Ingredients (for four people):
130g soy slices (schnetzel)
200g white mushrooms
200g asparagus (in pieces)
45ml rapeseed oil
200g mixed vegetables (carrots and peas)
100g onions
1/8 lemon
65g vegan butter
50g flour
100ml soy cream
1L vegetable stock
100ml white wine
10g capers
5g salt
2g pepper
2g cayenne
rice
From our assortment
Preparation:
- Let the soy slices soak in hot vegetable stock for 10 minutes. Squeeze and season with salt & pepper.
- Cut the white mushrooms into slices and fry with the diced onions in a hot pan with oil until the water boiled away. Season with salt and pepper and then add the soy to the pot and sauté until the soy is slightly browned.
- Melt the vegan butter in a pot, add flour and fry slightly (do not allow to brown). Now add the vegetable stock, stirring constantly.
- Put mushrooms, soy, asparagus, capers and vegetables in a pot and simmer for 5 minutes. Season with salt, pepper, cayenne pepper and white wine.
TIP: Stir in cream just before serving to avoid coagulation
A recipe from VEGAN HEAD CHEF Björn Moschinski: www.veganheadchef.com
