Vegan mushroom ragout with spelt spaetzle and soy strips

Ingredients for 4 servings:

• 500 g wholemeal spelt pasta (spaetzle without egg)
• 400 g soy strips
• 250 g mushrooms, brown
• 200 g oyster mushrooms
• 100 g king oyster mushroom(s)
• 2 shallots
• 1 garlic clove(s)
• 400 ml soy cream (Soy Cream Cuisine)
• 150 ml dry white wine, e.g. Riesling
• 1 tbsp tomato paste
• 1 tbsp, heaped vegetable stock powder
• 1 pinch(s) nutmeg, freshly grated
• 1 bunch parsley, flat
• e.g. salt and pepper, black and white
• Sunflower oil or rapeseed oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Clean the mushrooms. Dice the button mushrooms, cut the oyster mushrooms and king oyster mushrooms into bite-sized pieces. Finely dice the shallots and garlic. Heat the oil in a large pan or wok and fry everything with the shredded soy, season with salt, pepper, and add the tomato paste. Meanwhile, bring a pot of water to a boil and add salt. Once boiling, cook the spaetzle for about 10-12 minutes until al dente. Once everything is browned in the pan, deglaze with plenty of white wine and add the soy cream. Season with nutmeg and vegetable stock powder. Let everything simmer for about 10 minutes. Wash and chop the parsley. Drain the spaetzle in a colander. Serve the spaetzle with the ragout and garnished with plenty of parsley. Note: Even better with homemade spaetzle, of course; I’ll try this soon.