Step 1

You can watch the video in the post for visual instructions.In a pot, bring 1 liter of water to a boil and add the vegetable stock powder and the 2 bay leaves. Once the water boils, add the soy curls/chunks and let them cook for 10-15 minutes until they are soft. Then drain in a large colander and press the chunks down in the colander several times with a potato masher so that most of the liquid drips off.

Step 2

Heat the oil, soy sauce, and smoked paprika in a pan, add the soy curls and fry for a few minutes until crispy, then transfer to another container and set aside.

Step 3

Quickly wipe out the pan with a tissue, heat the oil, and sauté the onion for about 3 minutes until translucent. Then add the mushrooms and brown for a few more minutes.

Step 4

Add the garlic and spices (onion powder, vegetable stock powder, pepper, chili flakes) and mix well. Now add the vegan cream and stir.

Step 5

In a separate bowl, mix the cornstarch well with the cold vegetable broth/or water (so there are no lumps) and then pour it into the pan. Stir well.

Step 6

Add the white wine and simmer over medium heat for a few minutes. Then stir in the soy sauce.

Step 7

Finally, add the browned soy chunks and stir. Taste it and season with salt, pepper, if necessary. Serve with spaetzle, noodles of choice, or rice, garnish with fresh herbs and enjoy!