Vegan Hungarian Goulash

Goulash is a favourite fall and winter meal. We loved this one made with tempeh tonight for our supper.

Serving Measurement: four


  • 1 lb. tempeh, minimize into giant chew sized chinks
  • four tablespoons olive oil (divided)
  • 1-2 pink bell peppers
  • 1 medium onion, thinly sliced
  • 1-2 cloves garlic, minced
  • 2 medium carrots, peeled and minimize into chew sized chunks
  • four medium potatoes, peeled and reduce into chew sized chunks
  • 1 cup sauerkraut
  • 1 (14 ounce) can diced tomatoes
  • 2 teaspoons candy Hungarian paprika
  • 1 cup vegetable bouillon
  • half cup dry purple wine
  • salt and pepper to style


  1. Peel and minimize the carrots.
  2. Slice the onion and mince the garlic.
  3. De-seed the bell peppers and minimize.
  4. Peel the potatoes and minimize into giant chew sized items.
  5. Warmth 2 tablespoons of olive oil in a big soup pot.
  6. Add the bell pepper items and saute.
  7. As soon as the peppers start to melt, add the carrot items.
  8. Subsequent add the sliced onions.
  9. Stir properly to combine.
  10. Add the cup of vegetable bouillon after which the potatoes.
  11. Add the minced garlic and the can of tomatoes.
  12. Add the Hungarian paprika and the sauerkraut.
  13. Gently combine the greens.
  14. Place a lid on the pot and switch right down to simmer.
  15. Reduce the tempeh into bite-sized items.
  16. Clear and slice the mushrooms.
  17. Warmth the opposite 2 tablespoons of olive oil in a frying pan.
  18. When the oil is scorching add the tempeh items.
  19. Brown the tempeh on each side.
  20. When the tempeh is browned, take away from the frying pan and add to the goulash.
  21. Place the sliced mushrooms within the frying pan and calmly brown on different sides.
  22. When the mushrooms are carried out, add to the goulash.
  23. Add the purple wine to the goulash and season with salt and pepper.
  24. Substitute the lid and permit the greens to prepare dinner till mushy.