Plant-Based Chicken in Creamy Sauce with Chanterelles

Name: Plant-Based Chicken in Creamy Sauce with Chanterelles
Total time: 50 min
Ingredients: 20 g (0.75 oz) dried chanterelles; 250 ml (1 cup) hot water; 1 onion; 2 cloves of garlic; 300 g (10.5 oz) chanterelles; 4 vegan chicken fillets; 2 tbsp flour; approx. 200 ml (0.75 cup) mushroom broth of dried chanterelles (alternatively vegetable broth); 150 g (5.33 oz) vegan cream; 1-2 tbsp pickled green peppercorns from a jar; 1 tsp mustard; approx. 500 g (1 lb) vegan mini dumplings; 1 tbsp vegan butter; vegetable oil for frying; parsley for serving; salt; nutmeg; lemon juice

www.zuckerjagdwurst.com

If you're looking for a plant-based German-ish recipe, look no further. Here's plant-based chicken with chanterelles in a creamy, peppery sauce with dumplings.

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Ingredients

20 g (0.75 oz) dried chanterelles
250 ml (1 cup) hot water
1 onion
2 cloves of garlic
300 g (10.5 oz) chanterelles
4 vegan chicken fillets
2 tbsp flour
approx. 200 ml (0.75 cup) mushroom broth of dried chanterelles (alternatively vegetable broth)
150 g (5.33 oz) vegan cream
1-2 tbsp pickled green peppercorns from a jar
1 tsp mustard
approx. 500 g (1 lb) vegan mini dumplings
1 tbsp vegan butter
vegetable oil for frying
parsley for serving
salt
nutmeg
lemon juice