Soak the soy cubes in hot vegetable broth for about 15 minutes. In the meantime, clean or peel the vegetables. Cut the peppers and the zucchini into strips, the onions into cubes. Drain the soy cubes, reserving the vegetable broth. Then fry the cubes in hot oil until golden brown. Add onions, peppers and zucchini and fry briefly. Deglaze with the collected vegetable stock and cream.
Then add the drained green pepper and season with salt, pepper, paprika powder and soy sauce. Cook over medium heat for about 10 minutes.
In the meantime, chop the herbs and add to the goulash.
We serve it with whole grain rice or noodles.