Königsberger Ragout with Vantastic Soy Cubes
Ingredients
100
g
Vantastic soy cubes
200
ml
vegetable stock
6
Tablespoon(s)
olive oil
1
small onion, diced
400
g
white mushrooms, diced
50
g
small capers
50
ml
brine from the jar of capers
50
g
vegan margarine
3
Tablespoon(s)
wheat flour
50
g
vegan white wine
1
Tablespoon(s)
mustard
1
Bunch(es)
parsley
2
bay leaves
4
cloves
Preparation
1. Make the meat substitute from the Vantastic cubes by pouring 200 ml of boiling vegetable stock over 100 g of cubes, and leaving to soak for 30 minutes.
2. Heat some olive oil in a pan, and sweat the diced onions in it.
3. Add the diced mushrooms, fry everything together briefly, then pour the mixture into a bowl.
4. While the pan is still hot, use it to melt the margarine. Stir in the flour, and continue to sweat briefly.
5. Pour in the caper brine and white wine, and add the mushrooms, meat substitute, and the vegan cream. Allow everything to simmer for approx. 5 minutes. If desired, add the bay leaves and cloves in a spice bag.
6. Take off the heat and add mustard, salt and pepper.
7. To serve, garnish with chopped parsley.
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