Gulias is the Hungarian word for Herdsman, Cowboy. I decided to make a whole plant based Hungarian Goulash for today’s Christmas in the Barn at Dreampower Horsemenship in Gilroy which is the non-profit I financially support and volunteer for. They provide free therapy for veterans suffering from ptsd and also have programs for at risk youth, abused women, special needs kids and toddlers. We all come together in the barn, sing Christmas songs together, eat food, and celebrate with our four-legged therapists. There is no better Christmas party to attend. Here is the recipe for the bread dumplings and the Goulash:
Bavarian Bread Dumplings:
300 g whole wheat bread or any other rolls or bread you choose but it has to be eggfree and oilfree. Slice it and break it up into little pieces in a bowl.
Add 250 ml Soymilk (keep 6 tbsp for the flaxseed egg)
1/4 tsp salt
Let soak for about 10 minutes minimum while you bring a pot of water with some salt and 1 tbsp better than boullion vegetable/vegan.
Now add the rest of the ingredients:
1 tbsp potato starch
2 tbsp whole wheat flour
Water sautee 1 diced onion and 2 tbsp dried parsley, then add to the bread
Add 1 tbsp freshly grated nutmeg
Add a flaxseed egg made of 3 tbsp ground flaxseed mixed with 6 tbsp soymilk you left over and 2 tbsp water
Add 3 tbsp bread crumbs (I found one spiced with garlic which fit well)
With your hands mix everything to a homogen dough, add breadcrumbs or flour if you think it is too sticky. You can form one test dumpling and put it in the boiling water. When the dumpling falls apart, you need to add flour and/or breadcrumbs. If the dumpling stays on the bottom of the pot after 2-3 minutes, it is too dry and needs more soymilk liquid. Turn down the boiling water that it is just before the point where you have big boiling bubbles coming up. Now put in the rest of your dough forming dumplings. You should have enough dough for about 6 dumplings. Hold your hands under warm water if too much dough sticks on your hands. Let the dumplings simmer for about 10 minutes and you will notice all of them coming up to the surface. Let them “dance” by pushing them a little bit with a wooden spoon so that they turn around themselves. After 10 minutes take the dumplings out of the water. Bon Appetit!
Hungarian Goulash:
Soak 1 1/2 cups of soy curls in vegetable broth and a little bit of mesquite liquid smoke. Drain Soy curls after 10 minutes and pulse them 2-3 times in the food processor so that they have the look and texture of stew meat. Keep the liquid you soaked the soy curls in.
Water sautee 1 diced green pepper, 1 diced red pepper, 2 diced onions, 1 diced carrot, 5 smashed cloves of garlic in the instant pot. Turn on the pot on sautee and add the liquid from the soy curls.
When the vegetables are slightly softened (few minutes), add 4 medium large cubed golden potatoes, 2 1/2 cups vegetable broth, 2 tbsp kitchen bouquet, 3 tbsp liquid mesquite smoke, 5 tbsp Hungarian paprika, 1 tsp caraway seeds, 1 tsp black pepper, 1 Bay Leaf, 3 tbsp tomato paste, 1 15 oz can fire roasted tomatoes, 1/2 tsp salt (or to taste), 2 tbsp Braggs Aminos, 1 tsp pepperoncino (red pepper flakes), 1/2 tsp chipotle chili pepper. Close the lid. Turn off the sautee mode and push manual. Then push pressure to slow pressure and push plus or minus until you reach 10 minutes. When it is done, let the steam release naturally when pot goes on warm mode. Open lid and add salt or any of the spices to your liking – my granddaughter does not like it very hot so feel free to spice up and make it hotter. I add at this point 3 tbsp Balsamic vinegar and a tbsp Sriracha Hot Sauce. If the Goulash seems too thin to you, you can thicken with 2 tbsp potato starch (or corn starch) mixed with a little bit cold water and poured into the Goulash. Serve the Goulash with a dumpling in the center. I hope you like my Hungarian Cowboy Stew! Bon Appetit!
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