Ribbon noodles with soy strips and chanterelle mushrooms
You're sure to recognize this dish from the menu of any traditional restaurant – sliced meat in sauce is a true classic! With this vegan version, you can finally enjoy it yourself, and you're sure to impress your (grand)parents when you serve it for Sunday lunch.
- For the sauce:
- 200 g soy chunks (e.g. from Veganz)
- 1000 ml vegetable broth
- 2.5 The Senf
- 300 g chanterelles
- 30 g flat-leaf parsley
- 1 onion
- 2 cloves of garlic
- 100 ml vegan white wine
- 400 ml vegan cooking cream
- 1 lemon (juice)
- 50 g yeast flakes
- 1 tbsp juniper berries
- 1.5 tsp ground allspice
- 1 tsp coriander powder
- 1 tsp chili flakes
- Olive oil for frying
- Salt
- Pfeffer
- Aside from that:
- 400 g ribbon noodles
- Heat vegetable broth in a pot. Add the soy chunks and bring to a boil briefly, then simmer over medium heat for about 10-15 minutes. Squeeze out the liquid thoroughly, but reserve the broth. Transfer the soy chunks to a bowl, season with pepper, and mix with mustard until all the chunks are coated.
- While the soy chunks are simmering, clean the chanterelle mushrooms and wash and finely chop the parsley. Peel and finely chop the onion and garlic cloves.
- Heat olive oil in a large pan over medium heat and sauté the onion until translucent. Then add the soy chunks and fry over high heat for about 5-10 minutes until browned. Add the chanterelles and garlic and fry for another 5 minutes.
- Meanwhile, bring a pot of salted water to a boil and cook the ribbon pasta according to the package instructions until al dente.
- Next, deglaze the mushrooms and soy chunks with vegan white wine and vegan cooking cream. Add lemon juice, nutritional yeast, juniper berries, ground allspice, coriander, and chili flakes, and simmer for another 5 minutes on low heat. If necessary, add the reserved vegetable broth if the mixture is too thick.
- Just before serving, stir in half of the chopped parsley. Reserve the rest for garnish. Remove the juniper berries before serving.
Geschnetzeltes is a Swiss specialty and traditionally consists of veal in a cream sauce. The veal strips are thinly sliced and seared. Mushrooms (usually button mushrooms), onions, cream, white wine, lemon juice, parsley, salt, and pepper are added. We opted for chanterelles, however, as they are currently in season. You can use your favorite type of mushroom, though.
We didn't use veal strips, of course, but opted for Veganz's soy chunks. They're incredibly easy to prepare, yet flexible: instead of pouring hot vegetable broth over them (as instructed on the packaging), we simmered them directly in a saucepan for 10-15 minutes to make them extra tender. Of course, everyone can prepare them however they like. The office, however, praised the tender texture. The chunks are high in protein and low in fat, and they also have a very long shelf life. Veganz ensures that the soy used always comes from Europe. Furthermore, the product is significantly more climate-friendly compared to conventional meat, as CO2 emissions and water consumption are much lower. And the packaging is made from compostable film based on renewable resources. Absolutely fantastic!
One last little pro tip: If you want to give the soy chunks a bit more flavor, especially a heartier taste, rub them with a little mustard and season them generously with pepper before frying. If you'd like to try other dishes with soy chunks, we already have some ideas on the blog, such as vegan goulash with pan dumplings and red cabbage, or vegan gyros with homemade tzatziki.
