Vegan goulash

Vegan Soups and stew
Total: 1 hr 5 min. | Active: 20 min.
vegan, lactose-free, Low Carb

Winter may not be my favourite time of year, but I do love the wholesome dishes that are around in the colder months. I have to admit, I can’t ever remember eating a goulash that contained meat. However, this vegan version is simply delicious and is perfect for a cold winter’s day. I’ve served mine with risotto, however other accompaniments such as mashed potato or spaetzle will work just as well.

Recipe by:
Fanny Frey - fannythefoodie

Ingredients

for 4 person

Vegan strips
2 tbsp oil, for frying
360 g vegan meat substitute
2  onions, cut into strips
2  bell pepper, cut into cubes
5 sprig thyme
Simmer
4 dl vegetable bouillon
1 tin chopped tomatoes (approx. 400 g)
3  carrots, cut into cubes
2 tsp paprika
  salt to taste

How it's done

Vegan strips

Heat the oil in a non-stick frying pan. Fry the vegan strips for approx. 5 mins. until golden brown. Add the onions, pepper and thyme, fry for approx. 3 mins.

Simmer

Add the stock, tomatoes, carrots and paprika, bring to the boil. Reduce the heat, cover and simmer for approx. 45 mins.

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