Sautee onions in a bit of water (4-5 tbsp.) for 3-4 min, add cleaned brussels sprouts, tvp chunks and bouillon cube and stir well. Add tomato paste, salt and pepper, stir well and let it cook for 35 min (in a pressure cooker fpr 15-20 min).

In a separate small pot warm up 4 tbsp. of oil, add chopped garlic and fry it for 10 seconds. Add red paprika powder and stir briefly, then immediately remove it from the stove and immediately pour that mixture into the pot with brussels sproutst. Stir all well making sure that all lumps are dissolved and whole paprika and garlic are out of the pot. Serve warm. Store it in the fridge for up to 3 days.