200 ml oat cuisine
250 ml oat drink
400 ml vegetable broth
300 g polenta
150 g vegan alternative to grated cheese
½ handful coriander, chopped coarsely
2 tbsp Alsan
2 red onion
1 yellow pepper
400 g tomatoes
200 ml vegetable broth
400 g chanterelles, fresh
black pepper, freshly ground
- Give oat cuisine, oat drink and vegetable broth in a pot and boil. Set oven back to medium heat and add polenta little by little. Let soak for 2 minutes, stirring constantly and remove from the oven. Mix polenta evenly with alternative to grated cheese, chopped coriander and Alsan. Season to taste with salt and pepper. Cover pot and let cool for 10 minutes.
- Take a teaspoon of polenta and form little dumplings which you flatten with a fork. Set aside.
- Wash leek and cut in rings. Peel onion and cut in fine wedges. Wash, core and finely dice pepper. Wash an dice zucchini. Wash and halve cherry-tomatoes then slice them coarsely.
- Heat some vegetable oil in a pan and sauté leek, onions and pepper until glassy. Add zucchini and fry for another 2-3 minutes. Add sliced cherry-tomatoes and 200ml vegetable broth. Cook for 5-6 minutes with closed pot lid over little heat. Add remaining whole cherry-tomatoes, mix everything and simmer for another 2 minutes.
- Clean chanterelles carefully by hand (do not wash!), fry briefly with some vegetable oil in a pan and season to taste with salt and pepper.
- Serve the polenta gnocchi with hot vegetables and add the fried chanterelles as topping.
Our tip: Ever tried our fine mushroom sauce concentrate? Bringing the extra kick to each delicious mushroom dish!
Portion: 4-5 people
Recipe: Sophie Mathisz / Photography: Marcus Maly