Ingredients (for two people):
1 onion
5 red bell peppers
½ bunch parsley
vegetable oil, for frying
2 teaspoons paprika, sweet
¼ teaspoon caraway seed, ground
1 teaspoon tomato paste
1 shot vegetarian wine
400ml vegetable stock
2 bay leaves, dried
300g vegan beef in pieces
salt
black pepper
500g tagliatelle
From our assortment
Preparation:
- Peel the onion and chop finely. Wash bell peppers, core and dice. Finely chop parsley.
- Heat a little vegetable oil in a large pan, sauté onions until translucent. Add diced peppers and fry. Add paprika, ground caraway and tomato paste and fry briefly while stirring. Deglaze with a glass of vegan red wine and simmer over low heat for a few minutes. Pour in vegetable stock, add bay leaves and simmer until a creamy consistency is reached and the bell peppers are well cooked.
- Fry the vegan beef pieces in a second pan until crispy and add the vegetables. Season sauce to taste with salt and pepper and let on the stove for another 5 minutes.
- Cook the pasta according to package directions in salted water until al dente and drain. Remove bay leaves and mix finely chopped parsley to the stew just before serving.
Our tip: Also delicious with our vegan spaetzle!
A recipe from Sophie Mathisz
