Vegan Mushroom “Cream” Sauce w/o oil
this cream sauce it Tofu based. No oil was used and it is therefore acceptable for Lent
- 1 tsp dried shiitake mushrooms
- 3 tbsp hot water
- 300 g seitan home made
- 200 g brown champignons
- 1/2 small onion
- 1 c soft tofu
- 1 tbsp coconut cream powder
- 1 tsp corn starch
- 1/2 tsp nutmeg
- 1 tsp parsley
- salt to taste
- black pepper
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Soak the shiitake in the hot water and pour over the seitan that was cut into small pieces.
let it rest for 1 h
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Remove the seitan and leave the liquid for cooking. Fry the seitan in a nonstick pan for 5 min then removes from pan. (not it will stick on a stainless steel pan, and you need to be careful to remove it without breaking it.)
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Add the cut onions and simmer. Try to loosen the crust from the seitan with the moister of the onion. Add the soaking liquid and a little water and scrape everything off. Simmer for 1 to 2 minutes and then transfer into a small container.
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Use a stick blender (Bamix) to break the onion mixture. Now add the tofu the coconut cream, cornstarch, and the nutmeg. Us the immersion blade of the Bamix to homogenize the sauce.
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Cut the mushrooms into pieces and put in pan cover. The mushrooms will release some liquid while heated. Now add the seitan. Cook for 2 minutes and add sauce. SImmer for 10 minutes and add fresh parsley.
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Add salt and black pepper to season
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