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  • Servings 4
  • Prep Time 10 mins
  • Cooking Time 10 mins

Veggie fillets with cream & white wine

If you're looking for a festive, comforting meal, these meatless fillets in a creamy white wine sauce are the perfect choice. This recipe may look sophisticated, but it's simple to make and versatile. You could also serve this recipe over pasta for a variety of side dish..

Ingredients

  • FOR VEGGIE FILLETS AND MARINADE
  • 2 pouches of veggie fillets So Veggie ‘’So Wise!’’
  • 2 tblsp. olive oil
  • ½ tsp. garlic powder
  • ½ tblsp. herbes de Provence
  • ¼ teaspoon salt
  • Pepper to taste
  • FOR CREAM SAUCE
  • 1 tblsp. olive oil
  • 1 tblsp. butter
  • 1 medium shallot, finely chopped
  • 1 tblsp. wholegrain mustard
  • ¼ cup dry white wine (optional)
  • 1 container 250 ml soy cream (or other to taste)
  • 3 tblsp. water
  • Lemon slides
  • Fresh basil or parsley

Recipe

1. Mix meatless fillets with olive oil, garlic powder, herbes de Provence, salt & pepper.

2. Add olive oil and cook fillets for approx. 3 minutes over medium-high heat until lightly roasted. Remove from pan and set aside.

3. In the same pan, add the butter and finely chopped French shallot. Roast the shallots for about 2 minutes, until slightly translucent.

4. Deglaze with white wine and cook until almost all the wine has evaporated, about 3 minutes.

5. Add soy cream and whole-grain mustard. Mix well.

6. Add fillets to sauce.

7. Serve with garnishes of your choice, such as finely chopped fresh basil and/or lemon slices.


Note:

1. White wine is optional, but recommended, adding even more flavour to the creamy sauce.

2. Fillets can be marinated longer, or even the day before.

3. For a thinner cream sauce, simply add a few extra tablespoons of water to achieve the desired consistency.