Quick Veggie Chicken Goulash with noodles

Finely chop the onion and garlic and set aside. Halve the tomatoes and put in a second bowl.

• 3.5 oz Cherry tomatoes
• 1 Onion, yellow (~ 2.8 oz)
• ½ Garlic clove (~ 0.1 oz)

Finely dice the pepper.

• 1 Bell pepper, yellow (~ 4.9 oz)

Heat the oil in a pot over medium heat.

• 1 ⁠½ Tbsp Olive oil

Add the chicken substitute, onion, and garlic and fry until the chicken is golden brown.

• 7.1 oz Vegan Chicken Substitute

Add paprika, tomatoes, garlic powder, oregano, rosemary, chili and marjoram.

• ¾ tsp Hot paprika, ground
• ½ tsp Garlic powder
• ½ tsp Rosemary leaves, dried
• ½ tsp Oregano leaves, dried
• ¼ tsp Crushed pepper
• ½ tsp Marjoram, dried

Stir in the tomato paste and broth, put on a lid and let cook for 25 minutes.

• 1 ⁠2⁄3 cups Vegetable broth
• 2 tsp Tomato paste

Prepare the pasta according to the package instructions.

• 4.4 oz Fusilli

Serve the goulash with the pasta in a bowl.

Enjoy your meal!