Vegan Szeged Goulash

40g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

Main

• 200 g soy chunks (TVP)
• 500 g sauerkraut
• 1.5 l vegetable broth
• 2 tbsp soy sauce

sauce

• 2 tbsp olive oil
• 200 g red onion (diced)
• 750 ml vegetable broth
• 2 tbsp sweet paprika
• 2 tsp smoked paprika (powder)
• 2 tbsp ground caraway
• 2 tsp all-purpose flour
• 10 ml water (warm)
• 2 bay leaves
• 4 tsp soy sauce
• 1/4 tsp black pepper
• 1/4 tsp chili flakes (spicy)
• 1 pinch salt
• 4 tbsp soy yogurt (or sour cream or milk, for serving)

serve with

• 600 g vegan bread dumpling

Contains: celery, gluten, soy

How to make it

1. Heat a 1.5 liter of broth, add soy sauce and cook the cubes in the boiling broth for about 10-15 minutes. After cooking, remove them and let cool. Wrap in a towel and squeeze out excess water.
2. Clean and finely chop the red onion. Fry in oil in a pot for about 5 minutes until golden on medium heat.
3. Add sweet and smoked ground paprika and flour to the onion and stir. Pour a little lukewarm water over the mixture.
4. Add the dried soy cubes, caraway seeds, chilli flakes, black pepper, salt (taste and season with salt according to the saltiness of the broth) and bay leaf. Pour broth over everything, add soy sauce and let cook covered on low heat for about 5-10 minutes.
5. Now just add the sauerkraut. You can rinse it or not, depending on how tangy you like your goulash. Then cook everything together—let it simmer until the cabbage softens, about 20 minutes.
6. After cooking the vegan goulash, remove the bay leaf and add soy yogurt (or milk or cream) to soften the flavor. I only added a little, but you can use up to 200 g if you prefer. The goulash tastes best the next day, when all the flavors come together.
7. Serve it with vegan bread dumplings – you can buy them or make a homemade version using my recipe.

Nutrition