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Vegetarian summer pan

updated

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Ingredients for 3 servings:

  • 200 g meat substitute (vegetarian “chicken” pieces)
  • 1 vegetable onion(s)
  • 250 g cherry tomatoes
  • 1 small zucchini
  • 30 g butter
  • 125 ml white wine (Pinot Blanc)
  • 1 bunch of thyme
  • 1 bunch rosemary

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

fast

Dice the onion and sauté it with butter in a medium-sized pan. Then dice the zucchini and fry it with the vegetarian chicken until golden brown. Add the wine, quartered cherry tomatoes, and herbs, and cook for a few more minutes to reduce the sauce. The pan is now ready to serve with focaccia, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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