Summary

Ingredients

• 300 g soy cubes, lare, dried
• 400 g bell pepper (s), cut into strips, fresh or frozen
• 200 g tomato (s), diced, fresh or canned
• 1 liter vegetable broth
• 3 tablespoon soy sauce, dark
• 3 tablespoon tomato paste
• 3 tablespoon paprika pulp, if available
• 6 pickled cucumber (s)
• 1 glass red wine, vegan, dry
• 50 ml cucumber liquid
• 1 chilli pepper (s), fresh or dried
• 1 large onion (s)
• Oil or vegan margarine for frying
• salt and pepper

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Instructions

1. Cook the dried 1 x 1 cm soy cubes in the boiling broth in a large saucepan for about 10 - 12 minutes. Meanwhile, cut tomatoes, peppers and onions or, if it has to be done quickly: have frozen vegetables and canned tomatoes ready.
2. Drain the soy cubes well in a large colander. Please collect the broth. Let the soy cubes cool down. In this way, the moisture can largely evaporate and you don`t have to squeeze out the cubes and / or pat dry. The drier the better, then the cubes are later not so soft to the bite, which often bothers meat eaters with soy.
3. I use vegetable margarine for frying because it doesn`t splash like oil, but everyone does it as they want. So fry the cubes well and spicy in a large non-stick pan, add onions and sweat until translucent, add tomato paste and possibly paprika pulp to it and deglaze with the rest of the broth.
4. Now add all the other ingredients except for the cucumber and cook well with the lid closed for approx. 30 minutes. Add the cucumbers just before the end. Here you can cut large cucumbers into small pieces, take cucumber strips or small gherkins - they give the dish that certain something.
5. We prefer to eat rice with it, but potatoes or pasta are just as suitable. My son just loves it with baguette.
6. If the dish is not spicy or savory enough in terms of taste despite salt and pepper, you are welcome to experiment: We have already tried leftovers from, for example, or simply mixed in Napoli or Arrabiata pasta sauce.