Farmer's pot with soy strips

Ingredients for 3 servings:

• 150 g soy shreds, fine
• 2 tbsp soy sauce, dark
• 700 ml vegetable stock
• 3 large potatoes, mostly waxy
• 2 carrots
• 2 bell peppers, red
• 1 tbsp olive oil
• 2 cloves garlic
• 1 onion(s)
• 400 ml tomatoes, chopped or pureed
• 2 tbsp tomato paste
• e.g. salt and pepper
• n. B. sugar
• e.g. Paprika powder, hot
• possibly parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

the vegan alternative to the hearty farmer’s pot with minced meat

Pour the soy sauce and 300 ml of the vegetable stock over the soy strips and let them simmer for about 10 minutes, until the liquid has completely absorbed the liquid. Peel the potatoes and carrots and cut into small pieces. Wash the bell peppers and also cut them into bite-sized pieces. Heat the oil in a large pot. Meanwhile, peel the garlic and onion, chop them into small pieces, and sauté them in the oil. Add the soy strips and fry. When the strips have taken on some color, deglaze with the remaining vegetable stock (400 ml), the chopped or pureed tomatoes, and the tomato paste. Add the potatoes, carrots, and bell peppers, then cover and simmer for 30 minutes. Finally, simmer uncovered for another 10 minutes to reduce the liquid. Season the farmer’s pot with the spices and serve sprinkled with parsley, if desired.