Seitan-Goulash

Name: Seitan-Goulash
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 people
Ingredients: 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); tomato paste; soy sauce; vegetable oil; onion, finely chopped; garlic clove, finely chopped; vegetable stock, cold; vegetable stock for cooking; onion; red bell pepper; yellow bell pepper; vegetable oil for frying; sweet paprika powder; caraway, ground; tomato paste, heaped; bay leaves; can tomatoes, lumpy; salt; pepper; parsley, freshly chopped

1 h 10 min
easy

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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 tb tomato paste

2 tb soy sauce

4 tb vegetable oil

1 pc onion, finely chopped

2 pc garlic clove, finely chopped

250 ml vegetable stock, cold

700 ml vegetable stock for cooking

For the seitan-goulash

1 pc onion

1 pc red bell pepper

1 pc yellow bell pepper

Some vegetable oil for frying

3 ts sweet paprika powder

1 ts caraway, ground

1 tb tomato paste, heaped

bay leaves

1 pc can tomatoes, lumpy

Some salt

Some pepper

0.5 Bunch(es) parsley, freshly chopped

Preparation

Preparation time: 30 min
Cooking time: 40 min
Total time: 1 h 10 min

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.

Seitan-Goulash

Ingredients

For the seitan recipe

For the seitan-goulash

Preparation

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