status":"closed","ping_status":"closed","template":"","categories":[154,80],"tags":[155,157,156,134],"class_list":["post-29351","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-plant-cut-2","category-steak-en","tag-plant-based-steak","tag-plant-cut","tag-steak","tag-vegan-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/29351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/comments?post=29351"}],"version-history":[{"count":5,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/29351\/revisions"}],"predecessor-version":[{"id":30402,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/29351\/revisions\/30402"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media\/29354"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=29351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=29351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=29351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}