This recipe is total comfort food!
Ingredients (3/4 portions)
- 1 package of gnocchi (check the ingredients or label to make sure it’s vegan)
- 1 package of vegan chik’n pieces, cut in equal bits
- 250g mushrooms, cleane, sliced & halved
- 250/ 500g (package of frozen/ fresh) spinach or kale (if fresh: washed & roughly chopped)
- 1 medium sized onion, peeled & chopped
- 2 (or more) garlic cloves, peeled & chopped
- 250 ml of plant-based cream (I used oat)
- Optional: cut up capres
- Olive oil
- Nutritional yeast
- Salt & pepper
- Seasoning to your liking: paprika powder, wild garlic herbs, dried basil, Cayenne pepper
Preparation
- Stir fry the gnocchi in olive oil until crispy or browned, set aside
- Stir fry the chik’n pieces in olive oil until crispy or browned, set aside
- Stir fry the onions until golden
- Add the mushrooms, stir fry until well done, add garlic, stir fry until well done
- Add the fresh or frozen vegetables and stir until well mixed
- Prepare the sauce: but the plant-based cream, the seasoning to your liking, the capers, the nutritional yeast & some olive oil in a bowl & mix, add some plant-based milk in case there’s not enough sauce
- Heat the oven until 180°
- Mix the gnocchi with the chik’n, the vegetable mix in an oven dish, add the sauce, mix well until the gnocchi are all covered by the sauce
- Season with salt & pepper
- Put the oven dish in the oven for about 15 to 20 minutes
Serve as is, or with a simple green (and tomato) salad.
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