Friday, January 29, 2010
I got the recipe from a cook book that I bought from my favorite vegan restaurant “Native.” I promise, you will not be disappointed.
I served this dish with mashed potatoes…I love mashed potatoes. Or you can serve it over pasta or make some dumplings if you want it to be more authentic. Don’t forget some nice bread for dunking.
1/3 cup olive oil
2 medium onions, finely chopped
4-5 garlic cloves, sliced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 lb seitan, cut into 1-inch cubes
¼ cup paprika
1 ½ teaspoons sea salt
½ teaspoon black pepper
2 cups water
2 cups canned, crushed tomatoes
2 cups bottles sauerkraut, drained
1 lb pasta (rigatoni)
Soy sour cream
Chopped fresh dill
Heat oil in a large skillet and sauté onion, garlic, red and green bell peppers about 4-5 minutes over medium heat until lightly browned.
Add seitan and paprika, and sauté another 1-2 minutes. Stir in salt and pepper, water, crushed tomatoes, and sauerkraut.
Let simmer, partially covered, 25-30 minutes.
Boil the pasta, according to package directions. Portion cooked pasta on plates and top with goulash. Garnish each plate with a dollop of soy sour cream and chopped dill. Enjoy!
Note: Seitan is a meaty-textured protein of wheat. You can find seitan right next to the tofu.