Soy medallions on rice with pepper cream sauce

Ingredients for 2 servings:

• 8 soy medallions, dried
• n. B. Vegetable broth for soaking
• 3 tbsp olive oil
• 2 tbsp mustard, medium hot
• 2 tbsp agave syrup
• 2 tsp sweet paprika powder
• 1 tsp garlic powder
• 1 tsp coriander powder
• Salt
• 200 ml vegetable stock
• 200 ml plant-based cream (Plant Cream Cuisine)
• 2 tbsp soy sauce
• 4 tsp pepper, green, pickled
• 2 tsp cornstarch
• 1 tsp sweet paprika powder
• ½ tsp turmeric
• 1 onion(s)
• salt and pepper
• raw cane sugar
• 125 g basmati rice
• salt water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

vegan

Boil the soy medallions in vegetable broth, turn off the heat, and let the medallions steep for 15 minutes. Drain the water in a sieve, but do not squeeze it out. Mix the remaining ingredients well and stir in the medallions so they are completely coated with the marinade. Marinate for at least 1 hour. Fry in plenty of vegetable oil over medium heat until crispy all over. Drain on kitchen paper. For the pepper cream sauce, dice the onion and sauté in a little vegetable oil until translucent. Sprinkle a pinch of sugar over the onion and let it caramelize. Deglaze with the vegetable broth and plant-based cream. Dissolve 2 teaspoons of cornstarch in a little cold water and stir in. Add the green pepper and the remaining ingredients, and season with salt and pepper. Bring to a boil once, then simmer over low heat until everything is cooked. Boil 125g of basmati rice in 250ml of salted water and let it simmer for 10 minutes over low heat. Then serve with the medallions and the pepper cream sauce.