Vegan creamy lupin strips

Vegan creamy lupin strips with buckwheat noodles, mushrooms, onion, oat cream and mustard – creamy, hearty and easy for every day, without refined sugar.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 520 kcal per serving
• Protein: 32 g
• Fat: 16 g
• Carbs: 58 g

Ingredients

• 200 g lupin strips
• 150 g buckwheat noodles
• 150 ml oat cream (without seed oils)
• 200 g mushrooms
• 1 onion
• 1 tbsp mustard

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

1. Cook the buckwheat noodles in boiling water until al dente, then drain.
2. Peel and finely dice the onion and slice the mushrooms. Stir the oat cream and mustard together until smooth.
3. Heat a frying pan and fry the lupin strips on all sides until they take on a little colour.
4. Add the onion and mushrooms and keep frying until the mushrooms are soft and the onion turns translucent.
5. Pour the oat cream and mustard mixture into the pan and let the sauce thicken briefly. Finally, fold in the buckwheat noodles.
6. Serve the creamy lupin strips piping hot, fresh from the pan.

Good to know

A dish like this is on the table quickly and still feels like a proper meal. Creamy, hearty and pleasantly uncomplicated.

Swaps

Oat cream → coconut milk (a little more fat, so creamier); buckwheat noodles → brown rice (more fibre depending on the product); mushrooms → oyster mushrooms (similarly savoury, with fibre); mustard → white almond butter with a little lemon juice (milder, with unsaturated fats; contains tree nuts).

Allergens

Contains lupin, mustard and gluten (oats in the oat cream); usually well suited to children if the mustard is mild, and fine during pregnancy as long as all ingredients are fresh and heated well. Contains: gluten (oats). Buckwheat noodles often contain wheat flour – with coeliac disease, only use noodles made from 100% buckwheat.

Dairy-free recipes