Vegan Hungarian Goulash
Ingredients
- 3 medium potatoes (465 g)
- 1 medium red bell pepper (140 g)
- 1 small/medium carrot (100 g)
- 2 medium onions (200 g)
- 2 small green peppers (120 g)
- 3 medium tomatoes (340 g)
- 5 cloves of garlic (minced)
- 4 tbsp (yes, tablespoons) paprika (more to taste)
- 1/2 tsp ground cumin
- 1 1/2 tsp salt (or less/more to taste)
- 1 tsp onion powder
- 1/4 tsp smoked paprika
- Pinch of cayenne pepper
- Fresh pepper to taste
- 2 tsp coconut sugar or brown sugar
- 2 bay leaves
- 2 cups tomato sauce (480 g)
- 2 cups vegetable broth or water (480 ml)
- 1 2/3 cups textured soy protein (130 g) (*see recipe notes)
- 1 1/4 cup water (300 ml)
- 2 tbsp soy sauce (gluten-free if needed)
- 1/2 tbsp balsamic vinegar
- 1/3 cup coconut milk canned (80 ml) (*see recipe notes)
- Fresh herbs to garnish
- For serving: mashed potatoes, pasta or bread
Preparation
Soak textured soy protein in a bowl with 1 1/4 cups of water for about 10 minutes
Meanwhile, chop veggies + potatoes and heat a skillet over medium heat
Add 1 tablespoon water (or oil) and saute the onion with the peppers for about 3-4 minutes
Add carrot, garlic, potatoes, tomatoes, all spices, tomato sauce bay leaves, and water (or veggie broth) and bring the soup to a boil
Let simmer for about 15 minutes, then add the textured soy protein, soy sauce, and balsamic vinegar
Cook for a further 20 minutes or until the potatoes and veggies are softened
Finally, add coconut milk (or your favorite plant-based cream, e.g. oat cream) and stir
Taste and adjust seasoning. Add more salt, pepper, cayenne pepper, etc. to taste
Serve with bread, pasta or over mashed potatoes. Enjoy
Notes
If you want to make the recipe soy-free, simply leave out the textured soy protein and add 3 cups of cooked beans or lentils instead (add them 5 minutes before the cooking time is up). The goulash tastes best if you use Hungarian paprika
You can use your favorite plant-based cream, e.g. oat cream instead of canned coconut milk
Recipe serves 6