High-Protein Vegan Creamy Mushroom Ragout

• For the soy strips
• 100 g Sliced pork
• 300 ml Vegetable broth
• 1 tsp Liquid Smoke
• 2 tsp garlic powder
• 1 tsp onion granules
• 1 tbsp Oilfor frying
• For the cream sauce
• 1 Piece Onionin stripes
• 350 g Mushroomshalved
• 1 Handful parsleyhacked
• 100 ml vegan creamlow fat
• 350 ml Vegetable broth
• 0.5 Piece Lemononly juice
• 1 tsp Musk
• 1 Price Saltto taste
• 1 Price Pepperto taste
• 2 tsp food starchdissolved in 4 EL cold water

Instructions

1. 1

   Prepare soy stir-fry.

   Add the soy strips with the broth to a pan and let them swell with the lid closed over medium heat.

2. 2

   Season and sauté

   Remove the lid, let the remaining liquid evaporate, stir in liquid smoke, garlic powder, and onion granules, and sauté with a little oil.

3. 3

   Add onions

   Add the onion and let it become translucent

4. 4

   Sautéing mushrooms

   Add the mushrooms and heat them until they no longer release any liquid and have become very small.

   Important: Mushrooms must completely lose their moisture.

5. 5

   Finish the sauce

   Add the remaining ingredients and finally thicken with the cornstarch (add and briefly bring to a boil, if necessary add water)

   Let the food starch come to a boil briefly.