Vegan goulash

Ingredients for 4 servings:

• 70 g soy sauce
• 40 g Worcestershire sauce
• 50 g tomato paste
• 30 g balsamic vinegar
• 20 g olive oil
• 15 g mustard, medium hot
• 15 g agave syrup, dark
• 1 pinch of sambal oelek
• 10 g sweet paprika powder
• ½ tsp paprika powder, hot
• 1 pinch of white pepper
• 1 pinch of salt or rock salt
• 500 ml water
• 300 g soy, textured
• 6 onions
• 3 bell peppers
• 2 garlic cloves
• 500 ml red wine
• 500 ml vegetable stock
• possibly tomato paste
• salt and pepper
• Goulash spice
• some sauce thickener or roux
• Fat for frying

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes

Mix together the soy sauce, Worcestershire sauce, tomato paste, balsamic vinegar, olive oil, mustard, agave syrup, sambal oelek, paprika, pepper, and salt, and add the boiling water. Stir in the textured soy sauce and marinate for at least 12 hours. Stir occasionally to ensure all the ingredients absorb the marinade. Cut the onions into large pieces. Brown the marinated soy sauce in a non-stick pan with butter or cooking fat and add the onions. Deglaze both with red wine and add the broth. I like to add a little tomato paste, but this isn’t necessary. The amount of broth determines the consistency of the goulash, so add more or less to taste. Season the goulash to taste with salt, pepper, and goulash seasoning. Cut the bell peppers into pieces, add them, and simmer on low heat for about 20 minutes. Just before the end, finely chop the garlic cloves and add them. Then adjust the consistency with a roux (see package instructions) or a sauce thickener. Finally, season the dish again to taste. Tip: I always serve it with a little feta cheese and raw onions in oil.