Vegan zucchini and pepper rice dish

Ingredients for 4 servings:

• 100 g soy granules or soy strips, fine
• 300 g brown rice
• 2 bell peppers
• 1 large zucchini
• 500 ml tomatoes, pureed
• 200 ml vegetable broth, vegan
• 50 g tomato paste
• Paprika powder
• salt and pepper
• possibly oregano or thyme

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

with soy granules and gluten-free

Cook the rice in lightly salted water according to the instructions. Meanwhile, cook the soy granules in vegetable stock according to the instructions, then squeeze out any excess water. In the meantime, cut the peppers and zucchini into bite-sized pieces. Fry the granules in a little oil, then add the peppers and zucchini for 2-3 minutes and fry. After another 2 minutes, add the tomato paste and sauté. Deglaze everything with the vegetable stock. Now add the passata and simmer until everything is tender. Finally, add the rice and season to taste with salt and pepper. I like to add a little oregano or thyme. Serve on a plate and enjoy.