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Viennese potato gulasch with tempeh
Normally you would have it with sausages, but I replaced them with tempeh. After cooking for a while the tempeh absorbs all the flavours and tastes wonderful. But you could also use cannellini beans instead if you like. And instead of dairy I used home-made cashew cream. Feel free to use your preferred vegan sour cream instead but I prefer to make as much from scratch as possible and it was really easy to do so. Normal and smoked paprika powder makes this dish so very hearty, warming and delicious without being unhealthy.
And remember, a real gulasch tastes even better the next day when you warm it up again.
INGREDIENTS (5 portions):
- 250g white onions
- 2 - 3 tsp minced garlic
- 600g dense potatoes (e.g. salad potatoes)
- 200g tempeh
- 750ml boiling water
- 1 1/2 veggie stock cube
- 2 tbsp tomato paste
- 2 tbsp marjoram
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp normal paprika powder
- 1 1/2 tbsp smoked paprika powder
- 1 tbsp caraway seeds
- 3/4 tsp salt
- Pepper to taste
- Cashew cream (200ml of water and 50g cashew nuts)
Cut the potatoes and tempeh in roughly the same size smallish cubes.
Finely chop up 250g of white onions and sauté in a bit of oil with 2-3 tsp of minced garlic in a large soup pan until they brown a bit.
Then add 750ml of boiling water, 600g of cubed potatoes, 200g of cubed tempeh and all other ingredients apart from the cashew cream. To make the cashew cream add 200ml of water and 50g of cashew nuts into a blender and blend until you get a very smooth sauce). When done add the cashew creme to the gulasch and cook until the potatoes are done (mine took around 30 minutes). If needed add a bit more water - the consistency should be between a stew and a soup.
And if you like comforting Austrian dishes, try my veganised Austrian Reisfleisch - comforting rice and beans.
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