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LOCATION: Recipes >> Vegetarian >> Hungarian Szeged Goulash, Vegetarian Version (VEGAN)

Print this Recipe    Hungarian Szeged Goulash, Vegetarian Version (VEGAN)

4 oz. smoked TVP, reconstituted (careful, avoid overkill), or a jar of
Bac-os to add when serving, or Bakon yeast (I don't know where to
get any of these ingredients, except for the Bac-os (supermarket))
16 to 28 oz. seitan, cubed (about 1/2 to 1 inch size), or seitan sausage
(I used tempeh my first time out, but think seitan will work better)
1 large red onion, chopped small
2 to 4 large cloves garlic, minced
2 T flour (for thickening effect)
2 T Hungarian sweet paprika (try buying in bulk from a HFS), possibly
also get some hot paprika to serve at the table
4 oz dried dark wild mushrooms (reconstituted and chopped small), plus
maybe 4 oz. more of saute'd shitake

2 t caraway seed (omitted)
1 T chopped fresh sage (optional), sage has a soury flavor that some
cherish, I think it grows in the Szeged region
2 t chopped fresh rosemary
1 T chopped fresh marjoram (or mild oregano or omit)
2 t chopped fresh thyme (or, unauthentically, basil), or dill

Kraut and stuff:
1 t salt, or to taste
1/2 t freshly ground black pepper
2 c apple cider, or 1 can frozen + 2 parts water, or white wine + cider
2 jars Cascadia Farms organic saurkraut, or 28 oz. of the regular stuff
(rinse if too briney)
3 med. granny smith apples, cubed (use lemon juice to prevent browning)

Serve with:
1 c or more of (soy) yogurt or vegan sour cream
dumplings, new potatoes, noodles or fresh crusty bread
fresh dill (nice for the potatoes), or rosemary or parsley
hot powdered paprika (strictly by personal choice)

Brown seitan and TVP in a heavy pan, using enough of any good oil. Remove
with slotted spoon. In the same pan, brown the onion, and add garlic and
continue to brown, shaking the pan so that flavor and oil intermix. Add
paprika, mushrooms, herbs, "salt" and pepper. Watch the salt, since the
seitan, TVP, saurkraut or sour cream may be salty. If satisfactory, add
in the seitan, TVP, and flour. You may want to do this step after the
saurkraut and cider have begun cooking.

Place apple cider, wine and saurkraut in oiled dutch oven (or casserole)
and cook covered for about 25 minutes; at about 350 F in regular oven.
Stir in apple cubes, seitan, TVP, mushrooms and spices, and cover again.
Cook for another 10 to 20 minutes. The dish may be chilled and reheated,
but I don't guarantee the consistency of the seitan afterwards. Taste,
and adjust spicing, cooking duration, and liquids as needed.

Serve with vegan sour cream or yogurt, stirred in, or dollopped on (my
preference). Include starch accompaniment, dumplings, potatoes. Garnish
with dill, parsley or (phtew) Bac-os. Dash on the hot paprika.


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Would you recommend this?, October 22, 2006 - 01:11 PM
Reviewer: Anonymous from PA, USA
Saw something like this on a Food Network Halloween Special last night....looked good! Would you recommend this? Sounds like it makes alot!

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