6 Reviews

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!!!

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Dominick & Amanda June 28, 2009

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.

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Eat Your Vegetables! November 30, 2008

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.

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D Rusak August 21, 2008

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.

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Geema March 17, 2006

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.

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VegSocialWorker November 10, 2005

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.

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yogi August 10, 2005
Hungarian Goulash With Tempeh (Crock Pot / Slow Cooker)