Vegan Hungarian Goulash

  • Vegan Hungarian Goulash
  • Vegan Hungarian Goulash
  • Vegan Hungarian Goulash
  • Vegan Hungarian Goulash
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Rated 4.75 out of 5 based on 4 votes

Ingredients

  • 1 x nutmeat - cubed
  • 4 x big onions - sliced
  • 1 x clove of garlic - chopped
  • 500 g mushrooms (champignons) - sliced and whole
  • 1 cup dried shitake mushrooms - soaked in water
  • 1/2 x green capsicum - sliced
  • 2 x vegan beef style cubes (avail. at coles from massel - aussie brand)
  • 5-7 tspn smoked paprika powder
  • 2-5 tspn sweet paprika powder
  • 1 x middle sized bay leave
  • 1/2 tspn mayoram
  • 1-2 tspn tomato paste
  • 1 Tbls plain flour

Method

Even that this is a Hungarian Dish — its very very popular in Germany and Austria. I think my mum cooked it at least once a month! When I turned vegan, I thought I never will have it again — but soon I found out — nope — its not about the meat — its only about the spices and I started to cook it like I did before with meat — and the result was so delicous! There is nothing missinig in the taste — I am happy to give you this recipe :-)

Start to prepare the onion, mushrooms, nutmeat ( from Sanitarium – avail. at Coles and Woolies, Health food section) and red pepper.
Marinate the nutmeat with smoked paprika, salt and oil and give it a rest for 30 min.

Heat some Sunflower oil in a pot and start to fry the nutmeat cubes. When golden brown and crisp, remove from the pot and add the sliced onions. Also add the garlic and stir well. Take care that it doesn’t burn!
Add 3 teaspoon of smoked paprika, 1 bay leave, 1 tbsp flour and a bit of salt. Don’t let the onions turn brown – sprinkle a bit of flour over it and stir. Return the nutmeat and add the champignons –leave small mushrooms the way they are – the big ones cut into slices. Stir with higher heat and then deglaze with the vegan beef stock until it is slightly covered.
Soak the Shitake in water and add to the pot (with the water) and also add the red sliced pepper. Now add the spices and herbs – also the tomato paste. Stir well and shut the lid and let it simmer. Stir from time to time! For the case it needs more fluid, just add more stock or water. Let it simmer until the onions are soft.
That should take approx. 30 – 40 min. When ready have a taste. If something is needed more, just add it. Let the Goulash rest for 1 hour – or more. As longer you give it a rest as more the flavours will develop.

Serve with spiral pasta, cooked salt potatoes or potato dumplings — all 3 options will be a perfect side. ENJOY

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  • Interesting!! I can’t have nutmeat…it makes me so sick but I would try this with tofu instead!

    Reply

    by Linda Bullard on 29/12/2012, 20:19
    Linda Bullard
    • I also tried this with tofu — or without any of it. When I cook it without nutmeat or tofu, I just add more mushrooms! I love it every way and I cook it after my mood, hihi — Hope you like my recipe :-)
      Ps: coles and woolies also have a good meat replacement from Sanitarium — Henchen loyner — this is also good to use.

      Reply

      by Angela H. on 07/01/2013, 12:50
      Angela H.
  • We love Hungarian goulash.In winter time is perfect for dinner.

    Reply

    by ANNA LINHART on 20/04/2013, 14:05
    ANNA LINHART