Vegetable goulash with soy cutlets – it’s a real (and delicious) dinner dish! This one-pot recipe guarantees simple preparation and little clean-up. It is also a great source of high-quality protein from tofu, as well as antioxidants, iron, magnesium, calcium, and B vitamins. I guarantee that this dinner will fill you up for a long time.
Before I switched to a plant-based diet, meat-vegetable goulash was my ultimate comfort food. As a former meat eater, I found real comfort in its rich flavors and hearty ingredients. It was my go-to meal for cozy nights. However, since transitioning to a vegan lifestyle, I’ve discovered that I can still enjoy my favorite goulash’s deliciousness without compromising my values or taste. This recipe has become a beloved reminder of how satisfying and flavorful goulash can be.
This recipe combines the rich umami flavor of soy sauce with a medley of vegetables and aromatic herbs and spices. The result is a hearty and satisfying stew that’s perfect for chilly evenings or anytime you crave a nourishing meal.
Why You Will Love This Recipe for Vegetable Goulash:
You’ll love this recipe for its simplicity and depth of flavor. It’s a one-pot wonder that combines easily available ingredients and fills your kitchen with irresistible aromas. Plus, it’s loaded with nutritious veggies and can be easily customized to suit your taste preferences.
The mix of soy sauce, veggies, and lots of herbs and spices adds a bunch of yummy flavors to this dish, making it taste super delicious! The vegetables add texture, nutrition, and substance, while the broth ties everything together beautifully. Whether you’re a vegan or not, this dish is sure to make your cold evenings filled with tasty comfort! This recipe is:
Easy
Meaty
Satisfying
Full of flavour
Comforting
Key ingredient :
Onion and garlic – it’s a base and adds flavor to the recipe. They enhance the flavor of goulash when their natural sugars and aromatic are released when sautéed.
Carrots and green beans – you can change veggies if you like, however, I think carrots and green beans go pretty well with goulash.
Vegetable stock – Often I use homemade stock made from veggie scraps, but feel free to use stock cubes.
Herb mix – spice mix used in this recipe complements the flavors of the goulash and those are spices that my grandmother would put in a beef goulash however if you are not a fan of any of the spices omit them.
Soy sauce – if you are gluten sensitive you can use tamari instead. Adding soy sauce deepens its savory umami flavor, giving a rich complexity to the dish.
Possible supplies needed:
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
How to make it:
Peel the onion and cut it into slices.
Peel the garlic and crush it with the flat side of a knife.
Cut the carrot into small disks.
Heat the oil at the bottom of a large pot, add the onion, add salt to release the water faster, and fry over high heat. Stir rarely so that it burns slightly in places. Stir a maximum of 2-3 times until it softens slightly.
Add the garlic and carrots to the onion, mix, and wait until they begin to color slightly.
After a few minutes of frying, sprinkle the vegetables with soy cubes, mix, and add flour and smoked paprika.
Mix the ingredients with flour and peppers, fry for a while, and add the mushrooms and water.
Pour in the broth and add all the remaining herbs and spices.
Stir, bring to a boil, and turn the heat down to a minimum so that the vegan goulash just bubbles and reduces slowly.
After about an hour, add tomato paste and soy sauce.
Cook for another 0.5 hour, then season with salt and pepper to taste.
Expert tips for perfect vegetable goulash:
- For extra depth of flavor, you can add a splash of red wine or balsamic vinegar.
- Don’t skip soaking the dried mushrooms—they add a rich umami flavor to the goulash.
- This dish tastes even better the next day, so consider making it ahead of time for an easy weeknight dinner.
Some dietary adjustments:
Gluten-Free Option: If you’re following a gluten-free diet, ensure that all ingredients, including the soy sauce and flour, are certified gluten-free. You can substitute wheat flour with gluten-free flour or cornstarch to thicken the goulash.
Low-Sodium Variation: For those watching their sodium intake, opt for low-sodium vegetable broth and reduce the amount of soy sauce used in the recipe. You can also omit adding additional salt during cooking and allow individuals to season their portions according to taste.
Frequently asked questions:
Is it necessary to use both tomato paste and soy sauce in vegetable goulash, or can I omit one of them?
Both tomato paste and soy sauce contribute to the flavor profile of the goulash, but you can omit one of them if needed. However, keep in mind that doing so may alter the overall taste of the dish.
Can I omit the soy sauce in this vegetable goulash recipe?
Yes, you could, however, soy sauce gives that nice umami saltiness to the dish. If you are allergic to soy sauce you can use tamari instead or coconut aminos. These alternatives will provide a similar umami flavor without the use of soy.
Can I use fresh herbs instead of dried herbs?
Yes, you can use fresh herbs instead of dried herbs in this recipe. Just keep in mind that as a general rule of thumb, you’ll need about three times the amount of fresh herbs compared to dried herbs.
Is there a difference in flavor between using light soy sauce and dark soy sauce in this recipe?
Yes, there is a significant difference in flavor between light soy sauce and dark soy sauce. Light soy sauce has a saltier and lighter flavor, while dark soy sauce has a richer, deeper flavor with a slightly sweet undertone. In this recipe, dark soy sauce adds depth and complexity to the goulash, it gives that rich umami flavor that you would look for in a goulash.
Other recipes you might like:
If you try this recipe for a Soy and Vegetable Goulash, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!
Soy and vegetable goulash
Ingredients
- 100 gram dry soy cutlets
- 2 cups vegetable broth
- 1 medium onion
- 2 cloves of garlic
- 100 gram carrot
- 100 gram green bean
- 1 tbsp dark soy sauce
- 2 tbsp tomato paste
- 1 tsp savory
- 1 tsp smoked paprika
- 1 tsp majoram
- 1 tsp wild garlic dry
- 6 balls juniper balls
- 3 balls all spice
- 3 small bay leaves
- 1 tbsp flour
- 4 tbls plant milk
Instructions
- The night before or at least 4 hours before soak you dry soy cutlets in vegetable broth.
- Prepare your vegetables. Peel and chop onion, carrot, and garlic. Chopped green beans into smaller chunks.
- In a small bowl prepare your spices.
- When time is up chopp your soy cutlets into a smaller chunks, keeping the broth they were soaking in.
- In a non-stick pan add your onion ( you can add a splash of water or oil to prevent burning and sticking) and fry till trunslusent.
- Add the garlic and fry till, and cooked through.
- Add tomato paste and fry for another couple of minutes till fragrant and then add your spice mix and fry just for a couple of minutes till they relise beautiful aroma.
- add your carrots, leftover broth, soy sauce and green beans ans soy cutles and cooked till vegetables are nice and tender.
- In a small bowl plant milk with flour till there is no lumps. Mix the flour mixture into the goulash and stir till sauce thickens a little.
- Goulash done! ENJOY
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