veganes Champginon -Sojageschnetzles

Soy mushroom stir-fry with homemade cashew cream

Properly seasoned, this Geschnetzelte is so similar to the original. The marinated soy cutlets, sautéed with fresh mushrooms come in this dish just so good. A classic, very easy veganized! It’s worth it to try it again!

Soy mushroom stir-fry with homemade cashew cream

Recipe by lorenaCourse: Pizza, Pasta & Reis, Rezepte
Servings

2

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

kcal

Ingredients

  • 5 tbsp coarse soy shreds

  • 200g mushrooms

  • 1/2 onion

  • 1 tbsp mustard

  • 1 tsp smoked paprika powder

  • 200g Cashews

  • 300 ml water

  • Salt, pepper a little nutmeg

  • 1 tsp tomato paste

  • 200g noodles

  • olive oil

Directions

  • Soak the soy cutlets in hot water for 5-10 minutes. Then squeeze them well and marinate the cutlets with mustard, paprika powder and a little salt.
  • Chop the onion and fry it with the cutlets in a pan with olive oil until golden brown.
  • Halve the mushrooms and cut them into slices. Add them to the pan as well.
  • Mix the cashews with the water to make a vegetable cream. You can also use ready-made oat or soy cream.
  • When the mushrooms and the cutlets are well colored in the pan, add the cashew cream to the pan. Let it boil for a few minutes. Add a little more water if it gets too thick.
  • In the meantime, cook the pasta. You can use rice or vegan spaetzle.
  • Season the meat with salt, pepper, nutmeg and some tomato paste. You can also add some paprika powder.

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