NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

Pulled with Spätzli and red cabbage

Moderate

30

minutes

For

2

servings

To the cook

Yolanda is the founder of the popular vegan food guide @VEGANSOFZURI and moved from England to Switzerland two years ago. In her blog she presents restaurants, cafés and vegan products in Zurich.

This goes in

  • 200g planted.pulled
  • 2 tbsp sunflower oil
  • 1 cup chestnut mushrooms, sliced
  • 1-2 tbsp soy sauce
  • 1 clove of garlic, sliced
  • 1 pinch "Chinese Five" spice powder
  • 1 tsp vegetable bouillon
  • 250 ml soya cream
  • 1 tsp brandy or whisky (optional)
  • 300g vegan spaetzle
  • Parsley and vegan whipped cream for garnish

Red Cabbage

Ingredients

  • 1 cup of cabbage, sliced
  • 1 tbsp sunflower oil
  • ½ Apple, chopped
  • 100ml orange juice
  • pinch of cinnamon

Ingredients

Preparation

  • Fry mushrooms and garlic in sunflower oil
  • Add Pulled.planted, soy sauce, Chinese 5 spice powder and vegetable bouillon
  • Add cream and simmer gently
  • Add optional whisky/brandy
  • In a separate pan, fry the cabbage for a couple of minutes then add the rest of the ingredients and simmer until cooked.
  • In a separate pan, gently fry the vegan spaetzle
  • Serve Pulled.planted with spiced red cabbage, vegan spaetzle and fresh parsley and vegan whipped cream for garnish

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