There are so many iconic dishes out there – here’s another one ticked off the list – vegan Hungarian sausage goulash! You can veganise virtually any dish! Most dishes consist of spices and other ingredients which gives the recipe its specific uniqueness. Swapping the meat for an appropriate subsitute is easy.
Getting the balance of flavours right is pretty much the same issue. Sometimes when using cream or yogurt as in this dish, slight adjustments need to be made. Principally this is because vegan versions have slightly different characteristics. This is easily got round with a bit of judicious adjustment & occasionally some additional ingredients. This version uses soya yogurt which has a slightly different flavour profile to cow’s milk yogurt. But happily without the cholesterol & hormones.
The essence of the dish is the 3 way combination of red wine, yogurt and/or cream and a healthy dose of smoky Hungarian paprika. I’ve added in some black beans in addition to veggie sausages and/or tempeh to give the dish extra protein. Not that you really need it – the reccomended protein level per day is 0.75g of proetein per Kg of body wieght. You’d have to work very hard not to get that on any kind of half sensible diet.
My choice of veggies to go with this is carrots & red peppers – though baby potatoes & courgettes would work at a pinch. You could even add aubergines to it which would have the right flavour profile. Similarly you could put several other types of bean in the dish as long as they are substantial.
My preference with this dish as an accompaniment is wholewheat cous cous, although in the photos we had brown rice. Another good option would be slices of pan fried polenta. Hummus along with garlic bread, and some form of leafy greens are also perfect bedfellows to this vegan hungarian sausage goulash. This traditional and national dish freezes well. Though I find if you cook the veggies so they are more al dente it works better when defrosting.
Vegan Hungarian Ghoulash
Equipment
- 1 large sauteuse or pan
Ingredients
- 500 g onions red & yellow 1 largish red & yellow onions
- 25 g garlic roughly 7 good cloves
- 1 heap teasp marjoram
- 1 heap teasp oregano
- 325 g carrots
- 500 g red, green & yellow peppers
- 300 g mushrooms - portobello or field are best. You can double this quantity if you wish.
- 35 g hungarian smoked or unsmoked paprika
- 500 g vine tomatoes
- 8 whole veggie sausages
- 400 g chopped tomatoes one whole can
- 250 g red wine - or white. I think maybe a little less wine next time 100g to 150g I'll post an update when I make it again. it may be that white wine works better in vegan versions as there's no meat for the tannins to interact with.
- 250 g soya yogurt can use any vegan yogurt.
- 100 g oat or soya cream optional - reduce the yogurt by 100g if you use this.
- 50 g tomato puree
- 2 teasps soy sauce
- 15 g chipotle paste
- 15 g marigold stock powder
- 480 g black beans any other bean brown beans etc will work
Instructions
- chop the onions and begin sauteeing them on a medium low heat
- add in the garlic - crushed or chopped as you prefer
- add in the marjoram and oregno
- add in the roughly chopped carrots
- add in the roughly chopped peppers
- add in the sliced mushrooms
- saute the sausages and/or tempeh separately. I like to use the actifry as it's less likely to get overlooked and burn them. Basically it gives much more consistent results and you can just leave to get on with it. If not, just use an extra frying pan or pan. I give them 12 minutes at °180C
- In a separate pan (use the sausage one) sautee the sliced chopped tomatoes, until they are quite well cooked and pretty much broekn up.
- add in the stock, paprika and stir round to distribute.
- then add in the rest of the wet ingredients - wine, yogurt, chopped tomatoes, soy sauce, & chipotle paste and stir well. Bring to a gentle simmer.
- Add in the tomatoes when finished sauteeing.
- Cut the sausages or tempeh into 1cm chunks. and add to the pan.
- add in the defrosted or drained beans. and bring back to a gentle simmer.
- Give it around 20 minutes until carrots and peppers are tender.
Notes
- You could add in 300g of baby waxy potatoes or substitute for the carrots or mushroom
- You could add in some small chunks of sauteed aubergine too.
