Vegan Szeged goulash
Vegan Szeged goulash. We used soy cubes to prepare the recipe.
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Recipe Alergies
Instructions for preparing
- 1.Let the water boil in the pot, add the black pepper, salt, ground red pepper and a tablespoon of the soy sauce, and when the water starts to boil, put the soy cubes in it. After about 10 - 15 minutes, when the soy is soft, we put a part of the water from which we boiled it in a glass. Pour the rest and remove the excess soy water. We can put it in a colander and press it well with a spoon so that most of the water flows out of it.
- 2.Meanwhile, heat a little oil in a pot and fry the finely chopped onion. When the onion is frothed, put soy in the pot, which we have previously removed from the excess water, and fry it. Finally, add the pepper, which we fry for a few seconds so that it does not get hot, and pour a glass of set aside soy water.
- 3.Add sauerkraut. We can use canned sauerkraut. which is already soft and does not need to be suffocated for a long time. Before adding it to the pot, we can cut it into smaller parts. Pour a few teaspoons of water from sauerkraut, mix well and place a lid on the pot. Cook for a few minutes.
- 4.While the cabbage is stewing, mix the rice cream in a bowl with 2 tablespoons of plain flour and pour into a pot. If the cream with flour is too thick, we can add a tablespoon of water. Pour the cream gradually, stirring constantly. We can pour it into the pot through a sieve so that no lumps form.
- 5.Mix everything and cover the pot with a lid. Stew for about another 10 minutes until the segedin thickens and the excess water evaporates. After about 10 minutes, open the pot, add salt, a pinch of black pepper, taste and let it boil for another minute.
- 6.https://pink-vegan-unicorn.webnode.sk/
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Ingredients
- 1 pack soy cubes
- 750 g sauerkraut
- 1 piece of cream
- 1 piece of onion
- flour
- salt
- ground red pepper
- black pepper
- oil
