noch verbesserungswürdig
Zutaten
- Oliven Öl
- 4 mittlere, weiße Zwiebeln
- 200-300 gr Pilze
- 3 gepresste Knoblauchzehen
- 1/2 TL Salz
- 2-3 EL Margarine
- min. 2 Lorbeerblätter
- 2 TL Zucker
- Pfeffer
- 3 EL Mehl
- 1 Liter Gemüsebrühe
- 100 ml Rotwein ODER WEIßWEIN
- Optional 1 1/2 TL Thymian, 2 EL Sojasoße, 2 EL dunkler Balsamico Essig, 1 TL scharfer Senf
- Extras (siehe unten)
Zubereitung
- Zwiebeln & Champignons in Öl bei hoher Hitze anbraten.
- Auf mittlere Hitze stellen, Salz und Knoblauch dazugeben und weiter braten.
- Margarine, Lorbeerblatt, Zucker, Pfeffer und Tymian dazugeben & weiterbraten.
- Wenn das Gemüse braune Stellen bekommt, rührst du Mehl unter und brätst weiter bis die Masse goldbraun ist.
- Gemüsebrühe, Rotwein, Sojasoße, Essig und Senf dazugeben.
- Bei mittlerer Hitze 20 Minuten ohne Deckel (!) köcheln lassen
- Entfernte die Lorbeerblätter vor dem Servieren.. Oder warne deine Gäste ;)
Extras
Baguett zum Dippen
Cashew "Mozzarella" Cheese
- 1/4 cup raw cashews , soaked in water 2-4 hours
- 1 1/4 cup unsweetened plant-based milk , hot (be careful not to burn the milk)
- 2 tablespoons + 1 teaspoon tapioca flour/starch
- 1 tablespoon nutritional yeast
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 3/4 teaspoon Himalayan salt
Now's a good time to prepare the "mozzarella" cheese.
Drain cashews and discard water. Place all ingredients into a blender.
Blend until smooth, about 1-2 minutes. Pour mixture into a small pot and
place over medium heat. Stir often, so it doesn’t stick or burn. Scrape
the sides and bottom, as needed. The cheese will start to thicken up.
Place heat on medium-low. When it becomes stretchy and thick, remove
from heat. This whole process should take about five minutes.
*Leftover cheese can be stored in the fridge for 3-5 days. Just reheat to make it soft and stretchy again. You can add a splash of milk, if it's too thick. If you would like to skip the "cheese" step, you can use stretchy store-bought vegan cheese. Daiya and Follow Your Heart make delicious vegan cheese. Just slice and place on top of soup. Broil for 2-3 minutes to melt.
*Cheese adapted from Vedged Out. You can find more delicious recipes on their page.
*Leftover cheese can be stored in the fridge for 3-5 days. Just reheat to make it soft and stretchy again. You can add a splash of milk, if it's too thick. If you would like to skip the "cheese" step, you can use stretchy store-bought vegan cheese. Daiya and Follow Your Heart make delicious vegan cheese. Just slice and place on top of soup. Broil for 2-3 minutes to melt.
*Cheese adapted from Vedged Out. You can find more delicious recipes on their page.
Quellen
https://www.fooduzzi.com/2017/02/vegan-french-onion-soup/
http://veganhuggs.com/vegan-french-onion-soup/
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