Lupin strips with mushroom and spinach cream

Ingredients for 2 servings:

• 2 lupin patties, vegan (lupin fillets, e.g. from Alberts)
• 75 g porcini mushrooms, dried
• Water for soaking
• 200 g mushrooms
• 7 cubes of spinach, frozen
• 100 ml soy cream (Soy Cream Cuisine)
• 1 onion(s)
• 1 garlic clove(s)
• 150 g lentil noodles, vegan, e.g. from Holo
• some oil
• Salt
• possibly lemon juice
• possibly soy sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, without the noodles low-carb

Thaw the spinach blocks. Cut the lupin fillets into strips. Quarter the mushrooms. Let the dried mushrooms soak in 150 ml of hot water for at least 15 minutes. Finely chop the onion and garlic. Heat the oil and fry the fillets until crisp. Add the mushrooms and onions, and fry briefly. Add the spinach and garlic to the dish. Add the soaked mushrooms without the liquid. The liquid should be reserved when draining. Stir in the soy cream. Finally, season with salt, pepper, and a little mushroom liquid. An additional squeeze of lemon juice and soy sauce is also delicious. Meanwhile, prepare the noodles according to the package instructions. They only take 5 minutes.