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Vegan Székely Goulash served with seitan
Traditional Hungarian cabbage dish in a vegan version

Vegan Hungarian Sauerkraut Stew (Székely Goulash)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
The soul of Székely Goulash is the marriage of sauerkraut and paprika. In this version, we replace meat with seitan, which mimics meat's texture perfectly and absorbs the savory stew juices. Soy cream provides a creamy, smooth finish.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 325 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Allergen Information

⚠️ Wheat (Seitan)
⚠️ Soy

Instructions

1 ✓

Dice the onion and garlic, and cut the seitan into strips.

Tip: Cut the seitan to a similar size as the cabbage strands for a uniform texture.
2 ✓

Sauté the onion in oil until translucent. Remove from heat, stir in the paprika, and immediately pour in the water.

Tip: Paprika has a high sugar content and burns easily in hot oil, becoming bitter, so add water quickly.
3 ✓

Add the seitan and sauerkraut. Cover and simmer over medium heat for 20-25 minutes until the cabbage is tender.

Tip: Seitan acts like a sponge, soaking up the paprika broth.
4 ✓

Stir in the soy cream and simmer for another minute. Sprinkle with fresh dill to finish.

Tip: The cream forms an emulsion with the juices, thickening and softening the flavors.

Recipe FAQ

Is it too sour?
Taste the sauerkraut before cooking. If it's too intense, rinse it in water. You can balance acidity with a pinch of sugar or sweetener later.

Ingredients

  • 1 lb Sauerkraut
  • 1 medium Onion
  • 2 cloves Garlic
  • 3 tbsp Vegetable Oil
  • 2 tsp Hungarian Paprika
  • 3/4 cup Soy Cream (or Coconut Cream)
  • 7 oz Seitan (Wheat Gluten)
  • 1 1/4 cups Water
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 bunch Fresh Dill