Paprika Goulash with Seitan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 ml vegetable stock
- 400 g seitan
- 4 potato (s), waxy
- 2 red pepper (s)
- 2 bell peppers, yellow
- 2 onions)
- 2 cloves garlic)
- 3 tablespoon tomato paste
- 2 tablespoon soy sauce
- 2 tablespoon goulash spice
- 0.5 teaspoon ½ liquid smoke
- salt and pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Cut the seitan and vegetables into bite-sized pieces. Halve the onions and cut lengthways into strips. Finely dice the garlic.
- Heat some oil in a pan and fry the seitan until it is brown all over. Add onions and garlic and sauté for 3 minutes. Add tomato paste and stir in well. Then add the pepper pieces and also sweat briefly.
- Deglaze with the stock, soy sauce and liquid smoke. Stir in the goulash spices and simmer for 45 minutes over medium heat. After 20 minutes add the potatoes. If the potatoes are not done by the end of the cooking time, let them simmer a little more. Finally, season the goulash with salt and pepper and garnish with a little parsley.
- Tip: You can also omit the seitan or replace it with smoked tofu. If you don`t have goulash seasoning, simply replace it with paprika powder and add a pinch of caraway.
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