Hungarian Goulash With Tempeh (Crock Pot / Slow Cooker)
- Ready In:
- 6hrs
- Ingredients:
- 12
- Serves:
-
2-4
ingredients
- 2 tablespoons olive oil
- 1 lb tempeh, cut into 1/2-inch thick slices
- 1 small yellow onion, halved and thinly sliced into half moons
- 2 cups sauerkraut, drained and rinsed
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 tablespoon sweet Hungarian paprika
- 1⁄4 cup dry white wine
- 1 teaspoon caraway seed
- 2 tablespoons tomato paste
- 1 1⁄2 cups vegetable stock
- salt & freshly ground black pepper, to taste
- 1⁄2 cup sour cream or 1/2 cup tofu sour cream
directions
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the tempeh and brown all over, about 10 minutes. Set aside.
- Without cleaning the skillet, heat the remaining 1 tablespoon oil over medium heat.
- Add the onion, cover, and cook until softened, about 5 minutes.
- Transfer the onions to a 4-quart slow cooker. Add the tempeh, sauerkraut, tomatoes, paprika, wine, caraway seeds, tomato paste, and stock and season with salt and pepper. Cover and cook on Low for 6 hours.
- Just before serving, pour 1/2 cup of the simmering liquid into a small bowl and whisk in the sour cream. Stir this mixture back into the goulash, taste to adjust the seasonings, and serve at once.
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Reviews
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Of course 'authentic' goulash has meat in it. That's the problem! This recipe is similar to the one I learned to make before I switched to vegetarianism. It just substitutes tempeh for the stew beef. I make it as written except I don't rinse the sauerkraut (the more sour the better) and I only use about 1/4 c sour cream just to get the right texture. This really kills my goulash cravings! Thanks for posting.
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This sounded like it had some promise, but I didn't really care for this, and my Hungarian friend didn't either. She felt the flavors were inauthentic (also, the idea of goulash without meat was laughable to her); I did not enjoy the tofu sour cream-ness. Perhaps it would be better without that component. I likely will try a version of this again, however.
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We felt so healthy eating this good goulash. I followed the recipe for the most part, but omitted the caraway seeds and added a healthy pinch of cayenne pepper as did another reviewer. I also used Greek yogurt as a replacement for the sour cream spooning a hefty spoonful on top of our full bowls instead of stirring it in. I served this over wide sprouted wheat noodles. This is an excellent way to serve tempeh and I can heartily recommend this recipe.
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We were very happy with the end results. Made a couple of minor changes since we have a very large crockpot, added extra sauerkraut, wine, broth and spices. Added a touch of red pepper flakes, just 'cause we like things spicy. I have no idea how this compares to other goulash, as I have never had it before. Rave reviews from hubby who said it reminded him of a childhood favorite of pork and kraut (something else I've never had). Served it over whole wheat wide noodles. Delish. Next time I will cut up the tempeh a bit smaller, just my personal preference. Thank you for this recipe, it's a keeper.
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Tweaks
-
Of course 'authentic' goulash has meat in it. That's the problem! This recipe is similar to the one I learned to make before I switched to vegetarianism. It just substitutes tempeh for the stew beef. I make it as written except I don't rinse the sauerkraut (the more sour the better) and I only use about 1/4 c sour cream just to get the right texture. This really kills my goulash cravings! Thanks for posting.
RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California