Vegan Hungarian Goulash

elavegan.com

SquidBeacon

3 medium ( 465 g) Yukon Gold potatoes

1 medium ( 140 g) bell pepper (I used red)

1 small/medium ( 100 g) carrot

2 medium ( 200 g) onions

2 small ( 120 g) peppers (I used green)

3 medium ( 340 g) tomatoes

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

1 Pinch of cayenne pepper

Black pepper to taste

2 tsp coconut sugar or brown sugar

2 bay leaves

2 cups ( 480 g) tomato sauce

2 cups ( 480 ml) low sodium vegetable broth or water

4.6 oz ( 130 g) textured vegetable protein chunks (see notes)

1 ¼ cup ( 300 ml) water

2 tbsp low sodium soy sauce (gluten-free if needed)

½ tbsp balsamic vinegar

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

Fresh herbs to garnish

For serving: mashed potatoes, pasta, or bread

Directions at elavegan.com

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