Ingredients (for four people):
130g soy slices (schnetzel)
200g white mushrooms
200g asparagus (in pieces)
45ml rapeseed oil
200g mixed vegetables (carrots and peas)
65g vegan butter
100ml soy cream
1L vegetable stock
100ml white wine
- 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