John Myers
Vegetarian Potato Goulash
The perfect vegetarian potato goulash recipe with a picture and simple step-by-step instructions.
- 2 Pc. Onions
- 2 Pc. Peppers
- 800 g Potatoes
- 1 Pc. Small zucchini optional
- 150 g Tofu or feta
- 2 tbsp Tomato paste
- 150 ml Vegetable broth
- 350 ml Tomato passata
- Salt pepper
- 2 tbsp Frying oil
- 2 tsp Goulash seasoning
- 1 tbsp Maggi herb
- Cut the onions into fine half rings and fry them in the heated oil in a saucepan for a few minutes. Cut the bell pepper into strips and add. Roast the tomato paste. Peel the potatoes and cut into 2 cm cubes. Add with the vegetable stock.
- Bring to the boil and then cover and simmer for about 10 minutes over a low heat. Chop the tofu and zucchini (if used) and add them with the tomato sauce. If you use feta instead of tofu, then only add 100 g (as it is very salty) and carefully fold in at the end.
- Let it simmer for a few minutes without the lid. Add chopped maggi and goulash spice (mine consists of: smoked paprika powder, sweet paprika, caraway, onion powder, garlic, lemon peel, pepper, coriander) and season with salt and pepper if necessary.
- If you want, add a large dollop of sour cream when serving. For this dish I like to use a glass (350 ml) grilled paprika sauce instead of the tomato sauce.
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