Vegetarian soy – Pichelsteiner stew

Ingredients for 4 servings:

• 40 g soy cubes (dry product)
• 1 liter vegetable broth
• 1 large onion(s)
• 1 stalk(s) leek
• 400 g potatoes, waxy
• 200 g kohlrabi
• 200 g celery
• 200 g carrot(s)
• 3 tbsp vegetable oil
• 4 tbsp parsley, chopped
• salt and pepper
• some nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bavarian style

Briefly boil the soy cubes (dry product) in the vegetable stock, then set aside with the hot stock. In the meantime, halve the onion and slice them thinly. Cut the remaining vegetables into slices about 0.5 cm thick. Halve or quarter any overly large pieces if necessary. Strain out the soy, which has swollen in the meantime, but retain the vegetable stock and set aside. Heat the oil in a wide saucepan. Add the onion, leek, potatoes, kohlrabi, celery, carrots, and soy cubes to the pot in layers. Lightly season each layer with salt, pepper, and nutmeg. Pour over enough vegetable stock until the vegetables are about three-quarters submerged. Finely chop the parsley and add it to the mixture to finish. Cover and simmer over low to medium heat for about 30 minutes, do not stir. Test with a fork to see if the vegetables are cooked through, stir, and serve with fresh rye bread.