Vegan 'goulash'

Hungarian Szeged Goulash, Vegetarian Version (VEGAN)

MAIN INGREDIENTS

• 4 oz. smoked TVP, reconstituted (careful, avoid overkill),
  or a jar of Bac-os to add when serving,
  or Bakon yeast

• 16 to 28 oz. seitan, cubed (about 1/2 to 1 inch size),
  or seitan sausage
• oil
• 1 large red onion, chopped small
• 2 to 4 large cloves garlic, minced
• 2 T flour (for thickening effect)
• 2 T Hungarian sweet paprika (try buying in bulk from a HFS),
  possibly also get some hot paprika to serve at the table
• 4 oz dried dark wild mushrooms (reconstituted and chopped small),
  plus maybe 4 oz.
  more of saute'd shitake

Herbs

• 2 t caraway seed (omitted)

• 1 T chopped fresh sage (optional)
• 2 t chopped fresh rosemary
• 1 T chopped fresh marjoram
  (or mild oregano or omit)
• 2 t chopped fresh thyme
  (or, unauthentically, basil),
  or dill

Kraut and stuff

• 1 t salt,
  or to taste

• 1/2 t freshly ground black pepper
• 2 c apple cider,
  or 1 can frozen + 2 parts water,
  or white wine + cider
• 2 jars Cascadia Farms organic saurkraut,
  or 28 oz. of the regular stuff (rinse if too briney)
• 3 med. granny smith apples, cubed (use lemon juice to prevent browning)

Serve with:
1 c or more of (soy) yogurt or vegan sour cream dumplings, new potatoes, noodles or fresh crusty bread fresh dill (nice for the potatoes), or rosemary or parsley hot powdered paprika (strictly by personal choice)

PREPARATION

Brown seitan and TVP in a heavy pan, using enough of any good oil. Remove with slotted spoon. In the same pan, brown the onion, and add garlic and continue to brown, shaking the pan so that flavor and oil intermix. Add paprika, mushrooms, herbs, "salt" and pepper. Watch the salt, since the seitan, TVP, saurkraut or sour cream may be salty. If satisfactory, add in the seitan, TVP, and flour. You may want to do this step after the sauerkraut and cider have begun cooking.
Place apple cider, wine and saurkraut in oiled dutch oven (or casserole) and cook covered for about 25 minutes; at about 350 F in regular oven. Stir in apple cubes, seitan, TVP, mushrooms and spices, and cover again. Cook for another 10 to 20 minutes. The dish may be chilled and reheated, but I don't guarantee the consistency of the seitan afterwards. Taste, and adjust spicing, cooking duration, and liquids as needed.
Serve with vegan sour cream or yogurt, stirred in, or dollopped on (my preference). Include starch accompaniment, dumplings, potatoes. Garnish with dill, parsley or (phtew) Bac-os. Dash on the hot paprika.
Bon vegan appetito,

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