🍽️ Seitan Goulash with Potatoes

Name: Seitan Goulash with Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, waxy 800 g; salt pinch; onions, yellow 2 pcs.; garlic cloves 1 pcs.; pepper, red 1 pcs.; pepper, yellow 1 pcs.; pepper, green 1 pcs.; seitan basic recipe 600 g; oil 4 tbsp; paprika, sweet 1 tsp; rosemary, dried 0.5 tsp; thyme, ground 0.5 tsp; bay leaves, dried 2 pcs.; tomato paste 2 tbsp; tomatoes, chopped 400 g; vegetable broth 400 ml; parsley, fresh 10 g; pepper, black ground pinch

576 kcal · 30 min · 4 servings

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Ingredients

potatoes, waxy 800 g
salt pinch
onions, yellow 2 pcs.
garlic cloves 1 pcs.
pepper, red 1 pcs.
pepper, yellow 1 pcs.
pepper, green 1 pcs.
seitan basic recipe 600 g
oil 4 tbsp
paprika, sweet 1 tsp
rosemary, dried 0.5 tsp
thyme, ground 0.5 tsp
bay leaves, dried 2 pcs.
tomato paste 2 tbsp
tomatoes, chopped 400 g
vegetable broth 400 ml
parsley, fresh 10 g
pepper, black ground pinch

Instructions

1. Wash the potatoes thoroughly.
2. Peel the potatoes.
3. Cut the potatoes into eighths or quarters, depending on their size.
4. Place the potatoes in a pot.
5. Cover them with salted water.
6. Bring the water to a boil.
7. Cook the potatoes until tender for about 25 minutes.
8. Halve the onions.
9. Peel the onions.
10. Dice the onions coarsely.
11. Peel the garlic.
12. Finely chop the garlic.
13. Wash the bell peppers.
14. Quarter the bell peppers.
15. Remove the stem and seeds from the bell peppers.
16. Dice the bell peppers.
17. Cut the seitan into cubes of about 2 cm size.
18. Alternatively, tear the seitan into small pieces.
19. Heat oil in a pot over medium to high heat.
20. Fry the seitan for 3 to 4 minutes.
21. Add the onions, garlic, and bell peppers.
22. Fry the vegetables for another 5 minutes.
23. Add paprika powder, rosemary, thyme, and bay leaf.
24. Stir in the tomato paste.
25. Cook the spices and tomato paste for about 3 minutes.
26. Add the chopped tomatoes.
27. Add the broth.
28. Let the goulash simmer gently for about 10 minutes.
29. Wash the parsley.
30. Shake the parsley dry.
31. Pluck the leaves from the stems.
32. Finely chop the parsley leaves.
33. Season the seitan goulash with salt and pepper.
34. Drain the potatoes.
35. Plate the potatoes.
36. Add the goulash to the potatoes.
37. Sprinkle the dish with the chopped parsley.
38. Serve the food.

Nutrition per serving

kcal: 576
Protein: 33 g · Fett/Fat: 18 g · Carbs: 68 g