Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Planted chicken and mushrooms
Roesti
Serve
How it's done
Planted chicken and mushrooms
Heat a little vegan butter in a non-stick frying pan. Sauté the onion for approx. 2 mins. Add the mushrooms and planted chicken, fry for approx. 5 mins., stirring occasionally, season, then remove. Heat the remainder of the vegan butter in the same pan, add the garlic and sauté briefly. Add the stock, Creamy Oat, vegan gravy, soy sauce, maple syrup and marjoram, bring to the boil while stirring, season. Return the mushrooms and planted chicken to the pan, heat through.
Roesti
Season the potatoes with salt. Heat half of the vegan butter in a non-stick frying pan. Add the potatoes, fry for approx. 5 mins., stirring occasionally. Shape the roesti into a patty. Continue to cook the roesti (uncovered) over a medium heat for approx. 15 mins. until a golden crust forms. Place a large, flat plate on top of the pan. Tip the roesti out onto the plate. Add the remainder of the vegan butter to the pan, slide the roesti back into the pan with the uncooked side facing down, cook for a further 15 mins.
Serve
Plate up the planted chicken, mushrooms and roesti, garnish with vegan yoghurt and parsley.
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