Vegan Goulash with Soy Chunks and Potatoes

Recipe card

Vegan Goulash with Soy Chunks and Potatoes

Prep 25 minCook 40 minTotal 1 hr 5 minYield 4 to 6 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method

Ingredients

200 g dry soy chunks or large textured vegetable protein pieces 2 tbsp neutral oil 1 whole large onion, sliced 3 whole garlic cloves, minced 2 whole medium carrots, sliced 3 whole medium potatoes, cubed 1 whole red bell pepper, sliced 4 whole ripe tomatoes, chopped 2 tbsp tomato paste 1 l vegetable stock 2 tsp sweet paprika 1/2 tsp smoked paprika 1 tbsp potato starch 2 tbsp cold water to taste salt and black pepper 2 tbsp chopped parsley

Instructions

1. Rehydrate soy

   Prepare soy chunks according to package directions. Drain and squeeze gently to remove excess water.

2. Brown soy and aromatics

   Heat oil in a heavy pot. Brown soy chunks lightly and transfer to a plate. Cook onion 5 minutes, then add garlic for 30 seconds.

3. Build stew

   Stir in carrots, potatoes, bell pepper, tomatoes, tomato paste, both paprikas and stock. Return soy to pot and season.

4. Simmer

   Cover and simmer gently 25 to 30 minutes, stirring occasionally, until vegetables are tender.

5. Thicken

   Mix potato starch with cold water. Stir slurry into simmering stew and cook 2 minutes until glossy and thickened.

6. Finish

   Taste, adjust seasoning and scatter parsley over the stew.

How to tell when it is ready

Taste, adjust seasoning and scatter parsley over the stew.

Tips

• Prepare soy chunks according to package directions.
• Heat oil in a heavy pot.
• Stir in carrots, potatoes, bell pepper, tomatoes, tomato paste, both paprikas and stock.
• Cover and simmer gently 25 to 30 minutes, stirring occasionally, until vegetables are tender.

Troubleshooting

• If stew is too thick, add warm stock.
• If potatoes are still firm, cover and simmer 5 to 10 minutes longer.

Substitutions

• Use chickpeas instead of soy chunks.
• Use cornstarch if potato starch is unavailable.

Variations

• Add mushrooms.
• Use hot paprika for more heat.

Serving suggestions

• Serve with crusty bread.
• Add pickled cucumber.
• Offer rice or noodles.
• Top with chopped parsley.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours up to 4 days. Reheat gently with a splash of stock.

Storage

Refrigerate within 2 hours up to 4 days. Reheat gently with a splash of stock.

Food safety

Use clean utensils and refrigerate leftovers promptly.

Frequently asked questions

Can I use fresh tomatoes?

Yes. Use ripe tomatoes and simmer until they break down into the broth.

How should I store vegan goulash with soy chunks and potatoes?

Refrigerate within 2 hours up to 4 days. Reheat gently with a splash of stock.

Serve with crusty bread. Refrigerate within 2 hours up to 4 days. Reheat gently with a splash of stock.