8oz(225 g) extra-firm smoked tofu, drained and cut into approx. 1-inch pieces
4portobello/flat cap mushrooms, cut into bite-sized pieces
1onion, diced
2medium carrots, diced
2red bell peppers, deseeded and finely sliced
4garlic cloves, finely chopped
3-4tablespoonsHungarian paprika(or 2-3 teaspoons smoked paprika – see notes)
1.5lb(700 g) potatoes, chopped into approx. 1-inch pieces
2x14 oz (400 g) tins tomatoes
1½tablespoonsyeast extract(or 2-3 tablespoons tamari or soy sauce, GF if necessary)
1½teaspoonsdried sage
2cups(480 ml) vegan stock(plus more as needed)
Salt and pepper to taste
Chopped fresh parsley, to serve(optional)
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Instructions
Heat one tablespoon of oil in a large pan and add the tofu and mushrooms. Cook over a medium heat for 6-8 minutes, stirring regularly, until starting to colour slightly. Remove everything from the pan and set aside.
In the same pan, heat another tablespoon of oil and add the onion and carrot. Soften for 3-4 minutes, then add the sliced red pepper and cook for another 3-4 minutes.
Add the chopped garlic and soften for a couple of minutes, then stir in the paprika. Mix thoroughly then add in the potatoes and cook for a minute to release some of the paprika flavour.
Add the tinned tomatoes (breaking these apart if necessary) followed by the yeast extract, dried sage, vegan stock, and a touch more salt and pepper. Swirl a little water around the empty cans and add to the pan. Mix everything well, bring to a gentle simmer, cover with a lid, and cook for 20-30 minutes or until the potatoes have softened.
After 20-30 minutes, the goulash should have the consistency of a fairly thick soup and the potatoes should be soft enough to easily pierce with a knife. If necessary, add a little more stock or water and continue to simmer until the potatoes are soft.
Once the potatoes are soft, add in the tofu and mushrooms that you cooked earlier and simmer for another few minutes.
Adjust the seasoning to taste and serve with chopped fresh parsley. Other serving suggestions include plant-based sour cream or homemade cashew cream.
Notes
Paprika: It's definitely worth trying this out with Hungarian paprika, but if you don't have it then replace with similar amounts of another paprika or 2-3 teaspoons of smoked paprika (i.e. max. one tablespoon). This has a much stronger flavour than the Hungarian paprika and can easily overpower the dish.Potatoes: The best potatoes for holding their shape are waxy varieties such as red potatoes, new potatoes, Jersey Royals etc. I went for Maris Piper (a good all-rounder similar to Yukon Golds).Other meat substitutes: You could replace the tofu and mushrooms with equivalent amounts of seitan, TVP (textured vegetable protein), or your favourite meat substitute product.Other flavours: For a different twist, you could add caraway seeds, fennel seeds, bay leaves, or chilli powder.Gluten-free: To ensure this recipe is 100% gluten-free, use a yeast extract and vegan stock that are certified or labelled as such (they often are). You'll also want to avoid any wheat-based meat substitutes such as seitan.Storage: You can store the goulash in the fridge for up to four days or freezer for up to six months.If you liked this recipe, you might also enjoy:
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