Goulash. A warming, comforting stew that wraps itself around you, lifting you up on the greyest of days. Traditional goulash is made with beef, with an onion as it’s vegetable counterpart. It originates from Hungary but arrived to Czech lands largely because a Prague chef Magdalena Dobromila Rettigova presented the dish in her 1910 cookbook Household Cookery. Since then it has become a mainstay on every Czech restaurant menu.
My recipe here is a plant-based version using carrots, suede, soya and peppers to replace the beef.
The result is a rich, wholesome goulash packed with all the traditional flavours. Perfect for the colder days that are fast approaching.
Vegan Czech Goulash
- 2 carrots
- 1/2 swede
- 1 red pepper
- 2 onions diced
- 2 garlic cloves diced
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons vegan butter
- 2 tablespoons flour
- 2 teaspoons marjoram
- 2 1/2 teaspoons caraway seeds
- 1 teaspoon miso paste
- 2 1/2 tablespoons tomato paste
- 1 teaspoon vinegar
- 600 ml water
- Splash red wine
- 1/2 teaspoon soy sauce
- Salt & Pepper to taste
- 3 heaped teaspoons paprika (Hungarian best)
- 50 grams Neal’s yard texturised soy
- 1 teaspoon Saxoree
- Prep all the vegetables, dice into 1/2 inch cubes
- Prepare 50 g of natural soya chunks as per packet instructions and add 1 teaspoon of saxoree
- Heat a large pot on medium heat with 1 tablespoon vegetable oil
- Add the onions and garlic and gently fry for 2 minutes.
- Add the marjoram, cumin and paprika and fry for a further 3 minutes.
- Stir in the chopped suede and carrots and fry for 3 minutes.
- Add 600 ml of freshly boiled water to the pan with the vegetables.
- Bring to the boil and add a splash of red wine.
- In a separate pan heat 1 tablespoon of olive oil and add the red peppers and soya.
- Fry until the vegetables start to brown and then add to the goulash.
- Stir in a teaspoon of miso paste, 1/2 teaspoon soy sauce and 2 1/2 tablespoons tomato paste.
- In a separate pan melt the butter with the flour and a little water to create a paste.
- Add the paste to the goulash.
- Keep the goulash on a low-medium heat, cover and simmer for 1hr until the sauce thickens.
- Taste and adjust salt & pepper if necessary.
- Serve with potato dumplings*
*Here’s a really straight forward recipe for potato dumplings. Add a little plant milk to help with binding, salt & pepper, and caraway seeds to give them a nice flavour.