2 boxes of Vegetarian Chicken
4 tbsp rapeseed oil
2 cloves garlic, crushed
6 tbsp soy sauce
100 ml of water
1 tbsp brown sugar
1 pinch of nutmeg
1/2 teaspoon ground pepper
The big difference with real meat is that this stew needs less time to cook because our vegetable meat is in fact already precooked and tender. The preparation is therefore somewhat different from the original recipe. First the sauce is made and later on the 100% Vegetarian Chicken is added.
Fry the onions in a large frying pan gently in 2 tablespoons oil for 10 minutes. Add the garlic and let it cook for another 5 minutes. Add the rest of the ingredients and let it simmer gently for 15 minutes.
Bake the Vegetarian Chicken Chunks in another pan in 1 tablespoon oil and add this to the stew sauce. Let the Chicken Chunks cook for 15 minutes until the liquid begins to evaporate and is the sauce is getting thicker.
Serve with yellow rice and spicy green beans in coconut milk.