Stroganoff sauce vegan
| Rapeseed oil | 0.040 l |
| Onions, chopped into 3mm cubes | 0.250 kg |
| Red pepper, strips | 1.500 kg |
| BRESC grilled bell pepper puree | 0.200 kg |
| Sweet paprika | 0.020 kg |
| Smoked paprika | 0.010 kg |
| Sliced white champignons | 1.500 kg |
| Tap water | 8.000 l |
| Soya cooking cream | 0.150 l |
| Gravy powder, vegan | 0.700 kg |
| Gherkin slices | 0.500 kg |
| Coleman’s mustard powder | 0.040 kg |
| Black pepper, fresh from the mill | 0.005 kg |
Preparation
Preparation:• Prepare all the ingredients
• Julienne the gherkins
Method:
• Heat the rapeseed oil in a pot or wok
• Cook the onions and the julienned peppers
• Cook the paprika puree and the two powdered paprikas
• Add the mushrooms and cook
• Add the water and cream
• Blend in the powder
• Bring to the boil and let boil for around 5-10 minutes and add the julienned cucumber
• Season with pepper and salt
Suggestion:
• Enrich this recipe with vegan sour cream
| Nutritional values | per 100 ml |
|---|---|
| Energy | 187 kJ |
| Energy | 45 kcal |
| Fat | 1.2 g |
| - of which saturates | 0.3 g |
| Carbohydrates | 6.3 g |
| - of which sugar | 2.2 g |
| Fibre | 0.8 g |
| Protein | 1.7 g |
| Salt | 1.3 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Soybeans | yes |
| Mustard | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.