Vegan Goulash

Instructions

1. Step 1

   Prepare the onion, carrot, bell pepper, mushrooms, garlic, potatoes, and parsley as noted in the ingredient list.

   Timer: 15 min (fixed)

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the large pot over medium heat. Add the onion, carrot, and bell pepper and cook, stirring occasionally, until softened.

   Timer: 7 min (fixed)

   Ingredients used: 200.0 gr Carrot, 30.0 ml Olive Oil, 1.0 piece Red Bell Pepper, 2.0 piece Yellow Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Add the mushrooms and salt. Cook over high heat, stirring occasionally, until the released liquid has mostly evaporated and the mushrooms begin to brown.

   Timer: 8 min (fixed)

   Ingredients used: 500.0 gr Cremini Mushroom, 6.0 gr Fine Salt

   Cookware: large pot, wooden spoon

4. Step 4

   Reduce to medium heat. Stir in the garlic, caraway seed, sweet paprika, smoked paprika, marjoram, and tomato paste until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Caraway Seeds, 3.0 piece Garlic, 2.0 gr Marjoram, 3.0 gr Smoked Paprika, 15.0 gr Sweet Paprika, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

5. Step 5

   Stir in the vegetable stock, crushed tomato, potatoes, and bay leaves. Bring to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 400.0 gr Canned Crushed Tomato, 600.0 gr Potato, 750.0 ml Vegetable Stock

   Cookware: large pot, measuring jug, wooden spoon

6. Step 6

   Reduce to low heat, partially cover, and simmer until the potatoes are tender and the stew has thickened slightly.

   Timer: 25 min (fixed)

   Cookware: large pot, wooden spoon

7. Step 7

   Remove the bay leaves. Stir in the black pepper, lemon juice, and parsley, then taste and serve hot.

   Ingredients used: 2.0 gr Black Pepper, 15.0 gr Flat-Leaf Parsley, 15.0 ml Lemon Juice

   Cookware: large pot, wooden spoon