Vegan pan dish à la fricassee

Ingredients for 4 servings:

• 150 g soy shreds
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 1 tsp mustard
• 1 tbsp olive oil
• 1 onion(s)
• 1 bell pepper(s), red
• 1 shot of white wine
• 150 g peas, frozen
• Paprika powder
• salt and pepper
• Broth, granulated
• 1 can coconut milk
• 2 tsp cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with marinated soy strips

Simmer the soy shreds for about 10 minutes until soft (follow the package instructions), allow to evaporate, and squeeze out any excess water. Mix the tomato paste, soy sauce, mustard, and olive oil in a bowl and marinate the soy shreds with your hands. The quantities can vary; just experiment to find out how you like the marinade. If you have enough time, let the soy shreds sit for a while longer. Dice the onion and bell pepper, cook the peas for about 4 minutes according to the package instructions, and drain. Rub a large pan with oil, heat it, and brown the soy shreds over high heat. Then add the diced onion and bell pepper to the pan until the onions are translucent. Stir frequently, as little oil is used. Deglaze with a good splash of white wine, add coconut milk, fill the can about 3/4 full with water, and add the water to the pan. Season with granulated stock, salt, pepper, and paprika, season to taste, and simmer briefly. Stir 2 teaspoons of cornstarch into cold water until smooth to thicken the sauce. Then add the peas and simmer briefly. Serve with rice.