Vegan “Goulash”


Today was suuuch an exhausting day. I did exactly what I was doing the last weeks during the week: Working. But today it felt more tiring. I don’t know why… Or stop! I do. Yesterday, we went to a really cool place to finally experience a dinner in the dark. You know it? Cool. You don’t? Do it! It was seriously a great experience. The first minutes in the total dark room were a bit weird since normally you don’t really experience such a deep darkness, but after getting used to it, it was super nice. The food tasted amazing. Even more amazing while being totally concentrated on the flavours without being distracted by the appearance. Today, though, I got the payback (going to bed too late + wine = not motivated at work) . I was super sleepy and after work I didn’t want to go for groceries, so I went home to do a ‘Resteessen’ (or a meal out of leftovers). Fortunately, I had almost everything in the kitchen, what I normally use for making a vegan Goulash, so I happily prepared one. To be honest, I cooked this recipe once for a Hungarian friend, who told me that it does not really taste like an authentic Goulash, but that it is still really tasty. So, if you want to cook a not-authentic-but-still-tasty Goulash, here you go:


  • 1 paprika
  • 1 can tomatoes
  • 1 cup of soy chunks
  • 3 potatoes
  • 1/2 onions
  • 2 garlic cloves
  • 2 dried chilies
  • 5 dried tomatoes
  • 3 pitted dates (dried)
  • 1 handful parsley
  • 2 cups of water (depending on the cooking time use more)
  • 1 cup of red wine (chose a vegetarian one)
  • 1/2 cup of coffee
  • 2 cups of vegetable stock
  • 2 tsp olive oil
  • optional: spices (I used a spicy seasoning mix)
  • optional: 2 tsp mustard



Start by soaking the soy chunks in the vegetable stock for aproximately 20 minutes. If you use hot water it goes faster. Then start chopping onion, garlic, pitted dates, dried tomatoes, chilies into little dices and fry them in the olive oil. After they got soft add the soaked soy chunks (pour away the leftover liquid) potatoes and paprika (also in form of dices) and fry for 5 more minutes*. Add the coffee, red wine, water and canned tomates and let it cook for at least 20 minutes. I would say the longer the better is the taste. Add some more water if needed during the cooking process. When the Goulash is ready add some parsley as decoration!

*I had some leftover potatoes and added them in the end, but it tastes way nicer if you cook them in the sauce.




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