Vegan Hungarian Goulash

Author: Nikki

Recipe type: Mains

Ingredients

3 tablespoons of vegan margarine/butter
700 grams of onions, chopped (approx. 4 good sized onions)
¼ cup of sweet paprika
700 grams of vegan beef, cut into chunks (recipe below makes the exact amount)
5 teaspoons crushed garlic
2 red capsicums, cut into bite size chunks (seeds discarded)
1 yellow capsicums, cut into bite size chunks (seeds discarded)
2 tomatoes, diced
2 carrots, diced
2 medium potatoes, cut into chunks
5 cups of Massel (or favourite vegan brand) beef stock (can replace with vegetable)
1 bay leaf
1 teaspoon salt
½ teaspoon, freshly ground pepper
Optional – vegan sour cream to garnish

Vegan beef

Instructions

Vegan beef

In a food processor combine mushrooms, soy sauce, ½ cup vegetable stock, red wine & garlic. Process until combined. Add wheat gluten and process until a soft dough has been formed (about 30 seconds)
Divide dough into 3 portions and pat each into a patty shape about 2cm thick. On a non-stick frypan spray with oil & fry patties over a medium heat until brown on both sides
In a large pot, add the 2 litres of vegetable stock and bring to a boil. Add patties, cover, reduce heat to low and simmer for 1 hour
Use tongs to remove patties and set aside in a colander to drain

Goulash

Melt margarine in a large, high sided pot & cook the onions until the start to brown. Remove from heat & stir through the garlic, paprika & then add the vegan beef chunks. Return to a medium heat to warm through
Add the capsicum & cook for a further 5 minutes whilst stirring
Add the carrots, tomatoes, potatoes, beef stock, bay leaf, salt & pepper. Bring to a boil, cover & reduce heat. Simmer for 40 minutes (add salt to taste)
Serve with crusty bread & garnish with sour cream (optional)

Notes

Vegan beef patties can be made the day before & kept in the fridge or freezer