Vegan Goulash "All Seasons"

Ingredients for 4 servings:

• 150 g soy cubes or soy shreds
• 2 onions
• 2 garlic
• 200 g bell pepper(s), colored
• 150 g mushrooms
• 3 tsp oil
• 500 g tomatoes, pureed
• 50 g tomato paste
• 550 g water
• 100 g dry, vegan clarified red wine
• 1 cube of vegetable stock
• 55 g soy sauce, dark
• 1 tbsp paprika powder, sweet
• ½ tsp black pepper
• 1 tsp, heaped marjoram
• 1 tsp cocoa powder, unsweetened
• 1 bunch of parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

DO NOT soak dried soy cubes or shredded soy. Wash, trim, and slice the bell peppers. Trim and quarter or slice the mushrooms. Wash, dry, and finely chop the parsley. Finely dice or press the onions and garlic. Sauté the onions and garlic with the olive oil in a pot or pan until translucent. Add the passata, water, soy cubes or shredded soy, red wine, stock cubes, soy sauce, tomato paste, paprika, pepper, marjoram, and cocoa powder and mix everything together. Cook for about 25 minutes, stirring occasionally. Add the bell pepper strips and mushrooms and stir in. Cook for another 7 minutes. If necessary, season the goulash with salt, pepper, and paprika. Serve on a plate and sprinkle with the parsley. Try a dollop of vegan crème fraîche. Serve with potatoes, pasta, baguette, or even vegan dumplings. You can find my recipe for “Vegan Napkin Dumplings” here: https://www.chefkoch.de/rezepte/3990781612226828/Vegane-Serviettenknoedel.html. Approx. 298 kcal per serving.