Vegan organic seitan goulash

Ingredients for 4 servings:

• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 4 large potatoes, slightly floury or mostly waxy
• 1 onion(s)
• 1 package of seitan steak(s) or Wheaty Virginia Steaks
• 1 can tomatoes, chopped
• 6 m.-large mushrooms (stone mushrooms)
• Paprika powder, hot
• olive oil
• Vegetable broth, vegan, yeast-free

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with potatoes, mushrooms and peppers

Peel the potatoes and cut into approximately 1 cm cubes. Wash and dice the bell peppers and mushrooms. Peel, halve, and thinly slice the onion. Dice the Virginia steaks. Heat the olive oil in a saucepan and sauté the onions and seitan cubes. When the onions and seitan cubes are translucent to golden brown, add the potato cubes, bell peppers, mushrooms, and tomatoes. Add water until it just covers the surface. Add a heaped teaspoon of vegetable stock and cook over medium heat for about 15-20 minutes, until the potatoes and bell pepper pieces are cooked but still firm to the bite. Season to taste with paprika and a little vegetable stock, if desired. Be careful, the spices on the Virginia steaks make the whole thing quite spicy. I bought all the ingredients organic, so this is a vegan, organic goulash. Approx. 270 kcal per serving.