A delicious satisfying stew of potatoes, carrots, peppers and tomatoes simmering within a thick, rich tomato-paprika-caraway rich sauce. Serve with thick pasta noodles or shapes, and a few slices of tasty garlic bread.So quick and simple to prepare. Hungarian goulash is the perfect mid-week that will please the whole family.
1 tablespoonpaprika plus an extra teaspoon if liked
1teaspoonmild chilli powderor use a medium/hot chilli powder
1teaspooncaraway seedsor fennel seeds
1tablespoonsoy sauceuse Tamari soy sauce if needing gluten-free
800millilitres vegetable broth
Add ten minutes before end of cooking goulash:
1red bell peppersliced (can replace the peppers with 2 cups of frozen mixed peppers)
1yellow bell peppersliced
2teaspoonapple cider vinegaror red wine vinegar or balsamic
Garnish
1handfulparsleychopped
To serve:
pasta, thick noodles or ricecooked according to packet instructions
Instructions
Prepare the dried soya chunks:
Soak the soya chunks in 2 cups of boiling water. Add 1 teaspoon of yeast extract [marmite] and mix.Leave for 20-40 minutes. Give the chunks a stir every now and again.Drain but reserve the liquid for the veggie stock.
Add the caraway or fennel seeds to a small non-stick pan and heat over a medium-hot heat until the seeds start to pop (just a minute or so). Move the seeds around so that they do not burn and after they start to pop remove from the heat and shake the pan gently back and forth so that the seeds continue to toast within the residual heat.
1 teaspoon caraway seeds
Cook the goulash:
Pour the TVP soaking liquid into a measuring jug and top up with boiling water or ready-made veggie broth until you have 800 ml/ about 3 ½ cups. If your using water add the stock cubes/powder/bouillon and mix.
800 millilitres vegetable broth
Add the passata, tomato puree, carrots, potatoes, soya chunks, onion, garlic, caraway/fennel seeds, paprika, chilli powder, and soy sauce to your pot. Mix well.
Lower the heat and simmer for 25 minutes.Meanwhile prepare any accompaniments such as pasta, thick noodles, garlic bread. Rice will depend on the packet instructions as to when you need to start preparing.
pasta, thick noodles or rice
After 25 minutes add the bell peppers and apple cider vinegar.
1 red bell pepper, 2 teaspoon apple cider vinegar, 1 yellow bell pepper
Simmer for 10 minutes with a lid on the pot. Stir a few times to make sure the goulash is not sticking. If necessary add a splash of boiling water to loosen up the sauce.
Check that the potatoes are soft.Taste the seasoning and add salt and pepper to taste.
Serve with a sprinkling of chopped parsley if liked. A scatter of paprika or red pepper flakes is also tasty, as is a swirl of vegan sour cream.
1 handful parsley
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Soya chunks can be replaced with about 250-300 grams of fresh or frozen vegan chunks. Or even cooked vegan burgers or sausages chopped up into pieces; although add these cooked alternatives about 10 minutes before the dish is cooked as then they will have enough time to heat through and not over cook.
Alternatively use a meaty precooked bean such as butter beans, kidney beans or borlotti. Its not authentic or traditional but it will still taste pretty good!
Some cubed tofu or tempeh is a nice substitution for the soya chunks.
Try subbing out the white potatoes with sweet potatoes. It will taste amazing!
If you don't have caraway or fennel seeds but do have a dried ground variety use a teaspoon of this instead.
Vegan Hungarian Goulash will keep fresh covered in the fridge for up to 3 days. Just reheat until piping hot before serving.
Freeze any leftover portions to enjoy a speedy meal during those extra busy days.