Vegan Geschnetzeltes (Creamy German Hunter’s Sauce)
Ingredients:
1 large sweet onion, diced
8 oz mushrooms, diced
2 Tbsp vegan butter
2 Tbsp all purpose flour
1 tsp roasted vegetable Better Than Bouillon
2 Tbsp soy sauce
1 tsp italian seasoning
1 tsp ground cumin
2 handfuls baby spinach (or more or less if you prefer)
1/2 13.5oz can coconut milk
salt & pepper to taste
cooked spaetzle *I haven’t found any store bought that doesn’t contain eggs but there are recipes to make them at home on youtube --I’m an idiot and didn’t even think about it until after the fact. Other vegan pastas would be lovely as well.
Instructions:
Dice onion and mushrooms, set aside and move on to the roux. In a 10 inch skillet melt 2 Tbsp butter over medium heat until beginning to bubble and foam, to this add 2 Tbsp flour and stir to combine. Continue stirring and watch carefully for the roux to turn a dark amber, don’t leave it or it will burn and you’ll have to start over.
To the amber roux add diced onion, stir to coat onions and saute for 5 minutes. Add mushrooms, stir to combine and saute another 3 minutes.
Add roasted vegetable bouillon, soy sauce, ground cumin--stir to combine. Mix in spinach. Once the spinach has wilted pour in 1/2 a can of coconut milk, start with less and add more until desired consistency is achieved. It will thicken slightly as it cooks but not much. If it does thicken too much add more coconut milk to thin.
Simmer covered for around 10-15 minutes then serve over spaetzle. Enjoy!
