Locations
planted.news
Ingredients
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
Preparation
1
Fry mushrooms and garlic in sunflower oil
2
Add eatplanted.pulled, soy sauce, Chinese 5 spice powder and vegetable bouillon
3
Add cream and simmer gently
4
Add optional whisky/brandy
5
In a separate pan, fry the cabbage for a couple of minutes then add the rest of the ingredients and simmer until cooked.
6
In a separate pan, gently fry the vegan spaetzle
7
Serve eatplanted.pulled with spiced red cabbage, vegan spaetzle and fresh parsley and vegan whipped cream for garnish
