Vegan Hungarian Goulash
Goulash is a favorite fall and winter meal. We enjoyed this one made with tempeh tonight for our supper.
Serving Size: 4
- 1 lb. tempeh, cut into large bite sized chinks
- 4 tablespoons olive oil (divided)
- 1-2 red bell peppers
- 1 medium onion, thinly sliced
- 1-2 cloves garlic, minced
- 2 medium carrots, peeled and cut into bite sized chunks
- 4 medium potatoes, peeled and cut into bite sized chunks
- 1 cup sauerkraut
- 1 (14 ounce) can diced tomatoes
- 2 teaspoons sweet Hungarian paprika
- 1 cup vegetable bouillon
- 1/2 cup dry red wine
- salt and pepper to taste
- Peel and cut the carrots.
- Slice the onion and mince the garlic.
- De-seed the bell peppers and cut.
- Peel the potatoes and cut into large bite sized pieces.
- Heat 2 tablespoons of olive oil in a large soup pot.
- Add the bell pepper pieces and saute.
- Once the peppers begin to soften, add the carrot pieces.
- Next add the sliced onions.
- Stir well to mix.
- Add the cup of vegetable bouillon and then the potatoes.
- Add the minced garlic and the can of tomatoes.
- Add the Hungarian paprika and the sauerkraut.
- Gently mix the vegetables.
- Place a lid on the pot and turn down to simmer.
- Cut the tempeh into bite-sized pieces.
- Clean and slice the mushrooms.
- Heat the other 2 tablespoons of olive oil in a frying pan.
- When the oil is hot add the tempeh pieces.
- Brown the tempeh on both sides.
- When the tempeh is browned, remove from the frying pan and add to the goulash.
- Place the sliced mushrooms in the frying pan and lightly brown on other sides.
- When the mushrooms are done, add to the goulash.
- Add the red wine to the goulash and season with salt and pepper.
- Replace the lid and allow the vegetables to cook until soft.