Summary

Ingredients

• 1 glass seitan, approx. 350 g
• 10 g mushrooms, dried, e.. Norway morels, shiitake
• 1 onion (s), finely diced
• 1 clove garlic, finely diced
• 1 tablespoon vegetable stock, instant
• 2 tablespoon water (mushroom soaking water)
• 1 carrot (s), roughly grated
• 200 ml soy cream (soy cream cuisine), approx.
• salt and pepper
• parsley
• Oil, for the pan

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Instructions

1. Wash the mushrooms well and soak them in warm water. The norwegian morels have an intense taste, the shiitake mushrooms are milder.
2. Pour the seitan into a sieve and drain well. Then cut into fine strips.
3. Sear the onion and garlic cubes with the seitan strips in the oil in a high pan. Sprinkle 1 tablespoon of instant vegetable stock over it and deglaze with water, 2-3 tablespoons of soaking water for the mushrooms and soy cream. Approximately 300-350 ml of liquid. Stir well, bring to the boil, and then simmer gently over a moderate heat for about 10-15 minutes.
4. Roughly grate the carrot and add. Add the mushrooms about 5 minutes before the end of the cooking time, season with salt and pepper. Possibly add more water and / or soy cream, depending on your taste.
5. Sprinkle with parsley and serve.
6. Ribbon noodles or homemade spaetzle or rice also taste great.