Vegan Potato Goulash
Potato goulash is one of those dishes that gets more delicious every day, like it’s quietly finishing itself sitting on the stove while you’re not looking.
Zutaten
- 3 mittelgroße Zwiebeln
- 5-6 Kartoffeln
- 2 Tassen Soja Schnetzel soaked
- 1 EL All-Purpose-Flour use oats for a gluten-free alternative
- 1½ EL Paprika Powder
- 1 TL Caraway Seeds
- 1 TL Marjoram
- 2 EL Tomatenmark
- 1 EL Senf
- 1 EL Gemüsebrühe
Optional
- 1 Lorbeerblatt
Anleitungen
- Soak the soy chunks in about 1 litre of hot salted water and set aside. Meanwhile, peel and cut the potatoes into cubes and finely chop the onions.
- Heat some oil or two tablespoons of vegan butter in a large pot. Add the onions and cook for about 5 minutes until soft and glossy. Drain the soy chunks, add them to the pot, and sauté for another few minutes. Season lightly with salt and pepper.
- Add paprika powder, marjoram, and caraway seeds (and bay leaf if used). Stir over medium heat until everything is nicely coated for about 5 minutes. Add the potatoes, tomato puree, and mustard. Mix well and keep stirring so nothing sticks.
- After 2–3 minutes, or when the bottom begins to stick, pour in about 1.5 litres of vegetable stock (or water). Bring to a boil, cover, and let it cook until the potatoes are soft or around 20–30 minutes.
- Once the potatoes are tender, smash some of them with a fork to help thicken the sauce. Give it a taste, adjust salt and pepper to your liking, then serve hot with bread or your favourite sides. Enjoy!
