Creamy vegetable and mushroom pancake

Ingredients for 1 servings:

• 1 carrot(s)
• 1 kohlrabi
• 1 spring onion(s)
• 6 thick mushrooms or other mushrooms of your choice
• 100 ml soy cream (Soy Cream Cuisine) (e.g. Creme Fit) or other soy cream
• some garlic
• e.g. salt and pepper
• n. B. Herbs of your choice
• 1 jar of water (approx. 200 ml)

Instructions

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

vegan and super quick to prepare

First, wash and clean the vegetables and mushrooms. Thinly slice the mushrooms, carrot, and spring onion, and dice the kohlrabi into small cubes. Simmer the carrot, spring onion, and kohlrabi in a pan with a glass of water for about 10 minutes until softened. Once the water has evaporated, add the mushrooms and fry until the liquid from the mushrooms has evaporated. Season with salt and pepper, then deglaze with soy cream. Add the garlic. Then simmer briefly. Season to taste with salt and pepper. If desired, add herbs such as parsley. This dish goes well with rice, noodles, etc. I usually just eat it with a slice of bread.