Kohlrabi and pumpkin goulash (vegetarian or vegan)

Ingredients for 3 servings:

• 250 g smoked tofu
• 50 g kohlrabi
• 50 g pumpkin(s)
• 1 small onion(s)
• 1 clove(s) garlic
• 1 tsp caraway seeds
• 1 tsp paprika powder
• 1 bay leaf
• some nutmeg
• salt and pepper
• 350 ml water
• 150 ml whipped cream or soy cream
• ½ potato(s), grated
• n. B. Oil for frying

Instructions

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

from the autumn vegetable garden

Clean and peel the kohlrabi, and cut into small cubes. Peel the pumpkin, remove the seeds, and cut into small pieces. Finely chop the onion. Cut the smoked tofu into small cubes and roast it in a little oil. Then add the chopped onion and fry until translucent. Add the spices, kohlrabi, and pumpkin, and then squeeze the garlic clove over it. Pour in the water, cover, and simmer until soft (approx. 10-15 minutes). Then mix with the cream and add half a grated potato to thicken it. For a vegan version, you can add a whole grated potato to the goulash instead of the whipped cream to thicken it. Serve with potatoes or rice. A light cucumber salad also goes well with it.