Potato goulash – vegan

Ingredients for 5 servings:

• 6 large potatoes
• 8 large mushrooms
• 1 onion(s)
• 2 bell peppers, red and green
• 1 garlic clove(s)
• 2 carrots
• 1 tbsp olive oil
• 500 g tomatoes, pureed
• 300 ml broth
• 1 bay leaf
• 1 tsp mustard, hot
• ½ tsp cumin
• 2 tbsp tomato paste
• salt and pepper
• ½ tsp paprika powder, hot

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

First, peel the potatoes and cut them into medium-sized pieces. Then, clean and slice the mushrooms. Halve the onion and slice it into thin rings. Clean and dice the bell peppers, and peel and finely chop the garlic. Heat a pan and fry the onions in 1 tablespoon of olive oil over medium heat for about 3 minutes. Once the onions are browned, add the mushrooms and bell peppers and sauté for another three minutes. Meanwhile, peel and finely dice two carrots, and add them to the pan with the potatoes and garlic. Stir the contents of the pan thoroughly and sauté for another 3 minutes. Add the passata to the pan and add enough stock to almost cover the vegetables. Then add the bay leaf, mustard, and cumin and simmer for about 15 minutes, until the potatoes and carrots are tender. After 10 minutes, stir in the tomato paste and season with pepper, salt, and hot paprika. A vegan recipe for those who don’t want to miss out on goulash.