Spicy Bean Goulash
Cuisine: German
Author: Annelina Waller
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Ingredients
  • 250 g kidney beans (cooked)
  • 2 carrots (purple carrots)
  • 1 beetroot
  • 1 parsley root
  • 4 red onions
  • 4 cloves of garlic
  • 8 small Jerusalem Artichoke
  • 250 ml red wine, dry
  • 100 ml vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp coconut blossom sugar
  • 1 tbsp sweet balsamic vinegar
  • 4 bay leaves
  • 1 thyme branch, dried
  • 1 teaspoon cardamom seeds
  • ½ bunch parsley
  • 1 orange, organic
Instructions
  1. Scrub parsley root, carrots and Jerusalem artichoke well with a vegetable brush. Peel beetroot, garlic, onions, and garlic. Cut onion into half rings, garlic into fine slices, carrots, and parsley root into 3-4 cm large pieces.
  2. Sauté the vegetables in a large pot with wine for 10 minutes. Add cardamom seeds and bay leaves. Wash orange under warm water, draw fine zest and stew. After 10 minutes add the vegetable stock, tomato paste, coconut sugar and sweet balsamic vinegar. Let simmer for another 20 minutes with closed lid.
  3. Remove the thyme needles from the stalk and add to the vegetables. Add kidney beans to the vegetables and simmer for another 10 minutes.
  4. Season with salt and pepper and serve with the dumplings, parsley, smoked portobello and optionally blueberry apple puree (can be found in organic stores).
Recipe by Annelina Waller at https://annelinawaller.com/spicy-bean-goulash-with-dumplings-and-smoked-portobello-vegan-christmas-menu/