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| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
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97: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
1 litre tasteless vegetable oil:
e.g. canola-, sunflowe etc.
Vegusto meat alternatives
(ca. 100 g per person):
Vegan-burger, Mexican [Order No: 111]
Vegan-sausage, Farmhouse-style [Order No: 122]
Deli Slice, Classic [Order No: 152]
Deli Slice, Mild [Order No: 153]
Sandwich Slices, Hotsami [Order No: 161]
Vegan-schnitzel, Pepper [Order No: 167]
etc.
Vegusto cheese alternatives (blocks):
No Moo, Piquant [Order No: 403]
No Moo, Mild-Aromatic[Order No: 404]
No Moo, Golden [Order No: 407]
etc.
Pickled vegetables:
pearl onions, mixed pickles, pickled cucumbers, etc.
Vegetables:
tomatoes, kohlrabi, zucchini, mushrooms, bell pepper, etc.
Curry-Dip:
125 Vegan-Dip, Garlic [Order No: 172]
½ tsp Curry
3 Tbsp Soya cream (e.g. Migros)
1 tsp lemon juice
½ small apple, cored, peeled
Beetroot-Dip:
125 g Vegan-Dip, Garlic
80 g beetroot, cooked and peeled
Tartar sauce:
125 g Vegan-Dip, Garlic
2 medium gherkins, diced
1-2 Tbsp chopped parsley
Treat yourself with Vegusto: Recipe No. 97
It is always a pleasure to sit among family and friends in front of a seething fondue pot! The Vegusto meat alternatives are ideal for frying in hot oil. We especially recommend the No-Moo, specialties for this type of fondue. They become deliciously crispy!
Ingredients for 4 Servings
1 litre tasteless vegetable oil:
e.g. canola-, sunflowe etc.
Vegusto meat alternatives
(ca. 100 g per person):
Vegan-burger, Mexican [Order No: 111]
Vegan-sausage, Farmhouse-style [Order No: 122]
Deli Slice, Classic [Order No: 152]
Deli Slice, Mild [Order No: 153]
Sandwich Slices, Hotsami [Order No: 161]
Vegan-schnitzel, Pepper [Order No: 167]
etc.
Vegusto cheese alternatives (blocks):
No Moo, Piquant [Order No: 403]
No Moo, Mild-Aromatic[Order No: 404]
No Moo, Golden [Order No: 407]
etc.
Pickled vegetables:
pearl onions, mixed pickles, pickled cucumbers, etc.
Vegetables:
tomatoes, kohlrabi, zucchini, mushrooms, bell pepper, etc.
Curry-Dip:
125 Vegan-Dip, Garlic [Order No: 172]
½ tsp Curry
3 Tbsp Soya cream (e.g. Migros)
1 tsp lemon juice
½ small apple, cored, peeled
Beetroot-Dip:
125 g Vegan-Dip, Garlic
80 g beetroot, cooked and peeled
Tartar sauce:
125 g Vegan-Dip, Garlic
2 medium gherkins, diced
1-2 Tbsp chopped parsley
Preparation
Once the oil is really hot, place the Vegusto delicacies or the vegetables onto the fondue forks and fry in the oil for 1-3 minutes.
Serve together with various sauces/dips, pickled vegetables and fresh bread.
Curry-Dip & Beetroot-Dip:
Add all ingredients in a tall mug and purée.
Tartar sauce:
Pour Vegan-Dip into a bowl.
Add all the ingredients and mix well.
