The so called eastern German „Hühnerfrikassee“ (chicken ragout + meatballs) is my favorite childhood dish and I miss it a lot. I was upset about my cancelled vacation so I needed some comfort food and created a vegan version of it. (sorry for the messy pictures, taste was amazing tho)
ingredients:
- 300g canned and diced jackfruit
- 250g brown mushrooms sliced
- 1 onion diced
- 1 glove of garlic minced
- 250 g green asparagus sliced
- 200g green peas frozen
- 1/2 cup capers
sauce:
- 1/2 cup dry white wine
- 2 thyme leaves
- 1 bay leaf
- 1,5 cups veggie broth
- 1/2 cup plant milk
- 2 tbsp corn starch
- 2 tbsp nutrional yeast
- 1 tsp mustard
- 1 tbsp soy sauce salt, pepper to taste
- juice of half a lemon
toppings:
parsley chopped serve with rice or potatoes .
- method:
sauté onion till softened and fragrant - add jackfruit and asparagus a little later sauté for another 5-8 min
- add mushrooms, garlic – sauté for another 5 min deglaze with white wine, cook till reduced
- meanwhile prepare sauce: add cornstach, mustard, nutrional yeast, salt, pepper, herbs, soy sauce and plant milk to the cold broth – mix well .
- add sauce to the pan, reduce and simmer till thickened add frozen peas + simmer for another 5 min
- short before serving add capers and lemon juice
- add salt, pepper, nutrional yeast if necessary
