Quorn ragout in Riesling cream sauce with curry wheat

Ingredients for 3 servings:

• 2 Quorn fillets
• 1 bag of Ebly , or something similar, of your choice
• 1 onion(s)
• 100 ml white wine (Riesling) dry
• 200 g sweet cream
• 125 ml vegetable stock or water
• 1 tbsp spice mix of curry, salt, paprika, basil, oregano, tomato flakes, onions
• 1 tbsp olive oil
• 1 can of mushrooms
• Salt
• curry powder
• n. B. Bell pepper(s), red, cut into strips

Instructions

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

Quickly prepared, vegetarian treat, delicious, rich in protein and fiber

Cut the Quorn fillets into smaller, bite-sized pieces, toss with the spices, and fry in olive oil in a non-stick pan along with the finely chopped onion and drained mushrooms. Deglaze with the vegetable stock (or just the appropriate amount of water), add 100 ml of Riesling and the cream. Simmer gently over medium heat for about 12-15 minutes. Meanwhile, cook the soft wheat according to the package instructions, adding a pinch of salt and curry powder if desired, until al dente. Serve both together piping hot and garnish with strips of red bell pepper.