400 g Wheaty VEGANKEBAB plain 750 g potatoes vegetable stock 2 small onions 3 garlic cloves 2 tbsp sunflower oil 1 tbsp paprika powder ½ tsp ground caraway 250 g diced tomatoes (tinned) 2 bay leaves 150 ml red wine 100 ml soy sauce salt, pepper
Potato goulash sweet-and-sour
Wash the potatoes, then peel them and cut them into evenly sized cubes. Cook in vegetable stock until they are firm. Pour off the water, but keep some of the stock.
Peel the onions and the garlic cloves and chop up. Briefly fry together with the VEGANKEBAB plain in hot sunflower oil and add the paprika powder, ground caraway, diced tomatoes (pour of some of the juice before adding), bay leaves and red wine. Let the food boil down.
Fold in the potato cubes & soy sauce and cook for 8-10 minutes. The dish should be creamy and slightly thick. Add some of the remaining vegetable stock to liquefy the dish if needed. Season with salt and pepper when done!
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