Schupfnudel Pan with Vegan Bratwurst

Summary

Ingredients

• 600 g sausae, vean
• 500 g potato noodles
• 150 g suar snap peas
• 150 g peas, frozen
• 1 onion (s)
• 3 clove (s) garlic
• 1 olive oil for frying
• 500 ml water
• 2 teaspoons vegetable stock powder
• 6 tablespoon fresh cheese substitute made from cashew nuts
• 200 ml soy cream (soy cream cuisine)
• 1 teaspoon salt (red wine salt)
• 0.5 teaspoon ½ pepper, colored, ground in a mortar
• 4 stems mint, chopped

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Instructions

1. Dice the onions, chop the garlic.
2. Heat oil in a large pan. Sear the vegan bratwurst in it for about 5 minutes. Take the sausage out of the pan and keep it warm.
3. Fry the potato noodles in hot olive oil for 3 - 5 minutes, stirring constantly, remove and add to the sausages.
4. Fry the onions, garlic, peas and sugar snap peas in the roasting dish until translucent. After 5 minutes, deglaze with half a liter of water and bring to the boil. Stir in the vegetable stock, soy cream and cream cheese. Let everything simmer for another 3 minutes.
5. Add the sausage and potato noodles to the pan. Cook again at medium temperature for 3 minutes. Add the mint and the spices.
6. Season to taste, divide on plates and serve.
7. The recipe can also be found here on my blog:
8. https://www.vegan-cooking-with-thalija.de/archive/787/dsc00343