Pumpkin goulash vegan

Pumpkin goulash vegan

For the pumpkin goulash vegan peel a small Hokkaido pumpkin and potatoes and cut into small cubes. Peel and chop the onions. Heat oil in a saucepan. Brown the pumpkin, potatoes and onions. Stir in the tomato purée. Deglaze with 1/8 L broth. Pumpkin goulash vegan with pepper, salt, paprika powder, marjoram, bay leaf and pressed garlic season. Put on a lid and bring to the boil. Set temperature to medium level. Pumpkin goulash vegan 15 minutes stew. Pour in 1/8 l broth little by little. Vegan goulash season with pumpkin seed oil. Cut the parsley into fine strips and sprinkle over them.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
229 kcal
28 g
6 g
11 g

(C)opyright by Marions Kochbuch