- 250 g SeitanFix powder
- seasoning to taste (z.B. 4 tbsp paprika + 1 tbsp salt + 1 tbsp pepper + caraway )
- alternative: 4-6 tbsp prepared seasoning for goulash
- 2 tbsp tomato paste
- 2 tbsp mustard
- 2 tbsp soy sauce
- 3-4 tbsp vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 250 ml vegetable stock, cold
- 700 ml vegetable stock for cooking
- 1 onion
- 1 red bell pepper
- 1 yellow bell pepper
- vegetable oil for frying
- 3 tsp paprika
- 1 tsp caraway, ground
- 1 heaped tbsp. tomato paste
- bay leaves
- 1 can tomatoes, lumpy
- ½ bunch parsley, freshly chopped
- Seitan: Add SeitanFix, all dry seasonings, tomato paste, mustard, soy sauce and vegetable oil in a bowl and mix it. Peel garlic and onion, chop finely and mix with the other ingredients. Last, add cold vegetable stock and knead thoroughly until a chewy, homogenous dough consistency is reached. Let rest for 30 minutes.
- Boil 700 ml vegetable stock in a big pot and set heat to medium. Add seitan mass to the simmering stock and let simmer for 20-30 minutes. Remove seitan from the stock after cooking and tear into pieces. It’s also possible to tear the seitan into pieces first and simmer later for a reduction of cooking time.
- Peel onion and cut into fine wedges for the goulash. Clean bell peppers, core and cut into fine strips.
- Heat some vegetable oil in a pan and fry onion wedges and bell pepper strips in it. Add paprika, caraway ground and tomato paste while stirring. Roast for 1 minute.
- Pour in lumpy tomatoes, bay leaves and goulash vegetables while stirring and cook for 10 minutes.
- Fry seitan pieces in a second pan with some vegetable oil and fold into the vegetables. Add freshly chopped parsley last and season with salt and pepper.
Portion: 4-5 people