Summary

Ingredients

• 75 g soy shreds, fine
• 225 ml vegetable stock, strong
• 2 tablespoon tomato paste
• 2 teaspoons chilli oil, alternatively normal vegetable oil
• 1 onion (s)
• 1 large clove garlic
• 1 large carrot (s)
• 1 zucchini
• 1 teaspoon powdered sugar
• 250 g tomato (s)
• 1 teaspoon herbs Provence
• Salt and pepper to taste
• Chilli flakes
• 150 g cocktail tomatoes

For the dip: (yogurt dip)

• 150 g natural yohurt, alternatively soy yohurt
• 2 teaspoons mustard, medium hot
• Seasoned Salt
• pepper
• 1 ciabatta or baguette

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Instructions

1. Bring the soy schnetzel with the vegetable stock and tomato paste to the boil and then leave it to stand for a few minutes with the lid closed on the switched off hotplate until the liquid is absorbed.
2. Meanwhile, dice the onion and garlic. Peel the carrot and cut into small slices. Cut the zucchini into quarter slices. Roughly dice tomatoes and halve cocktail tomatoes.
3. Now you need a large pan with a lid. Fry the onion and garlic briefly in the chili oil. Add carrot slices and fry for two minutes. Add zucchini and fry for a few minutes. Dust the icing sugar over it. Mix everything well and slide to the edge of the pan. Put the soy schnitzel in the middle and roast briefly. Stir in the diced tomatoes and close the lid. Cook for about five minutes over medium heat.
4. Season the soy-schnetzel-vegetable mixture with salt, pepper, herbs of Provence and, if you like, chilli flakes. Add the cocktail tomatoes, but only heat them up briefly.
5. Mix the yoghurt with the mustard until creamy and season with herb salt and pepper. Cut the ciabatta or baguette into slices.
6. Serve the dish with the yogurt dip and the bread slices.
7. Annotation:
8. The deposits can be varied at will. For example, instead of or in addition to zucchini and carrots, aubergines, peppers, snow peas, peas, fresh mushrooms and much more are also suitable. to.