Vegan Fricassee

Ingredients for 6 servings:

• 1 jar mushrooms, approx. 200 g
• 1 can of jackfruit, young green, approx. 280 g
• 1 jar asparagus, approx. 200 g
• 200 g lupin strips / imitation chicken from the refrigerated section
• 2 onions
• 2 tbsp oil
• 750 ml vegetable stock
• 3 tbsp flour
• 2 glasses of dry white wine
• 1 tsp miso paste (optional)
• 200 ml plant-based cream (Plant Cream Cuisine)
• 250 g peas
• 2 jars of capers, each approx. 30 g
• 4 juniper berries
• 2 bay leaves
• some lemon juice
• some pepper
• some sugar or maple syrup

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with jackfruit and imitation chicken

Drain the jackfruit and capers separately. Drain the mushrooms and asparagus and reserve the water. If using canned peas, also reserve the liquid for later. Cut the asparagus into 2-4 cm pieces. Halve the mushrooms if desired. Dice the onions. Serve with rice on the side, if desired. Sauté the diced onions in oil. Brown the roughly chopped jackfruit pieces and the meat substitute in it. You can, of course, use just jackfruit or meat substitute, but add more accordingly. Stir in the flour and deglaze with white wine, stock, and vegetable water. Be careful with the soup mix so it doesn’t become too salty, as miso and capers also contain salt. Add the spices, capers, and mushrooms. Cook for 10 minutes. Then stir in the cream and add the asparagus and peas. Cook for another 10 minutes. Season to taste with sugar/maple syrup, lemon juice, and pepper.