1 Tbspvegetable or canola oil
2 cseitan, cut into cubes
1 Tbspbrown sugar
1 1/2 Tbspworcestershire sauce
1 1/2 Tbspall purpose flour
1/2medium yellow onion, chopped
1 Tbsppaprika (sweet hungarian paprika is best, but not necessary)
1/4 tspvinegar (white or apple cider variety)
6 ozegg noodles, no-yolk variety
How to Make Simple Vegetarian Hungarian Goulash
- For those of you unfamiliar with seitan (SAY-tahn), it's a flavorless meat substitute made with wheat gluten. It's very low-fat, but VERY high-protein, and is great at picking up flavors in stews and stir-fries. It's available in some grocery stores, but I prefer to make my own ahead of time, which is VERY easy. Instructions can be found here: ehow.com/how_2290825_make-seitan-fro...
A batch can be kept in the freezer for about a month, and used for SO many things. Hope you'll give it a shot!
- In a small bowl, combine brown sugar, paprika, salt, Worcestershire, vinegar, and ketchup. I could pretend the order is important; it isn't.
- Heat the oil in a medium saucepan on medium heat.
Add cubed seitan and onions to pan.
Stir almost continuously for about 2 minutes.
(The seitan may stick a little, don't worry.)
- Once onions are a little wilted, add seasoning mixture to pan.
Add 1/2 cup water, stir, and cover.
- Cook over low heat for about 30 minutes, stirring occasionally.
- Mix 1/4 cup water with the flour and add to goulash.
Stir and continue to cook (uncovered) for an additional 5 minutes (or until thickened).
Remove from heat.
- While goulash is thickening, bring water to a boil.
Cook egg noodles according to package directions.
- Serve goulash over noodles.