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Mushroom Soup with Sautéed Seitan

Ingredients

450 g Champignons
25 g dried mushrooms (e.g., porcini mushrooms or oyster mushrooms)
1 pc onion, small
2 Clove(s) garlic
500 ml vegetable stock
Some oil for frying
Some salt & pepper
1 dash of fresh lemon juice
Some parsley, fresh

Preparation

1. Soak dried mushrooms in warm water for about 20 minutes.
2. Chop onions and garlic finely. Sauté them in a pot with a bit of oil. Meanwhile, chop the mushrooms and add them to the onions and garlic. Add the soaked dried mushrooms. Sauté everything together for a while.
3. Deglaze with vegetable broth and let everything simmer for 10 - 15 minutes. Add the vegan cream alternative and blend everything together.
4. Season the finished soup with salt, pepper, some fresh lemon juice, and fresh parsley. Finally, top it with seitan.

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