Creamy Mushroom Sauce wit rice

Place the meat substitute strips in a bowl and cover with boiling water. Let sit for 10-20 minutes. Squeeze as much water out of the strips as you can and mix with the remaining ingredients and set aside.

• 2.8 oz Vegan meat substitute, strips
• 2 Tbsp Soy sauce, dark
• 2 tsp Tomato paste
• 1 Tbsp White wine
• ½ tsp Oregano leaves, dried
• ½ tsp Rosemary leaves, dried
• 2 tsp Olive oil
• ¼ tsp Garlic powder

Finely dice onion, mushrooms and garlic.

• 7.1 oz Mushrooms
• 1 ⁠½ Onions, yellow (~ 4.2 oz)
• 1 Garlic clove (~ 0.1 oz)

Heat the oil in a non-stick frying pan. Add the meat substitute and fry until it starts to crisp. Add onions, garlic and mushrooms and fry until the onions turn translucent.

• 2 tsp Canola oil

Add the spices and fry until the mushrooms lost almost all of its water.

• ½ tsp Rosemary leaves, dried
• ¼ tsp Garlic powder
• ½ tsp Oregano leaves, dried

Deglaze wirh wine, let simmer briefly, add cream and broth and let simmer on medium heat for 15-20 minutes. Stir occasionally. Season with salt and pepper.

• 2 Tbsp White wine
• 2⁄3 cup Whipping cream
• 2⁄3 cup Vegetable broth

Mix the starch with cold water and prepare the rice according to the package instructions.

• 2⁄3 cup Rice
• 1 Tbsp Cornstarch
• 1 Tbsp Water

Add the starch and let simmer until the sauce starts to thicken. Turn off the heat, add chives and serve with rice.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)

Enjoy your meal!