Potato goulash with red peppers and soy cutlets
Diana Scholl is an online all-rounder: She has been writing on her blog doandlive since 2014, is a content creator and influencer on Instagram, and above all - a foodie. That's what connects us with the Stuttgart native. In her own print magazine ölsalzessig she combines all her passions and provides us with visually appealing recipes and inspiration for the kitchen.
We asked Diana a few questions about it and she shared her recipe for a delicious potato goulash with red peppers and minced soy. Have fun trying and tasting it. It's worth it!
When did you discover your passion for good food?
Diana: Even as a child, I loved cooking and helping in the kitchen, whether with mom and grandma or when we visited friends and relatives. As soon as I could, I started cooking for my family, trying out new dishes and flavors, and later I was always the one cooking for my friends, and it's still like that today.
Is there one flavor or dish that you always prefer?
Always savory before sweet, always the one with lots of sauce, acid and lots of spice. Preferably spicy, preferably bitter, most preferably all of the above together.
How long have you been cooking vegan?
Since about three or four years ago.
You combine cooking with a lot of visual aesthetics, yet you don't do "too much." Does "for the eye too" have any meaning for you?
Thank you very much - and yes, it does! I want the dishes and foods to look just the way they look, putting them in their full natural beauty in the best light. I work without filters, mostly with natural light, without much decoration and fuss. That's why I like your tablewear so much, it is simply a great canvas for my creations :)
As for the recipe you share the potato goulash from your magazine ÖLSALZESSIG with us. How would you describe the taste experience?
This potato goulash is like a hug for the tummy - super spicy, hearty, warming...don't skimp on the paprika, that's what makes all the character here.
POTATO GOULASH with red peppers and soy cutles
INGREDIENTS (4–6 SERVINGS)
- 150 g soy cutlets, coarse 5 tablespoons paprika powder, sweet
- 1 tbsp tomato paste
- 500 g potatoes, waxy
- 1 onion
- 2 garlic cloves 2 red peppers
- 2 carrots
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp marjoram
- 400 g peeled tomatoes, canned
- 400 ml vegetable broth
- 1 tsp syrup of choice
- (e.g. rice, maple, turnip ...) oil for frying
- salt, pepper
- Soak the soy cutlets according to package instructions, drain, squeeze and then fry in a pan with a little oil on all sides, add 1 tablespoon of paprika powder and the tomato paste.
- Peel potatoes and cut into bite-sized pieces. Finely dice onion and garlic. Cut bell bell pepper into strips and carrots into slices.
- Heat a little oil in a large saucepan over medium heat, sauté the onion and garlic for a few minutes. Add the remaining paprika, cumin, cayenne pepper and marjoram and sauté for 1-2 minutes. Then add the potatoes and carrots, mix well, fry again for 1-2 minutes, then deglaze with the tomatoes and vegetable broth, season well with salt and pepper and bring to a simmer.
- After about 15 minutes, add the paprika, soy mince and syrup, stir everything well and simmer gently for 20-30 minutes. Towards the end, season with more salt, pepper and paprika powder if necessary. As soon as the potato pieces can be easily pierced with a sharp knife, the goulash is ready.
To do this, mix soy yogurt with a little lemon juice and salt, put that on top, so good. And bread! Tasteseven better the next day, by the way.