Vegan mushroom goulash

Instructions: Vegan mushroom goulash

• For this recipe I used fine tomato pulp made by Pomì.
• Heat the oil in a small saucepan. Add chopped onion and sage leaves and cook on medium – low fire for 2 – 3 minutes until the onion begins to become translucent.
• Add two types of paprika, chilli pepper, cumin and a pinch of salt and pepper. Stir, cook for another minute and add 240 ml of vegetable stock. Bring to a boil, cover with lid and cook over low heat for 10 minutes.
• Turn off the heat and let cool down slightly then blend everything with an immersion blender.
• In a large saucepan heat oil and add cleaned mushrooms cleaned that you have cut into 4 pieces. Cook over high heat, stirring rarely until they become golden.
• Add diced potatoes and sliced carrots and a pinch of salt. Cook stirring occasionally over medium heat for another 5 minutes to let the vegetables become golden brown.
• At this point add wine, stir, turn up the flame and cook for another 2 minutes. Add fine tomato pulp, the stock and previously prepared spice mixture.
• Cook over medium heat for about 15 minutes or until the potatoes become tender. Add 1 tablespoon of soy sauce and frozen peas after first 5 minutes of cooking. The soy sauce will add to your vegan goulash a deep flavor that will add an extra touch to this dish. While cooking, taste it often and adjust with more salt and pepper if necessary.
• If the cooking liquid thickens to quickly, add more broth.
• Once the potatoes are cooked through and the liquid is thick and fragrant, turn off the heat and serve immediately.