Vegetarian goulash

Ingredients for 6 servings:

• 300 g soy shreds
• some soy sauce to deglaze
• 900 ml vegetable stock
• 1 tbsp butter
• 5 m.-sized onion(s)
• 3 garlic cloves
• 4 carrots
• 2 tbsp mustard
• 2 tbsp tomato paste
• 300 ml red wine
• 1 liter vegetable broth
• salt and pepper
• Paprika powder
• Thyme
• rosemary
• oregano
• Parsley
• Bay leaves, 2 to 3 leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

First, pour soy sauce and about 900 ml of hot vegetable stock over the soy shreds and let them simmer for half an hour. Then drain well and squeeze out any excess liquid. Melt the butter in a large pot. Sear the soy shreds and season with salt, pepper, and paprika. In the meantime, dice the onions. Peel and grate the carrots. Crush the garlic cloves. Once the soy shreds are well browned, add the carrots, garlic, mustard, and tomato paste and fry again. Add the diced onions, cook a little longer, and then deglaze with red wine and 1 liter of vegetable stock. Now, if desired, add the remaining spices such as thyme, rosemary, oregano, and parsley, as well as 2-3 bay leaves, and let the goulash simmer gently for several hours. The longer you let it simmer, the better it tastes, but at least 2 hours is recommended. At the end, fish out the bay leaves and serve the goulash with spaetzle and red cabbage. Tip: You can easily prepare the goulash a day in advance and then reheat it. It tastes even better reheated! I serve it with spaetzle according to the recipe from user mixfix.