Bring water to a boil with the garlic, celery, and bay leaves. Once boiling, carefully add the textured soy protein (it will foam), then add salt and lemon juice. Turn off the heat and set aside. Drain the soy and rinse lightly, removing the celery and garlic. Squeeze out as much liquid as possible.

In a hot skillet, sauté the onion and serrano pepper (use a little olive oil). Add the soy and stir occasionally, seasoning with the spices and Maggi sauce. Gradually add spoonfuls of bouillon and stir so everything is well coated.

Cover, reduce the heat, and cook for about 5 minutes. Serve hot.

They turned out delicious!