{"id":29539,"date":"2026-03-19T09:40:51","date_gmt":"2026-03-19T08:40:51","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=29539"},"modified":"2026-03-19T09:40:52","modified_gmt":"2026-03-19T08:40:52","slug":"plant-cut-panzanella-davocat-et-de-pamplemousse","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/fr\/recettes\/plant-cut-panzanella-davocat-et-de-pamplemousse\/","title":{"rendered":"Plant Cut avec panzanella d\u2019avocat et de pamplemousse"},"content":{"rendered":"
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avec panzanella d\u2019avocat et de pamplemousse<\/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

La pi\u00e8ce v\u00e9g\u00e9tale par excellence parmi les steaks v\u00e9g\u00e9taliens\u00a0! Cette cr\u00e9ation originale impressionne par sa texture juteuse, sa saveur unique et son incroyable polyvalence. L\u2019accompagnement id\u00e9al de votre panzanella.<\/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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8<\/p>\n

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

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1<\/p>\n

oignon rouge<\/p>\n <\/div>\n

\n

400 g de<\/p>\n

de tomates cerises<\/p>\n <\/div>\n

\n

1<\/p>\n

avocat<\/p>\n <\/div>\n

\n

1 cs de<\/p>\n

jus de citron fra\u00eechement press\u00e9<\/p>\n <\/div>\n

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2<\/p>\n

pamplemousses roses<\/p>\n <\/div>\n

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200 g<\/p>\n

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

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1<\/p>\n

bouquet de basilic<\/p>\n <\/div>\n

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<\/p>\n

Huile d\u2019olive<\/p>\n <\/div>\n

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<\/p>\n

Vinaigre balsamique<\/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 <\/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

\u00c9plucher l\u2019oignon et le couper en fines rondelles. Couper les tomates cerises en deux. Couper l\u2019avocat en deux et retirer le noyau et la peau. Couper les moiti\u00e9s en petits d\u00e9s et les mettre dans un saladier. Ajouter le jus de citron et bien m\u00e9langer.<\/p>\n <\/div>\n

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

Ajouter les rondelles d\u2019oignon et les tomates cerises coup\u00e9es en deux \u00e0 l\u2019avocat et m\u00e9langer le tout.<\/p>\n <\/div>\n

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

\u00c0 l\u2019aide d\u2019un couteau bien aiguis\u00e9, d\u00e9couper l\u2019\u00e9corce du pamplemousse en retirant \u00e9galement la peau blanche autant que possible. Ensuite, pr\u00e9lever les supr\u00eames de pamplemousse entre les cloisons et recueillir le jus qui s\u2019\u00e9goutte dans un saladier. Ajoutez les supr\u00eames de pamplemousse et leur jus aux autres ingr\u00e9dients dans le saladier.<\/p>\n <\/div>\n

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

Couper la ciabatta en gros d\u00e9s. Faire chauffer un peu d\u2019huile d\u2019olive dans une po\u00eale et y faire dorer les d\u00e9s de pain sur toutes les faces. Assaisonner avec un peu de sel et verser \u00e9galement dans le saladier. M\u00e9langer le tout et assaisonner avec de l\u2019huile d\u2019olive, du vinaigre balsamico, du sel et du poivre.<\/p>\n <\/div>\n <\/div>\n\n \n

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

Effeuiller le basilic et l\u2019ajouter au m\u00e9lange.<\/p>\n <\/div>\n

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6.<\/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

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

Assaisonner les Cuts avec un peu de poivre fra\u00eechement moulu. <\/p>\n <\/div>\n

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

Dresser la panzanella d\u2019avocat et de pamplemousse dans des assiettes creuses et r\u00e9partir les Cuts saut\u00e9s sur le dessus.<\/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

\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

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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

\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

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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

Vous avez maintenant envie de cuisiner ? Vous trouverez encore plus d’id\u00e9es de recettes v\u00e9g\u00e9tales 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
\n
\"\"<\/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":29542,"comment_status":"closed","ping_status":"closed","template":"","categories":[160,79],"tags":[140],"class_list":["post-29539","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\/29539","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=29539"}],"version-history":[{"count":2,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/29539\/revisions"}],"predecessor-version":[{"id":29591,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/29539\/revisions\/29591"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media\/29542"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media?parent=29539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/categories?post=29539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/tags?post=29539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}