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Colorful vegetables with soy cutlets

Colorful vegetables with soy cutlets

Preparation time:
25 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

449
Calories
19 g
Carbohydrates
28 g
Protein
25 g
Fat

Ingredients:

Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 Teaspoon
Bell pepper (yellow, fresh)Bell pepper (yellow, fresh)¼ (37,5 g)
Onion (fresh)Onion (fresh)½ (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 3 Pinch(s)
Pepper (black)Pepper (black) 3 Pinch(s)
Parsley (fresh)Parsley (fresh) 10 g
Chili powderChili powder 1 Knife tip(s)
Paprika powderPaprika powder ½ Tablespoon
Peas (green, frozen)Peas (green, frozen) 25 g
Vegetable brothVegetable broth 150 ml
Soy shreds (dried)Soy shreds (dried) 50 g
Soy creamSoy cream 50 ml

Preparation:

Step 1:
Soak the soy cutlets well in the vegetable broth for about 10 min. Defrost the peas, then put them in boiling water and cook for about 5 minutes. Then drain into a colander and let drain. Wash the parsley well, drain and chop finely.
Step 2:
Peel and finely dice the onion. Wash the peppers well, remove the seeds and also cut into fine cubes. Heat the oil in a frying pan and sauté the onion cubes together with the bell pepper cubes in it. In the meantime, squeeze the soy cutlets well, collect the broth and add the cutlets to the pan and fry well for about 5 minutes.
Step 3:
Now add the collected broth and cream and bring everything to a boil together. Season well with salt and pepper and the remaining spices. Finally, add the peas together with the chopped parsley and heat for about 1 min. Arrange and enjoy.

Macronutrient distribution:

The recipe Colorful vegetables with soy cutlets is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Peeler
Peeler
Pot
Pot
Sieve
Sieve
Stove
Stove
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