Zurich-style soya mince

Zurich-style soya mince with chestnut mushrooms, onion, soya cream and soy sauce: creamy, savoury and with plenty of protein for a quick plant-based meal.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 310 kcal per serving
• Protein: 35 g
• Fat: 14 g
• Carbs: 12 g

Ingredients

• 100 g soya mince
• 200 g chestnut mushrooms
• 150 ml soya cream (without seed oils)
• 1 onion
• 1 tbsp soy sauce

Method

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

1. Soak the soya mince in hot stock until soft. Then drain well and squeeze it out lightly.
2. Roughly chop the mushrooms and finely dice the onion. That way everything cooks evenly and gets more roasted flavour in the pan.
3. Fry the soya mince in a hot frying pan with a little olive oil until the excess liquid has evaporated and it takes on a little colour.
4. Add the onion and mushrooms and fry until the onion is translucent and the mushrooms collapse. Stir now and then.
5. Deglaze with the soy sauce, then stir in the soya cream. Simmer briefly until the sauce is creamy and well balanced.
6. Serve straight away. Potatoes, rice or a green salad go well with it.

Good to know

When you want something creamy and savoury, this dish is just right. It's reminiscent of a classic, just plant-based and pleasantly simple.

Swaps

Soya cream → oat cream without added sugar or seed oils (often a little milder in flavour; oats contain gluten) | chestnut mushrooms → king oyster mushrooms (more bite, similarly aromatic) | soy sauce → tamari (usually gluten-free)

Allergens

Contains soya and, depending on the soy sauce, gluten too. Generally suitable for children if the seasoning stays mild, and during pregnancy it's fine with fresh, well-cooked ingredients.

Dairy-free recipes