Vegetable Stir-Fry with Rice

Ingredients

• 120 g finely shredded soy meat
• 1 tbsp soy sauce
• 0.5 tsp sweet paprika powder
• 250 g vegetable broth
• 200 g long-grain rice
• 4 tomatoes
• 2 bell peppers (green and red)
• 1 can kidney beans (~240 g drained weight)
• 1 small can corn (~140 g drained weight)
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 125 ml crushed tomatoes
• Salt
• black pepper (freshly ground)
• 1 tsp Sweet paprika powder
• chili flakes
• 0.5 tsp cumin

Instructions

1. 1.

   Place the soy meat in a bowl with a splash of soy sauce and sweet paprika, then pour over hot vegetable broth. Let it soak for about 30 minutes while cooking the rice according to package instructions.

2. 2.

   Wash the tomatoes, trim stems, and cut into pieces. Wash the bell peppers, halve them, remove seeds and white membranes, and cut into bite-sized chunks. Drain the beans and corn. Peel the onion and garlic, then sauté in a large pan with olive oil until translucent. Squeeze out excess liquid from the soy meat, add it to the pan, and cook until crumbly.

3. 3.

   Stir in tomato paste, then pour in crushed tomatoes. Season with salt, pepper, sweet paprika, chili flakes, and cumin. Add beans, corn, peppers, and tomatoes, and simmer for about 4 minutes. Arrange cooked rice on a plate and top with the vegetable stir-fry.