Goulash is the most famous Hungarian dish in the world. There are many variations and as many other largely famous dishes, everybody has her/his own way of cooking it, adding some ingredient or changing the preparation. However everybody would call his/her goulash the most authentic, and that nobody prepare it like their grandmother.
Authentic goulash is a beef dish cooked with onions, sweet paprika, tomatoes, green peppers, and potatoes. Hungarian goulash is neither a soup nor a stew, but something in between.
To prepare it I used some seitan, so that the recipe will be packed with proteins and have a similar texture to the original. But I decide to bake the seitan instead of boiling it. Let’s break down the macros.
This vegan goulash is a bomb, with an incredible macro ratio of 44% carbs, 34% proteins and 22% of fat. It tastes delicious and it will easily fit your diet!
The recipe is for 4 servings (for normal people. 2 servings for me :P) and the nutritional facts below are for 1 serving.
|Vegan goulash – 1 serving|
Some ingredients are missing the price because I already had them at home
- 140gr of Vital gluten flour (3$ for 283gr. I actually cooked all the pack but used only half of seitan for the vegan goulash)
- 2 tbsp of olive oil
- 2 medium onion or 3-4 small ones (I used some shallots I had at home)
- 2 garlic cloves
- 2 carrots (1$ for 1 kg)
- 1 parsnip (I didn’t use any because I couldn’t find it)
- 1 celery stalk or 2-3 leaves
- 2 medium ripe tomatoes (1.2$ for 1kg)
- 2 green peppers (I used bell peppers. 1.5$)
- 2-3 medium potatoes (1.5$ for 1kg)
- 2 tbsp of sweet paprika
- 1 tsp of fennel seeds
- 1 bay leaf
- 2 tbsp of nutritional yeast (optional)
- Salt and pepper to taste
- Preheat the oven at 180ºC/350ºF.
- In a bowl mix the vital gluten with salt, pepper, 1 tbsp of paprika, some fennel seeds and 1 cup of water.
- Stir to blend the ingredients without kneading too much. The more you work the gluten the more elastic it will be.
- Put the seitan dough in a greased pan and level it with your hands.
- Bake for 20-25 minutes and let it cool down for 15 minutes before taking it out from the pan.
- Chop all the veggies.
- Cut the seitan in small cubes.
- Ground the fennel seeds.
- Heat up the oil in a large pot, add the chopped onions and the rest of the paprika.
- Keep stirring the onions until golden brown, then add the seitan.
- Stir for about 4-5 minutes on medium high heat.
- Add garlic, fennel seeds, salt, black pepper, bay leaf, and water to cover the content.
- Cover with a lid, bring to boil and let it simmer at low heat for about 15 minutes.
- Add carrots, parsnip, potatoes, celery and nutritional yeast, and let simmer for other 20 minutes, adding more water if needed.
- After 20 minutes add the green peppers and the chopped tomatoes in the mix. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
- Serve hot with toasted bread or csipetke (small pinched noodles).
This vegan goulash is awesome and extremely customisable. I have to say it was actually better the day after, since all the ingredients had the time to marinate together and absorb the flavours. Enjoy!
PS: based on this recipe.