Soy strips, baked

Ingredients for 2 servings:

• 60 g soy strips or 250 g turkey breast
• 250 ml water, boiling
• 1 tsp vegetable broth
• 4 stalk(s) Celery
• ½ eggplant(s), if desired
• 2 large carrots
• 1 stalk(s) leek
• 2 jars of mushrooms
• 2 tbsp parsley (frozen)
• 1 tbsp tomato paste
• 80 g cheese (e.g. Emmental)
• oil
• 150 g Basmati, if desired
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with rice and lots of vegetables, aromatic, alternatively with turkey

Soak the soy strips in the hot water with the vegetable broth for about 20 minutes. In the meantime, slice the celery and leek into rings. Finely dice the carrots and eggplant. Drain the soy strips well, reserving the soaking water. Heat a little oil in a pan and fry the soy strips (or turkey) until lightly browned. Then season with salt and pepper and add all the vegetables. Pour in about 2/3 of the soaking water, add the parsley, and simmer the vegetables over medium heat for about 10-15 minutes (depending on how firm you like them). Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit) (if you have one, use the “bake” setting). Finally, season the vegetables again with the tomato paste, salt, and pepper. Transfer the vegetables to a baking dish and sprinkle with grated cheese. Bake everything in the oven for about 10-15 minutes. In the meantime, cook the rice according to the package instructions. Serve the casserole with the rice; if you’re food combining, omit it.