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🍽️ Vegan Steaks Chicken-Style with Paprika Cream and Zucchini

512 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• pepper, red 2 pc.
• vine tomatoes 4 pc.
• rosemary, fresh 5 g
• zucchini 2 pc.
• olive oil 4 tbsp
• vegetable broth 50 ml
• vegan steak, chicken-style 480 g
• salt pinch
• pepper, black ground pinch
• oat cream 100 ml
• sugar pinch

Instructions

1. 1. Halve the onion and peel it. Dice the onion finely.
2. 2. Wash the bell pepper. Cut it into quarters and remove the core and seeds. Dice the bell pepper.
3. 3. Wash the tomatoes and dice them.
4. 4. Wash the rosemary and shake it dry. Strip the needles from the stems.
5. 5. Wash the zucchini and cut off the ends. Peel the zucchini into thin strips using a vegetable peeler.
6. 6. Heat 2 tablespoons of oil in a pot over high heat.
7. 7. Sauté the onions and bell pepper for about 2 minutes.
8. 8. Add the tomatoes and rosemary. Cook everything for another 2 minutes.
9. 9. Deglaze the mixture with broth. Simmer the sauce covered for about 10 minutes.
10. 10. Heat 2 tablespoons of oil in a frying pan over high heat.
11. 11. Fry the vegan steaks for about 5 minutes until golden brown.
12. 12. Remove the steaks from the pan and set them aside on a plate.
13. 13. Reheat the frying pan on medium heat.
14. 14. Fry the zucchini strips in the remaining pan juices for about 3 minutes.
15. 15. Season the zucchini with salt and pepper.
16. 16. Puree the paprika sauce in the pot finely with a blender.
17. 17. Bring the sauce to a brief boil.
18. 18. Season the sauce with salt, pepper, and sugar to taste.
19. 19. Plate the vegan steaks.
20. 20. Add the zucchini vegetables.
21. 21. Serve the steaks with the paprika sauce.

Nutrition per serving

• kcal: 512
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 42 g