John Myers
Ingredients for 2 servings:
- ¾ cup soy granules
- n. B. Vegetable broth, hot, for soaking
- 1 medium-sized onion(s), diced
- 1 garlic clove(s), crushed
- ½ m.-sized carrot(s), diced
- ½ m.-sized zucchini, diced
- 1 can corn (or 140 g sweetcorn)
- 100 ml vegetable broth, strong
- 150 ml soy milk (soy drink)
- 3 tbsp soy sauce
- 3 tbsp peanut butter
- 1 tbsp parsley
- some chili powder
- some pepper
- possibly curry powder
- possibly paprika powder
- some vegetable oil for frying
- possibly flour, to thicken
Instructions
Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes
Place the soy granules in a bowl. Bring the vegetable stock to a boil and pour over the granules. It shouldn’t be “dry” and should be able to swell. Let it swell for at least 5 minutes. Then squeeze out the excess water and season with a little salt or stock, if desired. It can be quite strong. Heat vegetable oil in a pan and add the granules. In my opinion, the best flavor is achieved by sautéing the granules until they are nicely browned and crispy. Then add the diced onions, carrots, and the crushed garlic clove and brown them lightly. Finally, add the diced zucchini and corn. Deglaze everything with a mixture of the soy milk, the strong vegetable stock, and soy sauce. Add the peanut butter (I prefer it very creamy and add 4 generously heaped tablespoons), pepper, and chili powder. Cover and simmer gently until the zucchini is tender. If it’s too thick, add a little more soy milk or water. Finally, season to taste. The sauce should be nice and creamy with a good amount of heat and spice. Add a little more stock, salt, chili powder, or pepper if desired. If you like it even thicker, you can, of course, thicken it with a little flour. A little fresh parsley adds a finishing touch. I serve it with rice. Other side dishes are also available, if you like.
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