German-style goulash with soy protein chunks is a warming winter dish that perfectly combines with other typical Christmas foods. Try this recipe as the meat-free variant of a traditionally very meat-focused plate.
What is goulash?
Goulash is a very common dish in central and eastern Europe and is preferably cooked during the dark and cold winter times. While goulash originates from Hungary, you find many variants across European countries. Traditionally, goulash is a stew or a soup based on meat and peppers, that gets eaten alone.
However, German-style goulash is more like a dish with gravy, that perfectly combines with pasta, Knödel, red cabbage, and other typical Christmas foods.
In the photo, you see it combined with some simple potato fritters.
how to make German-style goulash with soy protein?
Normally, you make goulash with beef dice. In this vegan variant, we just replace these with soy protein chunks and chopped mushrooms. As the German variant of goulash is less a soup, but more a gravy dish, we can use gravy as a base for the sauce. For this, i’ve created this gravy sauce recipe which you can use as a base. Any other gravy sauce however will do just fine.
Besides preparing the gravy, you need mushrooms, soy chunks, onion, and red bell pepper. From the spice rack, you should grab sweet paprika powder, nutmeg, bay leaves, cayenne pepper, thyme, and cloves. You can add more red wine to the sauce for extra acidity.
Start off by chopping your vegetables and cutting the onion into strips. Melt a small piece of margarine or vegan butter in a large pot. Add onion and bell pepper and let it roast for a short while until the onions turn golden.
Next, add the mushrooms and (dry) soy protein chunks to the mix. Deglaze with a dash of soy sauce and red wine.
Add paprika powder, bay leaves, cloves, and the rest of the spices, and stir well. Let it sit and roast for another minute so that the alcohol can fully vapourize.
Next, add the gravy sauce and a twig of fresh rosemary. Let it simmer at low heat for at least half an hour to make everything tender.
Once ready, remove the bay leaves and rosemary from the dish and serve hot. I recommend combining it with a potato dish. In the main picture, you see the goulash next to some quick and dirty potato fritters.
Enjoy cooking this cruelty-free variant of a usually very heavy and meaty winter dish. Please don’t forget to rate the recipe.
vegan Goulash with soy protein chunks
- 300 g mushrooms
- 1 red bell pepper
- 1 onion
- 100 g soy protein chunks
- 1 l gravy sauce
- 200 ml red wine
- 40 g margarine
- 0.5 tsp nutmeg
- 2 tsp Sweet paprika powder
- 5 cloves
- 2 bay leaves
- 2 rosemary twigs fresh
- 0.5 tsp cayenne
- Chop the bell pepper and dice the mushrooms. I usually like big chunks, so I cut the mushrooms in quarters. Cut the onion into thin slices
- Melt the margarine or vegan butter in a large pot and fry the pepper and onion until the onion turns golden.
- Add the mushrooms and dry soy protein chunks and mix well. Deglaze with red wine. Add paprika, cayenne, bay leaves, nutmeg, and cloves, and roast for one minute while stirring.
- Add the gravy sauce and bring the temperature to a low simmering point. Massage a twig of fresh rosemary and let it rest on the goulash. Close the lid and let it simmer for at least 30 minutes so that everything can become tender.
- Serve with pasta, potato dishes, or more.
Tried it and loved it! Highly recommended!