Soy Medallions on Rice with Creamy Pepper Sauce

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	2 hrs
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

For the sauce:

Also:

125 g basmati rice
Salt water

Soy Medallions on Rice with Creamy Pepper Sauce

Instructions

Bring the soy medallions to the boil in vegetable stock, turn off the stove and let the medallions steep for 15 minutes. Then pour into a sieve but do not squeeze out.
Mix the remaining ingredients well and mix in the medallions so that they are completely covered with marinade. Marinate for at least 1 hour.
Then fry them in plenty of vegetable oil over medium heat until they are crispy all over. Then drain on paper towels.
For the pepper cream sauce, dice the onion and sweat in a little vegetable oil until translucent. Sprinkle a pinch of sugar on top and let it caramelize. Deglaze with vegetable stock and plant cream.
Dissolve 2 teaspoons of starch in a little cold water and stir in. Then add the green pepper and the remaining ingredients and season with salt and pepper. Bring to the boil once and then simmer on low heat until everything is ready.
Bring 125 g basmati rice to the boil in 250 ml salted water and let it soak over low heat for 10 minutes. Then serve with the medallions and the peppercream sauce.

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