Vegan potato goulash

Ingredients for 4 servings:

• 3 m.-sized potatoes
• 2 m.-sized sweet potatoes
• 185 g smoked tofu
• 2 m.-sized onion(s)
• 2 cloves garlic
• 1 bell pepper(s), red
• 500 g tomatoes, pureed
• 1 liter vegetable broth
• 5 tbsp soy sauce
• 3 tbsp olive oil
• 3 tbsp tomato paste
• 2 tbsp cornstarch
• 6 tsp sweet paprika powder
• 5 tsp sugar
• 3 tsp salt
• 2 tsp caraway powder
• 3 tsp parsley
• 3 tsp marjoram
• ½ tsp cumin
• 1 bay leaf

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

with sweet potatoes and smoked tofu

Preparation: Cut the tofu into bite-sized pieces and place in a small bowl with the soy sauce. Stir occasionally and let stand for about 20 minutes. Peel and dice the onions. Cut the bell peppers into very small cubes. Make a spice mix from the specified spices. Preparation: Heat oil in a pot and sauté the onions until translucent. Then add the tofu, bell peppers, tomato paste, garlic and sugar and fry briefly. Deglaze with stock, add the passata, bay leaf and spice mix. Peel the potatoes, cut them into bite-sized pieces and add to the pot. Do the same with the sweet potatoes. Stir the starch into a quarter glass of cold water to form a thick, creamy liquid. Add this to the goulash, stirring constantly, and bring to a boil briefly. Then reduce heat to medium and simmer for 30-40 minutes until the potatoes are tender. Season with salt, if desired. Serve with rice or noodles.