1. Prepare Soy Chunks:
Soak the dried soy chunks in vegetable broth according to the package instructions, then squeeze out excess liquid very thoroughly with your hands.
2. Sauté and Toast Tomato Paste:
Sauté the prepared soy chunks together with the quartered mushrooms and diced onions in a large pot without added fat until the liquid released by the mushrooms has completely evaporated. Briefly toast the tomato paste.
3. Deglaze, Simmer, and Add Zucchini:
Deglaze the pot with the crushed tomatoes and 200 ml of water. Stir in sweet paprika, caraway, salt, and pepper, and let the goulash simmer over medium heat for about 10 to 12 minutes. During the last 8 to 10 minutes of cooking time, add the zucchini cut into bite-sized pieces and let them simmer gently until they reach the desired bite.
4. Stir in the Creamy Notes:
Stir in the soy quark along with the nutritional yeast flakes to achieve a creamy consistency. Do not let the sauce boil heavily after adding the plant-based dairy.
5. Prepare Sides and Serve:
Cook the pasta according to the package instructions. Spoon the creamy goulash with the tender zucchini pieces generously over the pasta and serve.
Nutritional Information (approx. per serving)
- Energy 495 kcal
- Protein 36 g
- Kohlenhydrate 48 g
- Fett 11 g
- Fiber 12 g
