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107: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 6 Servings
5 x Vegan-burger, Mushroom and No-Moo (10 x 70 g)
Sauce:
30 ml olive oil
2 big onions (app. 250 g)
2 cloves garlic
1 tsp cumin
4 heaped tsp paprika spice, mild or hot (as desired)
1 tin whole-peeled tomato pieces (400 g)
115 g tomato purée
Goulash vegetables:
1 small turnip
3-4 big potatoes
300 g Hokkaido pumpkin
2 pinch salt / pepper
750 ml vegetable broth
20 g parsley, chopped
Treat yourself with Vegusto: Recipe No. 107
In the fall you can buy fresh pumpkins everywhere. Therefore why not, with the superb Vegusto specialities, serve up a hearty, aromatic pumpkin goulash?
Ingredients for 6 Servings
5 x Vegan-burger, Mushroom and No-Moo (10 x 70 g)
Sauce:
30 ml olive oil
2 big onions (app. 250 g)
2 cloves garlic
1 tsp cumin
4 heaped tsp paprika spice, mild or hot (as desired)
1 tin whole-peeled tomato pieces (400 g)
115 g tomato purée
Goulash vegetables:
1 small turnip
3-4 big potatoes
300 g Hokkaido pumpkin
2 pinch salt / pepper
750 ml vegetable broth
20 g parsley, chopped
Preparation
To prepare the sauce heat olive oil in a frying pan and sauté onions, garlic and cumin until onions are translucent.
Add the paprika spice and continue sautéing briefly.
Add the peeled tomatoes and tomato purée, mix well and continue to cook for 1 minute.
Peel and wash potatoes and cut them into 2 cm big pieces. Peel the parsnip and cut into 1 cm big pieces. Core the pumpkin and cut into 1.5 cm big pieces including skin.
Add the vegetables to the Goulash sauce and douse with the vegetable broth.
Season with salt and pepper and simmer, lid closed, for 30 minutes until potatoes are done.·
Cut Vegan-Burger, Mushroom & No-Moo into 2 cm big pieces and add to the goulash. Add parsley and simmer for 3 more minutes.
If needed season with salt and pepper.
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