Verena Erhart: Potato Gulasch/Stew

Last updated on June 22, 2022
Kelsey SantiagoKelsey Santiago

Verena Erhart

Instagram: @vegantoursny

Verena is the founder of Vegan Tours NY, a vegan walking tour company in New York City. She loves to travel when possible, spend time outdoors, and is a huge animal lover. One of her passions is cooking and she loves to use a Thermomix. Together with her husband and her dog, she lives in Brooklyn.

Check out her website vegantoursny.com

 



Ingredients

2 large yellow onions, diced

2 cloves of garlic, minced

2 Tbs oil

2 Tbs tomato paste

2 tsp paprika, sweet

1 tsp paprika spicy or smoked, depending on preference (chipotle works as well)

1 Tbs marjoram – dried or fresh

1 Tbs caraway seeds (use cumin for a slightly different taste)

1 tsp salt

Fresh pepper

2 dried bay leaves

4 tsp vegetable stock paste

About 4 large diced potatoes (you should have about twice as many potatoes as onions), I usually use Yukon.

3-4 cups of water

Optional: vegan sausage, parsley for garnish, vegan sour cream

Instructions

Slowly heat the oil in a large pot and slowly saute the onions and garlic for about 10 minutes till they start to soften and take some color.

Add the tomato paste and the spices and toast for about a minute, then add the potatoes, stock paste and water and let come to a boil, then turn down the heat and let it simmer for about 20 minutes or until the potatoes are tender. If using, cut the vegan sausage in bite size pieces and heat up in the stew.

Top with parsley and sour cream, if using.

Adjust seasonings and serve hot. 

 

 

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