TEMPEH AND MUSHROOM GOULASH

For the goulash:

• 200 g tempeh
• 250 g mushrooms, quartered
• 1 carrot, diced
• 1 onion, finely chopped
• 1 clove of garlic, finely chopped
• 100 ml red wine (optional: alcohol-free)
• 200 ml vegetable stock
• 1 tsp paprika powder
• 1 tbsp soy sauce
• 1 tsp cornstarch + a little water
• 3 tbsp rapeseed oil for frying
• A little thyme
• Salt, pepper

For the mashed potatoes:

• 400 g floury potatoes
• 100–150 ml oat milk (depending on desired creaminess)
• 1 tbsp vegetable margarine (optional)
• 1 pinch nutmeg
• Salt

1. Peel the potatoes, cut them into pieces, and cook them in salted water for about 15–20 minutes until soft.
2. Cut the tempeh into cubes and fry them in a pan with a little oil until golden brown all over.
3. Then add the onion, garlic, carrots, and mushrooms and fry for 5–10 minutes until everything is nicely browned. Deglaze with red wine and reduce briefly.
4. Add the broth, soy sauce, paprika powder, and thyme. Simmer everything for 10 minutes over medium heat.
5. Mix the cornstarch with water until smooth and stir in. Bring to a boil briefly until the sauce is creamy. Season to taste with salt and pepper.
6. For the purée, mash the drained potatoes with oat milk, nutmeg, salt (and optionally a little margarine) to a creamy consistency.
7. To serve: divide the mashed potatoes between two plates, spoon the goulash on top and garnish with fresh parsley or pepper as desired.