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Vegusto B2B
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4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
104: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
Crispy bread with No-Moo:
150 g No-Moo, Herb
100 g No-Moo, Sauce
50 g Vegan-Sandwich Slices, Mediterranean
250 g bread (e.g. rye bread)
2 spring onions
2 Tbsp olive oil
Grilled tomatoes:
2x 70 g Vegan-Burger, Fungi & No-Moo
4 tomatoes
1 aubergine
4 Tbsp olive oil
50 g No-Moo, Herb
salt and pepper
Treat yourself with Vegusto: Recipe No. 104
As a side dish for the Vegusto meat alternatives, we recommend crispy No-Moo grilled bread, and gilled tomatoes stuffed with mushrooms and No-Moo. A summer hit, you gotta try.
Ingredients for 4 Servings
Crispy bread with No-Moo:
150 g No-Moo, Herb
100 g No-Moo, Sauce
50 g Vegan-Sandwich Slices, Mediterranean
250 g bread (e.g. rye bread)
2 spring onions
2 Tbsp olive oil
Grilled tomatoes:
2x 70 g Vegan-Burger, Fungi & No-Moo
4 tomatoes
1 aubergine
4 Tbsp olive oil
50 g No-Moo, Herb
salt and pepper
Preparation
Cut the bread crosswise with a knife. Make sure that the bread is not completely cut so the filling does not run out at the bottom of the bread.
Cut No-Moo, Herb and Vegan-Sandwich Slices, Mediterranean into thin slices and place into the cut bread cracks. Pour No-Moo, Sacue into the cracks.
Wash and chop spring onions. Mix with olive oil and garlic and spread all over the bread as garnish.
BBQ for 10-15 min in grill with closed lid (Webber grill) until the bread has a golden crust. Or bake in the oven for 10-15 minutes at 180°C (convection oven).
Cut off the top of the tomatoes like a lid. Core the tomato. Set aside tomato content. Place the hollowed tomatoes upside down on kitchen paper and let drain.
In the meantime cut the eggplant into ½ cm large cubes. Heat the olive oil in a pan. Season the eggplant with salt and pepper and fry briefly. Add the tomato content and simmer for about 6-8 minutes until soft.
Cut the Vegan-Burger into 1 cm cubes and the No-Moo, Herb into ½ cm cubes. Add to the eggplant und simmer briefly.
Fill the tomatoes with the aubergine mixture.
Garnish with spring onions and grill on an aluminium grill pan for about 5 minutes at medium heat.
