Potato goulash with sauerkraut and soy strips

Ingredients for 5 servings:

• 1 ¼ kg potatoes, floury
• 1 large onion(s) (butcher’s onion) or 2 – 3 regular onions
• 2 bell peppers, red
• 500 g sauerkraut
• 1 gr. can/n tomatoes, pureed, approx. 800 ml
• 3 tbsp tomato paste
• 125 g soy shreds
• 400 ml vegetable stock
• 2 bay leaves
• 1 tsp sweet paprika powder
• ½ tsp caraway powder
• ½ part sugar
• Vegetable oil for frying
• salt and pepper
• possibly spice mixture (chubritsa)
• 100 ml soy cream (Soy Cream Cuisine) or almond cream

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

hearty, tasty and vegan

Cook the soy shreds in the broth until soft, drain, and squeeze some water out. Fry them separately in a pan until nicely browned. Season to taste; I prefer a Bulgarian spice mix called chubritsa, pepper, and salt. Peel and dice the potatoes. Wash the bell peppers, remove the seeds and ribs, and dice them as well. Finely chop the onion. Pour the oil into a pot and sauté the onions. Add the potatoes, bell peppers, and tomato paste and simmer for a few minutes. Then add the sauerkraut and caraway seeds. Top up the vegetables with the tomato puree and vegetable broth and add the bay leaves. Add the sugar, which reduces the acidity somewhat. Season with salt, paprika, and pepper, and simmer until the potatoes are tender. This takes about 45 minutes. Remove the bay leaves. Just before the end of the cooking time, add the soy shreds. If you like, you can add soy or almond cream at the very end.