Vegan Veggie Goulash

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Vegan Veggie Goulash

Source: Recipezaar, from Fall 2005 edition of Essen und Trinken für

Jeden Tag, recipe by chef Tim Mälzer.

 

 

1 medium onion, finely chopped

1 garlic clove, chopped fine

1 yellow sweet bell pepper (capsicum)

1 small zucchini (substitute with either carrots -OR- butternut squash)

2 tablespoons (30 ml) vegetable oil

2 tablespoons (30 ml) hot paprika

2 tablespoons (8 tsp) ajvar (-OR- 2 tbsp / 6 tsp tomato paste for a

milder goulash)(see Note)

1 teaspoon caraway seeds

1 pinch sugar

salt and pepper

200 ml (6 3/4 fl oz) vegetable broth

250 g (9 oz) firm smoke flavored tofu

fresh parsley, finely chopped (to garnish)

 

 

1. Wash and chop the bell pepper (capsicum) and zucchini into 1 cm

(3/8 " ). small cubes.

 

2. Heat 2 tablespoons (30 ml) of oil in a heavy stock pan or dutch

oven. Saute bell pepper (capsicum), zucchini, onions, and garlic for

four minutes or so. Add paprika, ajvar and caraway seeds and saute for

approximately one minute.

 

3. Add the vegetable broth and with salt, pepper, and sugar.

 

4. Cover and let it all simmer on medium heat for 10 minutes.

Meanwhile cube the tofu in 2 cm (3/4 " ). pieces.

 

5. Take the top off and add tofu pieces. Cook for another 10 minutes

with the top off.

 

6. Serve garnished with parsley.

 

 

 

NOTE: Ajvar is a relish made principally from red bell peppers

(capsicum), with eggplant, garlic and chile pepper.

 

 

 

Serves 4.