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Vegusto B2B
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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. |
100: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 8 Servings
2 packets Vegan-Mince (2 x 160 g)
3 Tbsp vegetable oil
1 small onion (60 g), chopped
1 clove garlic, chopped
120 g Vegusto Bread Spread, Deli
4 Tbsp breadcrumbs
200 g No-Moo Blue Classic, grated
Salt, pepper
1 tsp fresh thyme leaves
1 bunch flat parsley, chopped
12 savoy cabbage leaves
200 ml vegetable broth
2 Tbsp tomato purée
2-3 sage leaves, chopped
100 g No-Moo, Sauce
Treat yourself with Vegusto: Recipe No. 100
A vegan version of the conventional aspic can easily be prepared with agar. Together with colourful seasonal vegetables and Vegan-Maxi-Sausage Deluxe it is absolutely delicious.
Ingredients for 8 Servings
2 packets Vegan-Mince (2 x 160 g)
3 Tbsp vegetable oil
1 small onion (60 g), chopped
1 clove garlic, chopped
120 g Vegusto Bread Spread, Deli
4 Tbsp breadcrumbs
200 g No-Moo Blue Classic, grated
Salt, pepper
1 tsp fresh thyme leaves
1 bunch flat parsley, chopped
12 savoy cabbage leaves
200 ml vegetable broth
2 Tbsp tomato purée
2-3 sage leaves, chopped
100 g No-Moo, Sauce
Preparation
For the filling heat 3 Tbsp oil in a saucepan. Sauté onions and garlic until translucent.
Loosen the Vegan-Mince with your fingers, add to the onions. Simmer for a short while and then set aside to cool slightly.
Now add the Vegusto Deli Bread Spread, the breadcrumbs and the No-Moo Classic to the mince mixture. Mix everything with your hands and season with salt, pepper, thyme and parsley.
Blanch the cabbage leaves portion wise in salted boiling water. Take them out and briefly dip in cold water and drain.
Remove the stalk of the cabbage leaves.
Carefully separate the cooked cabbage leaves. Working 1 leaf at a time, place a large spoonful of filling in the centre of the leaf. Roll tightly, tucking in the sides of the leaf, and place in the baking dish, seam side down.
Mix together vegetable broth, tomato purée and sage and pour over stuffed cabbage.
Cover the stuffed cabbage with the remaining No-Moo Sauce. Bake in a preheated oven at 200°C for 40 minutes. Twice while baking take a spoon full of tomato sauce from the bottom of the baking dish and pour over stuffed savoy cabbage.
