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Plant Cut with rösti and cognac sauce

Ingredients

For 2 people

For the Plant Cuts and grilled potatoes

The Green Mountain Plant Cuts

500 g

potatoes (waxy), boiled the day before

2 tbsp

vegan butter

1 tbsp

olive oil

salt

For the cognac pepper sauce

1 tbsp

black peppercorns, coarsely crushed in a mortar

small shallot, very finely diced

1 tbsp

vegan butter

4 cl

cognac (or brandy)

2 dl

vegan cream (for example oat or soya cuisine)

0,5 dl

vegetable stock (strong)

1 tsp

dijon mustard

salt

This recipe is part of our summer campaign «Real men grill plants» (2026).
Recipe by Thomas Glässing. Picture by Nora Dal Cero.

Preparation

1. The rösti: Peel the potatoes cooked the day before and grate them coarsely on a rösti grater. Season with a little salt. Heat a cast-iron pan on the grill over medium heat. Melt the vegan butter. Add the potatoes, press them into a flat cake, and fry over medium heat for about 15 minutes until golden brown. Turn with the help of a plate and fry the second side until crispy as well. Keep warm.

2. The Plant Cuts: Heat a grill plate (plancha) or a second cast-iron pan on the grill until very hot. Add a little olive oil. Place the The Green Mountain Plant Cuts in the pan and sear for about 2–3 minutes on each side until they have a nice crust and are hot all the way through. Remove from the grill and let them rest on a warm plate.

3. The cognac pepper sauce: In the same pan in which the Plant Cuts were seared (to capture the roasting aromas), melt the vegan butter. Add the shallot and crushed pepper and sauté briefly over medium heat. Turn the grill down to low. Pour the cognac into the pan and carefully flambé (caution: open flame!). Once the flame has gone out, add the vegetable stock and vegan cream. Stir in the Dijon mustard. Simmer the sauce for about 3–5 minutes until it has a creamy, velvety consistency. Adjust the seasoning with salt. Briefly place the Plant Cuts in the sauce to warm them through again.

4. Plating and serving: Arrange the crispy rösti on pre-warmed plates. Place the hot The Green Mountain pepper Plant Cuts alongside. Spoon the creamy cognac pepper sauce generously over the Plant Cuts. Serve immediately and enjoy.

Additional information:

Use organic ingredients. Cooking with love – you can really taste the difference!
All information is provided without guarantee.

This recipe from Thomas Glässing was inserted by Swissveg / 2026-05-29 09:06:51

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