Pulled with Spätzli and red cabbage

Duration: 45 Min
Difficulty: Medium
Made by: Yolanda
Yolanda is the founder of the popular vegan food guide @VEGANSOFZURI and moved from England to Switzerland two years ago. In her blog she presents restaurants, cafés and vegan products in Zurich.


2 Portions

200 g eatplanted.pulled natural
2 tbsp 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 bouillon
250 ml soya cream
1 tsp brandy or whisky (optional)
300 g vegan spaetzle
Parsley and vegan whipped cream for garnish

Red Cabbage

1 cup of cabbage, sliced
1 tbsp sunflower oil
½ Apple, chopped
100 ml orange juice
pinch of cinnamon

Products in this recipe

£ 7.99


Fry mushrooms and garlic in sunflower oil
Add eatplanted.pulled, soy sauce, Chinese 5 spice powder and vegetable bouillon
Add cream and simmer gently
Add optional whisky/brandy
In a separate pan, fry the cabbage for a couple of minutes then add the rest of the ingredients and simmer until cooked.
In a separate pan, gently fry the vegan spaetzle
Serve eatplanted.pulled with spiced red cabbage, vegan spaetzle and fresh parsley and vegan whipped cream for garnish

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