Vegan Chicken Fricassee
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g tofu sticks (Dried beancurd)
- 150 g mushrooms
- 100 g asparaus
- 150 g peas
- 100 g carrot (s)
- 30 g mararine
- 50 grams flour
- 50 ml plant milk (plant drink)
- 750 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Warm up the broth.
- In the meantime, clean the vegetables and cut them into bite-sized pieces. Soak the tofu sticks in boiling hot salted water for 10 minutes.
- Melt the margarine in a second saucepan and sweat the flour in it. Now add the broth ladle by ladle. Stir diligently so that no lumps form. Add the milk.
- Add mushrooms, asparagus and carrots and cook. Also cut the not quite soft tofu sticks into bite-sized pieces and cook them in the fricassee for 5 minutes together with the peas.
- This goes well with whole grain rice.
- It makes a big difference in taste depending on the milk you use. The fricassee gets an exotic note with coconut milk.
- Tofu sticks are available in the Asian store.
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