Ingredients

• 40ml (3 tbsp) dark soy sauce
• 140g soya medallions or other dried soya pieces
  
• 50ml (4 tbsp) red cooking wine
• 1 tbsp apple vinegar
• 200 ml water
• 250 ml soya milk
• 1 large onion, thickly sliced
• large clove of garlic, crushed
• half a vegetable stock cube
• black pepper (or 1 tsp mustard?)
• rosemary, thyme and basil
• 175g mushrooms
• 100 g cornflour

Recipe

1. Splash approx 3 tablespoons of soy sauce into a microwave bowl.
2. Next add the soya medallions. These are quite large, so I tend to break each one into two rough pieces. Stir around so that each piece of soya gets dipped in the soya sauce, which will improve its colour and taste.
3. Add three tablespoons of red cooking wine, and about 1 of vinegar. Stir again to ensure all soya pieces are completely coloured now.
4. Pour in 200 ml of water, 250ml of soya milk and stir it all together.
5. Mix in the chopped onion, garlic, stock cube, pepper and herbs, cover and bang in the microwave for 4 or 5 minutes on full, followed by 8 minutes on low.
6. Cut the mushrooms into quarters or thick slices and mix them in.
7. Once more, cook on high for about 3 minutes followed by low for 4 until the sauce thickens and the mushrooms have softened but are still firm.
8. If you want to further thicken the sauce, mix some cornflour in a separate cup with soya milk and stir into the stew.
9. Serve with thick noodles, mashed sweet potato or crispy fries.