potato goulash

Ingredients for 6 servings:

• 1 kg potatoes, mainly waxy ones (e.g. Linda)
• 2 red bell peppers
• 4 small carrots
• 1 m.-large zucchini
• 1 large onion(s)
• 3 tbsp tomato paste, seasoned
• Paprika powder, sweet
• Spice mix (grill and pan spice from Lebensbaum)
• some marjoram, fresh
• some oil
• 1 liter vegetable broth
• 2 gherkins
• n. B. Soy cream (soy cream cuisine)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan, my interpretation of a recipe by J. Eckmeier

Clean the potatoes and vegetables, peel if necessary, and dice everything. Cut the potatoes a little smaller, the vegetables a little coarser if you like. Pick off the marjoram leaves and chop them. Set the zucchini aside for now. Lightly fry the remaining vegetables in oil in a large pot. Add a generous amount of paprika and the barbecue seasoning (a little less if you don’t like it too spicy), stir in the tomato paste, and sauté everything briefly. Deglaze with the vegetable stock so that everything is just covered with water. This isn’t meant to be a soup, so don’t let your diced zucchini float! Stir in the marjoram. Simmer for about 15 minutes, then add the zucchini cubes. Cut the pickled gherkins into small cubes. Serve the goulash on plates, drizzle with cream (if you like; I preferred it without), scatter a few gherkins on top, and garnish with a few marjoram leaves if desired.