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Vegetarian Goulash


We’ve been in a never ending cold snap and I was looking for yet another comfort food dish to help get rid of the chill. What’s better than some goulash to help warm things up. I’ll let the description of this recipe from The Complete Vegetarian Cookbook [2] speak for itself, because it’s right on the money:

This delightfully spicy dish makes a superb supper accompanied by buttered noodles and a tossed mixed salad. Some chilled white wine or cold lager would complement it well.

In short, this goulash was good. No, wait, actually, it was darn good.

A note about The Complete Vegetarian. I picked it up this 1976 cookbook at a library book sale. After a bit of a web search, it seems to now be  out-of-print. It’s really a shame because it features a lot of unique recipes that aren’t often included in vegetarian cookbooks. (Such as Diablotins and Bobotie. (I had no idea what either of those things were but I’ll be making them soon.)  I also like it because the instructions are quite detailed and the food pictures have that distinct 1970’s feel to them. I will most definitely be posting more recipes from this cookbook.

Vegetarian Goulash
The Complete Vegetarian Cookbook

2 cups beef-flavored soya protein chunks (I used seitan stir-fry chunks)
3 3/4 cups dark vegetable stock
1/4 cup corn oil (I used olive oil)
1 large onion, finely chopped
2 garlic cloves, crushed
1 large green pepper, white pith removed, seeded and chopped
1 1/2 T paprika (I used smoked paprika)
1/2 t salt
14 oz canned peeled tomatoes
1/2 cup red wine or dark vegetable stock (I opted for wine)
1 t dried dill
1/2 cup sour cream (I found that lowfat worked just fine)

Place the soya protein and the stock in a large bowl and set aside to soak for 1 hour. Drain the chunks and discard the stock. Set the chunks aside.

In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the onion, garlic and green pepper and fry, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown.

Stir in the paprika and salt until they are thoroughly coated.

Stir in the tomatoes with the can juice, wine or stock and the drained soya chunks. Bring to a boil. stirring occasionally, stew for 40 minutes, stirring occasionally.

Sprinkle over the dill and stir in the sour cream.

Transfer the contents of the pan to a warmed serving bowl and serve at once.