Paprika strips

Ingredients for 2 servings:

• 250 g meat substitute, for vegan chicken strips
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 zucchini
• 1 onion(s)
• 1 clove(s) garlic
• some plant drink to deglaze, approx. 20 ml
• ½ cup Soy Cream Cuisine
• n. B. Flour
• 1 dash of soy sauce
• 1 tbsp tomato paste
• e.g. basil
• e.g. salt and pepper
• Paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with vegan chicken substitute

Peel and finely chop the onion and garlic. Trim, deseed, and dice the bell pepper and zucchini. Sauté the onion with oil in a pan, add the garlic and tomato paste, stir, and continue frying. Then add the vegan chicken strips, bell pepper, and zucchini and continue frying. When the vegan chicken strips are lightly browned, deglaze with plant-based milk and stir in the soy cream. If you prefer the sauce a little thicker, stir in a little flour and bring to a boil briefly, stirring constantly. Add the soy sauce, season with spices, and add chopped basil. Serve with rice.