Hungarian Szeged Goulash, Vegetarian Version
4 oz smoked TVP, reconstituted, or a jar of Bac-os to add when
serving, or Bakon yeast
16 to 28 oz. seitan, cubed or seitan sausage
1 large red onion, chopped small
2 to 4 large cloves garlic, minced
2 T flour
2 T Hungarian sweet paprika
4 oz dried dark wild mushrooms, reconstituted and chopped small
4 oz. saute'd shitake
2 t caraway seed, optional
1 T chopped fresh sage
2 t chopped fresh rosemary
1 T chopped fresh marjoram (or mild oregano or omit)
2 t chopped fresh thyme, basil or dill
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 (28 oz) saurkraut, rinsed
3 granny smith apples, cubed, sprinkled with lemon juice
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
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 Bac-os. Dash on hot paprika.