Make veganuary even tastier with some vegan comfort food: creamy pepper and mushroom sauce meets hearty whole grain pasta — full flavour without compromise!
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Passo 1/6
Prepare the vegan meatballs according to the instructions on the packet and keep them warm.
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Passo 2/6
Cook the pasta. To make the topping, slice the red onion into thin rings. Place the onion rings in a bowl, pour boiling water on them and add the vinegar. Leave for about 5–10 minutes, then drain the liquid.
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Passo 3/6
Slice the mushrooms and finely chop the onion. Fry a few mushroom slices (about a handful) in a pan without oil until golden brown, add a little oil and fry for another minute. Set aside.
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Passo 4/6
Sauté the onions until translucent, then add the mushrooms and fry until golden brown.
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Passo 5/6
Add the vegetable stock and let it boil down slightly. Then stir in the vegan cream and add the pepper and mustard. Fold in half of the chopped parsley.
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Passo 6/6
Arrange the vegan meatballs on plates along with the pasta and the mushroom cream sauce. Garnish with the remaining parsley, the reserved mushrooms and the pickled onions.
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