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!