| Logged in as: (Customer-No. ) |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product  in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
157: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
Mushroom marinade:
200 g mushrooms
120 g onions, chopped
20 g garlic, pressed
20 g olive oil, for frying
40 g soy sauce
10 g mild vinegar
40 g olive oil
Salt, pepperTo taste
Vegan Grill pan:
2 Vegusto sausages
e.g. Hostsami Max [Order No: 118] or Bianca [Order No: 126]
1 pack of Vegan roast slices,
e.g. Pizzastyle [Order No: 145]
100 g pepperoni
150 g courgettes
50 g onions
300 g beans (can)
e.g. green, red, white
50 g sweet corn (jar)
40 g olives, pitted
Treat yourself with Vegusto: Recipe No. 157
Vegan barbecue fun in the forrest or on your balcony! The Vegusto alternatives to meat and cheese are wonderful to prepare on the grill. However, they always need a marinade so that the vegetable sausages don't dry out on the outside.
In this recipe we present a super aromatic mushroom marinade for every barbecue occasion.
Ingredients for 4 Servings
Mushroom marinade:
200 g mushrooms
120 g onions, chopped
20 g garlic, pressed
20 g olive oil, for frying
40 g soy sauce
10 g mild vinegar
40 g olive oil
Salt, pepperTo taste
Vegan Grill pan:
2 Vegusto sausages
e.g. Hostsami Max [Order No: 118] or Bianca [Order No: 126]
1 pack of Vegan roast slices,
e.g. Pizzastyle [Order No: 145]
100 g pepperoni
150 g courgettes
50 g onions
300 g beans (can)
e.g. green, red, white
50 g sweet corn (jar)
40 g olives, pitted
Preparation
Mushroom marinade:
For the mushroom marinade, place the sliced mushrooms, onions, garlic, soy sauce, vinegar and 20 g olive oil in a frying pan.
Cover and cook, stirring occasionally, for about 15 minutes. Remove the lid and continue to simmer until the remaining liquid has reduced.
Now put the mushroom mixture together with 40 g olive oil in a measuring cup and grind it into a marinade with the help of a blender.
Season to taste with salt and pepper.
Vegan Grill pan:
Core the peppers and cut them into 5 mm thick strips. Cut the courgettes into 5 mm thick wheels.
Cut the onion into coarse rings.
Peel the Vegusto roast sausages, halve the Vegan roast slices and brush everything with the mushroom marinade.
Place the vegetables and Vegusto products on a grill plate and grill over medium heat.
Brush the food diligently with the marinade or oil and turn regularly until the vegetables are cooked.
Finally, add the beans, sweetcorn and olives and grill for 2-3 minutes.
