Vegan Goulash with Mushrooms and Potatoes

Heat the olive oil in a large pot or dutch oven and fry the onion or 2-3 minutes until softened and slightly golden. Add the garlic and continue to fry for another minute until fragrant.
2 tbsp olive oil
2 medium onion
4 garlic cloves
Next, add the carrot and sweet red pepper to the pot and continue to cook for 2-3 minutes. Tip in the mushrooms and cook for 7-8 minutes until they reduce in size and there's very little liquid left.
1 large carrot
1 sweet red pepper
16 oz closed cup (crimini) mushrooms
Stir in the paprika, thyme and ground black pepper, then add the passata, potatoes and bay leaves. Cover everything with the stock, give it a good stir, and bring to a boil. Once the liquid is bubbling, lower the heat and simmer with a lid on for 20 minutes until the potatoes are fork tender. If the goulash looks too thin, break down some potatoes with the back of your spoon or a potato masher to thicken the sauce.
2 tbsp Hungarian paprika
1 tsp dried thyme
¼ tsp ground black pepper
7 fl oz passata
2 medium potatoes
2 bay leaves
2 cup vegetable stock
Serve hot with crusty bread, polenta, or brown rice.