Delicious, aromatic and particularly protein-rich pasta with soybean and kidey beans. Ideal for active people, for a supply of high-quality, vegetable protein.
FOR THE SOY CHICKEN Boil water, mix soy granules and vegetable broth powder in a small bowl and add water. Leave to infuse for 10 minutes.
100 g Soy cutlets, 1 tbspn Vegetable broth, 300 ml boiling hot water
Heat large frying pan with the frying oil. Sauté garlic and onion until translucent. Add dried tomatoes (or tomato paste) and stir briefly.
30 ml Frying oil or other high heat oil, 2 Piece Garlic cloves, 1 Piece red onion and 2 shallots
Add carrots, fennel, bell bell pepper, tomato pieces, kidney beans, soy cutlets, Italian herbs, chili, bell pepper and salt and stir vigorously once.
100 g Soy cutlets, 3 Piece medium carrot, 1 Piece Fennel bulb, 1 Piece red bell bell pepper, 240 g Kidney beans - drained and washed - or a jar before draining., 2 tbspn Italian herbs, 1 tbspn Paprika powder, Salt and pepper to taste, 30 g Dried tomatoes
Fill the tomato can with water (250ml) and put it in the pot. Stir once more.
250 ml Water, 250 g Tomato pieces or passata
Optionally add coconut blossom sugar and turmeric. Stir, cover and simmer for 20 minutes.
1 tbspn Turmeric, 1 tbspn Coconut blossom sugar
Towards the end of the cooking time, optionally fold in spinach.
100 g Baby spinach
Divide protein pasta into plates, decorate with (optional) parsley and serve. enjoy! Lasts up to 2 days covered in the refrigerator, frozen up to 4 weeks or longer. Is very suitable for reheating.