Summary

Ingredients

• 2 chicory
• 2 tomato (s)
• 1 onion (s)
• 1 tablespoon margarine, vegan
• 1 tablespoon, leveled flour
• 150 ml soy cream (soy cream cuisine)
• possibly herbs
• salt
• pepper
• 1 pinch mustard
• 1 teaspoon, leveled cashew butter
• 3 tablespoon nuts, chopped, e.g., Brazil nuts, peanuts, cashew nuts, etc.

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Instructions

1. Peel and dice the onion and sauté with a little oil. Peel and dice the tomatoes and add to the onions in the pan. Wash the chicory, cut it in half and also put it in the pan. Now add some water. The bottom should be well covered, but not the chicory. Add salt and pepper and cook for 10 minutes with the lid closed.
2. In the meantime, melt the margarine in a saucepan and stir until smooth with 1 tablespoon of flour. Add the soy cream, cashew butter and mustard and let thicken.
3. Take the chicory out of the pan and place in a baking dish. Then add the thickened sauce to the stock in the pan, bring to the boil and season with salt, pepper and herbs. Then pour over the chicory and sprinkle with the nuts. Bake at 180 degrees in a preheated oven for 15-20 minutes.