Preparation: 30 minutes

Cooking: 60-90 minutes

Ingredients: (for 4-6 persons)

• 200 g soy “meat” (soak in 5 dl vegetable broth and 2 tbsp soy sauce)
• 320 g chopped onion
• 3-4 cloves garlic
• half green pepper (about 100 g)
• 3 medium carrots
• 2 bay leaves
• 3 tbsp tomato paste + 2 tbsp balsamic vinegar
• 1 tbsp dark soy sauce
• 1 dl red wine (Cabernet Sauvignon)
• vegetable oil
• 1 tbsp salt
• 1/4 tsp pepper
• 2 tsp smoked paprika
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp dill
• a pinch or two summer savory and thyme

Method:

1. Soak soy “meat” for about half an hour in hot vegetable broth and 2 tbsp soy sauce. Meanwhile clean and prepare the vegetables and other ingredients.
2. In a large pot saute chopped onion in vegetable oil for about 5-10 minutes untill it softens (add a pinch of salt while stirring). Add chopped carrots, green pepper and minced garlic. (Be careful not to burn the garlic)
3. When the vegetables soften add tomato paste with balsamic vinegar, soy sauce, spices and bay leaves.
4. Add soy “meat” with vegetable broth, red wine and about 1 l of water and let it boil. Reduce the heat to medium and cook for about an hour. Check every 10-20 minutes to stirr and add water if necessary.
5. After one hour add spices to your taste and serve. If you like it spicy add cayenne pepper or chilli sauce.

After a few hours the liquid will reduce, so just add more water before warming it up and add spices if necessary.

As a side dish you can use semolina, cooked potatoes, mash potatoes or just bread.