Buy all ingredients right below the recipe
Ingredients
- 750g floury potatoes
- 2 red bell peppers
- 3 to 4 carrots
- 200g leek
- 2 onions
- 2 garlic cloves
- 500g vegan mince
- 2 tbsp sweet paprika powder
- 2 to 3 tbsp tomato paste
- 600ml vegetable broth
- 200g strained tomatoes
- 0.5 tsp nutmeg
- 0.5 tsp marjoram
- 0.5 tsp thyme
- Vegetable oil
- Salt
- Pepper
- Fresh parsley
- Vegan crème fraîche
Preparation
- 1Peel potatoes and cut into cubes. Cut bell peppers into strips, carrots and leeks into rings. Peel and finely chop onions and garlic.
- 2Heat some vegetable oil in a large pot. First, brown the potato pieces and the mince until lightly browned. Add the diced onions and sauté them. Then add the garlic and fry for another 2 minutes. Now add the remaining vegetables, except for the bell peppers, and sauté vigorously for 5–10 minutes.
- 3Add paprika powder, tomato paste, and bell pepper strips. Finally, stir in vegetable broth and strained tomatoes and let the stew simmer for about 10–15 minutes over medium heat until the vegetables are soft.
- 4Season the stew with salt, pepper, nutmeg, marjoram, and thyme. Serve with vegan crème fraîche and freshly chopped parsley.
