Cut the onions in half, peel and cut into fine cubes. Fry the onion in a large pan with the vegetable oil until translucent.
Wash, peel and dice the potatoes and sweet potatoes.
Add tomato paste, caraway, marjoram and paprika to the onions and roast for approx. 3 minutes until the colour changes from goulash to brown-red. Fill the goulash with water. Add the potato cubes and the sweet potato cubes and season with vegan vegetable stock.
Season the goulash with salt, pepper and chilli. Finely chop the garlic clove and lemon zest, sprinkle with salt and grate finely, add to the goulash. Bring the sweet potato goulash to the boil and let it simmer for 25 minutes.
The potato cubes and sweet potato cubes should still have a light bite at the end of the cooking time.
Decoration and Toppings
Finely chop the young garlic in its skin and fry in hot vegetable oil until crispy light brown. Drain the fried garlic on a sieve and season with salt. Finely chop the parsley.
Season the stew with salt and pepper shortly before serving, arrange in deep plates or soup bowls. Decorate with soy cream, parsley and crispy garlic. Serve quickly and enjoy.
4. Calories (kcal.) Vegan Goulash
Vegan Goulash with Sweet Potato
Amount Per Serving
Calories 406Calories from Fat 144
% Daily Value*
Total Fat 16g25%
Saturated Fat 3g15%
Polyunsaturated Fat 7g
Monounsaturated Fat 4g
Total Carbohydrates 62g21%
Dietary Fiber 9g36%
* Percent Daily Values are based on a 2000 calorie diet.