Soak the rice in water for 1 hour. Wash the rice well and boil it for at least 45 minutes in a rice/water ratio of 1:4
Chop onions and brown in soy sauce, add beans, salt, paprika, stirring often.
Cover with boiling water, bring pressure cooker to 2nd ring and cook for 15 min.
Add vegetables and more salt, tomato paste and puree, herbs and more water to cover to about 3 cm above the ingredients. Pressure cook for a further 15 min.
Pour the cashews or sunflower seeds with 1 cup of water, blend until very smooth. Taste the sauce. If the sauce is too sour, it may be sweetened slightly with honey or brown sugar.
Thicken stew with corn flour, if necessary, and add the blended cashew nuts to the stew together with the food yeast. Let simmer for a few minutes.
Without pressure cooker, beans can be pre-boiled until almost cooked, then add all other ingredients and bake in a casserole for 1 hour. Serve with whole brown rice, barley rice, noodles or wheat bulgur (a very tasty, easy-to-prepare dish from the Middle East)
Serve with a ball of cooked whole grain rice on the plate.
