Vegan Rindergulasch (German Beef Goulash)
Dive into the rich and hearty flavors of Vegan Rindergulasch, a plant-based twist on the classic German beef goulash. This comforting recipe swaps traditional beef for seitan or tempeh, creating tender, protein-packed bites that perfectly absorb the blend of spices and robust sauce. Simmered in a luscious combination of vegetable broth, red wine, smoky paprika, and fragrant caraway seeds, this vegan variation delivers all the satisfying depth of the original while catering to a plant-based lifestyle. Packed with vibrant vegetables like carrots, bell peppers, and onions, and thickened to perfection with a cornstarch slurry, this dish is ideal for cozy dinners. Garnished with fresh parsley and paired with noodles, rice, or crusty bread, Vegan Rindergulasch is the perfect choice for anyone craving comfort food with a cruelty-free twist.
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Recipe Information
Ingredients
- 400 grams seitan or tempeh
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 1 large red bell pepper, chopped
- 2 tablespoons tomato paste
- 500 milliliters vegetable broth
- 250 milliliters red wine
- 2 tablespoons paprika powder
- 1 teaspoon caraway seeds
- 2 bay leaves
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Cut the seitan or tempeh into bite-sized chunks to resemble traditional beef pieces.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, sliced carrots, and chopped red bell pepper. Cook for an additional 5 minutes, until the vegetables begin to soften.
Add the seitan or tempeh chunks to the pot and brown them slightly on all sides.
Mix in the tomato paste, ensuring it coats the vegetables and seitan or tempeh evenly.
Pour in the vegetable broth and red wine, stirring to combine all ingredients.
Add the paprika powder, caraway seeds, bay leaves, soy sauce, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the goulash simmer for 60 minutes, stirring occasionally to prevent sticking.
In a small bowl, combine the cornstarch with the water to form a slurry. Stir this into the goulash to thicken the sauce.
Continue to simmer the goulash uncovered for an additional 10 minutes until the sauce has thickened to your liking.
Remove the bay leaves before serving.
Garnish with freshly chopped parsley and serve hot with your choice of noodles, rice, or bread.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.7 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 931 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
