John Myers
Seitan Mushroom Goulash on Purple Mashed Potatoes with Orange Dots and Colorful Florets
The perfect seitan mushroom goulash on purple mashed potatoes with orange dots and colorful florets recipe with a picture and simple step-by-step instructions.
- 300 g Seitan from Kato – this is particularly suitable for this
- 200 g Mushrooms brown
- 1 size Onion
- 1 tbsp Smoked paprika powder
- 50 ml Blueberry balm
- 1 tsp Vegetable broth powder
- Pepper
- 750 ml Water
- 1 El Gefro Cream of Forest Mushroom Soup
- 0,25 Purple and white cauliflower
- 0,25 Broccoli
- 300 g Potatoes blue
- 200 g Carrots Purple Haze
- Vegetable margarine
- Oat cream
- Divide the cauliflower and broccoli into florets. Peel and dice the potatoes and carrots.
- Dice the seitan and fry in oil until it is browned all over. Add quartered mushrooms and chopped onion and fry for another 5 minutes.
- Deglaze with blueberry balm and simmer for 1 minute.
- Pour in the water and add paprika powder, stock powder, pepper and frozen soup powder. Stew with the lid closed for at least 45 minutes.
- Cook the potatoes and carrots in a little salted water until soft and drain. Mash to a pulp with margarine and oat cream.
- Let the broccoli and cauliflower simmer briefly (max. 5 minutes) in a little salted water.
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