Vegan Hungarian Goulash

Vegan Hungarian Goulash

from elavegan.com
45 min

Ingredients

  • 3 medium potatoes
  • 1 medium red bell pepper
  • 1 small/medium carrot
  • 2 medium onions
  • 2 small green peppers
  • 3 medium tomatoes
  • 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
  • 2 cups vegetable broth (or water)
  • 1 2/3 cups textured soy protein ((*see recipe notes))
  • 1 1/4 cup water
  • 2 tbsp soy sauce ((gluten-free if needed))
  • 1/2 tbsp balsamic vinegar
  • 1/3 cup coconut milk (canned (*see recipe notes))
  • Fresh herbs to garnish
  • For serving: mashed potatoes, pasta or bread

Directions

  1. 1

    Watch the video below for easy visual instructions.

  2. 2

    Soak textured soy protein in a bowl with 1 1/4 cups of water for about 10 minutes.

  3. 3

    Meanwhile, chop veggies + potatoes and heat a skillet over medium heat.

  4. 4

    Add 1 tablespoon water (or oil) and saute the onion with the peppers for about 3-4 minutes.

  5. 5

    Add carrot, garlic, potatoes, tomatoes, all spices, tomato sauce bay leaves, and water (or veggie broth) and bring the soup to a boil.

  6. 6

    Let simmer for about 15 minutes, then add the textured soy protein, soy sauce, and balsamic vinegar.

  7. 7

    Cook for a further 20 minutes or until the potatoes and veggies are softened.

  8. 8

    Finally, add coconut milk (or your favorite plant-based cream, e.g. oat cream) and stir.

  9. 9

    Taste and adjust seasoning. Add more salt, pepper, cayenne pepper, etc. to taste.

  10. 10

    Serve with bread, pasta or over mashed potatoes. Enjoy!

  11. 11

    Store leftovers covered in the fridge and reheat with a splash of water.