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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. |
254: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 2 Servings
Vegan grill cheese
200 g No-Moo, Piquant [Order No: 403]
200 g No-Moo, Golden [Order No: 407]
some frying oil
Lentil and pepper salad
50 g red lentils
150 g water
1/3 tsp rock salt, 1 g [Order No: 407]
150 g kidney beans (from the jar)
150 g yellow or red peppers
60 g red onions
Basil leaves as required
Salad dressing
1 tbsp lemon juice, 12 g
¼ tsp grated lemon peel
1 tbsp balsamic vinegar bianco, 7 g
1 tsp mustard, 10 g
1 tsp sweet paprika, 2 g
1 tbsp tomato puree, 20 g
1 tbsp apple juice concentrate, 15 g [Order No: 407]
2 tbsp olive oil, 12 g
1/3 tsp rock salt, 1 g [Order No: 407]
Black pepper from the mill
2 pinches of cayenne pepper
Treat yourself with Vegusto: Recipe No. 254
Did you know: Vegusto's vegan cheese blocks can be grilled like halloumi cheese? Here we serve Vegusto halloumi with a fine salad of lentils, kidney beans and peppers.
Ingredients for 2 Servings
Vegan grill cheese
200 g No-Moo, Piquant [Order No: 403]
200 g No-Moo, Golden [Order No: 407]
some frying oil
Lentil and pepper salad
50 g red lentils
150 g water
1/3 tsp rock salt, 1 g [Order No: 407]
150 g kidney beans (from the jar)
150 g yellow or red peppers
60 g red onions
Basil leaves as required
Salad dressing
1 tbsp lemon juice, 12 g
¼ tsp grated lemon peel
1 tbsp balsamic vinegar bianco, 7 g
1 tsp mustard, 10 g
1 tsp sweet paprika, 2 g
1 tbsp tomato puree, 20 g
1 tbsp apple juice concentrate, 15 g [Order No: 407]
2 tbsp olive oil, 12 g
1/3 tsp rock salt, 1 g [Order No: 407]
Black pepper from the mill
2 pinches of cayenne pepper
Preparation
Rinse the lentils in a sieve with water, cover and simmer in salted water for 10 minutes.
Mix all the ingredients for the salad dressing well in a bowl.
Rinse the kidney beans in a sieve with water. Wash and deseed the peppers and cut into thin strips.
Peel and finely chop the onion.
Drain the cooked lentils in a sieve.
Finally, mix the cooked lentils, kidney beans, pepper strips and chopped onions with the salad dressing.
Season the salad dressing with salt and pepper to taste and garnish the salad with basil leaves.
For the grilled cheese, cut the vegan cheese alternatives in half crosswise so that each slice is only about 1.5 cm thick.
Heat some frying oil in a griddle or grill pan and fry the vegan cheese slices for 2-3 minutes on both sides.
