Vegan goulash with red cabbage and potatoes

Ingredients for 5 servings:

• 5 potatoes
• 2 tbsp olive oil
• 3 sprigs of parsley
• 3 sprigs of thyme
• 3 tbsp butter substitute, vegan
• 1 pack of soy strips
• 1 tbsp tomato paste
• 1 tbsp sambal oelek
• 4 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp olive oil
• 1 tbsp sweet mustard (Bautzner)
• 1 tbsp agave syrup or maple syrup
• 250 ml vegetable stock
• 2 onions, chopped
• 2 large bell peppers, red and green, chopped
• 300 g mushrooms, chopped
• 200 ml vegetable broth, up to 300 ml
• 2 garlic cloves, chopped
• Cucumber water
• 200 ml red wine
• 3 tbsp tomato paste
• 1 chili pepper(s), red, chopped
• 6 tbsp marjoram, chopped
• 3 tbsp oregano, chopped
• 2 tbsp thyme, chopped
• 1 tbsp sweet mustard (Bautzner)
• 5 tbsp paprika powder, sweet
• 2 tbsp soy sauce
• 3 tbsp Worcestershire sauce, vegan
• 1 red cabbage
• 3 tbsp butter substitute, vegan
• 250 ml broth
• 50 ml red wine
• 2 tbsp herb vinegar
• 1 tsp cinnamon powder
• ½ tsp nutmeg
• ½ tsp ginger
• 2 tsp cloves
• 3 tbsp wild cranberries

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 4 hours; Total time approx. 16 hours 50 minutes

from the show “The Perfect Dinner” on VOX from 19.09.2024

Using chopsticks, make very thin slices from the top of the potatoes, but do not cut all the way through, to create a fan-shaped dish. Mix the olive oil with the chopped herbs and drizzle them into the fan-shaped dishes. Bake in the oven at 200°C for about 50 minutes, then drizzle with melted butter. Bake for another 5-10 minutes and serve. For the marinade, combine all the ingredients. Let the soy strips soak in the marinade overnight. The next day, place the marinated strips in a pan with the liquid and fry until the liquid has evaporated and the strips are browned. Then add the onions, chili, and bell peppers and fry. At the same time, fry the mushrooms in a separate pan until tender. Then add the mushrooms to the goulash. When everything is lightly toasted, add the tomato paste and garlic and fry for another five minutes. Then add the marjoram, oregano, and thyme and mix everything well over high heat. Deglaze with red wine and stock and reduce the heat to medium-low. Add mustard, paprika, cucumber water, soy sauce, and Worcestershire sauce, and season with salt and pepper. Simmer the goulash, covered, over low heat for at least an hour. Uncover for another 25 minutes to reduce the liquid. Ideally, the goulash should be cooked over low heat for several hours. Cut the red cabbage into very thin strips and sauté with the onions in a little vegan butter. Then deglaze with red wine and vegetable stock. Reduce the heat to low. Add spices and vinegar to taste. Simmer the red cabbage over low heat for about an hour and stir in the cranberries just before serving. Nicole prepared this recipe as a main course on the show “The Perfect Dinner” – Day 4 in Berlin – on Thursday, September 19, 2024.