John Myers
Ingredients for 3 servings:
- 600 g potato pancakes, frozen
- 360 g vegan minced meat
- 300 g mushrooms, brown
- 2 onions
- 250 ml white wine
- 200 ml plant-based cream (Plant Cream Cuisine)
- 100 ml vegetable stock
- 2 tbsp cornstarch
- e.g. chopped parsley
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
a quick dish for everyday use
Slice the mushrooms. Finely dice one onion, halve and slice the other. Dissolve the cornstarch in a small bowl with a little cold water. Preheat the oven to 200°C. Spread the potato pancakes on a baking sheet and brush with oil. Place in the oven and bake for about 20 minutes, until hot and crispy. Meanwhile, heat a little oil in a large pan and fry the potato pancakes until browned. Then transfer to a small bowl and set aside. Heat a little more oil in the pan. Add the onions and mushrooms and season lightly with salt and pepper. Sauté until the onions are translucent. Deglaze with the white wine and reduce the liquid by half. Then stir in the plant-based cream, vegetable stock, and dissolved cornstarch. Add the potato pancakes and bring the sauce to a boil once until it thickens. Season with salt and pepper to taste. Serve with the potato pancakes and sprinkle with chopped parsley.
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