Goulash Soup Vegan Style

Rinse and dry the seitan and tofu, then cut into cubes. Clean the mushrooms, potatoes, peppers, tomatoes and onions and cut them into small cubes. Heat the oil in a saucepan and start by sautéing the onions until translucent. Then add the seitan and tofu cubes and sauté. Add the mushrooms, vegetable soup, salt, pepper, cumin and marjoram. Gradually stir in the remaining vegetables and dust with paprika powder. In a cup, mix the paradeis pulp with a little bit of water and add it. Cover all ingredients with water and simmer on low heat for 20 to half an hour, stirring occasionally. Stir rice flour or possibly arrowroot with a small amount of water until smooth and add to the soup, stirring throughout, bring to a boil repeatedly. Season with tamari and vinegar to taste.

Serving: Crispy baguette

Preparation approx. 60 min

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