Creamy Mushroom Sauce (Geschnetzeltes)

Bring 1 liter of water to a boil with the vegetable stock powder and bay leaves, add the soy curls, and cook 10-15 minutes until soft; drain in a colander and press out most of the liquid. 2. Heat the oil, soy sauce, and smoked paprika in a pan, fry the soy curls a few minutes until crispy, then set aside. 3. Wipe out the pan, heat the oil, and saute the onion for about 3 minutes until translucent, then add the mushrooms and brown for a few more minutes. 4. Add the garlic and spices and mix well, then add the vegan cream and stir. 5. In a separate bowl, mix the cornstarch with the cold vegetable broth until lump-free, pour it into the pan, and stir well. 6. Add the white wine and simmer over medium heat for a few minutes, then stir in the soy sauce. 7. Add the browned soy chunks, stir, and season with salt and pepper to taste. 8. Serve with spaetzle, noodles of choice, or rice, garnished with fresh herbs.