Vegan Hungarian Goulash

Ingredients

For 4 portions

• 🏺 30ml sunflower oil
• 🧈 400g seitan
• 🧅 300g onions
• 🧄 9g garlic
• 🫑 25g paprika
• 🫑 3g smoked paprika
• 🌿 2g caraway seed
• 🌿 1g marjoram
• 🫑 200g red bell pepper
• 🥫 30g tomato paste
• 🥫 200g canned tomatoes
• 🥔 500g potato
• 🥕 900ml vegetable broth (rehydrated stock cube)
• 🌿 1g bay leaf
• 🍶 10ml red wine vinegar
• 🥛 100ml soy yoghurt alternative
• 🌿 10g parsley
• 🌿 1g black pepper

Method

1. Cut the seitan into bite-sized pieces. Slice the onions, chop the garlic and pepper, and cut the potatoes into chunks. Lightly crush the caraway seeds.
2. Heat half the oil in a large, heavy pan and fry the seitan over a high heat for 5 minutes, until browned on all sides. Lift it out.
3. Lower the heat, add the rest of the oil and the onions, and cook for 12 to 15 minutes, until soft and golden. Don't rush this: the onions make the sauce.
4. Add the garlic and caraway and stir for 1 minute. Take the pan off the heat and stir in both paprikas, as paprika turns bitter if it burns.
5. Return to the heat and add the tomato paste, tomatoes, pepper, marjoram and bay leaf. Cook for 3 minutes.
6. Add the stock, potatoes and seitan. Bring to the boil, partly cover and simmer gently for 35 to 40 minutes, until the potatoes are tender and the sauce has thickened.
7. Remove the bay leaf. Stir in the vinegar, black pepper and salt to taste.
8. Serve in bowls with a spoonful of soy yoghurt and chopped parsley, with crusty bread alongside.