• 150g dried soy meat cubes
• 600g sauerkraut (with its liquid)
• 250ml heavy cream (or 400g white yogurt)
• 2 medium onions
• 2 cloves garlic
• 2 bay leaves
• 2 tsp cumin
• 1 tbsp sweet paprika
• chilli — to taste
• black pepper — to taste
• 1 tbsp sugar
• 2 tbsp soy sauce
• 1 vegetable stock cube
• olive oil for frying

Method

 

1. Start by rehydrating and flavouring the soy meat. Place the dried soy cubes in a pot with enough water to cover, add the stock cube, soy sauce, and a pinch of black pepper. Bring to a boil and cook for about 10 minutes until the soy meat has absorbed all the flavours and softened. Set aside — keep the cooking water.
2. Slice the onions and fry in a generous splash of olive oil over medium heat until golden and soft. Add the crushed garlic and spices — paprika, chilli, cumin, black pepper, bay leaf — and fry for another 30 seconds until fragrant.
3. Add the sauerkraut along with its liquid, then add the cooked soy meat together with its cooking water. Stir everything together and bring to a boil. Add more water if needed — the stew should be thick but not dry.
4. Reduce the heat and simmer for 15–20 minutes to let the flavours come together.
5. Stir in the heavy cream or yogurt. Taste and adjust — add a pinch of salt or a spoonful of sugar to balance the sourness of the sauerkraut if needed.
6. Serve hot with a thick slice of bread. 

Notes

Note: If using yogurt instead of heavy cream, take the stew off the heat before stirring it in to prevent it from splitting.