Vegan soy meat goulash with vegetables
5 servings
60 minutes
Vegan goulash made from soy meat with vegetables is a variation of the famous Hungarian dish adapted for those who choose plant-based diets. The history of traditional goulash dates back to ancient times when Hungarian shepherds cooked it over an open fire in cauldrons, creating a rich and aromatic dish. In this vegan version of the classic recipe, soy meat perfectly absorbs the flavors of vegetables and spices, creating a rich texture and deep taste. Paprika gives the dish its characteristic Hungarian spiciness, while the combination of zucchini, eggplant, potatoes, and tomatoes makes it incredibly fragrant and nutritious. This goulash pairs wonderfully with bread or a side dish, highlighting traditional Hungarian culinary notes. Warm, hearty, and comforting, it is perfect for a cozy family dinner.
1
Soak the soybeans in warm water.
- Soy goulash: 160 g
2
Chop the onion, celery, and carrot. In a separate bowl, chop the zucchini, eggplant, potato, and tomatoes.
- Onion: 2 pieces
- Celery stalk: 1 piece
- Carrot: 1 piece
- Zucchini: 2 pieces
- Eggplants: 1 piece
- Potato: 2 pieces
- Tomatoes: 5 piece
3
In a large, deep skillet or pot, heat olive oil. Add the first vegetable mix and sauté. Then add the second mix, passata, and a little water. Simmer covered.
- Extra virgin olive oil: to taste
- Onion: 2 pieces
- Celery stalk: 1 piece
- Carrot: 1 piece
- Zucchini: 2 pieces
- Eggplants: 1 piece
- Potato: 2 pieces
- Tomatoes: 5 piece
- Tomato passata sauce: 5 tablespoon
4
Add soy sauce in the middle of cooking. Salt and add paprika. Simmer until ready.
- Soy goulash: 160 g
- Salt: to taste
- Ground paprika: 1 tablespoon