-
Step 1/6
Marinate your oyster mushrooms in lemon juice, 3 tablespoons of soy sauce, oil and white pepper and set aside.
-
Step 2/6
Preheat your oven to 220 degrees top/bottom heat. Dice the vegetables for the sauce. Sauté for approx. 10 minutes. Deglaze with the red wine and let the wine boil for approx. 1-2 minutes. Add the flour, sauté and deglaze with the vegetable stock. Add the thyme, 2 tbsp soy sauce and tomato puree and allow the sauce to simmer.
-
Step 3/6
Meanwhile, cut your potatoes into large wedges. Top with olive oil, salt and fresh thyme. Now place your potatoes in the oven for approx. 30 minutes, or until they are golden brown.
-
Step 4/6
Meanwhile, prepare your root vegetables on a separate tray by peeling them, cutting them into wedges, pouring olive oil over them and salting them. When the potatoes are ready, place your root vegetables in the oven for approx. 25 minutes.
-
Step 5/6
Meanwhile, fry your oyster mushrooms in plenty of oil so that they are nice and crispy but not too dry.
-
Step 6/6
Remove the sprig of thyme from the sauce and puree it. Now it's time to serve! Your vegan Christmas menu is ready!
Matching products
Hannah Rieder
Procurement Manager
Our procurement manager Hannah is most known for her passion for food: from checking out new products in the supermarket or strolling through markets to cooking beetroot gnocchi and baking rosemary focaccia, or simply snacking on tasty treats. Aft...