vegan chicken fricassee
Zutaten für 5 Portionen:
17 oz (500 g) champignons
6 carrots
1 onion
2 TBS rapeseed oil or vegan butter
10 oz (300 g) frozen peas
3 celery stakes
2 cup (500ml) soymilk or cashewmilk
1 cup vegetable stock
3 TBS rice flour
1 TS sweet paprika powder
1 TS fenugreek powder
4 bay leaves
3 TBS frozen soupgreens
1 TBS dried or fresh lemon balm
1 TS black pepper
Salz to taste
Juice of half a lemon
Zubereitung
Chop your vegetables. The celery and the mushrooms into big pieces and the onions and the carrots into thin pieces. Heat up the oil in a deep frying pan and add in the onions and carrots and fry them of for a few minutes before add in the mushrooms and the paprika powder. Fry this of for at least ca three minutes. Turn the heat on medium and add in the celery, fenugreek, bay leaves, frozen soupgreens, frozen peas, lemon balm, black pepper and the rice flour. Stir to combine everything and than add in the vegetable stock and the half of the milk and stir around. When the sauce starts to be creamy add in the rest of the milk and keep stirring. If the sauce do not become creamy add in a little bit more flour. Season it with salt and let it simmer on low head with the lid on for minimum 40 minutes. Stir around from time to time. It getting more aromatic if you let it simmer for one hour. Than serve it with rice, parsley and fresh lemon juice. And if you are really francy, put some extra fresh black pepper on top.
