“Schilliran” veggie goulash

Best vegan goulash


For 6 persons and more:

rapeseed oil

6-8 onions

1 package of large soy chunks (250 g of Natura soy meat, Zito)

4-6 carrots

2-4 red peppers

200 g of corn

200 g of tomato puree

a few pinches of flour

3–4 pinches of chili or to taste

a bunch of fresh parsley

a bunch of fresh basil

1 bag of goulash spice mix (check the ingredients!)

4 tablespoons of soy sauce

4 teaspoons of red pepper powder

3–4 bay leaves

Himalayan salt


Boil water and soak soybean pieces in it (10 minutes), then drain well.

In a large bowl, fry the onion and chili well in rapeseed oil (5 minutes).

Add chopped vegetables and soy pieces and fry for 5 minutes.

Add tomato puree, soy sauce, chopped fresh spices and powdered spices.

Cook for 20 minutes (for the last 10 minutes, stir in a few pinches of flour to thicken the goulash slightly).

Serve with mashed potatoes, polenta or couscous.

2 thoughts on ““Schilliran” veggie goulash

  1. Don’t give us “spice mix.” List the spices in proportion and tell us to adjust to our taste. Some of the greatest joy of cooking and eating come from building the recipe to your own taste. And you avoid the possibility of MSG, too much salt, or a spice you don’t find appealing. Otherwise, smashing!

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