Place the soy granules in a bowl and pour over the boiling vegetable stock until the granules are lightly covered. Allow to soak for 5 minutes until the broth is completely absorbed.

Peel onions and garlic and chop finely. Fry in a frying pan with a little oil until the onions are translucent. Then add the soy granules and fry them. Deglaze with soy sauce and tomato paste and mix well. Season with salt and pepper and set aside.

Cut the iceberg lettuce, tomatoes and bell peppers into small pieces. In a large bowl (a glass bowl looks best here), layer the lettuce first, then the tomatoes and then the paprika.

Cover with the soy mince and cover with half of the salsa sauce. Drain the beans and corn and also layer in the bowl. A layer of vegan cream fraiche follows, topped by the remaining half of the salsa sauce.

Before serving, crumble the tortilla chips slightly smaller and sprinkle them over the salad.