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🍽️ Vegan Pumpkin Goulash with Potatoes

321 kcal · 30 min · 4 servings

Ingredients

• chives, fresh 10 g
• lemons 1 pc.
• pickles 100 g
• soy yogurt 200 g
• mustard 1 tbsp
• salt pinch
• pepper, black ground pinch
• onions, yellow 1 pc.
• garlic cloves 1 pc.
• thyme, fresh 5 g
• potatoes, waxy 400 g
• hokkaido pumpkin 600 g
• carrots 2 pc.
• peppers, green 1 pc.
• oil 3 tbsp
• tomato paste 2 tbsp
• paprika, sweet 1 tsp
• vegetable broth 1 L
• cornstarch 2 tbsp

Instructions

1. 1. Wash the chives and shake them dry.
2. 2. Cut the chives into fine rings.
3. 3. Wash the lemon under hot water.
4. 4. Grate about one teaspoon of lemon zest finely.
5. 5. Squeeze the juice from the lemon.
6. 6. Drain the pickles in a sieve.
7. 7. Put the pickles into the mixing container.
8. 8. Crush the pickles for four seconds on speed level six.
9. 9. Add the soy yogurt to the container.
10. 10. Add the grated lemon zest.
11. 11. Add one tablespoon of lemon juice.
12. 12. Add half of the chives.
13. 13. Add one tablespoon of mustard.
14. 14. Mix the dip ingredients for one minute on speed level two.
15. 15. Season the dip to taste with salt and pepper.
16. 16. Clean the mixing container.
17. 17. Halve the onions and peel them.
18. 18. Peel the garlic.
19. 19. Wash the thyme and shake it dry.
20. 20. Strip the thyme leaves from the stems.
21. 21. Peel the potatoes and wash them.
22. 22. Cut the potatoes into pieces about three centimeters in size.
23. 23. Wash the pumpkin and halve it.
24. 24. Remove the core of the pumpkin.
25. 25. Cut the pumpkin into pieces about three centimeters in size.
26. 26. Peel the carrots and remove the ends.
27. 27. Cut the carrots into one centimeter thick pieces.
28. 28. Wash the peppers and halve them.
29. 29. Remove the stem and core of the pepper.
30. 30. Cut the peppers into two centimeter pieces.
31. 31. Put onion, garlic, and thyme into the mixing container.
32. 32. Crush the ingredients for four seconds on speed level eight.
33. 33. Push the ingredients down with a spatula.
34. 34. Add oil to the container.
35. 35. Add tomato paste.
36. 36. Add the pepper pieces.
37. 37. Add paprika powder.
38. 38. Fry the mixture for about four minutes on the sauté setting without the measuring cup.
39. 39. Deglaze the mixture with hot vegetable broth.
40. 40. Add the pumpkin.
41. 41. Add the potatoes.
42. 42. Add the carrots.
43. 43. Cook the mixture for 15 minutes at 100 degrees on speed level one in reverse gear.
44. 44. Mix the cornstarch with four tablespoons of water in a bowl.
45. 45. Reheat the goulash for four minutes at 100 degrees on speed level one.
46. 46. Pour the starch mixture slowly through the lid opening.
47. 47. Let the mixture come to a boil.
48. 48. Season the goulash to taste with salt and pepper.
49. 49. Plate the goulash.
50. 50. Garnish the goulash with the soy yogurt.
51. 51. Sprinkle the goulash with the remaining chives.
52. 52. Serve the dish.

Nutrition per serving

• kcal: 321
• Protein: 9 g · Fett/Fat: 14 g · Carbs: 42 g