Creamy Tagliatelle with Soy Chunks and Chanterelles

You might know this dish from the menu of a German, Swiss, or even Austrian restaurant – “Geschnetzeltes” is simply a classic there! With this vegan version, you can finally enjoy it yourself and score points with your (grand)parents when you serve it up as a Sunday dinner. Fortunately, it can be easily prepared and cooked in big batches. The only thing you need is an appropriately large-sized pan.

Geschnetzeltes is a Swiss specialty and classically consists of veal in cream sauce. The veal is thinly sliced and seared. To this, mushrooms (usually button mushrooms), onions, cream, white wine, lemon juice, parsley, salt, and pepper are added. However, we chose chanterelles because they are in season right now. However, you can use whatever kind of mushrooms you like best.

Of course, we didn't use veal strips but instead went for the soy chunks from Veganz. Their preparation is super simple but also adjustable: In fact, we didn't pour hot vegetable broth over the chunks (as it says on the package), but let them simmer directly in a pot of hot broth for 10-15 minutes to make them extra soft. Of course, you can do this as you want. In the office, however, all highly praised the tender consistency. The chunks have a high protein and low-fat content, plus, a very long shelf life. Veganz makes sure that the soy used always comes from Europe. In addition, the product is much more climate-friendly compared to conventional meat, as CO2 emissions and water consumption are much lower. And the packaging is also made of a compostable film based on renewable raw materials. We love it!