Ingredients
200g dried soy chunks
2 carrots
3 potatoes
2 red peppers
2 large tomatoes
1 huge white onion
4 cloves garlic
2 tablespoons tomato paste
1 teaspoon of hot (possibly smoked) paprika
A pinch of turmeric
A pinch of cumin
A pinch of coriander (fresh or dried)
A pinch of salt
A pinch of black pepper
2 tablespoons olive oil
1 teaspoon mustard (any)
1 teaspoon vinegar
Instructions
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Wash the soy chunks with water, then soak in boiled water for half an hour. The soy will absorb water and expand.
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Squeeze the water out of the soy chunks and empty the soaking water from the bowl. Put the soy back into the empty bowl, along with paprika, salt, pepper and 2 cloves of minced garlic. Mix to coat.
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Cover the seasoned soy chunks with freshly boiled water and allow to sit for 15 minutes.
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Prepare the vegetables: slice the carrots into thin circles, the pepper into strips, the potatoes into halves of boats and the onions and tomatoes into cubes.
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In a large pot, add a little olive oil, mustard, salt, pepper, paprika, cumin, turmeric and coriander. Add the onion and garlic and saute lightly until they are a little browned. Then add the carrots and pepper and continue to saute.
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Mix a tablespoon of tomato paste with water and stir, then add to the pot with the vegetables. Add the chopped tomatoes, cover with a lid and leave to simmer on a medium-low heat for 4-6 minutes.
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Add the soy chunks along with the seasoned soaking mixture, stir to combine. Add the potatoes, cover with a lid and leave to simmer on low heat for 30 minutes.
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Before serving, add vinegar to brighten the taste and stir.
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Serve with a whole grain or fresh crusty bread.
Keywords: Goulash, vegan, plant-based, soup, stew