Vegan goulash

Ingredients for 3 servings:

• 4 handfuls of pea protein shreds
• 500 ml water
• 1 cube of vegetable stock
• 1 tbsp extra virgin olive oil
• 3 m.-sized potatoes
• 3 large carrots
• 200 g peas, frozen or fresh
• 100 g bell pepper(s), grilled, from the jar
• 1 small can of tomato puree
• 3 tbsp, heaped paprika paste
• 1 tsp, grated paprika paste, spicy
• some hummus to thicken if necessary
• 3 tbsp onion(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Place the pea protein strips in a heatproof container. Bring water with a stock cube to a boil and then pour over the strips. They can be left to simmer in the stock for up to half an hour. Meanwhile, peel and rinse the potatoes and dice them. Peel the carrots and cut them into slices about 5 mm thick. Heat the oil in a large pot and sauté the diced onions. Squeeze out the excess water from the strips and fry them with the onions, stirring frequently. Once the strips are lightly browned, add the potatoes and carrots and mix everything together. Add the stock, peas, bell peppers, and tomato puree, stir, and bring to a boil with the lid on. Reduce the heat so the goulash continues to simmer. After about 15 minutes, stir in the paprika paste. If necessary, increase the heat briefly to encourage further cooking. After 20 minutes of cooking, check the potatoes and carrots for doneness and cook for longer if necessary. Adjust the liquid with hot water if necessary. Finally, stir in the spicy paprika paste. If the sauce is too thin, thicken with hummus. Remove the pot from the heat and add more salt if you used a less salty paprika paste.