Dill Bread with Vegan Chicken in Cream
Ingredients
- Soy cubes or chicken substitute
- Washed and soaked bread (e.g., brown rice soaked for an hour)
- Sliced onion (e.g., pre-grilled onion)
- Chopped garlic
- Chopped dill (e.g., dried dill)
- Chopped mushrooms (e.g., sliced)
- Onion jam (e.g., pomegranate molasses)
- Cooking cream (e.g., thick plant-based milk)
- Fine spices: cinnamon, mixed spices, black pepper, paprika, nutmeg, coriander, salt
- Parmesan cheese (e.g., cheddar)
Preparation
Sauté the onion with water until it wilts and turns red, then add the garlic and chicken substitute and stir until cooked.
Add all the spices, mushrooms, dill, and molasses, and stir until the mushroom water evaporates.
Add the cream or thick milk and cheese, and let it cook on low heat for 15 minutes.
For the bread: melt butter and add dill, stir for 2 minutes.
Add the drained bread and stir until it is fully coated with butter and dill.
Salt the bread, add water, and cook on high heat until the water reduces, then reduce to low heat and cook for about 20 minutes.
