{"id":29352,"date":"2026-03-19T09:41:31","date_gmt":"2026-03-19T08:41:31","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=29352"},"modified":"2026-03-19T09:41:32","modified_gmt":"2026-03-19T08:41:32","slug":"plant-cut-croute-de-cacahuetes","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/fr\/recettes\/plant-cut-croute-de-cacahuetes\/","title":{"rendered":"Plant Cut avec cro\u00fbte de Panko et de cacahu\u00e8tes et pleurotes du panicaut grill\u00e9es"},"content":{"rendered":"
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\n \n \n \n \n \"erdnusskruste_dekstop\"\n <\/picture>\n <\/div>\n
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Recette de steak v\u00e9g\u00e9talien : Steak v\u00e9g\u00e9tal \u00e0 la cro\u00fbte croustillante<\/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

V\u00e9g\u00e9talienne et authentique\u00a0: notre Plant Cut s\u00e9duit par sa texture juteuse et son go\u00fbt \u00e9quilibr\u00e9. Ce steak v\u00e9g\u00e9talien est id\u00e9al pour de nombreuses recettes.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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4 Portions<\/p>

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

\n \n \n
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\n \"\" <\/figure>\n <\/div>\n\n \n
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Ingr\u00e9dients<\/h2>\n\n
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4 pi\u00e8ces <\/p>\n

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

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6 cs de<\/p>\n

chapelure Panko<\/p>\n <\/div>\n

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4 cs de<\/p>\n

cacahu\u00e8tes, pil\u00e9es<\/p>\n <\/div>\n

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1 cs de<\/p>\n

de beurre de cacahu\u00e8te<\/p>\n <\/div>\n

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600 g<\/p>\n

de pleurotes du panicaut<\/p>\n <\/div>\n

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1 grand<\/p>\n

concombre<\/p>\n <\/div>\n

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2 gousses<\/p>\n

d\u2019ail finement hach\u00e9es<\/p>\n <\/div>\n

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2 cs de<\/p>\n

vinaigre de riz<\/p>\n <\/div>\n

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1 cs de<\/p>\n

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

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1 cc<\/p>\n

d\u2019huile de s\u00e9same<\/p>\n <\/div>\n

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2 cc<\/p>\n

d\u2019huile piment\u00e9e crispy<\/p>\n <\/div>\n

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1 cs de<\/p>\n

graines de s\u00e9same, grill\u00e9es<\/p>\n <\/div>\n

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<\/p>\n

Sel<\/p>\n <\/div>\n

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<\/p>\n

Poivre fra\u00eechement moulu<\/p>\n <\/div>\n

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<\/p>\n

Huile pour la cuisson<\/p>\n <\/div>\n

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<\/p>\n

Herbes pour d\u00e9corer, p. ex. persil plat ou coriandre<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

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C'est comme \u00e7a qu'il faut faire :<\/h2>\n <\/div>\n\n
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1.<\/strong><\/p>\n

Allumer la fonction gril du four.<\/p>\n <\/div>\n

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

Mettre la chapelure et les cacahu\u00e8tes pil\u00e9es dans une po\u00eale et les faire dorer lentement \u00e0 feu moyen.<\/p>\n <\/div>\n

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

Ajouter le beurre de cacahu\u00e8tes et bien m\u00e9langer le tout. Verser dans un saladier et laisser refroidir.<\/p>\n <\/div>\n

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

Retirer les extr\u00e9mit\u00e9s du concombre, le couper en deux dans le sens de la longueur et l\u2019\u00e9craser l\u00e9g\u00e8rement avec le c\u00f4t\u00e9 plat du couteau. Le couper en morceaux de la taille d\u2019une bouch\u00e9e et les mettre dans un saladier. Saupoudrer d\u2019un peu de sel et ajouter l\u2019ail. Mariner avec le vinaigre, la sauce soja, l\u2019huile de s\u00e9same et l\u2019huile piment\u00e9e crispy.<\/p>\n <\/div>\n

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

Mettre les Plant Cuts dans une po\u00eale chaude et les faire revenir dans l\u2019huile chaude pendant 4 minutes sur chaque face. Retirer de la po\u00eale et saler et poivrer selon les go\u00fbts.<\/p>\n <\/div>\n <\/div>\n\n \n

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

Verser \u00e0 nouveau un peu d\u2019huile dans la po\u00eale chaude et y faire revenir les pleurotes sur les deux faces.<\/p>\n <\/div>\n

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

Pendant ce temps, r\u00e9partir la cro\u00fbte de Panko et de cacahu\u00e8tes sur les Plant Cuts, puis les d\u00e9poser sur une plaque de cuisson.<\/p>\n <\/div>\n

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

Mettre au four et faire gratiner sous le gril jusqu\u2019\u00e0 ce que ce soit bien dor\u00e9. <\/p>\n <\/div>\n

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

Assaisonner les pleurotes du panicaut saut\u00e9s avec un peu de sel et les dresser sur des assiettes avec les Plant Cuts.<\/p>\n <\/div>\n

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

D\u00e9corer avec les herbes et servir avec le concombre \u00e9cras\u00e9.<br \/>\r\nConseil: Pour les personnes qui souhaitent pr\u00e9parer un autre accompagnement de l\u00e9gumes pour ce plat, les carottes peuvent \u00eatre cuites \u00e0 l\u2019\u00e9touff\u00e9e dans du miel et de la sauce soja.<br \/>\r\nPour ce faire, \u00e9plucher les carottes et les couper en morceaux de la taille d\u2019une bouch\u00e9e. Les faire cuire dans de l\u2019eau bouillante sal\u00e9e jusqu\u2019\u00e0 ce qu\u2019elles soient al dente.<br \/>\r\nDans une casserole, faire bouillir un peu de miel et de sauce soja. Ajouter les carottes et les glacer en les retournant constamment.<\/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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Plus de recettes<\/h2>\n\n\n\n

Notre recette de steak v\u00e9g\u00e9talien vous a-t-elle totalement conquis\u00a0? Vous trouverez d\u2019autres recettes ici:<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"\"<\/div>

15 Min.<\/p>

l\u00e9ger<\/p><\/div>

Tenders de poulet v\u00e9ganes avec dip<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
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\"\"<\/div>

20 Min.<\/p>

moyen<\/p><\/div>

Filets croustillants sur p\u00e2tes cr\u00e9meuses aux champignons<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
\n
\"\"<\/div>

moyen<\/p><\/div>

Ailes de poulet avec sauce \u00e0 la moutarde<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
<\/div><\/div><\/div>\n\n\nD\u00e9couvrez toutes les recettes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
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nos multiples<\/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
\nO\u00f9 peut-on trouver une telle chose ?<\/a>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":23,"featured_media":29355,"comment_status":"closed","ping_status":"closed","template":"","categories":[160,79],"tags":[140],"class_list":["post-29352","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-plant-cut-4","category-steak-fr","tag-vegan-fr"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/29352","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/comments?post=29352"}],"version-history":[{"count":2,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/29352\/revisions"}],"predecessor-version":[{"id":29366,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/29352\/revisions\/29366"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media\/29355"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media?parent=29352"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/categories?post=29352"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/tags?post=29352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}