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    You are in: Home / Recipes / Vegan Veggie Goulash Recipe
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    Vegan Veggie Goulash

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Chrystabel's Note:

    A recipe by TV chef Tim Mälzer-Germany's answer to Jamie Oliver as printed in the Fall 2005 edition of Essen und Trinken für Jeden Tag. We love the flavor of this dish! If you cannot find paprika paste or concentrate, substitute with tomato paste mixed with a teaspoon of regular (hot) paprika spice.

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    Units: US | Metric


    1. 1
      Wash and chop the Bell Pepper and Zuchini into 1 cm. small cubes.
    2. 2
      Heat 2 tablespoons of oil in a heavy stock pan or dutch oven. Saute Bell Pepper, Zuchini, Onions, and Garlic for four minutes or so. Add Paprika spice, Paprika concentrate and Caraway Seed and saute for approximately one minute.
    3. 3
      Add the vegetable broth and with salt, pepper, and sugar refine the taste.
    4. 4
      Cover and let it all simmer on medium heat for 10 minutes. Meanwhile cube the Seiten (or Tofu) in 2 cm. pieces.
    5. 5
      Take the top off and add Seitan (or Tofu) pieces. Cook for another 10 minutes with the top off.
    6. 6
      After it is finished, garnish with cut up parsley.
    7. 7
      I usually serve this with whole grain bulgur or brown rice. And since we aren't vegan (I was for a year though) I use Creme Fraiche as a garnish as well.

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    Nutritional Facts for Vegan Veggie Goulash

    Serving Size: 1 (117 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 101.7
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 6.0 mg
    Total Carbohydrate 9.1 g
    Dietary Fiber 2.6 g
    Sugars 2.0 g
    Protein 1.7 g

    The following items or measurements are not included:


    vegetable broth


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