Stroganoff sans boeuf

Ingredients for 10 Persons

• 130 ml rapeseed oil
• 700 g onions, cut into strips
• 60 g tomato paste
• 200 ml red wine
• 1.8 l cold vegetable broth
• 40 g starch
• 30 g medium hot mustard
• 200 g pickled gherkins
• 200 g bell peppers cut into stripes
• 500 g champignons cut into stripes
• 20 g sugar
• 125 ml gherkin juice
• 30 ml lemon juice
• Garlic paste or granules
• Hot bell pepper powder
• Black pepper
• Salt
• 400 ml frischli Organic Oat Creme Cuisine
• 800 g plant-based meat alternative
• 800 g egg-free tagliatelle
• Fresh parsley, chopped

Preparation

1. Heat up 50 ml rapeseed oil in a pot and generously roast 500 g onions in it. Caramelize with tomato paste and deglaze with red wine. Then deglaze with cold vegetable broth and bring to boil again. Mix the remaining vegetable broth with starch, add it to the sauce and finally stir in the mustard. Add pickled gherkins, bell peppers, the remaining onions and champignons.
2. Gently allow the sauce to reduce and bring to taste as desired with sugar, gherkin juice, lemon juice, garlic, bell pepper powder, pepper and salt. Then stir in frischli Organic Oat Creme Cuisine.
3. Mix the meat alternative with the remaining rapeseed oil and roast generously in a pan or a combi-steamer for about 8 minutes. Add the roasted pieces to the sauce and keep warm.
4. Prepare tagliatelle as instructed on the packaging, serve with Stroganoff Sans Boeuf and garnish with fresh parsley.

By: Marketa Schellenberg