hugarian-goulash

Vegan Hungarian Goulash

 

 

Vegan Hungarian Goulash
 
Author:
Recipe type: Mains
Ingredients
  • 3 tablespoons of vegan margarine/butter
  • 700 grams of onions, chopped (approx. 4 good sized onions)
  • ¼ cup of sweet paprika
  • 700 grams of vegan beef, cut into chunks (recipe below makes the exact amount)
  • 5 teaspoons crushed garlic
  • 2 red capsicums, cut into bite size chunks (seeds discarded)
  • 1 yellow capsicums, cut into bite size chunks (seeds discarded)
  • 2 tomatoes, diced
  • 2 carrots, diced
  • 2 medium potatoes, cut into chunks
  • 5 cups of Massel (or favourite vegan brand) beef stock (can replace with vegetable)
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon, freshly ground pepper
  • Optional – vegan sour cream to garnish
Vegan beef
  • 100 grams roughly chopped cremini mushrooms
  • 1.5 tablespoons soy sauce
  • ½ cup vegetable stock + 2 litres of vegetable stock
  • 40 ml red wine (can substitute with orange juice)
  • 1 ½ teaspoons crushed garlic
  • 1 ¼ cups wheat gluten
  • Oil to spray
Instructions
Vegan beef
  1. In a food processor combine mushrooms, soy sauce, ½ cup vegetable stock, red wine & garlic. Process until combined. Add wheat gluten and process until a soft dough has been formed (about 30 seconds)
  2. Divide dough into 3 portions and pat each into a patty shape about 2cm thick. On a non-stick frypan spray with oil & fry patties over a medium heat until brown on both sides
  3. In a large pot, add the 2 litres of vegetable stock and bring to a boil. Add patties, cover, reduce heat to low and simmer for 1 hour
  4. Use tongs to remove patties and set aside in a colander to drain
Goulash
  1. Melt margarine in a large, high sided pot & cook the onions until the start to brown. Remove from heat & stir through the garlic, paprika & then add the vegan beef chunks. Return to a medium heat to warm through
  2. Add the capsicum & cook for a further 5 minutes whilst stirring
  3. Add the carrots, tomatoes, potatoes, beef stock, bay leaf, salt & pepper. Bring to a boil, cover & reduce heat. Simmer for 40 minutes (add salt to taste)
  4. Serve with crusty bread & garnish with sour cream (optional)
Notes
Vegan beef patties can be made the day before & kept in the fridge or freezer

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