🍽️ Szegediner Pumpkin-Eggplant Goulash

Name: Szegediner Pumpkin-Eggplant Goulash
Total time: 30 min
Yield: 4 servings
Ingredients: onions, yellow 2 pcs.; garlic cloves 2 pcs.; thyme, fresh 15 g; potatoes, waxy 400 g; hokkaido pumpkin 400 g; carrots 2 pcs.; pepper, red 1 pcs.; eggplants 1 pcs.; oil 4 tbsp; tomato paste 4 tbsp; rose pepper 1 tsp; white wine, sweet 100 ml; vegetable broth 1 L; sauerkraut 500 g; cornstarch 2 tbsp; water 4 tbsp; salt pinch; pepper, black ground pinch; sugar 2 tbsp; vinegar 2 tbsp

383 kcal · 30 min · 4 servings

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Ingredients

onions, yellow 2 pcs.
garlic cloves 2 pcs.
thyme, fresh 15 g
potatoes, waxy 400 g
hokkaido pumpkin 400 g
carrots 2 pcs.
pepper, red 1 pcs.
eggplants 1 pcs.
oil 4 tbsp
tomato paste 4 tbsp
rose pepper 1 tsp
white wine, sweet 100 ml
vegetable broth 1 L
sauerkraut 500 g
cornstarch 2 tbsp
water 4 tbsp
salt pinch
pepper, black ground pinch
sugar 2 tbsp
vinegar 2 tbsp

Instructions

1. Halve the onions and peel them. Dice them roughly.
2. Peel the garlic and chop it finely.
3. Wash the thyme and shake it dry. Strip the leaves from the stems.
4. Peel the potatoes and wash them. Cut them into pieces about 3 cm in size.
5. Wash the pumpkin. Cut it in half and remove the core. Cut it into pieces about 3 cm in size.
6. Peel the carrots and remove the ends. Slice them into 1 cm thick pieces.
7. Wash the peppers. Cut them in half and remove the stem and core. Cut them into pieces about 2 cm in size.
8. Wash the eggplant and cut it into pieces about 3 cm in size.
9. Heat 4 tablespoons of oil in a pot over medium heat.
10. Fry the onions for about 2 minutes.
11. Add the pumpkin, carrots, and peppers. Roast them for another 3 minutes.
12. Mix the potatoes and eggplant into the vegetables.
13. Add tomato paste, garlic, paprika powder, and thyme. Roast everything for about 4 minutes over high heat.
14. Deglaze the mixture with white wine and vegetable broth.
15. Let the goulash simmer for about 15 minutes.
16. Drain the sauerkraut in a sieve.
17. Add the sauerkraut to the goulash in the last 3 minutes.
18. Mix 2 tablespoons of starch with 4 tablespoons of cold water in a bowl.
19. Add the starch mixture to the goulash while stirring constantly.
20. Let the goulash cook for another 2 minutes.
21. Season the vegan Szegediner goulash with salt, pepper, sugar, and vinegar to taste.
22. Plate the goulash and serve it.

Nutrition per serving

kcal: 383
Protein: 9 g · Fett/Fat: 18 g · Carbs: 49 g