Hungarian Szeged Goulash, Vegetarian Version (VEGAN)
4 oz. smoked TVP, reconstituted (careful, avoid overkill),
or a jar of Bac-os to add when serving,
or Bakon yeast
2 t caraway seed (omitted)
Kraut and stuff
1 t salt,
or to taste
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)
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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