Zucchini-soy mince pan

Ingredients for 2 servings:

• 500 g zucchini
• 1 onion(s)
• 1 garlic clove(s)
• 100 g soy (fine soy mince, soy strips) or 250 g minced meat
• 2 tbsp dill, frozen, heaped
• 2 tbsp soy sauce
• 6 tbsp white wine
• pepper
• Paprika powder, curry powder
• 400 ml water, hot
• Tomato paste
• 150 g rice (parboiled)
• Vegetable broth, granulated
• olive oil

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

For the soy mince, mix tomato paste, pepper, paprika, and curry powder with the hot water and let the mince soak for 10-15 minutes. Then drain in a sieve, reserving the soaking water. Bring the water for the rice to a boil in a pot, season with vegetable stock, and let the rice soak for about 20 minutes. Meanwhile, finely dice the onions and garlic, heat 1 tablespoon of olive oil in a pan, and fry both ingredients until translucent. Add the soy mince after about 1 minute and fry everything vigorously over high heat. Then add the soy sauce so that the mince browns. Wash the zucchini and cut into bite-sized cubes, then add it to the pan. Pour in the wine, season with pepper, and simmer everything with the lid closed and on low heat for about 15 minutes. Stir occasionally. If the soy mince starts to stick, add a little of the soaking water. But not too much; it needs to be able to absorb everything! After cooking, add the dill and season to taste. It looks particularly nice if you place the rice in the center of the plate and arrange the zucchini and soy vegetables around the rice.