John Myers
Ingredients for 4 servings:
- 4 Maultasche(n), vegan
- 1 broccoli
- 4 small carrots
- 1 small chard
- 1 zucchini
- 200 ml plant cream (Plant Cream Cuisine), e.g. oat cream
- 1 handful of garden herbs (sorrel, watercress, burnet, chives, allium dulcis, parsley, fennel)
- salt and pepper
- oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
vegan
Chop the vegetables. Cut the Maultaschen into strips. Fry the Maultaschen strips in a little oil until crispy, then remove and set aside. First, lightly fry the carrots, then add the chard stalks, then the broccoli, then the zucchini, and finally the chard leaves. Fry the vegetables with the lid closed for 5-7 minutes. Heat the plant-based cream and then puree with the finely chopped herbs. Season with salt and pepper. Add the Maultaschen to the vegetables and fold in carefully. Serve the vegetable pan with the herb sauce.
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