Vegan Fricassee
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 g soy shredded meat
- 1 teaspoon oil
- 1 teaspoon wholemeal flour for binding
- 215 ml vegetable stock
- 1 bell pepper (s), diced
- 0.25 ¼ glass asparagus, (205 g drop weight) or fresh asparagus
- 125 g veetables, mixed, frozen
- 7 tablespoon cream substitute (soy cream)
- salt and pepper
- Paprika powder, noble sweet
- basil
Print Recipe
Pin Recipe Instructions
- Soak the Schnetzel in vegetable stock according to the instructions on the packet. Heat the oil in a small saucepan and add the flour. If it bubbles, add the broth and stir. Possibly add a little more flour to achieve the desired smoothness. Then add the Schnetzel, the diced paprika, the finely chopped asparagus (freshly cooked briefly beforehand) and the mixed vegetables in the pot, stir and bring to the boil briefly. Add the cream, season with salt, paprika powder, basil and pepper and simmer for a few minutes.
- Goes very well with rice and is an ideal alternative for vegetarians and vegans who want to eat a delicious fricassee again.
- The whole pot has about 350 kcal (with soy cream) and is designed for 1 - 2 people.
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