Seitan oven goulash

Ingredients for 2 servings:

• 1 bell pepper(s), red
• 3 m.-sized potatoes
• 200 g seitan
• 2 tsp oil
• 250 g tomatoes, pureed
• 200 ml vegetable stock
• 1 tbsp tomato paste
• a few stalks of parsley
• ½ tsp paprika powder, hot
• ½ tsp marjoram
• ½ tsp rosemary
• ½ tsp oregano
• 1 pinch of salt
• 1 pinch(s) of pepper
• some Tabasco or chili sauce

Instructions

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

vegan

Peel and dice the potatoes, then cook with a little salt until tender. Dice the bell peppers and cut the seitan into pieces. Heat the oil in a pan. Sear the seitan until crispy, then place it in a casserole dish. Mix the strained tomatoes, vegetable stock, and tomato paste. Season with the spices and Tabasco or chili sauce. Add the potatoes to the casserole dish along with the bell peppers and mix well. Bake in the oven for 20 minutes at 220°C (top/bottom heat), or 200°C (fan oven). Garnish with fresh parsley after removing from the oven.