Remove the seeds from the peppers and cut them into fine strips along with the gherkins.

Clean the mushrooms and slice them finely.

Heat 1 tablespoon of oil in a saucepan and fry the paprika over a medium heat, stirring constantly. Deglaze with the balsamic vinegar and apple juice and allow to reduce slightly.

Add the stock and bring to the boil. Season with salt and pepper and simmer for 10 minutes.

Heat 1 tablespoon of oil in a frying pan and fry the mushrooms in batches over a high heat. Add the peppers and fry briefly, then add the strips of gherkins.

Now add everything to the saucepan along with the vegan cream and mix together. Season with salt and pepper to taste if necessary and reduce until the desired consistency is reached.