Vegan Goulash Soup
Do you fancy a goulash soup but think there's no way to make it plant-based? Then let me tell you: semmi gond! That's Hungarian and means: don't worry! Because today we're cooking a hearty, warming soup that is completely vegan, but in no way inferior to a traditional goulash soup.
Some of you may be familiar with the classic goulash soup from your vacations in Hungary, where it originated – in Hungary, not on your vacation. Chunks of meat swim in a dark, reddish, and steaming soup that smells wonderfully aromatic. The whole thing isn't necessarily a quick dinner, however, as it usually simmers for up to two hours so that the meat reaches a particularly soft consistency. But luckily, since today's soup is without meat, our version will be on the table a bit earlier.
Instead of meat, we're using mock duck, which you can find in Asian supermarkets. It is one of our favorite alternatives because it has an amazing texture and absorbs spices and other flavors very well. However, if you can't find mock duck, you can also make this vegan goulash soup with tofu or go all-in on vegetables and use more mushrooms and bell peppers instead.
Although the name “goulash soup” emphasizes the meat component of the dish, the broth actually makes up just as much of the soup's flavor. Of course, paprika must be added, but also onion and garlic as aromatics, tomato paste for the umami flavor, a little marjoram, and bay leaves. For the actual liquid, we use organic vegetable broth from Naturata. It's free from yeast, gluten, and palm oil and is quick and easy to prepare.
Once the soup has simmered sufficiently, been topped with vegan sour cream and parsley and is on the table, an extra round of seasoning awaits. This is where it meets the liquid seasoning from Naturata. Now we'll find out whether this type of bottle immediately evokes childhood memories for you too. In some families, it was ALWAYS on the table. And you don't have to do without it today, because the liquid seasoning is vegan (of course!), organic, and even gluten-free. So welcome back to the table, little bottle! May you season our vegan goulash soup and many other dishes from now on.
Vegan Goulash Soup
Ingredients
For the goulash:
- 3 onions
- 2 garlic cloves
- 500 g (17.5 oz) primarily waxy potatoes
- 2 bell peppers
- 2 carrots
- 200 g (7 oz) oyster mushrooms
- 560 g (1.25 lbs) vegan mock duck
- 2 tsp sweet paprika
- 1 tsp spicy paprika
- 1 tsp dried marjoram
- 4 tbsp tomato paste
- 1 litre (4.25 cups) vegetable broth (e.g. from Naturata)
- 2 bay leaves
- salt
- pepper
- vegetable oil for frying
For serving:
- plant-based sour cream
- fresh parsley
- liquid seasoning (e.g. from Naturata)
Instructions
First, cut the vegetables. Peel, halve, and slice the onions. Peel and finely dice the garlic cloves, cut the potatoes into bite-sized pieces, and the bell peppers into thin strips. Slice the carrots. Tear the oyster mushrooms into strips with your hands.
Heat vegetable oil in a large frying pan. First, fry the vegan mock duck until it's well browned (if the pieces are too big, cut them a little smaller first). Then remove from the pan and set aside briefly. Be sure to leave any roasting marks in the pan and don't clean it in between.
Add some more vegetable oil to the frying pan, then add the onions, garlic, bell peppers, carrots, mushrooms, and potatoes, as well as paprika and marjoram. Fry for about 5 minutes until all vegetables are lightly browned and slightly softer. Return the vegan mock duck to the pan and stir in the tomato paste. Fry for a further 3–4 minutes until it the paste darkens.
Deglaze everything with vegetable broth, add the bay leaves, and season the soup with salt and pepper. Then let it simmer for about 20–25 minutes until the potatoes are firm to the bite but not too soft.
Season the vegan goulash soup with salt and pepper to taste before serving. If it's too runny, thicken the soup with some cornflour. To serve, top with vegan sour cream, fresh parsley , and liquid seasoning.
