Here is my take on a goulash – it’s vegan of course, it’s full-on on the flavour front, and it’s totally rich. This goulash is wholesome and filling. I have defined it well in texture and taste, and it has a distinct character of it’s own. Serve with rice or jacket potatoes and salad, and if you wish, sour cream – it’s easy and fast to prepare.
(see my Chilli con ‘Carne’ recipe http://mouthwateringvegan.com/2011/02/22/chilli-con-‘carne’/).
A great one to share with non-vegan friends and family – Enjoy !
olive oil for frying (around 4 Tbsp)
2 red onions, finely chopped
4 garlic cloves, finely chopped
2 spring onions, finely chopped
1 tbsp sweet paprika
6 plum tomatoes, chopped up as small as you can
1 red pepper, cut lengthways (fry separately and set aside)
5 vegan burgers of your own choice, or soya chunks, or vegan mince
salt to taste
2 Tbsp tomato paste
3-4 sundried tomatoes halves, chopped
1 Tbsp brown muscovado sugar
1½ cups water
1 tsp coriander seeds
¼ tsp cumin seeds
¼ tsp caraway seeds
1 tin cannellini beans
3 bay leaves
4 Tbsp red wine
3 Tbsp balsamic vinegar
- In a deep non-stick pan, heat up your oil for a minute or so. Then add the onions and mix for 2 to 3 minutes until soft.
- Add the garlic and the burgers, lower the heat, and cook for a further 10 minutes until the burgers or other meat substitute cooks well.
- Now sprinkle on the paprika, and allow to cook, turning the burgers around until nice and red (the sweet paprika will colour them nicely).
- Add all the herbs, except for the bay leaves. Stir for a minute or so, and then spoon in the tomato paste. Mix for a minute, and then add the chopped tomatoes (sundried ones included) – mix these in well, cover, and allow to cook for 10 minutes, mixing every now and again, to ensure the mixture does not stick to the base.
- Now add the sugar, mix again, and then add half the water. Allow to simmer gently for another 10 minutes, and add the remaining water with the rest of the ingredients, except for the bay leaves. Then leave to simmer an extra 10 minutes.
- Transfer the entire mixture into an ovenproof casserole dish (one that has a lid), and spoon in the pre-cooked red peppers. Then arrange the bay leaves on top, cover, and place the dish in a pre-heated oven on 360ºF (180ºC) for just under an hour.
- Serve hot, and indulge the aroma as it all comes together in this delight. Bon Appétit !
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