Recipe - Vegan Goulash

the hardest part of this is using wine in the sauce. I recommend eastern european wine, cheap stuff so you can get plenty extra for drinking

1. put a cup or two of tvp chunks into 600ml of stock (e.g. boiling water with 3 green oxo cubes) to soak. add a generous glass of red wine. after 5 mins or so drain them (and retain the liquid) and fry them gently in olive oil. season with ground black pepper and a bay leaf or two
2. chop up two medium onions, two medium peppers and about a dozen mushrooms - put these in the frying pan too
3. when the chunks and veggies are slightly roughed up pour in the stock/wine mix you saved from #1. simmer very gently
4. start boiling some potatoes for mash. when the potatoes get soft add a couple of tsp of paprika to the goulash
5. drain and mash the spuds. by the time the mash is ready the goulash should be ready too.

I'm not sure if a fork or spoon is the best tool to apporach this dish with. you'll probably need one of each - or perhaps a spork?
5 fruit & veg today? - banana, tomatoe, veg in goulash
Exercise today? - nada
Hours of sleep I'm going to get tonight? - i'll take whatever i get