- 4 or 5 big onions Onions
- 400 grams of Mushrooms
- 175 grams of Vegan meat pieces
- 4 Bay leaf
- 1 teaspoon of Clove powder
- 450 grams of Apple molasses
- 1 teaspoon of Mustard
- 100 ml Vinegar
- 2 Vegetable stock cubes
- 1 liter Water
- A pinch of Pepper
- 5 slices of Gingerbread
- 1 tablespoon of Sunflower oil
- 1 tablespoon of Corn flour
Peel and slice the onions in half rings. Cut your mushrooms into slices and set aside.
Slice the gingerbread into small cubes and set aside.
In a large pot, heat up the oil. Add in the vegan meat pieces, sliced onions, the mushrooms, the bay leafs and the clove powder and stir fry untl the onions and mushrooms are soft.
Add in the vinegar, apple molasses and the mustard (preferably French mustard), the gingerbread and water.
Bring to a boil and then turn down the heat to a low simmer and add in the cornflour mixed with a tablespoon of water. Cover the pot with a lid and leave to simmer for at least an hour.