Vegetarian dishes could certainly benefit from a little more creativity and intensity when it comes to the seasoning. Veggy Hot+Spicy achieves this in this green bean and potato goulash — with ease. Various types of chili, paprika powder, coriander and cinnamon complete the delicious, aromatic flavor.
- 🍽main course
- 💘 Date Night
- 👪Family Meal
- 🍾New Year’s Eve Party
Ingredients 2 Portions
Peel the potatoes, dice and put to one side. Thinly slice the leek and spring onion and put some of the leek to one side for the garnish. Peel and finely chop the clove of garlic.
Bring water to the boil in a pan and cook the green beans until al dente, then plunge them into ice-cold water. Set the cooking water aside.
Heat the oil in a pan and fry the leek, scallions and garlic. Add the sweet paprika and the Veggy Hot + Spicy mix, fry briefly and deglaze with a splash of vinegar.
Then pour in 300 ml of the cooking water from the leeks. Now add the potatoes and boil until soft. Shortly before the potatoes are cooked, stir in the green beans and 2 tbsp. of the sour cream and sea salt and let everything come to the boil.
Heat the oil in a pan. Cut the smoked tofu into strips and fry until golden brown.
Serve the goulash with the smoked tofu and the remaining sour cream. Drizzle with a little lemon juice and garnish with fresh marjoram and leek.