- 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