John Myers
Veggi Day: Vegan Goulash with Pumpkin Rice
The perfect veggi day: vegan goulash with pumpkin rice recipe with a picture and simple step-by-step instructions.
- 250 g Diced soy meat loaf
- 1 shot Tamari soy sauce
- 1 tbsp My spice mix *
- – Buntes-Gemüse-Salz –
- 1 size Diced onion
- 1 size Oil for frying
- 250 ml Water
- 2 Red Fresh peppers
- – grob geschnitten –
- 2 cups Risotto rice
- 2 tbsp Vegetable broth
- 0,5 liter Water
- 0,25 Hokkaido pumpkin
- Cut the soy meatloaf into small cubes, place in a bowl, sprinkle with the spice mixture, add a dash of soy sauce, stir everything and let it steep for about 30 minutes.
- Swirl the onion in the hot oil, let it become translucent, then add the marinated cubes and fry for a few minutes, being careful not to burn it, then deglaze with water, add the pepper pieces and bring everything to a simmer and lightly for a good 30 minutes Simmer.
- * My spice mixes: Colorful vegetables – salt
Pumpkin risotto
- Heat the water, add the vegetable stock, add the rice and bring to a boil. The whole thing should now simmer very gently with the lid closed (see picture) ….. until the water has been absorbed by the rice and the rice is cooked through.
- In the meantime, cut the 1/4 pumpkin (which has been pitted) into large pieces and grate. The thin rasps are then added to the cooked rice, stir everything well and let it steep for another 3 minutes.
- Now place the rice on the plates with a service ring, add the veggie goulash and enjoy your meal. I ate the veggie goulash with a portion of noodles the next day, when the goulash was really pulled through … simply delicious and a great alternative! 😉
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