Recipe Seitan:

  • 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
  • 2 tbsp tomato paste
  • 2 tbsp mustard
  • 2 tbsp soy sauce
  • 3-4 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 250 ml vegetable stock, cold
  • 700 ml vegetable stock for cooking


  • 1 onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • vegetable oil for frying
  • 3 tsp paprika
  • 1 tsp caraway, ground
  • 1 heaped tbsp. tomato paste
  • bay leaves
  • 1 can tomatoes, lumpy
  • salt
  • pepper
  • ½ bunch parsley, freshly chopped


  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.

Portion: 4-5 people

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