Soy Yassa

Ingredients （yields: 6 servings)

• 80 g dry textured soy protein nuggets, rehydrated

• 300 g onions, thinly sliced

• 5 cloves garlic, minced

• 300 g bell peppers, sliced

• 300 g carrots, thinly sliced

• 50 ml lemon juice

• 2 tbsp Dijon mustard

• 2 tsp smoked paprika

• ¼ tsp chili flakes

• 25 ml vegetable oil

• 300 g cooked chickpeas

• 500 ml vegetable stock

• 1 tsp salt

• ½ tsp ground black pepper

• 2 tbsp freshly chopped cilantro

Realisation

1. In a mixing bowl, combine the rehydrated soy nuggets, onions, garlic, bell peppers, carrots, lemon juice, mustard, paprika, and chili flakes;

2. Let the mixture sit for 20 minutes;

3. In a pot, heat the vegetable oil over medium heat;

4. Add the marinated soy and vegetables, then sauté for 10 minutes;

5. Add the cooked chickpeas and vegetable stock;

6. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens;

7. Add salt and pepper;

8. Garnish with the cilantro;

9. Serve and enjoy!