Bring the soy granulate with the vegetable stock to the boil, let it steep for 10 minutes, pour off the water and squeeze out the granulate.
Put the oil in the pan and fry the soy granules. Then add the finely chopped onion and let it turn to glass. Fry the tomato paste and simmer the soy sauce. Deglaze with water or vegetable stock. In the meantime, cut the peppers, the cocktail tomatoes and the pickled cucumbers into cubes and cook with them. Now add the yeast melt to thicken and season with salt, pepper and paprika powder.