Mmm... Goulash! This easy, meat-free take on a Hungarian classic is made with textured vegetable protein instead of meat. They are soaked in water or vegetable broth to make them tender, then sautéed with spices, aromatics, and vegetables with red wine and tomato paste to make a savory sauce. For anyone who likes dishes with a meaty texture, this dish is perfect. Plus, it's served in a bread bowl.
- 5.5 ounces textured vegetable protein (chunks or strips)
- Sea salt, to taste
- 1/2 cup vegetable oi
- 2 onions
- 2 red bell peppers
- 1/2 red chili pepper
- 2 garlic cloves
- 4 teaspoons sweet paprika
- 1/2 teaspoon dried marjoram
- Ground caraway
- 1 tablespoon tomato paste
- 6 1/2 tablespoons red wine
- Grated peel of 1/2 a lemon
- 1 1/2 tablespoons agave nectar
- 3 tablespoons oat or soy cream
- 1 small loaf of rye bread
- Soak the textured vegetable protein in hot, well-salted water for 10 minutes.
- Press the water out and fry in a non-stick skillet in 1/4 cup vegetable oil over high heat for approximately 8 minutes.
- Remove from the skillet and set aside.
- Then, peel the onions and cut into thin rings.
- Wash the bell peppers, remove the seeds, and cut into strips.
- Remove the seeds from the chili pepper and finely chop.
- Peel and finely chop the garlic.
- Sauté the onions and bell peppers in 3 tablespoons vegetable oil for 5 minutes.
- Add the garlic and chili pepper and cook for two minutes.
- Add the textured soy protein, paprika, marjoram, and 2 pinches caraway, and sauté for three more minutes.
- Add the tomato paste and cook for 2 minutes.
- Add the red wine, 1 1/4 cups water, lemon peel, salt, and agave nectar, and cook everything for 5 minutes until the mixture is creamy.
- Finally, add the oat or soy cream and allow to cool for 5 minutes.
- Cut off the top of a small loaf of rye bread and scoop out the inside.
- Pour the goulash inside the bread bowl you’ve made and serve.