for 4 person

Planted chicken and mushrooms

2 tbsp	vegan butter substitute
1	onion, finely chopped
400 g	mushrooms, sliced
200 g	Planted Chicken
¼ tsp	salt
a little	pepper
2	garlic cloves, squeezed
4 dl	vegetable bouillon
4 dl	Creamy Oat
60 g	vegan gravy substitute
2 tsp	soy sauce
2 tsp	maple syrup
2 tsp	dried marjoram
	salt and pepper to taste

Roesti

1 kg	waxy potato, grated with a rösti grater
2 tsp	salt
3 tbsp	vegan butter substitute

Serve

8 tbsp	vegan plain yoghurt substitute
2 tbsp	dried parsley

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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