| Logged in as: (Customer-No. ) |
Info
Vegusto B2B
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product  in the shopping cart. |
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. |
92: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
8 tsp Vegan-Dip, Garlic
4 x 90 g Vegan-Deli Slice, Classic
3 EL olive oil
75 g radishes
some rapunzel salad (field salad)
2 small onion (100 g)
4 pretzel rolls
Coleslaw:
200 g white cabbage
¼ tsp rock salt
1 small red onion (100 g)
175 ml vegetable broth
½ tsp cumin
½ tsp mustard, mild
2 tsp apple vinegar
2 Tbsp olive oil
black pepper freshly ground
Treat yourself with Vegusto: Recipe No. 92
Ideal for a picnic with friends: Hearty pretzel roll filled with Vegan-Deli Slice, cabbage and radishes. Simply scrumptious!
Ingredients for 4 Servings
8 tsp Vegan-Dip, Garlic
4 x 90 g Vegan-Deli Slice, Classic
3 EL olive oil
75 g radishes
some rapunzel salad (field salad)
2 small onion (100 g)
4 pretzel rolls
Coleslaw:
200 g white cabbage
¼ tsp rock salt
1 small red onion (100 g)
175 ml vegetable broth
½ tsp cumin
½ tsp mustard, mild
2 tsp apple vinegar
2 Tbsp olive oil
black pepper freshly ground
Preparation
For the coleslaw wash cabbage, quarter and cut into thin strips. Add salt, mix everything well, cover and set aside for at least 1 hour.
In the mean time cut red onion into small cubes and sauté in a frying pan using 1 EL olive oil until translucent. Pour in the vegetable stock and bring to a boil.
Add cumin, mustard, vinegar and 1 Tbsp of olive oil and mix with the onions.
Take small portions of the cabbage and squeeze out excess fluid with your hands. Place in a second bowl. Pour the warm broth over the cabbage, cover and allow to marinate.
Season with freshly ground pepper. Then drain coleslaw using a colander.
Wash the radishes and cut into slices. Wash the rapunzel lettuce and drain.
Heat 2 Tbsp of olive oil in a pan. Fry the Vegan-Deli-Slice, Vleika on each side for1-2 minutes until golden. Remove from the pan.
Cut the onions into rings and sauté using 1 Tbsp olive oil until translucent.
Half the buns and spread both sides with 1 tsp of the Vegan-Dip, Garlic. Arrange the Vleika slice, the rapunzel lettuce, coleslaw, radishes and roasted onions on the bread bun. Top with the second half of the bread bun and enjoy!
