Yammie!!! Creamy cream sauce!!!
Homemade plant-based cream
Ingredients for 4 portions
For the seitan and paprika pan:
- 300 g seitan, cut into shreds
- 1 vegetable onion, peeled and finely diced
- 3 colourful peppers, cut into 3 cm pieces
- 250 g brown mushrooms
- 2 cloves of garlic, peeled and finely diced
- 2 tsp paprika powder
- 100 ml vegetable stock (recipe for vegetable stock paste here)
- 50g cashew nuts
- 100 ml water
- 1 tbsp yeast flakes
- 100 ml Soyananda sour cream
- 1 tsp flour (for binding)
- 1 tbsp soy sauce
- 1 tsp mustard
- 1 tsp Worcester sauce (vegan)
- 3 tsp coloured pepper
- 3 tbsp fresh parsley, chopped
- Salt and fresh pepper
For the Knöpfle (or spaetzle):
- 400 g flour
- 6 tbsp durum wheat semolina
- 3 tsp oil
- 500 ml sparkling water
- 1 pinch of salt
- ½ tsp turmeric (optional for the colour)
- ½ tsp kala namak (optional for the egg flavour)
Preparation
For the seitan and paprika pan Fry the seitan slices in a pan, season with salt and pepper, remove and put to one side.
Fry the onions and peppers in the pan, remove from the pan and set aside.
Fry the brown mushrooms in the pan, remove from the pan and set aside.
Briefly fry the garlic in the pan, dust with paprika powder and deglaze with the stock.
Place the cashews, water and yeast flakes in a high-speed blender and blend everything to a smooth cashew cream. Now mix the cashew cream and sour cream with the flour and slowly stir into the pan. Flavour with mustard, soy sauce and Worcester sauce and bring to the boil briefly.
Now add the seitan slices, onions, peppers and mushrooms to the sauce, add the coloured pepper and stir everything together.
For the dumplings Place all the ingredients in a large bowl and mix well with a wooden spoon so that the dough starts to bubble. The dough should pull away from the spoon in a viscous consistency.
Bring salted water to the boil in a pan and rub the dough through a dumpling grater into the boiling water. If you prefer spaetzle, you can of course also press the dough through a spaetzle press and continue in the same way as with the dumplings.
As soon as the dumplings float to the surface of the water, you can skim them off immediately with a slotted spoon. Rinse briefly with cold water and drain.
Now serve the dumplings with the seitan and paprika sauce Sprinkle with fresh parsley and serve.
Variant
Enjoy your meal,
Your Katinka