Summary

Ingredients

• 8 soy medallion (s), dried
• Vegetable broth for soaking
• 3 tablespoon olive oil
• 2 tablespoon mustard, medium hot
• 2 tablespoon agave syrup
• 2 teaspoons paprika powder, noble sweet
• 1 teaspoon garlic powder
• 1 teaspoon coriander powder
• salt

For the sauce:

• 200 ml vegetable stock
• 200 ml vegetable cream (vegetable cream cuisine)
• 2 tablespoon soy sauce
• 4 teaspoons pepper, green, pickled
• 2 teaspoons cornstarch
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ turmeric
• 1 onion (s)
• salt and pepper
• Raw cane sugar

Also:

• 125 g basmati rice
• Salt water

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Instructions

1. 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.
2. Mix the remaining ingredients well and mix in the medallions so that they are completely covered with marinade. Marinate for at least 1 hour.
3. Then fry them in plenty of vegetable oil over medium heat until they are crispy all over. Then drain on paper towels.
4. 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.
5. 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.
6. 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.