The classic with soy chunks
Hearty dishes and the umami taste, which is particularly found in meat dishes, can also be found in vegan cuisine. Granted, it’s a little harder to make, but with the right ingredients, it’s actually quite easy! Our vegan goulash is such a hearty dish that we thought veganizing this classic was impossible for a long time. Luckily we didn’t let that deter us and can introduce you to this great dish today!
We have already served it with potato dumplings, bread dumplings and red cabbage with apples, which goes perfectly with the vegan goulash. You now have a few recipes that you can combine to create a delicious Christmas menu, for example!
How to prepare vegan goulash:
For vegan goulash, the choice of meat substitute is important. The consistency and the taste should come as close as possible to meat for our recipe, so that the dish can also be recognized as a goulash. Jackfruit is a great way to do this aswell -there’s also a recipe for jackfruit in red wine sauce here ;-). But this time we opted for soy chunks. They are also available for Bolognese, for example as granules, as a “pulled” variant if you want to cook a kind of pulled pork. But also in chunks or shredded form.
Each of these forms should be soaked in a liquid that is as flavorful as possible.
We made a strong, hot broth and seasoned it additionally with soy sauce and tomato paste to make it heartier. The soy chunks should be completely covered by the broth so that everything becomes soft and can absorb the taste.
While the soy chunks for your vegan goulash is soaking, the onions and garlic cloves are peeled off and finely diced. These are then steamed in a large pot with a little oil until translucent.
The spices are added in the next step. Tomato paste, but also thyme, marjoram and the two types of paprika powder are now briefly roasted before the red wine is added. Now the soy strips and broth are going in aswell. The bay leaf also goes into the pot and everything is boiled up.
Clean the mushrooms, i.e. only remove the coarse dirt and crumble them into the pot by hand. The mushrooms ensure a good, round aroma in the sauce. The vegan goulash then simmers for another 30 minutes and is then seasoned with paprika powder, salt and a little mustard. You can already serve it with your favorite side dishes.
A little hint:
If the sauce for your vegan goulash seems too thin, you can thicken it with a mixture of a little cold water (1-2 tablespoons) and some cornstarch. Pour the mixture into the saucepan and bring the sauce to a boil. Stir so that no lumps form. Adding too much cornstarch mixture to your sauces in general can reduce the flavor intensity of your food. So always be careful with it and taste again after boiling.
- 250 g soy chunks
- 1400 ml vegetable broth
- 4 onions
- 3 cloves of garlic
- 2 tbsp oil
- 6 tbsp tomato paste
- 4 tbsp soy sauce
- 8 sprigs of thyme (1 tsp dried)
- 2.5 tsp marjoram (dried)
- 1 tsp sweet paprika powder
- ½ tsp smoked paprika powder
- 400 ml red wine
- 2 bay leaves
- 4 mushrooms
- 1 tsp salt
- 1 tsp mustard
- First soak the soy chunks. Put 3 tbsp tomato paste and 4 tbsp soy sauce in a large bowl and mix. Then add the soy strips and pour over the hot broth until everything is well covered. Set the remaining broth aside. Stir the broth and soy shredded mixture and leave to stand for about 15 minutes.
- Peel and finely dice the onions and garlic cloves.
- Sauté in a large saucepan with a little oil.
- Add 3 tablespoons of tomato paste and all the spices except for the bay leaves and roast briefly.
- Deglaze with red wine and add the soy strips and broth.
- Bring to the boil and add the bay leaves to the pot. The rest of the broth can also be poured in here.
- Finally, clean the mushrooms and crumble them coarsely into the pot by hand.
- Now let everything simmer for about 30 minutes.
- Season to taste with salt, paprika powder and mustard.