Vegan Christmas meal

Ingredients for 2 servings:

• 1 ½ kg potatoes, floury
• 2 packs of meat substitute (Like Meat “Chicken Style”), 180 g per pack
• 1 jar red cabbage (650 g)
• 1 bread roll of your choice, alternatively croutons
• 250 g mushrooms
• some oil
• 1 sachet of sauce powder (Biovegan Mushroom Sauce), 27 g
• 250 ml water, cold
• Parsley, fresh or dried
• e.g. turmeric
• e.g. nutmeg
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple and vegan

Make dumplings from the potatoes. To do this, boil half (750g) of the potatoes and grate the other half. Squeeze out as much liquid as possible from the grated potatoes. Tip: The best way to do this is with a regular tea towel; place the grated potatoes in the middle of the towel and wring the mixture out. Peel the cooked potatoes and mix them with the grated potatoes. Add a little turmeric, nutmeg, parsley, salt, and pepper (unfortunately, I can’t give you exact instructions on how to do this, as I always go by feel). Take a handful of the mixture and press pieces of bread or croutons into the center, then form them into dumplings. Heat water and add the dumplings. The water shouldn’t be boiling, so keep it just below boiling point. The dumplings are ready when they float to the surface (about 10 minutes). For the sauce, sauté the mushrooms in a pan (with a little oil; I use 1 tbsp rapeseed oil). Meanwhile, stir the contents of the Biovegan Mushroom Sauce sachet into 250 ml of cold water. As soon as the mushrooms are more or less cooked, add them to the pan. Bring to a boil, then simmer for 3 minutes over low heat, stirring occasionally. If desired, you can refine the sauce with margarine or white wine. I add a little extra parsley. Place the red cabbage in a pan and heat. Stir occasionally. Add 1 tbsp rapeseed oil to the pan and heat. Then sauté the meat substitute until it’s cooked through (5-10 minutes). Insider tip: fry the meat substitute in the pan a little longer so it becomes nice and crispy. This way you get the taste of duck or goose bumps exactly as you like. If that reminds you of animal skin, ignore this advice!