Vegan goulash with potatoes and paprika
Vegan goulash with potatoes and paprika came about because of need. You see, Dear Reader, I needed to put together a few dishes that could be easily packaged, were portable, and could be easily reheated.
McKenna was going to spend a week with her Poppy (my dad) and I already knew that they get along famously, but I didn’t want to cause him any anxiety or stress because of her new vegetarian lifestyle.
To be perfectly honest, I’ve talked to my dad several times about the benefits of incorporating more vegetables into his diet, but like most of his generation, mealtimes consist of meat and potatoes. Sometimes, one cannot be changed – no matter how powerful my skills of persuasion!!
Vegan goulash with potatoes and paprika
This recipe for vegan goulash with potatoes and peppers is perfect for the fall and winter season! Super tasty, quickly prepared, filling and warming!
preparation 10 minutes
cooking time 25 minutes
INGREDIENTS
- 1 onion, finely chopped
- 1 El coconut oil
- 2 chopped garlic cloves
- 800 g of hard-boiling potatoes
- 3 peppers (I used two red and one orange peppers)
- 2 El tomato-vegetable marrow of Byodo
- 1 El noble sweet paprika
- 1 tl smoked paprika powder
- 2 tb marjoram
- 1 tb caraway
- 250 ml vegetable broth
- 250 g lumpy tomatoes from the tin
- salt
- pepper
- 1/2 bunch of fresh parsley, chopped
- Vegan goulash with potatoes and paprika
INSTRUCTIONS
- Wash the peppers and cut into medium sized pieces. Peel the potatoes and cut into cubes as well.
- Heat the coconut oil in a large saucepan. Fry the onions for 3-4 minutes until they are glassy. Then add the garlic.
- After one minute, stir in the peppers and potato cubes and the spices and tomatoes. Sauté for about 3 minutes.
- Then deglaze with the vegetable broth and chopped tomatoes and simmer for 25 minutes over medium heat until the potatoes are done.
- Season with salt and pepper. Serve with fresh parsley and a dash of vegan crème fraiche, soy cream or unsweetened soy yoghurt.
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