Vegan Goulash with Pan-Fried Bread Dumplings & Red Cabbage

1. Remove the stalk of the red cabbage and any dried out outer leaves, then thinly slice the red cabbage. The finer the red cabbage strips are cut, the faster they will cook later. Peel and finely dice the onions. Wash and core the apple, then also cut it into small dices.

2. Heat vegetable oil in a pot over medium heat. Start by frying the onion until translucent. Add red cabbage and keep frying for approx. 5 minutes.

3. Add white wine vinegar, sugar, red currant jelly, bay leaf, and cloves to the pot. Let the cabbage simmer for approx. 30 minutes over low heat, stirring from time to time.

Tip: You can use spice bags which will help later to remove the spices pretty easily instead of looking for them in cabbage chaos.

4. Add the diced apple and keep cooking the cabbage for approx. 30-60 minutes. The red cabbage should be softened, but still keep a slight bite. Season with salt and pepper to taste – and don't forget to remove cloves and bay leaf before serving.

1. Add TVP medallions or chunks to a heatproof bowl and pour over hot vegetable broth. Let sit for approx. 10 minutes.

2. In the meantime, finely dice onion and slice gherkins.

3. Remove the TVP from the vegetable broth, but keep the broth. Squeeze out the soy chunks to make them lose a lot of liquid. However, also keep the squeezed out liquid. Transfer the TVP to a bowl, season with salt and pepper, add mustard, and rub it into the soy chunks by hand.

4. Heat vegetable oil in a large frying pan over medium heat and sear the TVP chunks from all sides, until they're browned. Add the onion and gherkins and sauté for approx. 5 minutes. Dust with flour, add the tomato paste to the pan and stir to combine. Fry for another approx. 2-3 minutes until the tomato paste is lightly browned.

5. Now slowly stir in the vegetable broth in which the TVP was soaked before. Stirring it in should prevent the sauce from getting lumps. Add the vegan red wine and the pickled water from the gherkins, as well as cloves, bay leaves, salt, and pepper. Bring the vegan goulash to a boil, then let it simmer over low heat for at least 15 minutes – but you can also let it simmer longer.

Tip: There are small spice bags in which you can add the bay leaves and cloves. It will help to find them later much more easier, so you don't have to look for them.

6. Before serving, season the vegan goulash with salt and pepper to taste one more time and remove the bay leaves and cloves. Depending on the sweetness of the red wine, you can also add a dash of agave syrup, if desired.

1. Peel and finely dice the onion. Wash and finely chop parsley.

2. Chop the wheat rolls and add them to a bowl along with the diced onion, parsley, flour, a pinch of nutmeg, salt, and pepper. Now gradually add the lukewarm plant-based milk and stir to combine all ingredients. Form the dough into small patties, about the size of the palm of your hand. Depending on the consistency of the buns, you might need more or less liquid, so only add the plant-based milk little by little.

Tip: If the dough sticks too much, damp your hands with water.

3. Heat a frying pan with vegetable oil and fry the bread dumplings for approx. 5 minutes on each side, or until they're golden brown.