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.
We felt so healthy eating this good goulash. I followed the recipe for the most part, but omitted the caraway seeds and added a healthy pinch of cayenne pepper as did another reviewer. I also used Greek yogurt as a replacement for the sour cream spooning a hefty spoonful on top of our full bowls instead of stirring it in. I served this over wide sprouted wheat noodles. This is an excellent way to serve tempeh and I can heartily recommend this recipe.
We were very happy with the end results. Made a couple of minor changes since we have a very large crockpot, added extra sauerkraut, wine, broth and spices. Added a touch of red pepper flakes, just 'cause we like things spicy. I have no idea how this compares to other goulash, as I have never had it before. Rave reviews from hubby who said it reminded him of a childhood favorite of pork and kraut (something else I've never had). Served it over whole wheat wide noodles. Delish. Next time I will cut up the tempeh a bit smaller, just my personal preference. Thank you for this recipe, it's a keeper.
Very nice dish with lots of sauerkraut (the flavor mellowed nicely) and a tomato based sauce. I used a "sour cream" made of cashews and mixed it in before serving. This goulash has a very mild flavor and is quite good as is, though I preferred to add a little cayenne pepper and liquid aminos just to punch it up a bit.