Sauté the onion cubes until they are translucent. Briefly fry the VEGANKEBAB plain by adding them. Add the mushrooms and fry for another 1-2 mins.
Dredge with flour and mix everything well.
Deglaze with stock, vegan cream and wine (it is possible without being lumpy by using wholemeal flour).
Let it simmer for a couple of minutes, then season with salt and pepper. Before serving, fold in some parsley!