Paprika goulash with seitan

Ingredients for 4 servings:

• 800 ml vegetable stock
• 400 g seitan
• 4 waxy potatoes
• 2 bell peppers, red
• 2 bell peppers, yellow
• 2 onions
• 2 garlic cloves
• 3 tbsp tomato paste
• 2 tbsp soy sauce
• 2 tbsp goulash spice
• ½ tsp liquid smoke
• salt and pepper
• Parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

The vegan version of the classic

Cut the seitan and vegetables into bite-sized pieces. Halve the onions and slice them lengthwise into strips. Finely dice the garlic. Heat a little oil in a pan and fry the seitan until browned all over. Add the onions and garlic and sauté for 3 minutes. Add the tomato paste and stir well. Then add the bell peppers and sauté briefly. Deglaze with stock, soy sauce, and liquid smoke. Stir in the goulash seasoning and simmer everything over medium heat for 45 minutes. After 20 minutes, add the potatoes. If the potatoes aren’t tender at the end of the cooking time, simmer a little longer. Finally, season the goulash with salt and pepper and garnish with some parsley. Tip: You can also omit the seitan or replace it with smoked tofu. If you don’t have any goulash seasoning, simply replace it with paprika powder and add a pinch of caraway.