Vegan Dill Sauce with Mushrooms, Asparagus and Baked Potatoes
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 12 small potatoes
- 250 g mushrooms, brown
- 1 glass asparagus, approx. 200 g
- 200 ml oat cream (oat cream cuisine)
- 2 handfuls dill, cut into small pieces
- 2 tablespoon flour
- 1 tablespoon olive oil
- Vegetable stock powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C top / bottom heat.
- Wash the potatoes, cut in half crosswise and place unpeeled on a baking sheet lined with baking paper, making sure that the cut side is facing down. Bake the potatoes in the oven for about 15 minutes, turn them and let them brown for another 15 minutes.
- Clean and slice the mushrooms, drain the asparagus, pat dry and cut into pieces about 1 cm long. Cut the dill into small pieces.
- Heat the oil in a deep pan. Add the mushrooms and asparagus and fry for about 5 minutes. Salt and pepper. Deglaze with a dash of vegetable stock. Let simmer for another 5 minutes. Reduce the heat, add the oat cuisine and flour and stir well, season again vigorously. Finally add the dill.
- Serve the sauce on the finished baked potatoes.
- If you don`t have oat cuisine on hand, you could also use oat milk thickened with cornstarch.
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