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Vegan Comfort Food

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For Dummies

Potato Goulash

Ingredients

500g Onions
2 Garlic cloves
2 sp. tomato paste
1 sp. Paprika powder
200ml Red wine
50ml Soy sauce
2,5l Vegetable broth
2 sp. Marjoram
3-5 Bay leaves
3 Juniper berries
5 Pepper corns
800g Waxy potatoes
Oil
Salt & Nutmeg
Cayenne pepper
Cumin
Chives
Creme Fraiche

1. Finely slice onions and garlic and slowly sauté.

2. Add paprika powder, tomato paste, red wine and soy sauce, bring to a boil and reduce the liquid almost completely.

3. Add the cumin and marjoram. Then cook for about 20 minutes. Then coarsely mix with a hand blender.
Add the remaining spices, bring to a boil and simmer over medium heat for about 60 minutes.

4. Peel the potatoes and cut them into roughly 2cm cubes and cook them in the sauce for at least 15 minutes.
Then season with salt and nutmeg and serve with chives and créme fraiche.

"Grünkern" Cutlet

Ingredients:

1 "Grünkern" grist
1 sp. Broth powder
1 sp. Olive oil
1-2 Cloves of garlic
1 sp. Linseed
1 Carrot
1 Onion
1 sp. Cumin
Pepper
Lemon juice

Depending on consistency:
Extra flour or oatmeal

1. Roast the "Grünkern" briefly in olive oil. Then slowly deglaze with double the amount of water and broth powder. Simmer for approx. 10min. Then let it cool briefly.

2. Add all other ingredients and mix well. Form small cutlets, if they do not hold add flour or oat flakes to it and roll in sesame seeds.

3. Fry in plenty of oil until they are crispy.

Best served with a yoghurt-tahini dip.