Vegan Szeged Goulash
40g protein
Recipe by Nikoleta · @surovadcerka
Szeged goulash is sauerkraut, paprika and something meaty, and it's a childhood dish for most people who grew up in this part of Europe. The soy chunks are cooked in broth rather than water — fifteen minutes, then cooled and squeezed dry in a towel — which seasons them right through instead of only on the surface.
Watch the paprika. It goes into the pan with the flour and the onion, and it needs lukewarm water added fairly quickly afterwards; paprika left too long against a hot pan base turns bitter and takes the whole pot with it.
Ninety minutes, four servings, 40 g of protein. Homemade bread dumplings are the traditional partner and it's worth the extra effort.
Ingredients
main
- 200 g Soy cubes
- 500 g Sauerkraut
sauce
- 2 tbsp Olive oil
- 200 g Red onion, diced
- 750 ml Vegetable broth
- 2 tbsp Sweet paprika powder
- 2 tsp Smoked paprika powder
- 2 tbsp Ground caraway
- 2 tsp All-purpose flour
- 10 ml Warm water
- 2 Bay leaves
- 4 tsp Soy sauce
- 1/4 tsp Black pepper
- 1/4 tsp Spicy paprika powder
- 1 pinch Salt
- 4 tbsp Soy yogurt, sour cream, or milk (for serving)
serve with
- 600 g Vegan bread dumpling
main
- 1 1/2 L Vegetable broth
- 2 tbsp Soy sauce
Contains: celery, gluten, soy
How to make it
- 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.
- Clean and finely chop the red onion. Fry in oil in a pot for about 5 minutes until golden on medium heat.
- Add sweet and smoked ground paprika and flour to the onion and stir. Pour a little lukewarm water over the mixture.
- Add the dried soy cubes, caraway seeds, hot paprika, 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.
- 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.
- After cooking the vegan goulash, remove the bay leaf and add soy cream, yogurt, or milk 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.
- Serve it with vegan bread dumplings – you can buy them or make a homemade version using my recipe.
Nutrition
610Calories
40 gProtein
82 gCarbs
13 gFat
20 gFiber
per serving
