Hungarian Goulash (Vegan)

We thought we’d share a recipe from our upcoming e-cookbook, Vegan Simple Stir-Fry and Stove-Top Suppers. This dish was conceived for an international vegan cooking class that would use the seitan that we regularly make during the autumn and winter seasons. Enjoy!

Hungarian Goulash

1 pound seitan, cubed
2 onions, diced
4 potatoes, diced
1 carrot, sliced
1 green pepper, diced
6 oz. shitake mushrooms, chopped
1 large can diced tomatoes
1 sm. can tomato paste
2 c. water
2 cloves garlic, crushed
3 Tbsp. Hungarian paprika
½ tsp. fennel
¼ tsp. black pepper
olive oil or water to sauté

egg noodles, cooked

In water, sauté seitan, onions, potatoes, carrots, and peppers. Once tender, add mushrooms, tomatoes, tomato paste, garlic, and spices. Simmer until combined. Add noodles and enjoy.


Seitan: Used by Buddhist monks as a meat substitute, seitan is a yummy meat alternative. Made from wheat gluten and formed into a loaf, seitan is easy to make and takes on the flavors of sauces and seasoning. It has a chewy consistency similar to pork or turkey.

Specialty spices: In some recipes it is important to use the specialty ingredients that are called for. To get an authentic taste for the dish, use the recommended ingredients. You can often find them in specialty shops, health food stores, or your local friendly co-op. For this dish, we ordered Hungarian paprika from the spice co-op.

Fresh garlic: Garlic is a delicious addition to many dishes. For a strong garlic flavor, add it toward the end of the cooking process. For a lighter flavor, add towards the beginning. Not only can you crush the garlic, but slicing or cubing can give more garlic flavor in each bite.

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