The classic of German cuisine: goulash, with sunflowers instead of meat. Vegan goulash with sunflowerCHUNKS
THIS IS NEEDED for 6 servings
228 g sunflowerCHUNKS (3 packs)
600 ml vegetable stock/broth
4-5 onions
1 leek
2 large carrots
5 gherkins
some cucumber water
2 cloves of garlic
2 tbsp tomato paste
1 tablespoon mustard
4 tbsp organic frying oil
300 ml dry red wine
3-4 bay leaves
2 tsp lemon zest (optional)
2 tsp marjoram
3 tsp sweet paprika
some cayenne pepper
salt, pepper, parsley
HOW TO GO
Roughly dice the onions, finely chop the garlic, slice the carrots and cut the leeks into strips.
Fry the marinated sunflowerCHUNKS in cooking oil and set aside.
Fry the onions, garlic and leek, add sunflowerCHUNKS. Roast the tomato paste and mustard. Add cucumbers.
Add carrots and deglaze with red wine. Reduce red wine to 1/3.
Add lemon zest, paprika powder, marjoram and cayenne pepper and briefly bring to the boil with 400 ml of broth. Add bay leaves. Add the rest of the cucumber water.
Put the lid on and simmer for 1.5 hours over low heat. (If the goulash is still very runny after 60 minutes, continue cooking for the remaining 30 minutes without the lid.)
Season with salt and pepper.
Serve and sprinkle with parsley.
Plus: dumplings, ribbon noodles, spaetzle, red cabbage ;)Eat more sunflowers ;)