Vegan Gulyás

Ingredients

While the original Hungarian Gulyás traditionally features meat, this vegan adaptation replaces it with hearty plant-based ingredients. The meaty texture is achieved through the use of seitan or tempeh, and the dish is further enhanced with a variety of vegetables and aromatic spices. This vegan version maintains the essence of the original Gulyás while catering to those following a plant-based lifestyle. We alse have the original recipe for Gulyás, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 large onion, diced 1 large onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (200g) seitan or tempeh, cubed 1 cup (200g) seitan or tempeh, cubed
• 2 tablespoons (16g) paprika 2 tablespoons (16g) paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 20g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the sliced carrots, cubed potatoes, diced red and green bell peppers, and cubed seitan or tempeh to the pot. Stir well to combine.
3. 3.
   Sprinkle the paprika, caraway seeds, dried thyme, and bay leaf over the ingredients in the pot. Stir to evenly distribute the spices.
4. 4.
   Pour in the vegetable broth and tomato puree. Season with salt and pepper to taste. Stir everything together.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until the vegetables are tender.
6. 6.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Vegan Gulyás hot, garnished with freshly chopped parsley.

Treat your ingredients with care...

• Seitan or tempeh — If you prefer a meatier texture, marinate the seitan or tempeh in a mixture of soy sauce, liquid smoke, and your favorite spices for 30 minutes before adding it to the pot.

Tips & Tricks

• For a smoky flavor, add a pinch of smoked paprika to the dish.
• If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the Gulyás during the last few minutes of cooking.
• Serve the Vegan Gulyás with a dollop of vegan sour cream or yogurt for added creaminess.
• Feel free to customize the vegetables in this dish based on your preferences and seasonal availability.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Vegan Gulyás in deep bowls, accompanied by crusty bread or vegan dumplings. This dish is perfect for cozy gatherings or as a comforting weeknight meal.

Presentation advice

Garnish the Vegan Gulyás with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in rustic bowls to enhance the cozy and inviting presentation.