Prep 0 mins
Cook 6 hrs
In this recipe from her cookbook "Fresh From the Vegetarian Slow Cooker," Robin Robertson replaces the meat in traditional Hungarian Goulash with tempeh. Robertson suggests serving this dish with wide noodles.
- 2 tablespoons olive oil
- 1 lb tempeh, cut into 1/2-inch thick slices
- 1 small yellow onion, halved and thinly sliced into half moons
- 2 cups sauerkraut, drained and rinsed
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 tablespoon sweet Hungarian paprika
- 1⁄4 cup dry white wine
- 1 teaspoon caraway seed
- 2 tablespoons tomato paste
- 1 1⁄2 cups vegetable stock
- salt & freshly ground black pepper, to taste
- 1⁄2 cup sour cream or 1⁄2 cup tofu sour cream
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the tempeh and brown all over, about 10 minutes. Set aside.
- Without cleaning the skillet, heat the remaining 1 tablespoon oil over medium heat.
- Add the onion, cover, and cook until softened, about 5 minutes.
- Transfer the onions to a 4-quart slow cooker. Add the tempeh, sauerkraut, tomatoes, paprika, wine, caraway seeds, tomato paste, and stock and season with salt and pepper. Cover and cook on Low for 6 hours.
- Just before serving, pour 1/2 cup of the simmering liquid into a small bowl and whisk in the sour cream. Stir this mixture back into the goulash, taste to adjust the seasonings, and serve at once.
Dominick made this the other day and I absolutely loved it! We took the advice of another reviewer and did not rinse the sauerkraut. We also used "Better Than Sour Cream." Thanks for posting!!!
Of course 'authentic' goulash has meat in it. That's the problem! This recipe is similar to the one I learned to make before I switched to vegetarianism. It just substitutes tempeh for the stew beef. I make it as written except I don't rinse the sauerkraut (the more sour the better) and I only use about 1/4 c sour cream just to get the right texture. This really kills my goulash cravings! Thanks for posting.
This sounded like it had some promise, but I didn't really care for this, and my Hungarian friend didn't either. She felt the flavors were inauthentic (also, the idea of goulash without meat was laughable to her); I did not enjoy the tofu sour cream-ness. Perhaps it would be better without that component. I likely will try a version of this again, however.