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Vegan vegetable chili Auto translated

Easy 1 June 2021
Preparation time
30 min
Cooking time
25 min

Vegan soy stir-fry with bell bell pepper, carrots and celery

125 g Soy meatballs
4 Stangen Celery
1 UNIT Garlic clove
1 UNIT Red bell bell pepper
1 UNIT Onion
1 cans But
2 UNIT Large carrots
1 cans Kidney beans
1 cans Chopped tomatoes
2 tbsp. Tomato paste
1 Tsp. Sweet peppers
1 handful Freeze-dried tomatoes
0.5 Tsp. Oregano
1 handful Basil
1 Tsp. chilli flakes
1 Tsp. Paprika rose hot
1 Tsp. Pepper
1 Tsp. Salt
1 handful Petersilie
375 ml Vegetable broth
  • Step 1/5

    Bring soy cutlets to a boil in vegetable broth and let steep for 10 minutes, then drain.

  • Step 2/5

    Peel and finely dice onion and garlic, sauté everything in a large pot, then add soy cutlets, add 1 tablespoon tomato paste and sauté.

  • Step 3/5

    Add bell bell pepper, carrots and celery and saute for about 3 minutes.

  • Step 4/5

    Add chopped tomatoes and about the same amount of water, add all spices, herbs and 1 tablespoon tomato paste and simmer for about 15 minutes.

  • Step 5/5

    Test whether the vegetables have reached the desired consitency and stir in the freeze-dried tomatoes, corn and kidney beans. Season with herbs and serve.

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