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.
Verwendete Produkte
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.