Christmas goulash with mushrooms

Ingredients for 2 servings:

• 125 g soy shreds
• 30 g tomato paste
• 20 g balsamic cream
• 20 g agave syrup
• 10 g olive oil
• 5 g paprika
• 1 ½ tsp cinnamon
• ¼ tsp all-spice
• 150 ml red wine
• 150 ml vegetable broth, hot
• 30 g soy sauce
• 3 tbsp olive oil
• 350 g sliced ​​mushrooms
• 2 onions, chopped
• 2 tbsp tomato paste
• ½ tsp sweet paprika powder
• 2 garlic cloves, squeezed
• ¼ tsp all-spice
• ¼ tsp clove powder
• 1 tsp cinnamon
• ½ tsp game spice
• 2 tbsp cranberry compote
• 270 ml red wine
• 270 ml mulled wine
• 1 tsp sugar
• e.g. salt and pepper
• Cayenne pepper
• smoked salt
• 200 ml cream, plant-based, e.g. soy cream or oat cream
• 2 pinches of cocoa
• n. B. Thyme
• n. B. Butter substitute, e.g. Alsan
• Sauce thickener, optional

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 25 minutes

festive, wild and vegan

Mix the marinade ingredients well together and pour over the soy shreds, leaving them to marinate overnight. Drain the soy shreds well before cooking and pat dry with kitchen paper. Sauté in hot olive oil for about 5 minutes. Add the mushrooms and diced onion and fry for another 5 minutes. Then add the tomato paste and garlic, along with the spices (except the game spice), cocoa, and sugar, and toast briefly. Deglaze with red wine and mulled wine. Add the thyme and game spice. Add the cream and cranberries, cover, and simmer for about 30 minutes. Season to taste with salt and pepper and more of the previously used spices if desired. Stir in cold vegan butter to thicken the mixture. If desired, thicken with dark sauce thickener or cornstarch mixed with water. This dish goes perfectly with potato dumplings, Schupfnudeln (a kind of dumpling) or Spätzle (a kind of spaetzle), as well as red cabbage and warm pears filled with cranberries.