Vegetarian non-chicken fricassee with rice à la Sylvia

Ingredients for 2 servings:

• 180 g rice (e.g. wild rice)
• 1 small jar of mushrooms
• 1 jar asparagus (large jar)
• 1 large onion(s)
• 1 handful of peas (frozen)
• 50 g soy (soy shreds)
• Water for soaking
• ½ bottle of Cremefine
• 1 tbsp flour
• some cold water to mix
• 1 tbsp oil
• ½ tube(s) tomato paste
• salt and pepper
• Paprika powder
• some cumin
• some soy sauce
• 1 tsp vegetable broth, instant
• 250 ml vegetable stock

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

First, soak the soy chunks in water for about 10 minutes. You can do the squeeze test; they might soften faster. Once the soy chunks are soaked, drain them and marinate them in a strong marinade made from tomato paste, salt, pepper, paprika, soy sauce, cumin, and 1 teaspoon of broth for another 20 minutes. Cook the rice according to the package instructions. Finely chop the onion and sauté it in a saucepan with a little oil. Deglaze the sautéed onions with 250 ml of vegetable broth. Drain the marinade from the soy chunks. Add the soy chunks and peas to the onion broth in the pan. Bring to a boil briefly and thicken with a mixture of 1 tablespoon of flour mixed with a little water. Add the mushrooms and the finely chopped asparagus. Stir in the Cremefine and season with salt and pepper. Arrange attractively and serve.