Overview
Time: 30 minutes
Dishes: large pot
Hello, hello Dear Readers!
Although no kettle required, real Hungarian Goulash is slightly thick, but not from flour; it is thick from paprika and the starch from the potato. In fact, there is six tablespoons of paprika in this meatless, vegetarian and vegan soup. It was really scrumptious and so easy to make!
Kettle Goulash differs from regular Goulash in thickness. Regular Goulash is more soupy and Kettle Goulash is thicker - whether that is because of the method of cooking (kettle on an open fire evaporates liquid faster) or because of the mounds of paprika that is poured on the meat even before any liquid is added, I am not sure. However, I do know that I like this version a lot! If you like it soupier, add more water and serve with pasta.
I used Gardein beefless tips this time, but both my son and I think it would be better with
seitan. Our husbands, however, thought it was great as is - so there you have it - a matter of opinion, again.
I made this the old-fashioned way, where the onion is first cooked a little and then the protein is added and shrouded in paprika. It is not stirred but is covered and cooked for 5 minutes. Then the broth is added along with the vegetables, stirred well, and simmered.
I highly recommend trying this soup! Serve with some crusty bread and garlicky greens; it is very filling and delicious, not to mention crazy easy to make.
NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!
Enjoy!
Speedy Cooking Tips:
- Chop the onions and garlic.
- Chop the seitan (or use beefless tips; do not thaw) while the onion cooks.
- Cover to cook the protein and paprika together.
- Chop the vegetable while the protein cooks.
(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly.)
Goulash
www.ZsusVeganPantry.com
Makes 4 to 6 servings
easy
1. Onion Base: Add the oil to a large pot over medium heat. Add the onion and garlic. Cook for 4 minutes, until the onion is golden.
3 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
2. Protein: Add the Gardein or seitan on top of the Onion Base. Add the paprika evenly. Do not stir. Cover and cook for 5 minutes.
4 cups frozen Gardein beefless tips or diced Easy Simple Seitan (Fall 2020)
6 tablespoons Hungarian paprika
3. Vegetables: Add the potato, celery, carrot, pepper, tomato paste and vegetable broth. Stir well. Season to taste with salt and pepper. Bring to boil and reduce to a medium simmer. Cook for 15 minutes, or until the potatoes are tender.
2 large Russet potatoes (20 ounces total), peeled and diced into 1/2-inch cubes
2 celery ribs, sliced
1 medium carrots, sliced
1 medium bell pepper, seeded and chopped
1 tablespoon tomato paste
4 cups vegetable broth
4. Serve: Season to taste and serve with crusty bread.
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