John Myers
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Mushroom – Tofu – Ragout on Kamut – Spaghetti
The perfect mushroom – tofu – ragout on kamut – spaghetti recipe with a picture and simple step-by-step instructions.
- 2 tbsp Alsan – vegan butter
- 1 size Diced onion
- 200 g Diced smoked tofu
- 500 g Brown mushrooms cut
- 1 tbsp Vegetable salt *
- 1 tbsp Pepper from the grinder
- 1 tbsp Cream
- 1 tbsp Fresh parsley
- *********************************
- 1 handful Whole wheat kamut spaghetti
- Clean the mushrooms and cut them into slices – cut the tofu into small cubes – peel the onion and dice it – wash the parsley, dry it and cut it into small pieces – prepare everything well and have it ready
- * You can find vegetable salt in my cookbook, I’ll do it myself.
- Leave out the alsan and leave the onion cubes in it, add the tofu cubes and sauté everything together.
- Now add the mushroom slices, season everything with vegetable salt and let everything continue to simmer for about 4-6 minutes, because some moisture escapes from the salting.
- Now the whole thing is rounded off with the vegan cream, spiced up with pepper and finally the parsley is added.
Cooking spaghetti
- In parallel, the spaghetti should be cooked al dente in salted water.
Serving
- Drain the spaghetti, arrange on a plate and add the ragout …. good hunger 😉 and have fun cooking.
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