Tortelloni tempeh vegetable pan

Ingredients for 4 servings:

• 4 handfuls of mushrooms, fresh
• 1 pack of tempeh
• 1 handful of beans, green, fresh
• 1 zucchini, yellow
• 1 Romanesco
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 pack of vegan tortelloni (filling e.g. with red lentils, lemongrass, curry)
• Celery salt
• Salt
• Celery powder
• Paprika powder, sweet
• 100 ml soy cream (Soy Cream Cuisine) or the low-fat version with soy milk
• Sunflower oil or safflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan

Cut the tempeh into thin slices and fry them in a little oil in a pan. Just before it’s done, season with celery salt, celery powder, and paprika, then set aside. Finely dice the garlic and onion. Quarter the zucchini lengthwise and cut into small cubes. Cut the green beans into thirds. Clean and finely slice the mushrooms. Divide the Romanesco into small florets. Bring a sufficiently large saucepan of salted water to a boil, cook the tortelloni for 1 minute, then add the Romanesco florets and green beans and cook for another 3 minutes. Drain everything in a colander and set aside. Sauté the mushrooms in a pan in oil until they are a nice brown color. Reduce the heat to medium, add the diced onion and garlic, and fry until the onions are translucent. Now add the zucchini and fry for about 1 more minute. Season everything generously with celery salt, salt, celery powder, and paprika powder. Then add the tortelloni, Romanesco, and green beans and fold in. Adjust seasoning if desired. Finally, fold in the soy cream or soy milk and top with the tempeh. Cover and let everything sit for a short while.