I have been thinking about this recipe for a long time and decided to share it with you in December so you can cook it for Christmas. My vegan version of goulash is ideal for large families or big groups. The dumplings and the red cabbage are typically German and remind me of my time in that country. I hope you enjoy cooking with my recipe, and I wish you a Merry Christmas with your families.
Bread dumplings
Ingredients
- 1 onion
- 2 garlic cloves
- ½ bunch of parsley
- 250g wheat bread from the day before
- 2 tbsp breadcrumbs
- 3 tbsp chickpea flour
- 2 tbsp potato starch
- 250ml lukewarm plant-based milk
- 1 pinch of nutmeg
- Salt
- Pepper
- Sunflower oil for frying
Preparation and cooking
Chop the onions, the garlic and the parsley, and put to one side.
Cut the wheat bread into small cubes, put them in a bowl, and pour the lukewarm milk over them; let them soak for 10 minutes.
In the meantime, fry the onion and the garlic, set aside and let cool.
Now add the onion, garlic, parsley and the rest of the ingredients to the bread, knead it into a dough and form small dumplings with your hands.
Put the dumplings into a pot of boiling salt water. Then, lower the heat and let the dumplings simmer for about 20 minutes; they are ready when they float on the surface.
Red cabbage
Ingredients
- 500g red cabbage
- 1 small onion
- 1 apple
- 2 tbsp wine vinegar
- 1 tsp sugar
- 2 bay leaf
- 2 cloves
- Salt
- pepper
- Sunflower oil for frying
Preparation and cooking
*Remove the stalk from the red cabbage and cut the red cabbage into fine strips. The finer the red cabbage strips, the faster they cook later. Chop the onions and put them aside. Wash the apple, peel it and cut it into small cubes.
Heat the oil in a pan and fry the onion until translucent. Add the red cabbage and fry for another 5 minutes.
Add the white wine vinegar, sugar, bay leaves and cloves and simmer the red cabbage on a low heat for at least 30 minutes, stirring occasionally.
Now add the apple cubes and simmer for another 40–60 minutes until the red cabbage is soft but still has a slight bite. **Add salt and pepper, and remember to remove the cloves and bay leaf before serving.
Tip:
*You can also buy red cabbage in a glass, add the same ingredients, and cook it for 20 minutes on low heat.
**There are small bags where you can put bay leaves and cloves so that you don’t have to look for them at the end but can easily take them out again.
Vegan goulash
Ingredients
- 150g soy medallions
- 500ml hot vegetable broth
- 1 onion
- 4 garlic cloves
- 6–10 pickles (cornichons)
- 3 tbsp mustard
- 2 tbsp flour
- 3 tbsp tomato paste
- 200ml red wine
- 200ml water
- 2 cloves
- 2 bay leaves
- Salt
- Pepper
- Sunflower oil for frying
Preparation and cooking
Place the soy medallions in a heatproof bowl and pour hot vegetable broth over them. Let them stand for about 10 minutes.
In the meantime, finely chop the onion and garlic, and slice the pickles.
Remove the soy medallions from the vegetable broth – but do not pour the broth away. Squeeze the soy medallions so that they lose a lot of the liquid. Then, put them in a bowl and season well with salt, pepper and mustard.
Heat the oil in a large pan. Add the onion first and fry for 5 minutes. Add the soy medallions and fry on all sides. Add the garlic and fry for another 2–3 minutes. Dust with flour, add the tomato paste and the cucumber to the pan, and mix everything well.
Now, slowly add and stir the vegetable broth in which the soy medallions were marinated. Add red wine, water, cloves, bay leaves, salt and pepper. Bring the whole thing to the boil and continue to simmer on low heat for at least 25 minutes.
Lita’s Vegan & Vegetarian Kitchen
Instagram: @litasconceptstore
