Vegan soy fricassee with rice

Ingredients for 2 servings:

• 250 ml soy milk (soy drink)
• 100 g silken tofu
• 4 g locust bean gum
• e.g. salt and pepper
• nutmeg
• Vegetable stock powder
• Margarine (soy margarine)
• 35 g soy shreds
• 2 carrots
• 100 g mushrooms, fresh
• 2 jars of asparagus, white
• 25 g peas
• n. B. Rice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the rice in salted water according to the package instructions until soft and set aside. Add the locust bean gum to the cold soy milk, season, and stir. Let the soy milk stand for a while until the locust bean gum thickens. Then add the silken tofu and puree with a hand blender. Finely chop the mushrooms and fry them in a pan. Finely chop the carrots and cook them with the soy shreds for 10 minutes in gently simmering salted water or vegetable stock until soft. Drain the carrots and asparagus and mix with the remaining vegetables. Pour the cold sauce into a saucepan and heat until gently simmering. Add the margarine and the vegetables with the soy shreds and simmer for a few minutes. Serve the fricassee with the rice.