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Vegan Czech Goulosh and Dumplings

Goulash is most commonly associated with Hungarian cuisine, but paprika-heavy meat stews are popular throughout Central Europe. The Czechs eat them with spongy sliced dumplings (knedlicky) to soak up the sauce.

On my recent trip to Prague, I ate a wonderful seitan version at the vegetarian restaurant Maitrea. While I was looking forward to trying the dumplings, the kitchen instead substituted rice, as their dumplings (like most) had eggs and milk. Their goulash was delicious with the rice, but I craved chewy, soft bready goodness.

Here is my recreation of that meal, complete with knedlicky. And beer, of course. This meal makes enough to serve 4 very hungry Bohemian peasants after a day in the fields or 6 bourgeois city folk.

Vegan Czech Goulash (adapted from Spicie Foodie)
serves 4-6

  • 16 oz seitan
  • 2 tbs tomato paste
  • 1 tbs vegetable oil
  • 1 tsp no-beef bouillon
  • 3 small bell peppers (red,yellow and green), sliced thinly
  • 3 garlic cloves, minced
  • 1 small onion, chopped
  • 2 cups chopped mushrooms
  • 2 tbs ground sweet paprika
  • 1 tbs ground caraway seed
  • 1 tsp marjoram
  • 1 tbs soy sauce
  • dash vegan Worcestershire sauce
  • 2 tbs flour
  • 2 cups water
  1. Brown the onions and garlic in the oil. Add the mushrooms and cook until mushrooms begin to soften.
  2. Add the Seitan and peppers and saute for a few minutes.
  3. Stir in the remaining ingredients except for flour and water; cook a few more minutes.
  4. Add the water and bring to a boil.
  5. Remove a few ladles of broth and mix with the flour to form a roux; pour into pan and stir until mixture thickens.

Vegan knedlicky– bread dumplings (adapted from Cooks.com)
serves 4-6

  • 1 package yeast
  • 1/2 tsp sugar
  • 1/4 cup lukewarm soy milk
  • egg replacer for one egg (1 tbs egg replacer+ 3 tbs water)
  • 1/2 tsp salt
  • 1 cup lukewarm soy milk
  • 3 cups flour
  • 1-2 slices of bread, cubed (I used 1/2 of a La Brea demi baguette)
  1. Combine yeast, sugar, and 1/4 cup lukewarm soy milk in a small bowl; let sit for 5 minutes or so.
  2. In a large bowl, combine the egg replacer, salt, remaining soy milk and yeast mixture. Gradually incorporate flour. Stir in the dumplings.
  3. Knead for 5 minutes; dough will be elastic.
  4. Cover and let rise for 1-2 hours or until doubled in bulk.
  5. Divide dough into two pieces and knead each a bit. Shape into oblong loaves.
  6. Place loaves in a pot of boiling water, cover, and boil for 25-30 minutes. Loaves will expand as they cook.
  7. Remove dumplings from pot with a slotted spoon or tongs and allow to cool for a few minutes.
  8. Slice and serve.

2 Responses to “Vegan Czech Goulosh and Dumplings”

  1. October 9th, 2014 at 2:46 PM

    Maigrir vite Et bien homme says:

    Maigrir vite Et bien homme…

    Vegan Czech Goulosh and Dumplings…

  2. October 16th, 2016 at 4:32 PM

    Czechia | Globetrotting at Home says:

    [...] We spent the morning doing some chores. For lunch, Jess cooked a vegetarian (not vegan) version of this recipe for Czech goulash, made with seitan and served with homemade knedlicky [...]

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