Vegan mushroom goulash

Ingredients for 4 servings:

• 2 carrots
• 1 leek(s)
• 1 bell pepper(s), red
• 1 large onion(s)
• 1 garlic clove(s)
• 500 g mushrooms, brown
• 2 sprigs of thyme
• 2 tbsp tomato paste
• 1 tbsp paprika paste
• 2 tsp, heaped vegetable stock powder, organic
• 250 ml dry white wine, vegan
• 1 can tomatoes, chopped
• salt and pepper
• Paprika powder, sweet
• Cayenne pepper
• onion powder
• Oregano, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Remove the stems from the mushrooms and quarter them. Sear the stems and quarters in a little oil in a tall pot. Roughly chop the remaining vegetables and add them to the mushrooms. Continue to sear until everything has taken on some color. Stir in the tomato and bell pepper puree and sear briefly. Pluck the thyme from the stems and add it. Deglaze with the wine. Stir in the tomatoes. Fill the empty tomato can with water and pour in the water. Bring to a boil. Stir in the stock. Simmer everything on low heat with the lid on for one hour. Then simmer uncovered for another hour. If necessary, longer until the goulash has reached the desired consistency. Season well with salt, pepper, paprika and onion powder, cayenne pepper, and oregano.