Vegan goulash with red cabbage and salted potatoes

Name: Vegan goulash with red cabbage and salted potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 kg potatoes; 1 tsp salt; 500 g soya chunks or small medallions; 1 l vegetable stock; Salt (to taste); Pepper (to taste); 4 tbsp rapeseed oil; 400 g onions; 400 g bell peppers; 10 g garlic cloves; 200 g tomato paste; 90 g whole grain flour; 100 ml rapeseed oil; 3 tbsp rapeseed oil; 800 g red cabbage; 100 g onion; 200 g apples; 3-4 laurel leaves (or to taste); Pinch of ground cloves (more to taste); Salt (to taste); Pepper (to taste); 30 g cornstarch

A delicious and warming dish for the cold winter days, this hearty soya goulash is perfectly complemented by the salted potatoes and the slightly sweet red cabbage.

Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

Servings: 10

For the salt potatoes:

1 kg

potatoes
1 tsp

salt

For the goulash:

500 g

soya chunks or small medallions
1 l

vegetable stock
Salt to taste
Pepper to taste
4 tbsp

rapeseed oil
400 g

onions
400 g

bell peppers
10 g

garlic cloves
200 g

tomato paste
90 g

whole grain flour
100 ml

rapeseed oil

For the red cabbage:

3 tbsp

rapeseed oil
800 g

red cabbage
100 g

onion
200 g

apples
3-4

laurel leaves or to taste
Pinch

of ground cloves more to taste
Salt to taste
Pepper to taste
30 g

cornstarch

Instructions

For the salt potatoes:

Peel the potatoes, put them in a pot, and cover with cold water. Add the salt, turn the heat on, and boil for about 20 minutes with the lid on. Once the potatoes are soft, drain the water and set them aside.

For the goulash

Soak the soya chunks in hot vegetable stock for 5-10 minutes. Then drain the water, press the moisture out of them, and add salt and pepper.
Peel the onions, wash the bell pepper, and cut them all into strips. Peel and mince the garlic.
In a pot, heat up a bit of oil and saute the soya chunks with the onions. Add peppers, garlic, and tomato paste and mix. Pour the vegetable stock over them and let the food simmer for about 30 minutes.
In a small pot, heat up the rapeseed oil and slowly add the flour while stirring. Add the thick paste (or roux, to use the correct cooking term) to the goulash and mix well.

For the red cabbage:

Peel the onions, cut into cubes, and fry in oil until translucent.
Wash the cabbage and apples and cut into strips and small pieces, respectively. Add them to the onions, pour vegetable stock over everything, add the spices, and gently cook for 30-40 minutes.
Finally, add the cornstarch, diluted with 1-2 tablespoons of water, to the vegetables and mix well to bind.