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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. |
95: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
2 x Vegan-Schnitzel, Pepper (4 x 80 g)
100 g No-Moo, Walnut
125 g polenta
500 ml water
½ tsp rock salt
4 Tbsp vegetable oil
Porcino sauce:
30 g porcino, dried
1 Tbsp olive oil
8 sage leaves
2 medium onions, chopped
2 garlic cloves, chopped
1 heaped Tbsp flour
500 ml water
2 Tbsp tomato purée
salt and pepper
Treat yourself with Vegusto: Recipe No. 95
Vegusto specialities are versatile to be incorporated in many dishes: For this recipe the No-Moo Walnut is used to fill polenta dumplings and then served with the Vegan-Schnitzel, Pepper.
Ingredients for 4 Servings
2 x Vegan-Schnitzel, Pepper (4 x 80 g)
100 g No-Moo, Walnut
125 g polenta
500 ml water
½ tsp rock salt
4 Tbsp vegetable oil
Porcino sauce:
30 g porcino, dried
1 Tbsp olive oil
8 sage leaves
2 medium onions, chopped
2 garlic cloves, chopped
1 heaped Tbsp flour
500 ml water
2 Tbsp tomato purée
salt and pepper
Preparation
Bring water and salt to the boil in a saucepan. Add polenta whisking continuously for 2-3 minutes or until very thick. Take of the heat and set aside.
Cut the No-Moo Walnut into 8 equal sized cubes.
Take the warm Polenta with your hands and form 8 dumplings. Separate each dumpling into 2 halves and place a piece of No-Moo into the middle. Close with the other half around filling and press together to form rounded dumplings.
Take 1 Tbsp of oil in hands and grease each ball with it.
Place polenta dumplings onto a lined baking tray. Bake in the middle of the oven at 230°C for 25 minutes until golden.
In the mean time heat 3 Tbsp oil in a saucepan and fry the Pepper-Schnitzel on each side. Set aside and keep warm.
Porcino sauce:
Soak porcino in warm water for 1 hour. Set aside soaking water for later.
Add oil to a sauce pan over medium heat and add the onion, garlic, sage and porcinos. Simmer for 10 minutes.
As it starts to stick to the pan, add 3-4 Tbsp of the soaking water from the mushrooms.
Add flour, stir to combine, then add 500 ml water to form a thick sauce.
Add the tomato paste, combine well and let simmer for 20 minutes. Season with salt and pepper.
Serve the Vegan-Schnitzel, Pepper with the polenta dumplings and the porcino dumplings.
Goes well with a green salad and/or mixed seasonal vegetables.
