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🍽️ Vegan Stroganoff with Spätzle

761 kcal · 30 min · 4 servings

Ingredients

• tofu, plain 400 g
• pickles 4 pcs
• onions, red 1 pc
• mushrooms, brown 250 g
• oil 4 tbsp
• soy sauce 4 tbsp
• wheat flour, Type 405 2 tbsp
• dry white wine 150 ml
• oat drink Barista 200 ml
• vegan fresh spread, plain 150 g
• mustard 1 tbsp
• salt pinch
• pepper, black ground pinch
• Vemondo vegan Spätzle 1000 g
• parsley, fresh 15 g

Instructions

1. 1. Cut the tofu into sticks about 1 cm thick.
2. 2. Drain the gherkins in a sieve.
3. 3. Cut the gherkins into thin strips.
4. 4. Halve the onions and peel them.
5. 5. Slice the onions into thin strips.
6. 6. Clean the mushrooms with a kitchen cloth if necessary.
7. 7. Quarter the mushrooms.
8. 8. Heat 2 tablespoons of oil in a frying pan on high heat.
9. 9. Fry the tofu in it until golden brown on all sides for about 5 minutes.
10. 10. Deglaze the tofu with 2 tablespoons of soy sauce.
11. 11. Allow the liquid to evaporate completely.
12. 12. Remove the tofu from the pan and place it on a plate.
13. 13. Heat another 2 tablespoons of oil in the same pan on high heat.
14. 14. Fry the onions and mushrooms in it for about 3 minutes.
15. 15. Dust the vegetables with flour.
16. 16. Mix the flour well with the vegetables.
17. 17. Continue frying the mixture for about 1 minute.
18. 18. Deglaze everything with white wine and 2 tablespoons of soy sauce.
19. 19. Stir the mixture well.
20. 20. Let the sauce simmer for about 3 minutes.
21. 21. Stir the oat drink Barista into the sauce.
22. 22. Stir the vegan spread Natur into the sauce.
23. 23. Stir the mustard into the sauce.
24. 24. Add the tofu and gherkins to the sauce.
25. 25. Season the sauce with salt and pepper.
26. 26. Let the sauce simmer covered on low heat for about 10 minutes.
27. 27. Bring salted water to a boil in a pot on high heat.
28. 28. Add the Vemondo vegan spätzle to the boiling water.
29. 29. Let the spätzle sit in the water for about 5 minutes.
30. 30. Drain the spätzle in a sieve.
31. 31. Let the spätzle drain.
32. 32. Wash the parsley.
33. 33. Shake the parsley dry.
34. 34. Finely chop the parsley.
35. 35. Distribute the spätzle onto plates.
36. 36. Place the stroganoff on top of the spätzle.
37. 37. Garnish the dish with the parsley.
38. 38. Serve the food.

Nutrition per serving

• kcal: 761
• Protein: 29 g · Fett/Fat: 32 g · Carbs: 88 g