{"id":29379,"date":"2026-03-19T09:38:15","date_gmt":"2026-03-19T08:38:15","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=29379"},"modified":"2026-03-19T09:38:16","modified_gmt":"2026-03-19T08:38:16","slug":"plant-cut-lentil-salad","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/plant-cut-lentil-salad\/","title":{"rendered":"PLANT CUTs with lentil salad"},"content":{"rendered":"
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Plant cut with vegan lentil salad<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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THE GREEN MOUNTAIN Plant Cut<\/h2>\n\n\n\n

As unique as it is versatile \u2013 Plant Cut is the plant-based steak for everyone looking for genuine moments of enjoyment. Especially juicy, especially easy to prepare, and made with natural ingredients.<\/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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100 g<\/p>\n

mountain lentils<\/p>\n <\/div>\n

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100 g<\/p>\n

red lentils<\/p>\n <\/div>\n

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2 tbsp<\/p>\n

white wine vinegar<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

lemon juice, freshly squeezed<\/p>\n <\/div>\n

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6 tbsp<\/p>\n

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

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1 tbsp<\/p>\n

maple syrup<\/p>\n <\/div>\n

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60 g<\/p>\n

spinach salad<\/p>\n <\/div>\n

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400 g<\/p>\n

mixed-colour beetroot<\/p>\n <\/div>\n

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2 springs<\/p>\n

rosemary<\/p>\n <\/div>\n

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12 small<\/p>\n

king oyster mushrooms<\/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 <\/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

Preheat the oven to 200\u00b0C (top and bottom heat).<\/p>\n <\/div>\n

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

Cook the lentils in two separate pans of boiling salted water until al dente, drain in a colander and rinse with cold water. Place the cooled, drained lentils in a bowl. Add the white wine vinegar, lemon juice, 4 tbsp of the olive oil and the maple syrup. Mix everything well and season with salt and freshly ground pepper.<\/p>\n <\/div>\n

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

Wash the beetroot and cut off the ends. You can either peel the beetroot or cook and eat it with the skin on, depending on your preference and the desired flavour. Cut the beetroot in half and cut each half into thirds. Then place the pieces in a bowl, season with salt and pepper and add the remaining olive oil. Pluck the rosemary from the stalks and add to the bowl. Mix everything together well and spread onto a baking tray. Place in the preheated oven and cook for about 40 minutes. The beetroot may still be slightly firm.<\/p>\n <\/div>\n

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

In the meantime, halve the king oyster mushrooms lengthways.<\/p>\n <\/div>\n

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

Heat some oil in a frying pan and fry the PLANT CUTs for 4 minutes on each side.<\/p>\n <\/div>\n <\/div>\n\n \n

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

Remove the PLANT CUTs from the pan, add the halved king oyster mushrooms and fry until lightly browned.<\/p>\n <\/div>\n

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

In the meantime, mix the washed spinach salad into the lentils and arrange the salad in the centre of the plates.<\/p>\n <\/div>\n

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

Season the PLANT CUTs with salt and pepper and place on top of the salad. Arrange the roasted beetroot and king oyster mushrooms around the sides.<\/p>\n <\/div>\n

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

Tip: This dish goes well with a nice mild sour lemon dip made from soya yoghurt. 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.<\/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 you enjoy the vegan lentil salad? Then you might also like the following:<\/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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\"Boeuf<\/div>

60 Min.<\/p>

medium<\/p><\/div>

Boeuf Bourguignon<\/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><\/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 \"\"<\/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 \"Plant-based<\/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 \"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>
\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
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<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":23,"featured_media":29388,"comment_status":"closed","ping_status":"closed","template":"","categories":[154,80],"tags":[155,157,156,134],"class_list":["post-29379","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\/29379","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=29379"}],"version-history":[{"count":5,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/29379\/revisions"}],"predecessor-version":[{"id":30373,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/29379\/revisions\/30373"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media\/29388"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=29379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=29379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=29379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}