Goulash (Vegan)
Ingredients:
- 396.9 g (14 oz) seitan or extra-firm tofu
- 30 ml (2 tbsp) neutral oil
- 160 g (1) onion
- 238 g (2) bell peppers
- 9 g (3 cloves) garlic
- 13.8 g (2 tbsp) Hungarian paprika
- 1 tsp caraway seeds
- 396.9 g (1 (14 oz) can) diced tomatoes
- 480 ml (2 cups) vegetable broth
- 346 g (2 medium) potatoes
- 16 g (1 tbsp) tomato paste
- Vegan sour cream, for serving
Features:
Refined Sugar-Free
Nut-Free
Grain-Free
Nutrition:
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Brown the seitan or tofu well before removing it from the pot — those browned bits left behind are what flavor the rest of the stew when you sauté the vegetables in the same pot.
Instructions:
- Brown the Seitan: Heat the oil in a large pot and brown the seitan or tofu, about 5 minutes. Remove and set aside.
- Sauté the Vegetables: In the same pot, sauté the onion and bell peppers for 5-6 minutes.
- Bloom the Spices: Add the garlic, paprika, and caraway seeds, cooking for 1 minute.
- Add the Liquids: Stir in the tomato paste, diced tomatoes, and vegetable broth.
- Simmer: Add the potatoes and browned seitan, bring to a boil, then reduce heat and simmer for 25-30 minutes, until the potatoes are tender.
- Serve: Serve hot with a dollop of vegan sour cream.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
Every ingredient here earns its place, but a few really shape the dish. The seitan or extra-firm tofu provides protein and soaks up the surrounding flavors. The neutral oil keeps the fat neutral so the other ingredients can shine. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Goulash (Vegan)
Ingredients:
- 396.9 g (14 oz) seitan or extra-firm tofu
- 30 ml (2 tbsp) neutral oil
- 160 g (1) onion
- 238 g (2) bell peppers
- 9 g (3 cloves) garlic
- 13.8 g (2 tbsp) Hungarian paprika
- 1 tsp caraway seeds
- 396.9 g (1 (14 oz) can) diced tomatoes
- 480 ml (2 cups) vegetable broth
- 346 g (2 medium) potatoes
- 16 g (1 tbsp) tomato paste
- Vegan sour cream, for serving
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The seitan or extra-firm tofu provides protein and soaks up the surrounding flavors. The neutral oil keeps the fat neutral so the other ingredients can shine. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Prep:
Brown the seitan or tofu well before removing it from the pot — those browned bits left behind are what flavor the rest of the stew when you sauté the vegetables in the same pot.
Instructions:
- Brown the Seitan: Heat the oil in a large pot and brown the seitan or tofu, about 5 minutes. Remove and set aside.
- Sauté the Vegetables: In the same pot, sauté the onion and bell peppers for 5-6 minutes.
- Bloom the Spices: Add the garlic, paprika, and caraway seeds, cooking for 1 minute.
- Add the Liquids: Stir in the tomato paste, diced tomatoes, and vegetable broth.
- Simmer: Add the potatoes and browned seitan, bring to a boil, then reduce heat and simmer for 25-30 minutes, until the potatoes are tender.
- Serve: Serve hot with a dollop of vegan sour cream.
