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237: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 2 Servings
2 Vegan-schnitzel, Plain [Order No: 165]
180 g waxy potatoes, boiled
8 pinches of rock salt [Order No: 305]
black pepper from the mill
1 fresh tomato, 80 g
2 pinches oregano, rubbed
50 g fresh spinach
2 small pinches nutmeg, ground
100 g No-Moo Vegan Raclette [Order No: 413]
Cuisine: Swiss cuisine
Treat yourself with Vegusto: Recipe No. 237
Quick and uncomplicated cooking! Here we top a vegan schnitzel with grated potatoes and colourful vegetables and gratinate it with the delicious raclette alternative from Vegusto.
Ingredients for 2 Servings
2 Vegan-schnitzel, Plain [Order No: 165]
180 g waxy potatoes, boiled
8 pinches of rock salt [Order No: 305]
black pepper from the mill
1 fresh tomato, 80 g
2 pinches oregano, rubbed
50 g fresh spinach
2 small pinches nutmeg, ground
100 g No-Moo Vegan Raclette [Order No: 413]
Preparation
Place the vegan schnitzels on a sheet of baking paper.
Peel the pre-cooked potatoes and grate them into a bowl with a rösti grater.
Cut the tomato into six slices about 1 cm thick. Cut the spinach into 1-2 cm wide strips.
Spread the grated potatoes over the vegan schnitzels and press down firmly. Sprinkle each potato portion with 1-2 pinches of salt and one of pepper.
Then spread the tomato slices on the potatoes and season each with a pinch of salt and another of oregano.
Now place the spinach on top of the tomatoes and season each with a pinch of salt and a small pinch of nutmeg.
Finally, sprinkle 50 g No-Moo, Vegan Raclette on each spinach portion in the form of grid lines. To do this, cut the sausage 5 mm wide with scissors next to the clip and squeeze out the vegan raclette cream.
Bake the roasted sausages in the oven at 200 °C for 15 minutes on the second-lowest shelf (with fan) until golden brown.
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