Vegan Goulash with home-made dumpling

Today I’ve prepared a classic of Czech cuisine in a slightly different version, because it is meatless – a vegan goulash! You won’t believe how good a vegetable stew can taste, it’s a truly incredible dish. Surprise your family or friends with this dish and they will not believe it is vegan.

I managed to make my own dumplings without adding any eggs. The taste came out absolutely flawlessly and together with the vegan goulash it creates a perfect combination. You can find my recipe for dumplings here: LINK

I used plant-based wheat-protein meat in this recipe, but you can substitute them with soy cubes cooked in vegetable stock. They add an easy-to-digest soy flavor to the stew, and it provides quite a lot of nutrients. In addition, it also cost almost nothing in those big supermarkets.

ONION – Be sure to chop a lot, it gives our goulash the main flavor and determines the color. During pan-frying, it is important to brown it properly, but not to burn it, otherwise the stew will taste a bit bitter.

SMOKED PAPRIKA – I highly recommend having in every vegan kitchen. Smoked paprika gives our dishes this slightly meaty taste. Moreover, it’s great to season your goulash with it because it improves its taste and color.

INGREDIENTS

• 2 large onions
• 3 cloves of garlic
• 1 small can of tomato puree
• 1 red pepper
• 4 mushrooms
• 100g of soy cubes (prepare them before cooking the stew)
• 1L of vegetable stock
• 1 teaspoon of smoked paprika
• 1 teaspoon of goulash paprika
• ½ teaspoon of hot paprika
• ground caraway
• marjoram
• salt
• pepper

PREPARATION

1. First, we start with chopping the onion and putting it on medium heat, wait until it is translucent, then add the chopped garlic. Pan-fry for about 15 minutes, stirring every now and then, to give your onion a nice brown color. Then add the tomato puree and wait for the puree to brown a bit – this will thicken the stew and give it a darker color. Add paprika, caraway, marjoram, salt and pepper.
2. Cut the mushrooms into larger pieces, the peppers into large cubes and add them to the stew, fry the whole thing for 2 minutes.
3. Add the vegetable stock and reduce the temperature so that the whole thing is simmered over low heat.
4. Put the previously prepared soy cubes boiled in broth into the pot (or add the veggie meat). Cook it all over low heat for a minimum of 30 minutes