Vegan Food

Chili con Champignon - vegan

The 'excellent raw material base' of the vegan Steinschaler Cuisine are the Steinschaler gardens (english). They supply us with seasonal and fresh organic goods.

Through the use of many wild herbs (about 200) in the Steinschaler Cuisine includes eating a high proportion of secondary plant ingredients.

Basis of the vegan kitchen: the harvest of the organic garden These ingredients are very important today by the nutrition experts because of your health (and the diverse taste) very popular and recommended. You can also have Gluten Free and 'lactose free' food. Please let us know. Even with vegan and vegetarian Steinschaler kitchenthe focus is on the regional and organic. With our vegan dishes we work with vegetable milk such as soybean, rice, oats and vegetable whipped cream for the "vegetable cuisine". With tofu natural or smoked (Austrian original and gen-free) and seitan we supplement the wide range of vegan food offerings. Dirndln - delicious for vegan dishes * Request for celebration or restaurant with vegan food * "Vegan excursion" in the Dirndl valley Vegan Breakfast Cabbage soup * Ginger water * Warm apple porridge * Buckwheat Pancakes with fruits * Fresh roasted vegetables * Potatoes- carrot rösti with fried apple slices * Muesli with fresh fruit and Tofucreme * Soy yogurt * Diverse chickpeas - Spreads * Soy, spelled or hemp milk * Fresh raw garden - vegetables * Several homemade Steinschaler jams / marmalades

(about 40 varieties to choose from)

A variety of organic cereals
Fresh organic herbs from the Steinschaler gardens (english)
As well as organic coffee and 50 varieties of tea

Vegan Soups

Pumpkin soup with Achillea leaves

from Steinschaler organic garden - different vegetables composed into a delicious vegan soup - for example:

Pumpkin, Zucchini, wild herbs
Wild herbs, tomato, ...

Some of these soups are foamed with coconut milk.

Wild herb soup (vegan) with swirl leaves

Clear vegan organic garden vegetable soup
Vegan vegetable borscht
Clear vegetable soup with either wild garlic semolina
- Mangold with pesto croutons, ...
Wild herbs - soup vegan with filled sections
Vegan clear vegetable soup
Vegan wild herbs soup (seasonal herbs)
Vegan Zeller soup
Vegan carrot - apple soup
Vegan clear herb & vegetable soup
Vegan herb soup

Vegan Appetizers and Small Plates

Pumpkin Tofu Dumplings with beetroot ragout

Harvest of salad and parsley

Seasonal: regionale Bio-Asparagus in wild herb marinade

Weissbacher mushrooms | Pielachtaler mushroom with apple Tatar
Pumpkin - Gazpacho with vegetables - bread cubes - skewers
Cool kohlrabi soup in glass
Glass noodle salad with julienne and Wild Herbs
Onion soup with Wild herbs
Durum wheat salad with apples and celery
Radishes - Karfiolsalad with toasted organic bread
Apple - Fennel in puff pastry tart
Dirndl in "Sushi" format

Steinschaler Wild Herbs Salad with toasted bread, mushrooms and pickled Dirndl

Stuffed regional mushroom caps on lentil ragout
Wild Herbs soufflé with Pielachtaler mushrooms
Mangold roulade filled with mint rice, boiled potatoes on tomatosauce
Vegan roles with peanut cream and wild herbs filled on romaine lettuce
Two kinds of vegan spreads pastries or organic bread

Images from the vegan cuisine
SK Kuskus-Schnitte vegan2.jpg

couscous cuts

Vegan Main Dishes

Pumpkin stock - Autumn

Beets wrapped in hazelnut on wild herb salad
Comfrey vegetable rolls with pumpkin sauce
"Graupenpuffer" on roasted Pielachtaler mushrooms
Potato pancakes with soft steamed Mostviertler pears and apples
Zucchini - tomato - potato on wild herbs spinach

Vegan Casserole - with wild herbs

Zucchini - pumpkin - cannelloni with bechamel soymilk *
Mushroom risotto, grilled to Seitan
Spicy pickled fried seitan on juicy millet
Wild Herbs Salad with fried tofu and caramelized apples
Styrian scarlet runner beans with fried polenta seasoning

Styrian vegan vegetable stew with caraway potatoes
Grilled tofu with lentils salad and pumpkin chutney
Soy goulash with spaetzle
With vegetable - stuffed Quinoa from the vegetable garden
Filled with tomato - cous cous wheat flatbread
Vegetable bulgur with grilled Saitan
Caramelized carrot on Golden Millet
Gold millet cake on chard spinach
Soy medallions on vegetable puree
Potato stew with mushrooms and green beans

Savoy filled with tofu in coconut saffron sauce
Garden sage - noodles with wild garlic foam
Zucchini rolls with Paradeissugo
Beets - polenta on Apple - mint sauce
Vegan plate (wild herb salad, grilled tofu, fresh vegetables and garden spinach)

Wild herb appetizer with porcini

Wholemeal spaghetti in ramson pesto
Turkey fillet grilled with fried potatoes and tomato sauce
Tofu grilled on wild herb salad
Eierschwammerlgröstel with green salad
Potatoes - lenses - stew with fried apple slices

Mangold roles with oranges - Mandel - rice and green salad
Gemüselaibchen with quinoa, this pumpkin ragout
Organic Wholemeal pasta with porcini mushroom sauce
Vegan plate (wild herb salad, fried potatoes, grilled tofu, vegetable with

caramelized Dirndl red onion, tomato-basil sauce and fresh vegetables)

Vegan Steinschaler salad with roasted mushrooms, croutons and pickled Dirndln
Vegan chard roulade with ginger carrot apple puree
Stinging nettle on herb sauce
Tomato ragout with potato rösti
Seitan grilled with lentils and leek ragout Organic Spelt Oatmeal Karottenlaibchen