This fine dish is excellent as a main meal for a dinner on the feast days with family or friends. Also (insightful) meat eaters can become enthusiastic about the vegan cuisine. It leaves nothing to be desired, especially with a starter and a dessert.

The so-called textured soy meat, used here, surprises with its delicate "meat", which is very similar to tender veal meat, its taste comes from the spices of the sauce. It may well pass for a fine veal ragout, many people do not notice the difference as it's case with some soy preparations. In addition, it is healthy: proteins, vitamins and high in fiber, so it can be expected a wonderful animal suffering free feast. It is - as almost all dishes in the staphBlog - uncomplicated to prepare.

Ingredients:

pies from vegetable oils, soy chunks (textured), mushrooms or chanterelles,

locust bean gum, creamy coconut milk (canned), fresh lemon juice,

salt, pepper,some oil, vegetable stock, dry white champahne brut.  

The soy meat is thus bought in the form of dry soy chunks or soy shredded, it is nowadays available in many discounters, in any case in organic and vegetarian shops. Before cooking it is soaked in a hot vegetable broth until the "meat" is soft. The chunks are not to be cooked at first, but only swell!

Meanwhile you clean the mushrooms and provides the other ingredients. The actual cooking process now is pretty quick: Stir-free the drained soy meat and mushrooms in a saucepan over medium heat with a little oil shortly, so the mushrooms are just cooked, deglaze with a bit dry white wine. In another pot, stir the vegetable broth with the carob bean gum, stir in a generous amount of coconut cream, season with lemon, salt and pepper.

 Raise soy meat and mushrooms gently into the sauce and cook over medium heat, season to taste and fill the baked-pies with vegan ragout fin.

Serve hot and with a green salad with fresh dill and rich the court with a white dry burgundy or enjoy a vegan champagne brut. Voilá!