Many have told me over the years that flavoring dehydrated soy is not such a simple affair. Here is a fairly easy recipe to make with two or three secrets revealed to make sure that soy no longer tastes like "cardboard".
Remember in general to: abound in aromatics; use a good dry wine to blend the stew and prepare it well in advance.
An advice? I prepare the soy stew the day before, because in this way the soy completely absorbs all the flavors of the herbs and vegetables, acquiring that unmistakable stew flavor.
Bring 2 liters of water to a boil, when it boils, add salt in 500 g of white flour. Stir with a whisk until the polenta thickens, then lower the heat to low and let it cook, stirring often with a ladle. It will take about 40 '. Meanwhile, heat 1 liter of water and soak the soy for a few minutes, until it is soft. Drain it and keep it aside. Wash, clean and thinly slice the onion, chop the garlic, blend the sage and rosemary needles together with 1 teaspoon of fine salt. Cut the carrots and celery into cubes (matignon) (chop the leaves, if any). In a non-stick or even better iron pan (wok or Lyonnaise type) fry garlic, onion, aromatic salt, juniper berries, bay leaves for 5 minutes. Then add carrots, celery and soy, mix well, leave to flavor and when it starts to dry, blend with the white wine. Let it evaporate, then add the puree, season with salt (to your taste, if necessary) and cook for 15 minutes with the lid on and on low heat. After this time, remove the lid, let it dry if the sauce is still liquid, remove the bay leaves and juniper berries and it's ready.
When the polenta is ready, whisk it with 2 tablespoons of olive oil, wet a baking dish and pour it. Then, to your liking, either wait for it to cool and you can cut it into slices and toast (on the grill, or in the oven for 10 'at 250 ° C), or you can eat it freshly made, still soft and steaming.