That even carnivores will love.

Goulash and Goulashsoup are meat-packed types of comfort food stew that our grandmothers used to make and some of us might miss it since adopting a plant-based lifestyle so here I am with my version of a meaty and yet, meatless Goulash! It has the right amount of richness, and a nice complexity of spices and it is very, very satisfying, guaranteed to bring back sweet memories from our childhood!

Enough chitchat! Here is the recipe!


• 400ml of water
• 1 cube of veggie bullion,
• 1/2 teaspoon cocoa powder
• 1/3 teaspoon black pepper
• 1/3 teaspoon sweet or hot paprika
• 1 teaspoon crushed garlic
• 2 tablespoons soy sauce
• 2 tablespoons tomato purée.
• 2 tablespoons olive oil
• 1/4 cup minced onions
• 2 cups of soy chunks
• 1/2 teaspoon crushed caraway seeds
• 1/2 teaspoon marjoram
• 2 teaspoons smoked paprika
• 1/4 teaspoon thyme
• 1 teaspoon of crushed garlic
• 1 tablespoon tomato puree
• 1/2 cup of chopped red bell peppers
• 1 can of peeled tomatoes
• 1/4 teaspoon nutmeg 1 bay leaf
• 400 ml of water or veggie broth
• More salt if necessary


  • 1.
    Add olive oil to a heavy bottom pot and set the heat to medium. When hot, add half the amount of the onions. Then the soy curls, add the broth little by little until the soy is cooked through
  • 2.
    Remove the soy from the pot add more olive oil and the spices: crushed caraway seeds, marjoram, smoked paprika, oregano, and time and stir in low heat for one minute then add the other half of the onions and stir for two minutes
  • 3.
    Add the broth, garlic, tomato purée, red bell peppers, tomatoes, canned tomatoes, ground nutmeg, and the bay leaf, and allow it to cook for at least 40 minutes.
  • 4.
    Add the soy, stir briefly to combine everything, and in order to reheat the soy and serve it over rice, noodles, potatoes, or whatever your imagination calls for!
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