{"id":29400,"date":"2026-03-19T09:36:41","date_gmt":"2026-03-19T08:36:41","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=29400"},"modified":"2026-03-19T09:36:42","modified_gmt":"2026-03-19T08:36:42","slug":"plant-cuts-orange-coleslaw","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/plant-cuts-orange-coleslaw\/","title":{"rendered":"PLANT CUTs with orange coleslaw"},"content":{"rendered":"
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Plant Cut with vegan coleslaw recipe<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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<\/div>\n <\/div>\n <\/section>\n \n\n\n
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THE GREEN MOUNTAIN Plant Cut<\/h2>\n\n\n\n

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 \u2013 Plant Cut is incredibly versatile and always tastes great.<\/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

white cabbage<\/p>\n <\/div>\n

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2 small<\/p>\n

oranges<\/p>\n <\/div>\n

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2<\/p>\n

shallots<\/p>\n <\/div>\n

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100 g<\/p>\n

soya yoghurt<\/p>\n <\/div>\n

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100 g<\/p>\n

vegan mayonnaise<\/p>\n <\/div>\n

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1\u00bd tbsp<\/p>\n

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

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1 tbsp<\/p>\n

sugar<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

chilli flakes or freshly chopped chilli pepper<\/p>\n <\/div>\n

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800 g<\/p>\n

fresh or frozen sweet potato fries<\/p>\n <\/div>\n

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A few springs<\/p>\n

thyme<\/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 and deep-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

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

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

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

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

Peel and halve the shallots and cut into very thin strips.<\/p>\n <\/div>\n

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

Then add the oranges and shallot strips to the white cabbage.<\/p>\n <\/div>\n

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

Make a dressing from the soya yoghurt, mayonnaise and vinegar. Add the sugar and chilli flakes and season well with salt and pepper.<\/p>\n <\/div>\n <\/div>\n\n \n

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

Marinate the coleslaw in the dressing and leave to stand for at least an hour.<\/p>\n <\/div>\n

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

Heat a little oil in a large frying pan and fry the Plant Cuts with the thyme for about 4 minutes on each side.<\/p>\n <\/div>\n

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

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

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

Place the Plant Cuts on the fries and season with a little salt and pepper. Serve with the orange and chilli coleslaw.<br \/>\r\n<br \/>\r\nTip: if you want to conjure up a little extra culinary magic on your plate, you can also prepare a fresh tomato salsa.<br \/>\r\nTo 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.<\/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 the vegan coleslaw recipe convince you? You can find more recipe ideas here:<\/p>\n<\/div>\n<\/div>\n\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>
\n
\n
\"\"<\/div>

20 Min.<\/p>

medium<\/p><\/div>

Crispy Tenders on Creamy Mushroom Pasta<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
\n
\"\"<\/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
\n
\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":29411,"comment_status":"closed","ping_status":"closed","template":"","categories":[154,80],"tags":[155,157,156,134],"class_list":["post-29400","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\/29400","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=29400"}],"version-history":[{"count":2,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/29400\/revisions"}],"predecessor-version":[{"id":30342,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/29400\/revisions\/30342"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media\/29411"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=29400"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=29400"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=29400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}