Summary

Ingredients

• 4 handfuls mushrooms, fresh
• 1 packet tempeh
• 1 handful beans, fresh greens
• 1 zucchini, yellow
• 1 Romanesco
• 1 medium onion (s)
• 1 clove garlic
• 1 packet tortelloni, vegan, (filling with red lentils, lemongrass, curry)
• Celery salt
• salt
• Celery powder
• Paprika powder, noble sweet, noble sweet
• 100 ml soy cream (soy cream cuisine) or the low-fat version with soy milk
• Sunflower oil or safflower oil

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Instructions

1. Cut tempeh into thin slices and fry in a little oil in a pan. Just before it`s done, season with celery salt, celery powder and paprika, then set aside.
2. Cut the garlic and onion into fine cubes. Quarter the zucchini lengthways and cut into small cubes. Cut the green beans into three parts each. Clean the mushrooms and cut into thin slices. Divide the romanesco into small florets.
3. Bring salted water to the boil in a sufficiently large saucepan, cook the tortelloni for 1 minute, then add the romanesco florets and green beans and cook for another 3 minutes. Drain everything in a sieve and set aside.
4. Fry the mushrooms vigorously in oil in a pan until they have a nice brown color. Turn the heat down to medium and add the onion and garlic cubes and fry until the onions are translucent. Now add the zucchini and fry for about 1 minute.
5. Season everything vigorously with celery salt, salt, celery powder and paprika powder and then add the tortelloni, romanesco and green beans and fold in. Possibly add seasoning. Finally fold in the soy cream or soy milk and place the tempeh on top. Let everything go through briefly covered.