Vegan Hungarian Goulash

elavegan.com

Alicia Jacobs

3 medium potatoes (465 g)

1 medium red bell pepper (140 g)

1 small/medium carrot (100 g)

2 medium onions (200 g)

2 small green peppers (120 g)

3 medium tomatoes (340 g)

5 cloves of garlic (minced)

4 tbsp (yes, tablespoons) paprika (more to taste)

½ tsp ground cumin

1 ½ tsp salt (or less/more to taste)

1 tsp onion powder

¼ tsp smoked paprika

Pinch of cayenne pepper

Fresh pepper to taste

2 tsp coconut sugar or brown sugar

2 bay leaves

2 cups tomato sauce (480 g)

2 cups vegetable broth or water (480 ml)

1 ⅔ cups textured soy protein (130 g) (*see recipe notes)

1 ¼ cup water (300 ml)

2 tbsp soy sauce (gluten-free if needed)

½ tbsp balsamic vinegar

⅓ cup coconut milk canned (80 ml) (*see recipe notes)

Fresh herbs to garnish

For serving: mashed potatoes, pasta or bread

Directions at elavegan.com

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