Mushroom Soy Goulash (Vegan)

Mushroom Soy Goulash (Vegan)

This is my favourite Christmas dinner dish as it is soo hearty, juicy and simply yummy! It is quite involved though, and it is best to start in the morning or evening one night before the planned meal – it tastes much better when it has had the chance to cool down and soak up the flavours :)

With a good load of red cabbage and preferably potato dumplings, it makes an amazing dish!

I use soy schnitzel and cut them into slices but you can also use soy schnitzel that comes in strips. Here in New Zealand I have not found a product like that yet. So I always get them with my occasional care parcels from Germany or from visiting friends and family :) If you prefer a soy-free version, I suggest doubling the amount of mushrooms.

vegan gluten-free mushroom soy goulash

vegan gluten-free mushroom soy goulash

For 4 portions you’ll need:

Goulash part 1:
65g soy schnitzel
2 bay leaves
1 teaspoon whole allspice
1 carrot (roughly chopped)
1/2 large onion
2 tablespoon vege stock powder
1/2 teaspoon freshly ground black pepper
4 cups water

For the red cabbage:
1 red cabbage
1 teaspoon salt
1/2 apple
2 bay leaves
1 teaspoon whole allspice
1-2 tablespoon cooking oil (I prefer coconut-oil)

Goulash part 2:
400g mushrooms
1/2 onion
prepared soy schnitzel (part 1)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 heaped teaspoon ground paprika
1 1/4 cup water
some cooking oil (I prefer coconut-oil)

Preparation:

Place all ingredients of part 1 into a medium sized pot and bring to boil.

Let simmer for approx. 20 minutes and let then cool down.

vegan gluten-free mushroom soy goulash

In the meantime you can start with the cabbage. It also tastes best if it has had a chance to cool down and is then heated up again.

Chop the cabbage into fine slices, discarding the trunk.

Peel and chop the onion as well as the apple into fine cubes.

vegan gluten-free mushroom soy goulash

Heat the olive oil in a large sized pan and add cabbage, onion and apple as well as the other ingredients.

vegan gluten-free mushroom soy goulash

Cook on a very low heat and keep stirring until the cabbage has softened and is cooking in its juice.

vegan gluten-free mushroom soy goulash

Take it off the heat, let cool down and heat up again before dishing up.

Now comes the second part for the goulash:

Take the soy schnitzel out of the stock and press them in your hands to squeeze out as much fluid as possible.

Place the leftover stock aside – it will be needed later.

Cut the soy schnitzel into strips.

Chop the mushrooms into fine slices and chop the onion into small pieces.

vegan gluten-free mushroom soy goulash

Heat the olive oil in a large frying pan. Add onion and mushrooms, sprinkling them with the salt and pepper.

Cook it until the mushrooms are soft and have shrunk in size, stirring constantly.

Add the soy schnitzel and cook for a few more minutes.

Sprinkle with the ground paprika and allspice and stir in well.

vegan gluten-free mushroom soy goulash

Pour in the water and stir through.

Take 1/2 cup of the vege stock and place the carrot chunks as well as some of the onion in a blender. Blend to smooth paste.

vegan gluten-free mushroom soy goulash

Add to the frying pan, stir through and bring to boil one more time.

vegan gluten-free mushroom soy goulash

If time allows let cool down and heat up again before dishing up. It might need a little extra water then.

vegan gluten-free mushroom soy goulash

Sprinkle with fresh parsley and enjoy with potatoes or, even better, potato dumplings :)

vegan gluten-free mushroom soy goulash

Share this:

Print Friendly

You may also like / Das könnte dir auch gefallen: