For the plum goulash, soak soy cubes in water for about ½ hour.
Peel onions, cut into eighths and fry in oil.
Peel and dice potatoes, peel garlic and cut in half depending on size.
Cut mushrooms into bite-sized pieces, squeeze the soy cubes and mix everything into the onions.
Pour in wine and season with paprika, yeast paste, cumin, marjoram, pepper, salt, cinnamon stick and nutmeg.
Let the goulash simmer for about 30 minutes.
Remove the seeds from the plums, cut them in half and add to the goulash.
To thicken the plum goulash, stir some carob bean gum into the sauce, season to taste.
The skin and flesh of the plums cook down in such a way that they remain unnoticed in the dish and still give a spicy taste.
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