Goulash is a traditional Hungarian stew and being from Austria, I grew up eating it quite a lot. Usually its made with lots of meat tho, so this vegan version is a great alternative. It only takes about 20 minutes to make and its soo perfect in the fall and winter time (wich is like ten months a year in Austria haha)
I think I actually like it better than traditional goulash, theres just something about the sweetness of the pumpkin that I absolutely love in combination with all the other flavors!
Ingredients:
- half a hokkaido pumpkin (you can use any type of pumpkin you want, i just like hokkaido cause peeling is so much work and im veryvery lazy)
- 2 fresh tomatoes
- 200 grams of some sort of vegan protein like seitan, tofu, etc
- 4 tbsp tomato puree
- 1 large onion
- 5 cloves of garlic (i just really like garlic ok haha)
- a small piece of ginger
- 2 red chilis (you can use as many as you want but i wouldn’t recommend completely leaving them out cause they do give the dish a nice warm note)
- 1-2 tbsp flour
- 6 tbsp of vegan yoghurt or cream
- fresh or dried rosemary
- fresh or dried thyme
- cumin
- sweet paprika powder
- 2 tsp nutritional yeast
- 2 bay leaves
- a bit of olive oil for the onions (i like the flavor but you can obviously just use water)
- water (depending on how runny you want your goulash, just keep adding hot water as you go)
- salt and pepper
Instructions:
- Chop your pumpkin, tomatoes, onion, garlic, ginger and chilis. I personally like all my veggies quite chunky, so the only things I chop finely are the ginger, chili and garlic.
- Heat up a small amount of olive oil in a pan, once its hot, add the chopped onions, once they’re translucent add your garlic, ginger, chilis, chopped tomatoes, bay leaves, dried herbs and spices. (except salt and pepper)
- After about a minute you can add half a cup of water, the flour and the tomato puree, let all that simmer for another two minutes or so, then add the pumpkin.
- The pumpkin shouldn’t take too long to soften up depending on how big your pieces are, just keep checking it and adding hot water.
- After about ten minutes, add your vegan protein.
- Let everything simmer on medium heat, once its done add your cream or yoghurt as well as salt and pepper according to your liking:)
notes:
you can totally customize this according to your liking. eg. if you don’t like pumpkin you could use sweet potato or regular potato, instead of tofu/seitan mushrooms would be a nice addition etc:)
This recipe makes a couple servings and it’s just such a great fall/winter staple, hope you enjoy!!