Vegan paprika goulash

Ingredients for 4 servings:

• 200 soy (cubes for goulash)
• 2 m.-sized onion(s)
• 3 bell peppers, color to taste
• 400 ml red wine, dry
• 70 g tomato paste, from the tube
• 50 ml soy sauce
• 4 tbsp spice mix for goulash
• 750 ml vegetable stock
• 5 bay leaves
• 10 juniper berries
• 10 cloves
• 1 tbsp thyme, dried
• 1 tsp rosemary, dried
• 1 tbsp oregano, dried
• Salt
• pepper
• 1 tsp paprika powder
• Sauce thickener
• olive oil
• 2 small peppers, hot, from the jar, nB

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

with soy

Boil the soy cubes for goulash in plenty of water for five minutes, then rinse thoroughly. To do this, drain the cubes through a sieve and run cold water over them. Pour fresh water into the pot, return the soy cubes to the pot, and gently squeeze them with your hands in the water. Repeat this process 2-3 times. Then squeeze the cubes, but not so hard that they fall apart. This step is important to wash the soy flavor out of the cubes. Cut the bell pepper into pieces about 2 x 2 cm and the onion into small pieces. Then fry the onions in olive oil until they are nicely browned, remove from the pan, and then fry the bell pepper pieces in olive oil until they are browned in places, also remove from the pan. I like spicy food and add two finely chopped chili peppers from the jar. Then fry the soy cubes on high heat for about 5 minutes in plenty of olive oil – the cubes absorb a lot of oil – until lightly browned, then season with the goulash seasoning, salt (careful, the soy sauce is also salty), and pepper, and mix well. Fry for about 5 more minutes, deglaze with the soy sauce, stir, and wait about a minute. The soy sauce gives the cubes a nice dark color and a good flavor. Deglaze with the red wine and cook for a minute. Now add the peppers and onions back to the pan and top up with the stock. Add the tomato paste, bay leaves, cloves, juniper berries, thyme, rosemary, oregano, paprika, and freshly ground pepper. Reduce the heat and simmer gently for a good half hour. Finally, season to taste and thicken with a sauce thickener until the desired consistency is reached. I serve it with fusilli.