{"id":29401,"date":"2026-03-19T09:40:06","date_gmt":"2026-03-19T08:40:06","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=29401"},"modified":"2026-04-17T12:43:46","modified_gmt":"2026-04-17T10:43:46","slug":"plant-cut-coleslaw-et-frites-de-patates-douces","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/fr\/recettes\/plant-cut-coleslaw-et-frites-de-patates-douces\/","title":{"rendered":"Plant CUT avec coleslaw au piment et \u00e0 l\u2019orange et frites de patates douces"},"content":{"rendered":"
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Plant CUT avec coleslaw au piment et \u00e0 l\u2019orange et frites de patates douces<\/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

Aussi unique que polyvalent, Plant Cut est le steak v\u00e9g\u00e9tal id\u00e9al pour tous ceux qui recherchent de v\u00e9ritables moments de plaisir. Particuli\u00e8rement juteux, particuli\u00e8rement facile \u00e0 pr\u00e9parer et \u00e9labor\u00e9 \u00e0 partir d’ingr\u00e9dients naturels.<\/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
\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 paquets<\/p>\n

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

\n

100 g de<\/p>\n

chou blanc<\/p>\n <\/div>\n

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2 petites<\/p>\n

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

\n

2<\/p>\n

\u00e9chalotes<\/p>\n <\/div>\n

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100 g de<\/p>\n

yaourt au soja<\/p>\n <\/div>\n

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100 g de<\/p>\n

mayonnaise v\u00e9gane<\/p>\n <\/div>\n

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1\u00bd cs de<\/p>\n

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

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1 cs de<\/p>\n

sucre<\/p>\n <\/div>\n

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1 cc de<\/p>\n

flocons de piment ou de piment frais hach\u00e9<\/p>\n <\/div>\n

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800 g de<\/p>\n

frites de patates douces \/ surgel\u00e9es<\/p>\n <\/div>\n

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Quelques brins<\/p>\n

thym<\/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 et la friture<\/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

Couper le chou blanc en quartiers et retirer le trognon. Couper ensuite les quartiers en fines lamelles, les mettre dans un saladier, saler un peu et bien m\u00e9langer.<\/p>\n <\/div>\n

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

Retirer l\u2019\u00e9corce des oranges \u00e0 l\u2019aide d\u2019un couteau, en enlevant \u00e9galement la peau blanche. D\u00e9couper les supr\u00eames d\u2019orange entre les cloisons. Si cela repr\u00e9sente trop de travail, on peut aussi simplement couper les oranges \u00e9pluch\u00e9es en d\u00e9s.<\/p>\n <\/div>\n

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

Peler les \u00e9chalotes, les couper en deux et les tailler en tr\u00e8s fines lamelles.<\/p>\n <\/div>\n

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

Ajouter ensuite les oranges et les lamelles d\u2019\u00e9chalotes au chou blanc.<\/p>\n <\/div>\n

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

Pr\u00e9parer une vinaigrette avec le yaourt au soja, la mayonnaise et le vinaigre. Ajouter le sucre et les flocons de piment et saler et poivrer g\u00e9n\u00e9reusement. <\/p>\n <\/div>\n <\/div>\n\n \n

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

Faire mariner le coleslaw avec la vinaigrette et laisser reposer au moins une heure. <\/p>\n <\/div>\n

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

Faire chauffer un peu d\u2019huile dans une grande po\u00eale et y faire revenir les SIGNATURE CUTS avec le thym pendant environ 4 minutes sur chaque face.<\/p>\n <\/div>\n

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

Faire frire les frites de patates douces ou les pr\u00e9parer dans une friteuse \u00e0 air puls\u00e9. Assaisonner avec un peu de sel et dresser sur des assiettes. <\/p>\n <\/div>\n

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

D\u00e9poser les Cuts sur les frites et assaisonner avec un peu de sel et de poivre. Servir avec le coleslaw au piment et \u00e0 l\u2019orange.<br \/>\r\n<br \/>\r\nConseil: si vous souhaitez donner un peu de peps \u00e0 votre assiette, vous pouvez pr\u00e9parer une salsa de tomates fra\u00eeches.<br \/>\r\nPour ce faire, \u00e9p\u00e9piner 2 petites tomates vertes ou rouges et les couper en petits d\u00e9s. Couper \u00e9galement en petits d\u00e9s un demi-oignon rouge et le m\u00e9langer avec les tomates. Assaisonner avec un peu d\u2019ail finement hach\u00e9, de l\u2019huile d\u2019olive, du jus de citron vert, du sel et du poivre de Cayenne.<\/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

\n

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

La recette de salade de chou v\u00e9g\u00e9talienne vous a-t-elle convaincu(e) ? Vous trouverez d\u2019autres id\u00e9es de recettes ici:<\/p>\n<\/div>\n<\/div>\n\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
\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":29412,"comment_status":"closed","ping_status":"closed","template":"","categories":[160,79],"tags":[140],"class_list":["post-29401","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\/29401","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=29401"}],"version-history":[{"count":4,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/29401\/revisions"}],"predecessor-version":[{"id":31692,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/29401\/revisions\/31692"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media\/29412"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media?parent=29401"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/categories?post=29401"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/tags?post=29401"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}