Soak the soya mince in hot vegetable stock, then drain it well in a sieve and squeeze it out thoroughly. Meanwhile, cook the rice according to the packet instructions.
Clean the mushrooms and cut them into pieces. Cut the asparagus into bite-sized pieces.
Melt the butter in a deep saucepan and fry the soya mince until it takes on a little colour. Add the mushrooms and cook briefly.
Sprinkle the flour over and stir everything well. Gradually stir in the vegetable stock and milk until you have a smooth sauce, then bring briefly to the boil.
Add the peas and asparagus to the sauce and let them warm through in the hot liquid for a few minutes. Season to taste with lemon juice, nutmeg, pepper and, if needed, salt.
Serve the fricassee with the rice.
Good to know
When it's grey outside, this is exactly the kind of dish I want. Creamy, mild and still with a little freshness at the end. It's reminiscent of the old classics, just vegetarian.
Swaps
Butter → ghee (can be heated high for frying, only traces of lactose) | Milk → unsweetened soya milk (more protein than many other plant milks) | Rice → brown rice (more fibre and minerals) | Flour → spelt flour (similar binding, a few more minerals)
Allergens
Contains soya, milk and gluten; usually fine for children if mildly seasoned, and fine in pregnancy with hygienic preparation – heat jarred asparagus and frozen peas thoroughly.
