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Vegusto B2B
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4.80 Fr. | ||
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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. |
207: © 1997-2025, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
3 cloves of garlic, finely chopped
1 dl vegan red wine, or water
400 g strained tomatoes
Canned chunky tomatoes provide a fruitier taste. Then add a little more sweetness.
1 pinch of salt
400 g No-Moo Raclette [Order No: 413]
100 g No-Moo Piquant, grated [Order No: 403]
25 g agave syrup or xylitol
5 g granulated garlic, dried
1-2 g white pepper, ground
1 tbsp cherry or grappa, optional
750 g potatoes, firm cooking
Cuisine: Swiss cuisine
Treat yourself with Vegusto: Recipe No. 207
An indulgence that isn't just for wintertime! The No-Moo Raclette and strained tomatoes lend this fondue a cheesy, fruity flavour, making it the perfect companion for a sociable winter or summer evening.
Ingredients for 4 Servings
3 cloves of garlic, finely chopped
1 dl vegan red wine, or water
400 g strained tomatoes
Canned chunky tomatoes provide a fruitier taste. Then add a little more sweetness.
1 pinch of salt
400 g No-Moo Raclette [Order No: 413]
100 g No-Moo Piquant, grated [Order No: 403]
25 g agave syrup or xylitol
5 g granulated garlic, dried
1-2 g white pepper, ground
1 tbsp cherry or grappa, optional
750 g potatoes, firm cooking
Preparation
For the marinade, put all the ingredients in a container and mix thoroughly with a whisk.
Before serving, pour plenty of marinade over the chilled No-Moo Golden cubes.
Heat the oil in the fondue pot on the stove. Add the finely chopped garlic and cook for about 1 minute.
Then add the wine together with the tomatoes and season with salt. Bring the whole thing to the boil for 3 minutes while stirring with the whisk.
Now add the No-Moo Rac and No-Moo Piquant to the heated tomato sauce. Stir the mixture well until everything has combined.
Season the tomato fondue with the agave syrup, garlic granules and pepper, and optionally with the cherry.
Divide the cooked and hot potatoes onto the plates and quarter them. Spread the tomato fondue over the top as desired.
Place the remaining tomato fondue on a rechaud in the middle of the table and keep warm. Stir occasionally.
