Creamy mushroom (pasta) sauce with soy curls (vegan Geschnetzeltes) is a rich and comforting dish and yet light enough to enjoy year-round! With a simple ingredients list containing several pantry staples and under 30 minutes to prepare, this Swiss-inspired dish is gluten-free, dairy-free, vegan, and wonderfully wholesome!
You can watch the video in the post for visual instructions.In a pot, bring 1 liter of water to a boil and add the vegetable stock powder and the 2 bay leaves. Once the water boils, add the soy curls/chunks and let them cook for 10-15 minutes until they are soft. Then drain in a large colander and press the chunks down in the colander several times with a potato masher so that most of the liquid drips off.
Heat the oil, soy sauce, and smoked paprika in a pan, add the soy curls and fry for a few minutes until crispy, then transfer to another container and set aside.
Creamy Mushroom Sauce:
Quickly wipe out the pan with a tissue, heat the oil, and sauté the onion for about 3 minutes until translucent. Then add the mushrooms and brown for a few more minutes.
Add the garlic and spices (onion powder, vegetable stock powder, pepper, chili flakes) and mix well. Now add the vegan cream and stir.
In a separate bowl, mix the cornstarch well with the cold vegetable broth/or water (so there are no lumps) and then pour it into the pan. Stir well.
Add the white wine and simmer over medium heat for a few minutes. Then stir in the soy sauce.
Finally, add the browned soy chunks and stir. Taste it and season with salt, pepper, if necessary. Serve with spaetzle, noodles of choice, or rice, garnish with fresh herbs and enjoy!
You can use vegetable broth instead of white wine.
Creamy Mushroom Sauce (Geschnetzeltes)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.