Puree Hood on Mushroom Soy Mince Ragout
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s)
- Rock salt
- 1 teaspoon cubeb pepper, ground
- 1 pinch (s) nutmeg
- 1 onion (s)
- 2 cloves garlic)
- 4 stalks celery
- 200 g cherry tomato (s)
- some olive oil
- 500 g soy mince
- 125 ml water
- 200 ml oat cream (oat cream cuisine)
- 6 stalks thyme
- 200 ml oat milk (oat drink)
- 3 tablespoon vegetable margarine (soy margarine)
- Egg substitute powder for 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Peel and quarter the potatoes. Cook in salted water for about 25 minutes. In the meantime, peel and finely dice the onion and garlic. Wash and slice the celery. Clean the mushrooms and cut in half. Wash the tomatoes and cut them in half as well.
- Heat some oil in a pan. Fry the mushrooms in it, season with salt and pepper, remove. Heat some oil in the pan again and fry the minced soy in it for 6 minutes. Briefly sauté the onion, garlic and celery.
- Pour in the tomato paste, 1/8 liter of water and the oat cream, season with salt and pepper. Add the mushrooms and tomatoes, bring to the boil and cook for about 7 minutes. Wash the thyme and peel off the leaves. Stir into the ragout.
- Preheat the oven to 180 ° C top / bottom heat. Heat the oat milk and soy margarine.
- Drain and mash the potatoes. Mix with the oat milk and soy margarine. Season with salt and nutmeg.
- Put the ragout in a baking dish and spread the mashed potatoes on top. Mix the egg yolk substitute according to the instructions on the packet and coat the top of the puree with it.
- Bake everything in the oven for 30 minutes.
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