Verena Erhart: Potato Gulasch/Stew

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



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


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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Paul Turner

Paul Turner

Paul Turner co-founded Food for Life Global in 1995. He is a former monk, a veteran of the World Bank, entrepreneur, holistic life coach, vegan chef, and author of 6 books, including, FOOD YOGA, 7 maxims for soul happiness.

MR. Turner has traveled to 72 countries over the last 35 years helping to establish Food for Life projects, train volunteers, and document their success.

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