Seitan-Goulash
Ingredients
For the seitan recipe
250
g
SeitanFix powder
seasoning to taste (z.B. 4 tbsp paprika + 1 tbsp salt + 1 tbsp pepper + caraway ), alternative: 4-6 tbsp prepared seasoning for goulash (convert if portions vary)
2
Tablespoon(s)
tomato paste
2
Tablespoon(s)
mustard
2
Tablespoon(s)
soy sauce
4
Tablespoon(s)
vegetable oil
1
Piece(s)
onion, finely chopped
2
Piece(s)
garlic clove, finely chopped
250
ml
vegetable stock, cold
700
ml
vegetable stock for cooking
For the seitan-goulash
1
Piece(s)
onion
1
Piece(s)
red bell pepper
1
Piece(s)
yellow bell pepper
Some
vegetable oil for frying
3
Teaspoon(s)
sweet paprika powder
1
Teaspoon(s)
caraway, ground
1
Tablespoon(s)
tomato paste, heaped
bay leaves
1
Piece(s)
can tomatoes, lumpy
Some
salt
Some
pepper
0.5
Bunch(es)
parsley, freshly chopped
Preparation
1. Seitan: Add SeitanFix, all dry seasonings, tomato paste, mustard, soy sauce and vegetable oil in a bowl and mix it. Peel garlic and onion, chop finely and mix with the other ingredients. Last, add cold vegetable stock and knead thoroughly until a chewy, homogenous dough consistency is reached. Let rest for 30 minutes.
2. Boil 700 ml vegetable stock in a big pot and set heat to medium. Add seitan mass to the simmering stock and let simmer for 20-30 minutes. Remove seitan from the stock after cooking and tear into pieces. It’s also possible to tear the seitan into pieces first and simmer later for a reduction of cooking time.
3. Peel onion and cut into fine wedges for the goulash. Clean bell peppers, core and cut into fine strips.
4. Heat some vegetable oil in a pan and fry onion wedges and bell pepper strips in it. Add paprika, caraway ground and tomato paste while stirring. Roast for 1 minute.
5. Pour in lumpy tomatoes, bay leaves and goulash vegetables while stirring and cook for 10 minutes.
6. Fry seitan pieces in a second pan with some vegetable oil and fold into the vegetables. Add freshly chopped parsley last and season with salt and pepper.
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