Potato and vegetable goulash

Ingredients for 5 servings:

• 1 kg potatoes, mainly waxy
• 2 red bell peppers
• 2 zucchinis
• 2 carrots
• 3 onions
• 3 garlic cloves
• 200 g smoked tofu
• 3 tbsp tomato paste
• 2 shots of olive oil
• 150 ml red wine, dry
• some stalks of thyme, rosemary, marjoram, dried is also fine
• 3 bay leaves
• 3 allspice berries
• 3 tbsp, heaped paprika powder, sweet
• Salt, preferably smoked salt
• pepper
• possibly water or vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

vegan, hearty, filling

Finely chop the onions, garlic, and herbs, roughly dice the remaining vegetables, and finely dice the tofu. Heat the oil in a wide pan, gently sauté the onions and garlic until translucent, then increase the heat slightly. Add the tofu and carrots and fry briefly until all the ingredients turn a light brown color. Sprinkle with paprika, salt, and pepper, add the tomato paste, stir, and fry everything briefly, then deglaze with the wine, add the bay leaves and allspice, stir, and reduce the heat again. If the sauce evaporates too quickly, add a little water or vegetable stock (just a little… you don’t want a soup, but a thick sauce!). Now add the potatoes, peppers, zucchini, and herbs, mix everything well, and simmer covered over low heat until the potatoes have absorbed almost all of the sauce and are nicely softened. This takes about 30-45 minutes. Stir occasionally and, if necessary, deglaze with a little more water or vegetable stock. It tastes best with bread and reheated. Tip: If you like, you can deglaze with red wine instead of water or vegetable stock. This dish also cooks wonderfully in the oven, for example, in a Roman pot. Of course, zucchini and peppers can be replaced with any other vegetables, depending on what’s in the fridge. This makes it ideal for using up leftovers.