Vegan Hungarian Goulash

Ingredients

• 3 medium Yukon Gold potatoes
• 1 medium bell pepper ((I used red))
• 1 small/medium carrot
• 2 medium onions
• 2 small peppers ((I used green))
• 3 medium tomatoes
• 5 cloves of garlic ((minced))
• 4 tbsp (yes, tablespoons) paprika ((more to taste))
• 1/2 tsp ground cumin
• 1 1/2 tsp salt ((or less/more to taste))
• 1 tsp onion powder
• 1/4 tsp smoked paprika
• 1 Pinch of cayenne pepper
• Black pepper (to taste)
• 2 tsp coconut sugar (or brown sugar)
• 2 bay leaves
• 2 cups tomato sauce
• 2 cups low sodium vegetable broth (or water)
• 4.6 oz textured vegetable protein chunks ((see notes))
• 1 1/4 cup water
• 2 tbsp low sodium soy sauce ((gluten-free if needed))
• 1/2 tbsp balsamic vinegar
• 1/3 cup coconut milk (canned (see notes))
• Fresh herbs to garnish
• For serving: mashed potatoes, pasta, or bread

Instructions

1. 1

   Watch the video below for easy visual instructions.

2. 2

   Soak the textured vegetable protein in a bowl with 1 1/4 cups of water for about 10 minutes. Then drain and squeeze out the water.

3. 3

   Meanwhile, chop veggies + potatoes and heat a skillet over medium heat.

4. 4

   Add 1 tablespoon water (or oil) and saute the onion with the peppers for about 3-4 minutes.

5. 5

   Add carrot, garlic, potatoes, tomatoes, all spices, tomato sauce bay leaves, and water (or veggie broth) and bring the soup to a boil.

6. 6

   Let simmer for about 15 minutes, then add the textured vegetable protein, soy sauce, and balsamic vinegar.

7. 7

   Cook for a further 20 minutes or until the potatoes and veggies are softened.

8. 8

   Finally, add coconut milk (or your favorite plant-based cream, e.g. oat cream) and stir.

9. 9

   Taste and adjust seasoning. Add more salt, pepper, cayenne pepper, etc. to taste.

10. 10

    Serve with bread, pasta, or over mashed potatoes. Enjoy!

11. 11

    Store leftovers covered in the fridge and reheat with a splash of water.