RÖSTI COVERED HUNTER’S GOULASH
This vegan dish will warm you up in the upcoming autumn. It’s quickly made and tastes very delicious.
INGREDIENTS ( for 2-3 portions )
- 100 g dehydrated soya cubes
- 250 g portobellos
- 1 red pepper
- 2 onions
- 2 tablespoons oil
- 1 tablespoon grounded kummel
- 3-4 tablespoons paprika
- 2-3 freshly pressed garlic gloves
- 750 ml water
- salt
- pepper
- 1 tablespoon flour
- 2 tablespoons water
- 200 g potatoes
- 1 tablespoon potato starch
- 1-2 tablespoons fresh thyme
PREPARATION
- Cut portobellos in slices
- Heat the oil in a pot
- Roast the portobellos slices gently
- Chop the onions and cut the red pepper in little pieces
- Roast both with the portobellos
- Add the soya cubes and roast for another 1-2 minutes
- Stir in paprika, kummel and the garlic
- Roast for another minute
- Infuse with the water
- Season to taste with salt and pepper.
- Let it simmer for at least 45 minutes.
- Mix the flour with 2 tablespoons water, stir into the goulash and let it simmer for another 5 minutes
- Preheat the oven to 200° C
- Peel and grate the potatoes
- Mix it with the potatoe starch and the thyme
- Pour the goulash in a casserole.
- Spread the potatoe mass onto it
- Bake for 25 minutes.
- Enjoy!
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