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The Veggie Chef

Plant-based alternatives

Preparation instructions for selected products:

Délicorn, vegetarian cordon bleu

Preparation in the frying pan: fry cordon bleus in a little hot oil over a medium heat for approx. 4 mins. on each side.
Preparation in the oven: place the cordon bleus on a baking tray lined with baking paper in the middle of an oven preheated to 200 °C (fan 180 °C) until hot.

Délicorn, vegan mince

Preparation in the frying pan: fry the mince in a little hot oil over a medium heat, stirring occasionally.

Délicorn, vegetarian strips

Preparation in the frying pan: fry the Délicorn strips in a little hot oil over a medium heat, turning occasionally.
Tip: The Délicorn strips are perfect for vegetarian wraps, fajitas and sauces, or in a vegetarian Zurich-style stew or stroganoff.

Délicorn, vegetarian sausages

Preparation in the pan: put the sausages into boiling water, reduce the heat, cover until hot.
Preparation in the frying pan: fry the sausages in a little hot oil over a medium heat, turning occasionally.
Preparation on the BBQ: grill the sausages over a medium heat, turning occasionally.

The Green Mountain, plant-based peppered medallion

Preparation on the BBQ: grill on direct heat for approx. 3 mins. on each side, then cook over indirect heat for approx. 4 mins.
Tip: If you like your medallion medium, grill for a total of 7 mins., if you prefer it well-done, grill for 10 minutes.
Preparation in the pan: fry with a little oil on both sides over a medium heat, turning several times.

The Green Mountain, plant-based alternative to meatloaf

Preparation in the oven: remove the plastic film and bake the meatloaf alternative in the baking tin at 160 °C for 45 minutes on the second shelf from the bottom until golden brown.
Tip: For best results, use a convection oven with a grill function.
If you feel like trying something completely new, simply combine the meatloaf with some extra ingredients and use the mixture to stuff tomatoes, mushrooms or potatoes and bake them in the oven.