Vegetarian Goulash ???

Question

I want to make Goulash & I havent had it in a very long time because I am vegetarian,What Can I use as a substitue to meat so I can make a delicious Goulash? also can you please give me a recipe for it if you can??? Ok Thanks

Answer 1

http://allrecipes.com/Recipe/Veggie-Goul...

It got pretty good reviews

Answer 2

You could use any of the vegetarian substitutes for meat that are on the market, but why not try a mushroom goulash instead.....Use meaty portabella mushrooms, sliced thickly and then regular mushrooms as well; saute all the mushrooms in some olive oil until lightly cooked; add some chopped onion, chopped red bell pepper, diced garlic, saute some more until veggies are translucent; add 2 teaspoons of smoked paprika; stir around and saute a minute; add vegetable stock 2cups; add 1cup tomato sauce; bring to boil, lower heat, simmer 15 minutes; remove from heat, add 1/2 cup sour cream, stir to combine...can serve over rice or noodles.....also can try wholefoodsmarket.com click on recipes, search for goulash with polenta...

Answer 3

Try www.allrecipes.com it is a great site. I usually use eggplant, squash, or mushrooms when I leave the meat out of recipes. Good luck

Answer 4

Hi!

I'm Hungarian and this is one of our traditional dishes. Beef gives the whole meaning to the goulash, It's no use cooking it without beef.

So you can cook some dish with substitutes, but shouldn't call it goulash, because it's not that, you'll never get that flavor. And i guess you don't want to get the beef flavor, because you are vegetarian. And there's no problem with that:)

Why not cook ratatouille?:)

Answer 5

The last girl while patriotic is not correct, I am a former chef and have made a very good one with the larger format soya chunks, soaked over night in a mix of tomato juice, garlic, smoked hungarian paprika, caraway seeds and salt.

I then drain off the liquid, and start my goulash, I cooked lots of onions in oil, add garlic, caraway seeds, a bit of diced green pepper and more paprika, then I add the drained soya chunks, and saute them until coloured, adding the marinade, tomato sauce, tomato juice and a bay leaf o two, simmer until the soya chunks are tender, 30-40 minutes tighten the sauce with a bit of cornstarch slurry and tomato paste and then finish the seasoning.

If you are not eating dairy then soya sour cream or yougart for garnish, I make a dumpling like spatzeli, but one a Hungarian lady taught me a bit bigger and fluffier, if you do not eat eggs then rice either plain or brown is nice and a green veg on the side.

I know purist will say it is not goulash, and it has to be beef or veal, but it is a goulash like dish, and semantics are for scholar's.