crumbly cucumber stew

Ingredients for 2 servings:

• 1 large pickled cucumber(s)
• 400 g green beans
• 2 stalks of savory
• 50 g soy granules
• 180 ml water
• 2 tbsp soy sauce
• some smoked salt
• chili flakes
• pepper
• 400 g tomatoes, pureed
• 1 large onion(s)
• 2 cloves garlic
• 10 ml extra virgin olive oil
• some parsley, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

vegan – tastes good even cold

Heat 180 ml of water with soy sauce, add the soy granules, and bring to a boil. Remove from the heat and set aside for about 30 minutes to swell. Season with smoked salt and pepper. Peel and deseed the cucumber, cut into cubes, and sauté in a little salted water until just tender. This takes about 6 minutes. Drain. Trim the ends of the beans, remove any strings, cut into pieces, and cook in salted water with the savory until al dente. This takes 20-30 minutes, depending on the type of bean. Drain. Peel and finely dice the onion and garlic. Heat the oil in a pan and fry both. They should not brown. Now add the prepared soy granules, including any remaining liquid, and the passata. Bring to a boil and simmer for another 5 minutes with the lid slightly open. Now add the cucumbers and beans and bring to a boil again. Serve in plates or bowls and garnish with parsley. This cucumber stew tastes good hot or cold.