Vegan dill sauce with mushrooms, asparagus and baked potatoes

Ingredients for 2 servings:

• 12 small potatoes
• 250 g mushrooms, brown
• 1 jar asparagus, approx. 200 g
• 200 ml oat cream (oat cream cuisine)
• 2 handfuls of dill, finely chopped
• 2 tbsp flour
• 1 tbsp olive oil
• n. B. Vegetable stock powder
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Preheat the oven to 220°C (top/bottom heat). Wash the potatoes, halve them crosswise, and place them unpeeled on a baking sheet lined with baking paper, making sure the cut side is facing down. Bake the potatoes in the oven for about 15 minutes, turn them over, and let them brown for another 15 minutes. Clean and slice the mushrooms. Drain the asparagus, pat them dry, and cut them into pieces about 1 cm long. Finely chop the dill. Heat the oil in a deep pan. Add the mushrooms and asparagus and fry for about 5 minutes. Season with salt and pepper. Deglaze with a dash of vegetable stock. Simmer for another 5 minutes. Reduce the heat, add the Oat Cuisine and flour, mix well, and season well again. Finally, add the dill. Serve the sauce over the baked potatoes. If you don’t have Oat Cuisine on hand, you can also use oat milk thickened with cornstarch.