Vegan goulash with potatoes

Ingredients for 4 servings:

• 1 pack of soup vegetables (carrot, celery, leek, parsley)
• 2 m.-sized onion(s)
• 400 g potatoes, mostly waxy
• ½ bunch chives
• 1 tbsp sunflower oil or rapeseed oil
• 60 ml red wine, vegan
• 400 ml vegetable broth, vegan
• 2 bell peppers, red and green
• 3 tbsp tomato paste
• 1 tsp sweet paprika powder
• ½ tsp cumin
• ½ tsp sugar
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cut washed and peeled vegetables into small cubes or slices. Dice the onion. Wash the potatoes thoroughly and cut them into approximately 1 cm cubes, with or without skin. Dissolve the granulated vegan vegetable stock in 400 ml of hot water. Chop the bell peppers into small pieces. Wash and chop the chives and parsley. Briefly fry the onions, leek, celery, carrots, and potatoes in oil over medium to high heat. Then sauté for about 5 minutes over low to medium heat and mix with the tomato paste. Deglaze with red wine. Add the paprika, cumin, chives, parsley, bell pepper pieces, and vegetable stock. Add a little more water if needed. Season with sugar, salt, and pepper and sauté the vegetables and potatoes for 15-20 minutes until soft. The potatoes take the longest to cook. When they are tender, the meal is ready. Ciabatta goes perfectly with goulash.