Vegan Rindergulasch (German Beef Goulash)

Experience the rich, hearty flavors of traditional German comfort food with a modern plant-based twist in this Vegan Rindergulasch (German Beef Goulash). Tender chunks of seitan or tempeh are simmered to perfection in a deeply savory sauce made with bold paprika, earthy caraway seeds, and a splash of red wine, creating layers of flavor that rival the classic dish. Packed with vibrant vegetables like carrots, bell peppers, and onions, this vegan goulash offers a wholesome, nourishing meal that’s perfect for chilly nights. Serve it over noodles, rice, or alongside crusty bread to soak up the velvety, thickened sauce. Ready in just two hours, this recipe is an irresistible blend of tradition and innovation, ideal for those seeking a hearty vegan dinner option.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 400 grams seitan or tempeh
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic cloves, minced
• 2 medium carrots, sliced
• 1 large red bell pepper, chopped
• 2 tablespoons tomato paste
• 500 milliliters vegetable broth
• 250 milliliters red wine
• 2 tablespoons paprika powder
• 1 teaspoon caraway seeds
• 2 bay leaves
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons cornstarch
• 3 tablespoons water
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Cut the seitan or tempeh into bite-sized chunks to resemble traditional beef pieces.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic, sliced carrots, and chopped red bell pepper. Cook for an additional 5 minutes, until the vegetables begin to soften.

Step 4

Add the seitan or tempeh chunks to the pot and brown them slightly on all sides.

Step 5

Mix in the tomato paste, ensuring it coats the vegetables and seitan or tempeh evenly.

Step 6

Pour in the vegetable broth and red wine, stirring to combine all ingredients.

Step 7

Add the paprika powder, caraway seeds, bay leaves, soy sauce, salt, and black pepper. Bring the mixture to a boil.

Step 8

Once boiling, reduce the heat to low, cover the pot, and let the goulash simmer for 60 minutes, stirring occasionally to prevent sticking.

Step 9

In a small bowl, combine the cornstarch with the water to form a slurry. Stir this into the goulash to thicken the sauce.

Step 10

Continue to simmer the goulash uncovered for an additional 10 minutes until the sauce has thickened to your liking.

Step 11

Remove the bay leaves before serving.

Step 12

Garnish with freshly chopped parsley and serve hot with your choice of noodles, rice, or bread.

Nutrition Facts

Serving size	(1806.3g)

Amount per serving	% Daily Value*
Calories	1687.8

Total Fat 59.2g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5780.1mg	0%
Total Carbohydrate 129.9g	0%
Dietary Fiber 24.3g	0%
Total Sugars 34.6g
Protein 120.2g	0%

Vitamin D 0IU	0%
Calcium 483.6mg	0%
Iron 21.1mg	0%
Potassium 3558.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.8%

Protein: 31.4%

Carbs: 33.9%