Vegan Hungarian Goulash with Cucumber Dill Salad - WellBeing Magazine

Ingredients

• Cashew Sour Cream (makes 3 cups):
• 2 cups raw cashews
• ¾ cup lemon juice
• ½ tsp salt
• 2 cups water
• Goulash:
• 4 onions, finely diced
• ¼ cup Hungarian paprika
• 5 garlic cloves, chopped
• 2 red capsicums, seeded & cut into 2cm chunks
• 1 yellow capsicum, seeded & cut into 2cm chunks
• 2 carrots, cut into 2cm dice
• 3 tomatoes, roughly chopped
• 700g sweet potato, cut into 4cm chunks
• 2 potatoes, cut into 4cm chunks
• 5 cups water
• 4 tbsp vegan “beef” stock powder
• 1 bay leaf
• Salt
• 1 tsp freshly ground black pepper,8 slices wholemeal sourdough bread,1 cup cashew sour cream (see recipe below)