For the Goulash:
30ml (2 Tbsp) vegetable oil
250g white onion, diced into 1cm cubes
180g red pepper, diced into 1cm cubes
2 Tbsp Hungarian paprika powder
½ tsp ground cayenne pepper
300g tinned fried glutens
450g tomatoes, diced into 1cm cubes
2 Tbsp strong bread flour
120g (8 Tbsp) firm silken tofu
30ml (2 Tbsp) lemon juice
Heat the oil in a large pan and fry the onion without colouring over
a high heat for 3-5 minutes, stirring continuously. Add the red pepper
and fry for a further 3-4 minutes.
Take the pan off the heat. Stir in the paprika and the cayenne pepper.
Drain and dice the glutens into 1-2cm cubes, and add them to the pan
with the tomatoes. Add 350ml of the water to the pan.
Mix the flour into the remaining 50ml water, and add to the pan.
Bring to the boil and simmer for about 10 minutes, stirring continuously.
Liquidise the tofu until smooth. Add the lemon juice and mix to make
a sour cream.
Mix half of the tofu sour cream into the goulash just before serving,
reserving the remainder for decoration.
For the Potatoes:
1200g baby new potatoes
Clean the potatoes and place in a pan. Cover with cold water. Bring
to the boil and simmer for 20-30 minutes, until tender.
For the Cabbage:
30g vegan margarine
300g green cabbage, without hard stems
7g (1 Tbsp) caraway seeds
Finely shred the cabbage.
Blanche the cabbage briefly in boiling water, remove and drain.
Melt the margarine in a saucepan and add the cabbage. Fry the cabbage
gently for 6-8 minutes, until tender, stirring continuously.
Pick over the caraway seeds to remove any stones, and add to the cabbage.
Mix in and serve.
The goulash and cabbage may be served with mashed potatoes (using vegan
margarine and soya milk) as an alternative to the boiled new potatoes.
It is important not to fry the paprika as it may become bitter tasting.
Fresh paprika should be a vibrant red and is used generously in Hungarian
goulash to give the dish its distinctive colour and flavour.
The tofu sour cream can be made in advance and kept overnight in a