This is a simple recipe for making a vegan goulash. The recipe contains no wheat, gluten or nuts and is of course meat, dairy and egg free. This recipe is low in fat and has no added salt. If you are using a bought stock or stock cube it is worth checking the salt content as these can be high. This dish can be made using just one pot so saves on washing up too!
There is no need to rehydrate the soya chunks before use as this will happen during the cooking. You could also use frozen soya or other meat substitute chunks to make this vegan goulash if you prefer.
1 red onion, diced
1 red pepper, sliced
5 chestnut mushrooms, chopped
2 tbsp paprika
1/4 tsp celery seeds
1/2 tsp cumin
600ml hot vegetable stock
500g cartoon passata
100g dried soya chunks
1. In a saucepan, saute the onion in a little oil until softened.
2. Add pepper, paprika, celery seeds and cumin and cook for 1 minute, stirring.
3. Add the hot stock and tomatoes and bring to the boil.
4. Add the soya chunks and mushrooms and reduce the heat. Simmer for 20 minutes or until the soya chunks are fully cooked.
Serve with rice, quinoa, pasta or nice crusty bread or simply enjoy the vegan goulash as it is.