Greenway
Greenway vegan kipstukjes met fine champagne saus

INGREDIENTS

  • 480 g Greenway 'Just like Chicken' Fillet Chunks
  • 3 cloves of garlic
  • 3 stalks of chicory
  • 6 Parisian mushrooms
  • 2 tbsp vegan cooking butter or olive oil
  • A few sprigs of fresh thyme
  • 2 leaves of bay leaf
  • 1 tsp mustard
  • A splash of cognac
  • 3 dl water
  • 20 g vegetable bouillon powder
  • 40 g Cornstarch roux for white/béchamel sauces
  • 4 dl vegan cream
  • A splash of truffle oil
  • Pepper and salt to taste
  • For the fried fillet chunks:
  • 3 shallots
  • 2 tbsp vegan cooking butter or olive oil

Fillet chunks with 'fine champagne' sauce

35 minutes

4 servings

STEP 1

Start with the sauce: finely chop the shallots, garlic and chicory. Cut the mushrooms into half slices.

STEP 2

Heat the butter or oil in a pan and sauté the shallot in it. Add the garlic and fry for a few minutes. Then add the chopped chicory and mushrooms, the thyme, bay leaf and the mustard, and fry together for a few minutes.

STEP 3

Deglaze with the cognac and add the water, bouillon powder and roux. Then add the cream and truffle oil and allow to thicken a little more.

STEP 4

Finish with salt and pepper to taste.

STEP 5

Now fry the 'Just like chicken' fillet chunks in a large skillet with 2 tablespoons of oil until crisp and golden brown.

STEP 6

Mix the fillet chunks into the sauce and serve with corn salad and fried croquettes.

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