A Lenten soy lunch idea

Ingredients

For the tomato sauce

• 1 small leek (100 g)
• 3-4 tablespoons olive oil
• 2 kapia peppers (300 g)
• 1 teaspoon mustard seeds
• 400 g passata
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 15 g fresh parsley

For the mashed potatoes

• 1500 ml water
• 1 kg potatoes
• 1 teaspoon salt
• 40 g margarine

For the fried soy

• 150 g dried soy chunks
• 150 ml still water
• 70 ml olive oil
• 1 level teaspoon Vegeta vegetable seasoning
• 1/2 teaspoon ground pepper
• 1 teaspoon granulated garlic
• 1 teaspoon sweet paprika

Preparation

1. Peel the potatoes and cut them into suitably sized pieces. Chop the leek and kapia peppers. 2. Boil the potatoes in 1500 ml water with 1 teaspoon salt for 20 minutes, until a fork slides into them easily. Drain, reserving a little of the cooking water, then mash with the margarine. 3. Heat 3-4 tablespoons olive oil in a pan and cook the leek, peppers and mustard seeds for 5 minutes. Add the passata, 1 teaspoon salt and 1/2 teaspoon pepper; simmer the sauce for 15 minutes, until the vegetables soften. Sprinkle with the chopped parsley. 4. Put the soy chunks in a pan with 150 ml water, 1 level teaspoon Vegeta vegetable seasoning, 1/2 teaspoon pepper, 1 teaspoon granulated garlic and 1 teaspoon sweet paprika. Boil for 10 minutes, until they absorb the water. 5. Add 70 ml olive oil to the same pan and fry the soy for 8 minutes, stirring, until browned in places. Serve with the mash and sauce.