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This vegan goulash with organic soya chunks tastes hearty, juicy, spicy and heavenly delicious. It warms you up from the inside on cold days, is healthy and filling. You can serve this savory dish for dinner during the week. It is also ideal for Christmas dinner. You can find a detailed vegan goulash recipe with the exact quantities and step-by-step instructions below.
Recipe with soya chunks
The basis for this vegan goulash are organic soya chunks. You may have already made my vegan jackfruit goulash and mushroom goulash.
The advantage of soya chunks is that they hardly have any flavor of their own. That’s why they absorb the flavor of the added seasonings very well. The same applies to natural tofu, which I used for my creamy vegan salmon gratin, tofu scramble and vegan tofu fish.
Marinate soya chunks the day before
I marinated the soya chunks for my vegan goulash for 40 minutes. During this time, it absorbed the flavor of the spices and all the water well.
However, you can also leave it to marinate overnight in the fridge. This is a good way to prepare the base for vegan goulash.
Vegetables and spices of your choice
As far as the vegetables and spices are concerned, this recipe can be modified as desired, similar to the oven roasted vegetables or the vegetable fried rice. You can choose the ingredients to suit your taste.
For example, carrots taste delicious in the dish. You can also leave out potatoes if you don’t like them.
Add other herbs and spices of your choice. Thyme, cumin and chili powder are suitable for this, among other things.
How to serve and store vegan goulash
The vegan goulash fills you up and is perfect as a warm main meal. This savory dish warms you up from the inside, especially in fall and winter, just like the pumpkin lentil soup or the cauliflower curry.
You can serve the vegan goulash warm with a side dish or with bread, such as the homemade whole wheat bread, for lunch or dinner. Boiled potatoes, mashed potatoes, vegan potato dumplings and pasta go very well with it.
Store any leftover vegan goulash in the pan with the lid on in the fridge. You can reheat it on the stove before serving.
This goulash with soya chunks is
- hearty,
- juicy,
- spicy,
- slightly smoky,
- heavenly delicious,
- with lots of paprika,
- aromatic,
- warming,
- filling,
- vegan,
- healthy,
- with bite-sized pieces of soya chunks,
- easy to make,
- ideal as a main meal in fall and winter,
- perfect for dinner during the week or as a festive meal,
- purely plant-based version of the hearty Hungarian classic.
How to make vegan goulash: tips and tricks
- Season the goulash with any spices and herbs of your choice.
- You can add other vegetables, such as carrots, to the dish.
- Instead of water, you can also use vegetable stock to cook the goulash.
- You can replace red wine with the same amount of water or vegetable stock.
Have you made vegan goulash using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Also try these vegan recipes for delicious main dishes:
- Roasted potatoes recipe – seasoned with paprika
- Vegan fish sticks – made from hearts of palm
- Buckwheat with white cabbage – simple, vegan, delicious
Vegan goulash
Ingredients
for marinating
- 150 g organic soya chunks
- 350 ml hot water
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 tbsp sweet paprika powder
- 1/4 tsp smoked paprika powder
- 1/4 tsp hot paprika powder
for the goulash
- 2 potatoes medium
- 2 red bell peppers
- 2 onions medium
- 3 cloves of garlic
- 100 g tomato puree
- 200 ml red wine vegan
- 500 ml water
- 3 tbsp vegetable oil
- 2 tbsp sweet paprika powder
- 1/4 tbsp smoked paprika powder
- 1/4 tbsp hot paprika powder
- 1/2 tbsp dried marjoram
- 2 dried bay leaves
- 1/2 tsp black pepper
- salt to taste
Instructions
Marinating the soya chunks
- In a large mixing bowl, mix soy sauce, vegetable oil, sweet paprika powder, smoked paprika powder and hot paprika powder.
- Add soya chunks, pour over hot water, stir and leave to simmer for 40 minutes, stirring occasionally.
Preparation of the goulash
- Peel potatoes and cut them into small cubes. Remove the seeds from bell peppers and cut them into cubes. Peel and finely chop onions and garlic.
- Heat vegetable oil in a large, deep frying pan. Add the soya chunks mixture and fry over a high heat, stirring, for 5 minutes.
- Add the diced potatoes and bell peppers and the chopped onions and garlic and continue to stir-fry over a high heat for a further 3 minutes. Make sure nothing burns, however, and reduce the heat if necessary.
- Add tomato puree, sweet paprika powder, smoked paprika powder and hot paprika powder and stir-fry for another minute.
- Deglaze with red wine, bring to the boil while stirring and simmer for 1 minute.
- Add water, marjoram, bay leaves, black pepper and salt to taste, bring to the boil and simmer with the lid on for approx. 30 minutes, stirring occasionally, until the potatoes and bell peppers are soft.
- Then leave the vegan goulash to stand on the hot stove for approx. 20 minutes and serve.
Notes
- Season the goulash with any spices and herbs of your choice.
- You can add other vegetables, such as carrots, to the dish.
- Instead of water, you can also use vegetable stock to cook the goulash.
- You can replace red wine with the same amount of water or vegetable stock.
- Take note of the detailed tips and tricks for making the vegan goulash at the top of the article.
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