Mushroom goulash

Ingredients for 2 servings:

• 360 g mushrooms
• 1 small onion(s)
• 2 handfuls of peas, frozen
• 1 small carrot(s)
• 2 cloves garlic
• 2 tbsp oil, neutral
• ½ tsp cumin
• 1 pinch(s) of cayenne pepper
• 8 cm tomato paste
• 100 ml red wine
• 180 ml vegetable stock, more if needed
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tbsp cream cheese substitute, vegan
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean the vegetables. Slice the mushrooms. Grate the carrot. Dice the onions. Finely chop the garlic. Fry the onions in hot oil until translucent. Add the mushrooms, peas, carrot, garlic, and spices, and fry, stirring constantly. Add the tomato paste and fry briefly, stirring, then deglaze with red wine. After about 2 minutes, add the vegetable stock, soy sauce, and balsamic vinegar. Reduce the heat and simmer for about 15 minutes, stirring occasionally. Stir in the cream cheese. Season with salt and pepper. Serve with mashed potatoes and cucumber salad.