Beef v Meat Medallions with Garlic Polenta and Paprika Vegetables

Pour 2.5 tsp of the spice mixture over the soy medallions, which are in a bowl. Pour the boiling water over it and let it swell for approx. 20 minutes (weight it down with a board or plate). In the meantime, cut the bell pepper and onion into strips.

Drain the soy medallions and squeeze them out gently. Heat olive oil in a pan and fry the medallions over medium heat, in between add the rest of the spice mixture, a few dashes of soy sauce and, if necessary, salt and pepper. At the very end, sprinkle the sugar on top, put the plate on a high flame again to caramelize the whole thing.

Heat a little olive oil in another pan and fry the peppers and onions in it, deglaze with the tomatoes and season.

Put the polenta in a saucepan, pour the hot broth over it and let it soak in the saucepan for about 10 minutes over low heat and stirring frequently. Then add the oat cream and the crushed garlic cloves.

Stir everything well and turn off the stove. Put the lid on, otherwise it will cool down too quickly and let it stand for another 5 - 10 minutes, stirring again in between. Arrange everything together on 4 plates and then serve.