Here is my great recipe for Vegetarian Goulash, which comes very close to a veal cream goulash.
You can also prepare the goulash completely vegan. The advantage of the veggie goulash is obvious: The preparation time is about 35 minutes compared to a goulash with meat with a preparation time of at least 1.5 hours.
Vegetarian cooking is absolutely trendy and meatless days are good for body and soul.
Let yourself be inspired and surprise your loved ones with a great dish – even hardcore meat eaters will find this goulash delicious!
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1. Vegetarian Goulash with Cream
The vegetarian goulash with cream is derived from the classic cream goulash, the veal cream goulash.
I have experimented for some time and can offer you two variations:
- I prepare the first variant with smoked tufo or tofu.
- The second variant with a meat substitute product called Quorn.
In the classic goulash with meat, the meat is stewed for a long time to make it soft.
The long preparation time is not necessary for the preparation of vegetarian goulash, because meat substitutes have a short cooking time.
This saves a lot of time and resources, the electricity bill is lower :-).
This goulash becomes completely vegan when you use soy cream.
The vegetarian goulash is delicious, here I prepared the goulash with chanterelles.
2. Vegetarian or vegan Goulash with typical Paprika Goulash Juice
I would like to introduce you here also still my second vegetarian and/or vegane goulash variant.
I have derived the vegetarian goulash with paprika from the Viennese juice goulash.
I have found out that this goulash, prepared with lots of onions, garlic, tomato paste, marjoram, caraway and lemon peel is particularly popular with meat eaters.
Since I use a lot of paprika, this goulash is particularly intense in taste and so far the meat has not been missing.
The vegan goulash with strong paprika juice has already found many fans. You can find the recipe for vegan goulash here, click on the picture:
Vegan goulash with lots of paprika, this goulash is a pleasure!
3. Best vegetarian or vegan Goulash
My recipe development often takes several days. I try different variations, test and let my guests, friends and neighbours try them.
The best vegan goulash for me is goulash with mushrooms. You can use champigons all year round and chanterelles or porcini mushrooms during the mushroom season.
In a cooking school article I show you chanterelles wash and clean in detail.
Chanterelles go excellently with poached fish.
By the way, I also tried the recipe below with frozen chanterelles. Frozen chanterelles are not my first choice, I prefer the fresh mushrooms, but the vegetarian goulash with frozen mushrooms is great.
Vegetarian and vegan cream goulash with mushrooms – mushrooms 🙂 is my absolute favorite!
Vegetarian and vegan goulash with mushrooms, broccoli and potato dumplings
4. Recipe vegetarian Goulash
My recipe below is very simple and you can use pure vegetable soy cream instead of cow’s milk cream. Then your vegan goulash is perfect… I wish you good luck!
- 1 pack Organic potato dumplings or Bavarian potato dumplings half and half
- 1 pc Broccoli
- 1 tsp salt I prefer to use Ursalz or Himalaya Salt
- 1 tbsp sunflower oil
- 150 g mushrooms or other mushrooms such as chanterelles and porcini mushrooms
- 1 pc onion
- 1/2 pc clove of garlic
- 80 ml dry white wine
- 150 ml vegetable broth
- 200 ml soy cream or cow's milk cream
- 2 tsp cornflour
- 5 pinches salt I prefer to use Ursalz or Himalaya Salt
- 4 pinches pepper
- 4 pinches sweet paprika
- 1 tsp thyme or parsley
- 150 g smoked tofu or meat substitutes from Quorn
- Prepare the potato dumplings according to the package instructions. At the end of the recipe you will find links to homemade potato dumplings or napkin dumplings. In this recipe the main focus is on vegetarian goulash and quick preparation.
- Cut the broccoli into pieces and cut the stalks crosswise. This is an important tip, as the stalk and florets cook evenly in this way. Cook the broccoli in salted water until al dente, then place on a plate, season with salt, pepper and nutmeg and keep warm in the oven at 100 °C with the plates.
- Cut champigons into small pieces, halve chanterelles according to size, also cut porcini mushrooms into slices. Heat the sunflower oil in a saucepan, sauté the cleaned mushrooms in the oil and let it take on its colour. This creates roasting aromas that are important for the taste of the sauce.
- Add finely diced onions and garlic to the mushrooms, sweat until translucent, then deglaze with white wine and vegetable stock and bring to the boil. Slowly add the soy cream for vegan goulash or the cow milk cream for vegetarian goulash and bring to the boil. This prevents the cream from flocculating.
- Simmer the goulash, stir the starch in a little cold water and add slowly. Bring the goulash to the boil gradually. Season the goulash with salt, pepper, paprika and thyme or parsley. Cut the tofu into pieces or add Quorn meat substitute and simmer for 4 minutes.
- Arrange the goulash with the side dishes and serve.
4.1 Note on the use of quorn or smoked tofu or tofu
Quorn has the closest taste and mouthfeel to meat. Who cooks the dish for guests should definitely try the Quorn variant. Please simmer the tofu for a short time and serve it very quickly. Alternatively you can fry the tofu pieces first in hot fat and fold them into the goulash shortly before serving. This will give you a stronger bite experience. Smoked tofu has a stronger taste, but is less reminiscent of veal goulash.4.2 Notes on Homemade dumplings and dumpling recipes
Here you can find a recipe for a homemade napkin dumplingYou'll find a recipe for bread dumplings here at Schweinebraten.
You can find a recipe for homemade potato dumplings here at Schweinebraten.
You can find a recipe for Spaetzle here at Zwiebelrostbraten