There are many different goulash recipes that can be adapted to be vegan. We found seitan to be the best meat substitute. This recipe calls for a dark lager beer like the German Schwarzbier. We really enjoyed the recipe and will be having it more often over the cold months.
Serving Size: 4
Ingredients:
- 1 lb. seitan, cut in bite sized pieces
- 1/2 quart dark lager beer, e.g. Schwarzbier
- 2 cups vegetable bouillon or seitan cooking broth
- 1 lb. onions, chopped
- 2 tablespoons vegan margarine
- 2 tablespoons tomato paste
- salt and pepper
- 1 teaspoons sweet paprika powder
- pinch cayenne powder or chili pepper flakes
- 1/2 teaspoon cumin
- 1 tablespoon cornstarch
Directions:
- Chop the onions.
- Cut the seitan in bite sized chunks.
- Melt the vegan margarine in a large frying pan.
- Add the chopped onions and sauté until glassy.
- Add the seitan pieces and mix well.
- Mix 1 tablespoon of the tomato paste with 1 cup of vegetable broth or the seitan cooking broth and add to the seitan onion mixture.
- Mix gently to cover all the the onions and seitan.
- Mix the 2nd tablespoon of tomato paste with 1 cup of the dark beer and add to the goulash mixture.
- Add the sweet paprika powder and a pinch of cayenne or chili pepper flakes.
- Season to taste with salt and pepper.
- As the goulash cooks, you will want to add a bit more of the beer to make more of a sauce.
- Mix 1/2 cup of the vegetable broth with 1 tablespoon of cornstarch.
- Add this mixture to the goulash and stir.
- When the sauce has become clear and thick, the meal is ready to be served.
Notes:
We enjoyed the goulash with vegan German bread dumplings called Semmelknödel. The goulash would also be good with boiled potatoes or on noodles.