Kohlrabi and Pumpkin Goulash (vegetarian or Vegan)
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g smoked tofu
- 50 g kohlrabi
- 50 g pumpkin (se)
- 1 small onion (s)
- 1 clove garlic
- 1 teaspoon caraway seeds
- 1 teaspoon paprika powder
- 1 bay leaf
- some nutmeg
- salt and pepper
- 350 ml water
- 150 ml whipped cream or soy cream
- 0.5 ½ potato (s), grated
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Clean, peel and cut the kohlrabi into small cubes. Also peel the pumpkin, remove the seeds and cut into small pieces. Finely chop the onion.
- Cut the smoked tofu into small cubes and toast in a little oil. Then add the chopped onion and fry until translucent. Add the spices, kohlrabi and pumpkin and then squeeze the garlic clove over it.
- Pour in the water and cook everything covered until soft (approx. 10-15 minutes). Then stir in the cream and add half a grated potato to thicken it. For the vegan variant, instead of the whipped cream, you can also add a whole grated potato to the goulash to thicken it.
- Serve with potatoes or rice. A light cucumber salad also goes well with it.
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