This is an oldie but a goodie. One of those comfort food type things that you can't get enough of. When I ate meat (this is over 10 years ago) there was this lovely cafe run by a Hungarian couple that used to make the most amazing goulash layered thingy. I tried to replicate the textures and richness of the dish cruelty free - and it's pretty darn tasty if I do say so myself. Serves about 4 depending how hungry you are!
Ingredients
200g TVP
1 tablespoon beef style vegetarian stock ( I used Massel)
1/2 cup red wine (if you would like, otherwise use more stock)
1 clove garlic
1 large brown onion chopped
1 tsp sweet paprika
1/2 tsp cayenne pepper (more if you like it hot)
2 bay leaves
1/4 cup tomato paste
1 425g tin chopped
ground black pepper
1 tsp caraway seeds
2 large potatoes
olive oil and margarine for frying
2 thick vegan sausages per person (I used Fry's)
1 small jar sauerkraut
1 tub vegan sour cream, or make your own by adding lemon juice to vegan cream cheese, or just use Greek style vegan yoghurt if you prefer
chopped parsley to finish
Method
Make up TVP to packet directions and add stock. Set aside.
Slice the potato and fry until golden with caraway seeds. Place in low oven to keep warm.
In a frying pan over medium heat fry onions and garlic until soft.
Add TVP, bay leaves, paprika and cayenne pepper. Stir for a minute.
Add tomatoes, and tomato paste, wine or more stock, and ground black pepper to taste. Leave to simmer.
Slice sausages and fry until cooked through.
To serve, place a spoon or two of the goulash mixture, layer with sliced potato, a spoon or two of sauerkraut, then sliced sausage, and sour cream. Top with lots of fresh parsley.
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