Soy and vegetable goulash
Vegetable goulash with soy cutlets – it's a real (and delicious) dinner dish! This one-pot recipe guarantees simple preparation and little clean-up. It is also a great source of high-quality protein from tofu, as well as antioxidants, iron, magnesium, calcium, and B vitamins. I guarantee that this dinner will fill you up for a long time.
Ingredients
- 100 gram dry soy cutlets
- 2 cups vegetable broth
- 1 medium onion
- 2 cloves of garlic
- 100 gram carrot
- 100 gram green bean
- 1 tbsp dark soy sauce
- 2 tbsp tomato paste
- 1 tsp savory
- 1 tsp smoked paprika
- 1 tsp majoram
- 1 tsp wild garlic dry
- 6 balls juniper balls
- 3 balls all spice
- 3 small bay leaves
- 1 tbsp flour
- 4 tbls plant milk
Instructions
- The night before or at least 4 hours before soak you dry soy cutlets in vegetable broth.
- Prepare your vegetables. Peel and chop onion, carrot, and garlic. Chopped green beans into smaller chunks.
- In a small bowl prepare your spices.
- When time is up chopp your soy cutlets into a smaller chunks, keeping the broth they were soaking in.
- In a non-stick pan add your onion ( you can add a splash of water or oil to prevent burning and sticking) and fry till trunslusent.
- Add the garlic and fry till, and cooked through.
- Add tomato paste and fry for another couple of minutes till fragrant and then add your spice mix and fry just for a couple of minutes till they relise beautiful aroma.
- add your carrots, leftover broth, soy sauce and green beans ans soy cutles and cooked till vegetables are nice and tender.
- In a small bowl plant milk with flour till there is no lumps. Mix the flour mixture into the goulash and stir till sauce thickens a little.
- Goulash done! ENJOY