Soy strips

Ingredients for 2 servings:

• 125 g soy strips, dried
• 750 ml vegetable stock
• 1 can tomatoes, chopped, approx. 400 g
• 2 garlic cloves
• 1 m.-sized onion(s)
• 8 basil leaves
• 1 tbsp tomato paste
• n. B. cumin powder
• e.g. Paprika powder, smoked
• some soy sauce
• e.g. salt and pepper
• n. B. Broth powder
• 1 bell pepper(s)
• some oil

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Place the soy strips in a bowl, pour over the boiling vegetable stock, and let them soak for about 15 minutes, pressing the strips into the liquid every now and then. In the meantime, finely dice the onion and garlic. Finely dice the bell pepper and set aside. Remove the strips from the liquid and squeeze out any excess liquid. I recommend pressing them under the liquid again to press out the soy flour. (You can, of course, use ready-made products; this saves you these steps.) Heat a pan with oil and fry the tomato paste. Then add the onion and garlic and fry briefly. Add the well-drained soy strips to the pan and fry. The liquid should fry out of the strips. Then season with a little soy sauce, smoked paprika, and cumin powder, and sauté briefly. Deglaze with the tomatoes. Add the coarsely chopped basil. I add the chopped bell pepper here because I prefer it to still have a bit of bite. Simmer everything briefly and season with salt, pepper, smoked paprika, cumin, and bouillon powder. Serve with dumplings.