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Vegusto B2B
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| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
93: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
100 g Vegan-Sandwich-Slices, Paprika
180 g No-Moo, Melty
100 g Vegan-Dip, Hollandaise
8 big, waxy potatoes (each app. 200 g)
1 Tbsp margarine
100 g pickled, dried tomatoes
100 g leek
1 bunch chives
½ tsp rock salt
freshly ground pepper
Treat yourself with Vegusto: Recipe No. 93
Creative BBQ with Vegusto: These delicious baked potatoes are enjoyed by the whole family.
Ingredients for 4 Servings
100 g Vegan-Sandwich-Slices, Paprika
180 g No-Moo, Melty
100 g Vegan-Dip, Hollandaise
8 big, waxy potatoes (each app. 200 g)
1 Tbsp margarine
100 g pickled, dried tomatoes
100 g leek
1 bunch chives
½ tsp rock salt
freshly ground pepper
Preparation
Boil the potatoes with the dish in a pressure cooker for about 15 minutes and let cool.
From each potato cut away ¼ from the lid. Then scoop out the potatoes to 1 cm margin. Mash scooped out potato and place the potatoes shells in an empty aluminium grill pan.
Cut the sun dried tomatoes in fine strips.
Wash the leeks and cut into fine strips.
Melt the margarine in a frying pan. Briefly sauté the leeks and tomatoes.
Cut the Vegan-Sandwich Slices, Paprika in small strips.
Finely chop the chives.
Mix the mashed potatoes, vegetables, chives and the Vegan-Dip Hollandaise. Season with rock salt and pepper. Fill the potato shell with the potato mixture.
Cut the No-Muh, Melty in ½ cm thick slices. Place 2 slices of Melty on top of each filled potato.Cover potatoes with the potato lid and place on the aluminium grill pan. Cover the aluminium grill pan and cover completely with the aluminium foil.
Charcoal-/gas-/electro grill: Grill potatoes for 10 minutes at medium heat.
Serve the filled potato together with some Vegusto Vegan-Dip as required.
