{"id":29538,"date":"2026-03-19T09:38:59","date_gmt":"2026-03-19T08:38:59","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=29538"},"modified":"2026-03-19T09:39:00","modified_gmt":"2026-03-19T08:39:00","slug":"plant-cut-avocado-and-grapefruit-panzanella","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/plant-cut-avocado-and-grapefruit-panzanella\/","title":{"rendered":"Plant Cut with avocado and grapefruit panzanella"},"content":{"rendered":"
\n
\n
\n \n \n \n \n \"panzanella_dekstop\"\n <\/picture>\n <\/div>\n
\n
\n
\n
\n

Plant Cut with avocado and grapefruit panzanella<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
\n
<\/div>\n <\/div>\n <\/section>\n \n\n\n
\n
\n
\n
\n
\n

THE GREEN MOUNTAIN Plant Cut<\/h2>\n\n\n\n

The plant cut among vegan steaks! This original impresses with its juicy texture, unique flavor, and outstanding versatility. The ideal complement to your Panzanella.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

\n
\n
\n
\n
\n

4 Portions<\/p>

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

\n \n \n
\n \n
\n \n
\n
\n \"\" <\/figure>\n <\/div>\n\n \n
\n

Ingredients<\/h2>\n\n
\n

8<\/p>\n

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

\n

1<\/p>\n

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

\n

400 g<\/p>\n

cherry tomatoes<\/p>\n <\/div>\n

\n

1<\/p>\n

avocado<\/p>\n <\/div>\n

\n

1 tbsp<\/p>\n

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

\n

2<\/p>\n

pink grapefruit<\/p>\n <\/div>\n

\n

200 g<\/p>\n

ciabatta<\/p>\n <\/div>\n

\n

1 spring<\/p>\n

basil<\/p>\n <\/div>\n

\n

<\/p>\n

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

\n

<\/p>\n

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

\n

Some<\/p>\n

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

\n

Some<\/p>\n

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

\n

Some<\/p>\n

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

\n

<\/p>\n

Some cress to garnish<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

\n
\n

This is how it's done:<\/h2>\n <\/div>\n\n
\n \n \n
\n
\n

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

Peel the onion and cut into fine rings. Halve the cherry tomatoes. Cut the avocado in half and remove the stone and the skin. Finely dice the halves and place in a bowl. Add the lemon juice and mix well.<\/p>\n <\/div>\n

\n

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

Add the onion rings and halved cherry tomatoes to the avocado and mix everything together.<\/p>\n <\/div>\n

\n

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

Peel the grapefruit with a sharp knife, taking off as much of the white pith as possible. Then remove the grapefruit segments from between the separating membranes, collecting any drips of juice in a bowl. Add the grapefruit segments and juice to the other ingredients.<\/p>\n <\/div>\n

\n

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

Cut the ciabatta into large cubes. Heat some olive oil in a frying pan and fry the cubes of bread all over until golden brown. Season with a little salt and add to the bowl. Mix everything together and season with olive oil, balsamic vinegar and salt and pepper.<\/p>\n <\/div>\n <\/div>\n\n \n

\n
\n

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

Pluck the basil leaves from the stalks and mix in.<\/p>\n <\/div>\n

\n

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

Place the Plant Cuts in a heated frying pan and fry in hot oil for XX minutes on each side. Remove from the pan and season with salt and pepper to taste. <\/p>\n <\/div>\n

\n

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

Arrange the avocado and grapefruit panzanella on deep plates and arrange the fried Plant Cuts on top.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n<\/div>\n\n\n\n\n\n

\n
\n
\n
\"THE<\/figure>\n<\/div>\n\n\n\n
\n

Zutaten <\/h2>\n\n\n\n
\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n
\n

So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
\n
\n
\n

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

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

\n

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

\n

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

\n
\n

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

\n

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

\n
\n
\n
\n

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

\n

Vegane Bratensosse:<\/h2>\n<\/div>\n\n\n\n
\n
\n
\"THE<\/figure>\n<\/div>\n\n\n\n
\n

Zutaten <\/h2>\n\n\n\n
\n

40 ml<\/p>\n\n\n\n

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

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

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

\n

<\/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

\n
\n

So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
\n
\n
\n

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

\n

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

\n

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

\n
\n

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

\n

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

\n

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

\n
\n
\n
\n

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

Have you developed a taste for it now? You can find even more plant-based ideas here:<\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
\n
\n
\n
\n
\"\"<\/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
\n
\n

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":29541,"comment_status":"closed","ping_status":"closed","template":"","categories":[154,80],"tags":[155,157,156,134],"class_list":["post-29538","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\/29538","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=29538"}],"version-history":[{"count":1,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/29538\/revisions"}],"predecessor-version":[{"id":29589,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/29538\/revisions\/29589"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media\/29541"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=29538"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=29538"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=29538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}