Summary

Ingredients

• 120 g soy, schnitzel
• 1 small Can (s) mushrooms, drained weight approx. 80 g
• 1 gr. Can / s peas and carrots, drained weight about 720 g
• 1 glass asparagus, drained weight approx. 200 g
• 1 large onion (s)
• 20 g capers
• 60 g mararine, vean
• 40 grams flour
• 1 liter vegetable broth
• 100 ml white wine, vegan, alternatively vegetable broth
• Oil, for frying
• salt and pepper
• Chilli powder
• lemon juice
• soy cream (soy cream cuisine)

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Instructions

1. Pour 500 ml of boiling water or vegetable stock over the soy shredded meat and let it soak for 10 minutes. Express well.
2. Chop the onion and fry in oil with the mushrooms. Add the soy slices and fry them well brown. This takes about 8 to 10 minutes.
3. Melt margarine in a saucepan. Add the flour and sweat, but do not let it brown. Add the vegetable stock while stirring constantly. Add the onion, schnetzel, asparagus, mixed vegetables and capers, bring to the boil and then cook for 5 minutes. Add white wine or stock. Season to taste with salt, pepper, chilli and lemon juice. If you like, stir in soy cream when serving.