Goulash II vegan with sunflowerCHUNKS
The classic of German cuisine: goulash, with sunflowers instead of meat. Vegan goulash with sunflowerCHUNKS
As the days get shorter and the temperatures drop, it's time for a truly comforting dish – a warming, hearty goulash! And the best part? This recipe is completely plant-based, tastes incredibly delicious, and is good for you and the environment. With our sunflowerCHUNKS as the main ingredient, you'll create a vegan goulash that's every bit as tasty and textured as the classic goulash.
Verwendete Produkte
Zutaten
- 76 g sunflower CHUNKS
- 300 ml vegetable stock
- 2 onions
- 1 small leek
- 1 large carrot
- 2 gherkins
- some spiced cucumber water
- 1 garlic clove
- 2 tbsp tomato paste
- 1 tbsp medium-hot mustard
- 4 tbsp organic cooking oil
- 200 ml dry red wine
- 2 bay leaves
- zest of 1 lemon
- 1 tsp marjoram
- 1 tsp paprika powder (sweet)
- some cayenne pepper
- salt and pepper
- fresh parsley for garnish
Zubereitung
1
Marinate the sunflowerCHUNKS: Mix the sunflowerCHUNKS in 200 ml vegetable broth and 1 teaspoon paprika powder. Add a little cucumber juice and let it marinate briefly.
2
Prepare the vegetables: Roughly dice the onions. Finely chop the garlic. Slice the carrots. Halve the leek lengthwise and cut into strips. Cut the gherkins into small cubes.
3
Fry the sunflowerCHUNKS: Drain the marinated sunflowerCHUNKS (reserving the liquid) and fry them in 2 tablespoons of cooking oil. Then set aside.
4
Sauté vegetables: Heat the remaining oil in the same pan and sauté onions, garlic, carrots and leeks until lightly browned.
5
Prepare the goulash: Return the fried sunflower CHUNKS to the pan. Add the tomato paste, mustard, gherkins, lemon zest, paprika, marjoram, bay leaves, and cayenne pepper. Mix everything well and deglaze with 200 ml red wine and the remaining vegetable stock.
6
Simmer: Bring the mixture to a boil briefly, then cover the pan and simmer over low heat for 1.5 hours. Tip: If the goulash is still too runny after about 60 minutes, continue cooking uncovered for the last 30 minutes.
7
Seasoning: Season with salt and pepper. Sprinkle with freshly chopped parsley before serving.
8
Serving suggestion: Goes wonderfully with dumplings, spaetzle or red cabbage.