Vegan red wine goulash

Ingredients for 2 servings:

• 50 g soy shreds
• 750 ml vegetable stock
• 3 pointed peppers
• 1 large onion(s)
• 75 g tomato ketchup, fruity
• 5 allspice berries
• 5 juniper berries
• 1 bay leaf
• ½ tsp smoked salt
• 1 tsp gyro seasoning
• e.g. Worcestershire sauce
• e.g. maple syrup
• e.g. soy sauce
• n. B. Pfeffer
• n. B. red wine
• 1 tbsp cornstarch or ready-made roux

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Heat the vegetable stock and add a dash each of Worcestershire sauce, soy sauce, and maple syrup. Let the soy shreds simmer for about 15 minutes. Meanwhile, wash the bell peppers, cut them into pieces, and then fry them in a pan with a little fat. Dice the onion and fry them after a few minutes until everything looks lightly toasted. When the soy shreds are saturated, drain them, reserving the liquid. Add about 300-400 ml of it to the bell pepper pieces in the pan and simmer. Now squeeze the liquid out of the soy shreds and fry them in a pan until they are well toasted. Then add them to the pan along with all the other ingredients—except for the red wine and the starch or roux—and simmer for about 20 minutes. Tip: If you put the juniper berries, allspice berries, and bay leaf in a tea bag beforehand, you’ll save yourself the almost impossible search for them later. Stir occasionally. Finally, season with red wine to taste, then discard the juniper berries, allspice berries, and bay leaf. Thicken as needed. Note: To thicken everything a bit, I like to use ready-made roux (e.g., from Mondamin); you simply sprinkle it in and stir. Of course, you can also use regular starch. However, it must first be dissolved in a little cold liquid, which is what wine is ideal for! Pasta or boiled potatoes are suitable as a side dish, but also fried potatoes, hash browns, or (my insider tip) sage gnocchi.