Onion, soy and Antésite compote

• 2 nice onions
• 35g medium textured soy protein
• 1 handful of hulled sunflower seeds
• 1 tbsp soy sauce
• 2 tbsp olive oil
• 1 tsp Antésite Réglisse Anise
• 2 cm3 of chopped fresh ginger
• 60g of mung bean vermicelli

Recipe instructions:

1. Put the soy proteins in a bowl with 100 grams of warm water for 30 minutes, then when they are softened, squeeze them with all your strength in your hands to remove as much water as possible. Then, add 1 tablespoon of oil, soy sauce and Antésite, knead them for a minute to soak the proteins. Let stand.
2. Meanwhile, dry roast the sunflower seeds in a frying pan. Set aside. Instead, melt the chopped onions in a tablespoon of hot oil, turning until they are soft without coloring. Set aside with the sunflower.
3. Put the textured soy protein in the pan and brown it a little, then add the reserved products and the chopped ginger. Mix well, add salt. Let simmer over low heat, serve with cooked mung bean vermicelli.