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planted.news
Ingredients
2
Servings
200gplanted.pulled
2tbsp sunflower oil
1cupchestnut mushrooms, sliced
1–2tbsp soy sauce
1clove garlic, sliced
1pinch“Chinese Five” spice powder
1tsp vegetable bouillon
250ml soy cream
1tsp brandy or whiskey (optional)
300g vegan spaetzle
Parsley and vegan whipped cream for garnish
Red cabbage
1 cup of cabbage, sliced
1 EL sunflower oil
½ apple, chopped
100ml orange juice
1 pinch of cinnamon
Preparation
1
Fry mushrooms and garlic in sunflower oil
2
Add planted.pulled, soy sauce, "Chinese 5" spice mix, and vegetable broth
3
Add cream and simmer gently
4
Add whisky/brandy optionally
5
Fry the cabbage in a separate pan for a few minutes, then add the remaining ingredients and cook until done.
6
Fry the vegan Spaetzle in a separate pan.
7
Serve planted.pulled red cabbage and vegan spaetzle, and garnish with fresh parsley and vegan whipped cream
