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Ingredients
2
Servings
200g planted.pulled natural
2 tablespoons sunflower oil
1 cup chestnut mushrooms, sliced
1-2 tbsp soy sauce
1 clove of garlic, sliced
1 Pinch "Chinese Five" spice powder
1 tsp vegetable stock
250 ml soy cream
1 tsp brandy or whisky (optional)
300g vegan spaetzli
parsley and vegan whipped cream for garnish
Red cabbage
1 cup cabbage, sliced
1 tbsp sunflower oil
½ Apple, chopped
100ml Orange juice
1 pinch of cinnamon
Preparation
1
Sauté mushrooms and garlic in sunflower oil
2
planted.pulled, add soy sauce, "Chinese 5" spice powder and vegetable broth.
3
Add cream and simmer gently
4
Add whisky / brandy optional
5
Sauté 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
planted.pulled Serve with the red cabbage, vegan spaetzli, use fresh parsley and vegan whipped cream for garnish.
