Vegan goulash

Ingredients for 4 servings:

• 2 bell peppers, red
• 2 bell peppers, yellow
• 1 large onion(s)
• 2 garlic cloves
• 250 g soy shreds
• 1 can tomatoes, peeled, whole
• ½ jar gherkins
• ½ liter vegetable broth
• 250 ml red wine, dry
• 1 ½ tbsp soy sauce
• 1 tsp, heaped mustard seeds
• 2 ½ tsp paprika powder, smoked
• 1 tsp sweet paprika powder
• 1 tsp chili flakes
• 1 tbsp mustard, medium hot or hotter
• 2 tbsp tomato paste
• 2 tbsp paprika paste
• 2 tsp smoked salt
• salt and pepper
• Cucumber juice
• Oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Chop the onions, bell peppers, and gherkins. Finely chop the garlic. Squeeze out the tomatoes and chop roughly, reserving the contents of the can. Heat a little oil in a saucepan. Add the mustard seeds to the pan and fry gently until they have popped (note: it’s best to cover the pan with the lid). Then fry the smoked paprika and onions. Briefly fry the tomato and bell pepper paste. Finally, add the bell pepper pieces and garlic. Deglaze everything with red wine. Add the stock, tomato pieces, and tomato juice (from the can) to the pan. Add the cucumber pieces and a little of the cucumber juice from the jar to the stew. Finally, stir the soy shreds (still dried) into the stew and season everything with salt, pepper, mustard, smoked salt, and sweet paprika. Simmer gently for about 15 minutes, until the soy shreds have completely absorbed the liquid. You can eat the stew just as it is, or serve it with some spaetzle or a piece of bread.