Dice all the veggies and warm up oil on a huge pan. Add the onion and fry for a couple of minutes with all the spices. Pour in all the vegetables and stir until lights golden. Pour in tomato sauce and add the bay leaves and garlic. Pour in the veggies stock, whisk in the tapioca flour and cover with a lit. Cook for 1 hour medium temperature. Whisk in the oat cream and salt and pepper to taste. Make mashed potato and prepare the crispy kale in the oven for about 15 minutes with oil and salt. Remove the bay leaves from the goulash. Ready to serve.