Schupfnudel Pan with Vegan Bratwurst
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Dice the onions, chop the garlic.
- 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.
- Fry the potato noodles in hot olive oil for 3 - 5 minutes, stirring constantly, remove and add to the sausages.
- 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.
- Add the sausage and potato noodles to the pan. Cook again at medium temperature for 3 minutes. Add the mint and the spices.
- Season to taste, divide on plates and serve.
- The recipe can also be found here on my blog:
- https://www.vegan-cooking-with-thalija.de/archive/787/dsc00343
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