Ingredients
for 4 Portions
- 2 packs Luya Chunks Simply Natural (2x 175g)
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp smoked paprika powder
- 1 tbsp oil
- 3-4 carrots
- 200g mushrooms
- 200g of sauce onions
- 2 cloves of garlic
- 2 tbsp margarine
- 2 tbsp flour
- 1 tbsp brown sugar
- 2 tbsp tomato puree
- 4dl red wine
- 2dl vegetable stock
- 3 sprigs of thyme and a little more for garnish
- 3 sprigs of rosemary
- 2 bay leaves
- 2 tbsp balsamic vinegar
- salt and pepper
Preparation
1. Marinate the Luya
Mix the soy sauce, maple syrup, oil and paprika powder and marinate the Luya Chunks in it.
2. Prepare the vegetables
Peel the carrots and cut into pieces approx. 2 cm wide, clean the mushrooms and halve or quarter them depending on their size. Place the sauce onions in boiling water for 1 minute, rinse in cold water, now you can easily squeeze them out of their skins. Tie the rosemary and thyme together with kitchen string. Peel and chop the garlic.
3. Fry the Luya
Heat a little oil in a frying pan and fry the Luya Chunks for 5-6 minutes over a medium heat. Remove and set aside.
4. Prepare the sauce
Melt 2 tablespoons of margarine in the same pan, add the flour and fry, stirring, until the flour is brown. Add the sauce onions and sugar to the flour, caramelize while stirring, briefly sauté the garlic and tomato purée, deglaze with the red wine and stock. Add the carrots and mushrooms to the wine, add the bouquet of herbs and bay leaves, cover and simmer for 30 minutes. If the sauce is too thin, simmer without the lid until it reaches the desired consistency.
Season the sauce to taste with the aceto, salt and pepper and add the Luya Chunks.
5. Serve
We have cooked a vegan mashed potato with it, but anything tastes good, for example: pasta, rice or spaetzli. It tastes just as good the next day and can also be frozen.
