Vegan mushroom pan

Our vegan mushroom and sunflower mince stir-fry combines tender mushrooms with hearty organic sunflower mince – completely free of soy, wheat, or artificial additives. The creamy sauce with a splash of white wine makes this plant-based dish particularly flavorful. Whether as a quick after-work meal or for your meal prep box, this dish goes well with rice, potatoes , or pasta and is delicious any time of year.

Zutaten

• 76 g sunflower mince
• 1 tbsp margarine
• 250 g brown mushrooms
• 100 ml water
• 1 tbsp flour
• 1 shot of white wine
• 1 tsp vegetable stock
• 250 ml vegan cream
• chives
• Parsley
• salt and pepper

Zubereitung

1. Preparation: Peel and finely dice the onion. Clean the mushrooms and slice them evenly. Finely chop the chives and parsley.
2. Sauté the onions and mushrooms. Melt the margarine in a large pan over medium heat. Sauté the diced onions until translucent (about 2 minutes). Add the mushrooms and sauté for about 5 minutes, until lightly browned.
3. Add organic sunflower mince to the pan and fry while stirring (approx. 3 minutes). Season with salt and pepper.
4. Make the sauce. Sprinkle the flour over the mixture and sauté briefly to thicken it. Deglaze with white wine and reduce completely. Stir in the water and vegetable stock.
5. Finish with a creamy finish. Pour in the vegan cream, bring to a boil, then reduce the heat. Simmer gently for 3–4 minutes until the sauce thickens to a creamy consistency.
6. Garnish & Serve: Sprinkle with freshly chopped chives and parsley. Season to taste and adjust seasoning if desired. Serve hot with rice, potatoes, or your favorite pasta.

Zubereitungszeit: 20 minutes

Portionen: 4

Verwendete Produkte

• sunflowerFamily SunflowerHACK organic
• Suppenkasper - Organic Vegetable Broth, 300 g