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Winter may not be my favourite time of year, but I do love the wholesome dishes that are around in the colder months. I have to admit, I can’t ever remember eating a goulash that contained meat. However, this vegan version is simply delicious and is perfect for a cold winter’s day. I’ve served mine with risotto, however other accompaniments such as mashed potato or spaetzle will work just as well.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat the oil in a non-stick frying pan. Fry the vegan strips for approx. 5 mins. until golden brown. Add the onions, pepper and thyme, fry for approx. 3 mins.
Add the stock, tomatoes, carrots and paprika, bring to the boil. Reduce the heat, cover and simmer for approx. 45 mins.
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