vegan Archive - Foodservice EN

Name: vegan Archive - Foodservice EN
Ingredients: Prepare the Plant-Based Schnitzel from the field in the combi-steamer according to the package instructions.; Wash the salad leaves, tomatoes; For the sauce, peel and finely chop the onions and garlic. Clean the mushrooms. Cut the mushrooms into quarters or; For the dip, shred the mozzarella and then finely puree it together with the yoghurt with a blender. Finally, season; Wash the basil, shake dry and pluck off the leaves. Cut the basil stems into small pieces.; For the sauce, wash the lime in hot water, dry it and grate the zest. Then cut in half and; Wash the quinoa thoroughly in a sieve. Then bring the stock, salt and quinoa to the boil in a pot.; Mix the curry and mayo in a bowl and leave to stand for approx. 60 minutes. Meanwhile, wash the spinach; Wash the parsley, shake dry, pluck off the leaves and cut into fine strips. Peel and finely chop the garlic.; For the mayonnaise, wash the coriander, shake dry, pluck the leaves and drain well in a sieve. Place half of; For the curry, wash the cauliflower, remove the stalk, quarter and cut into approx. 3 x 3 cm pieces. Peel

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vegan Plant-based fish burgers with avocado dip accompanied by a tomato and onion salad or a hot dog alternative featuring our plant-based crispy fish fillet

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Ingredients

Prepare the Plant-Based Schnitzel from the field in the combi-steamer according to the package instructions.
Wash the salad leaves, tomatoes
For the sauce, peel and finely chop the onions and garlic. Clean the mushrooms. Cut the mushrooms into quarters or
For the dip, shred the mozzarella and then finely puree it together with the yoghurt with a blender. Finally, season
Wash the basil, shake dry and pluck off the leaves. Cut the basil stems into small pieces.
For the sauce, wash the lime in hot water, dry it and grate the zest. Then cut in half and
Wash the quinoa thoroughly in a sieve. Then bring the stock, salt and quinoa to the boil in a pot.
Mix the curry and mayo in a bowl and leave to stand for approx. 60 minutes. Meanwhile, wash the spinach
Wash the parsley, shake dry, pluck off the leaves and cut into fine strips. Peel and finely chop the garlic.
For the mayonnaise, wash the coriander, shake dry, pluck the leaves and drain well in a sieve. Place half of
For the curry, wash the cauliflower, remove the stalk, quarter and cut into approx. 3 x 3 cm pieces. Peel