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High-Protein Vegan Creamy Mushroom Ragout

Name: High-Protein Vegan Creamy Mushroom Ragout
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 100 g Sliced pork; 300 ml Vegetable broth; 1 tsp Liquid Smoke; 2 tsp garlic powder; 1 tsp onion granules; 1 tbsp Oil (for frying); 1 Piece Onion (in stripes); 350 g Mushrooms (halved); 1 Handful parsley (hacked); 100 ml vegan cream (low fat); 350 ml Vegetable broth; 0.5 Piece Lemon (only juice); 1 tsp Musk; 1 Price Salt (to taste); 1 Price Pepper (to taste); 2 tsp food starch (dissolved in 4 EL cold water)

30 Min2 PortionsSimple 5.0 (2)

31g Protein

336 kcal

14g Carbs

15g Fat

Per serving

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Ingredients

2 serv.

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

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Instructions

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.
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.
Add onions
Add the onion and let it become translucent
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.
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.

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Tips & variations

With spaetzle · With rice · Other mushrooms

With spaetzle
Serve with homemade or store-bought spaetzle.
With rice
As an alternative to basmati rice or whole grain rice, serve
Other mushrooms
Instead of champignons, use oyster mushrooms or shiitake.

Tools I use

whisk, Large Non-Stick Pan, Large stainless steel cooking pot, Bamix Hand Blender

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About this recipe

Whether with spaetzle or rice, this classic from childhood tastes just as good today in a…

Whether with spaetzle or rice, this classic from childhood tastes just as good today in a vegan and protein-rich version. Perfect for meal prepping and quick to make.

This is how you make the popular classic in a vegan high-protein version. With soy strips and creamy mushroom sauce, the dish is at least as delicious as the original.

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What others say

5,0 2 ratings

Leonie

Rezept hat super funktioniert, war einfach und sehr lecker!

Reply from Sören

sehr schön 😊

Reviews come from visitors of this site. I don't check whether they cooked the recipe. I only filter spam, insults and other people's data, positive and negative ones show alike.