Description
Indulge in the vibrant and comforting flavors of Vegane Schupfnudelpfanne mit Paprika und Pilzen, a delightful one-pan meal that’s quick to prepare yet impressively satisfying. This dish features tender vegan Schupfnudeln sautéed with colorful bell peppers, mushrooms, and aromatic garlic, all brought together with a creamy vegan crème fraîche for a rich and delectable finish. Perfect for busy weeknights or casual gatherings, this recipe is not only easy to make but also caters to a variety of taste preferences. Enjoy a delicious and nutritious meal in just 35 minutes!
Ingredients
Scale
- 400–500 g vegan Schupfnudeln
- 2 onions
- 3 red bell peppers
- 300 g fresh mushrooms
- 2 cloves garlic
- 50 g tomato paste
- 150 g vegan crème fraîche
- Rapeseed oil
- Vegetable broth powder
- Sweet paprika powder
- Black pepper
- Fresh parsley
Instructions
- Prepare your ingredients by washing and chopping the vegetables: dice the onions, slice the bell peppers, and clean the mushrooms.
- Heat rapeseed oil in a large frying pan over medium heat. Add diced onions and cook until translucent.
- Stir in chopped garlic and sauté for an additional minute until fragrant.
- Add sliced bell peppers and mushrooms; cook for about 5–7 minutes until softened.
- Incorporate the vegan Schupfnudeln along with tomato paste, vegetable broth powder, sweet paprika, and black pepper. Mix well.
- Pour in the vegan crème fraîche and stir until all ingredients are evenly coated; cook for a few more minutes until heated through.
- Remove from heat, garnish with chopped parsley, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg