Vegan sliced meat with sunflowerCHUNKS
Are you looking for a dish that not only satisfies your hunger but also makes your taste buds dance? Then this vegan schnitzel with sunflowerCHUNKS is just what you need! Tenderly seared sunflowerCHUNKS in a creamy, spicy sauce, accompanied by perfectly cooked tagliatelle pasta – a true comfort food. This plant-based recipe not only provides you with a concentrated dose of protein and fiber, but also a taste you'll never want to miss again. Whether for a quick dinner or a special weekend dish, this classic vegan version is guaranteed to be your new favorite!
Verwendete Produkte
Zutaten
- 76 g sunflower CHUNKS
- 1 large onion
- 200 g mushrooms
- 1 tbsp margarine
- 1 tbsp flour
- 1 tsp mustard
- 1 tbsp parsley
- 1 tsp Worcestershire sauce (alternatively: soy sauce)
- 350 ml vegetable stock
- 150 ml lukewarm water
- Salt & Pepper
- Side dish: 250 g tagliatelle
- Fresh parsley for garnishing
Zubereitung
1
Soak the sunflowerCHUNKS: Pour some lukewarm vegetable stock over the sunflowerCHUNKS in a bowl and let them soak for about 5 minutes. Then drain well.
2
Prepare the onion: Peel the onion and cut into fine cubes.
3
Prepare the mushrooms: Clean the mushrooms and slice them.
4
Cook the tagliatelle pasta: Bring a pot of salted water to the boil and cook the tagliatelle pasta al dente according to the package instructions.
5
Fry the sunflowerCHUNKS: Heat the margarine in a large pan or saucepan. Fry the soaked sunflowerCHUNKS over medium-high heat until lightly browned. Season with salt and pepper.
6
Add mushrooms and onions: Add the mushrooms and diced onions to the sunflowerCHUNKS and fry everything together until the mushrooms are lightly browned and the onions are translucent.
7
Sauté the flour: Sprinkle the flour evenly over the sunflowerCHUNK mushroom and onion mixture and stir well until the flour lightly adheres to the bottom of the pan. This gives the sauce a nice consistency and light roasted notes.
8
Deglaze: Deglaze the mixture with the remaining vegetable stock and add the water. Stir in the mustard and loosen any browned bits from the bottom. Simmer for about 10 minutes, stirring occasionally, until the sauce reaches the desired consistency.
9
Seasoning: Stir in parsley and Worcestershire sauce. Season with salt and pepper, and adjust the seasoning if desired.
10
To serve: Roll the tagliatelle onto plates and arrange the vegan schnitzel next to it. Garnish with fresh parsley.
11
Serving: A fresh cucumber salad goes perfectly with this dish.