Christmas vegan goulash

  

A  middle european christmas dish with soya chunks named vegan christmas goulash .It is made with long marinated soy chunks and a different stew base made with chocolate ,cream and current jelly .The real recipe needs wine but you can use broth if you want to make it non alcholic .Serve with pasta or dumplings 

Preparation time ; 45 -60 minutes 

Serves ;4 

250 g soy chunkd in large pieces- dry weight

 8 tbsp (80 g) soy sauce

 2 tbsp (50 g) tomato paste

 2 tbsp (20 g) olive oil

 3 tbsp (30 g) balsamic vinegar

 2 tbsp (30 g) sugar 

 1 tsp (5 g) paprika or chili powder 

 ½ tsp (2 g) cinnamon, ground

 1 pinch 0.25 g) allspice (ground)

 250 ml vegan red wine, dry or vegan broth 

 250 ml water

For the goulash

 150 g onions ,cubed 

 1-2 pieces of garlic cloves ,cubed 

 3 tbsp (30 g) olive oil

 2 tbsp (50 g) tomato paste

 ½ tsp (2.5 g) paprika or chili powder 

 ¼ tsp (1 g) allspice (ground)

 8 pieces of cloves

 2 pieces of cinnamon stick

 4 tbsp (40 g)  cornstarch or flour

 450 ml vegan red wine, dry or vegan broth 

 400 ml orange juice (freshly squeezed)

 50 g vegan chocolate, dark

 400 ml vegan whipped cream

 50 g currant jelly

 300 ml water

 Salt 

 Pepper

Now add the dry soy meat to the marinade in the bowl and fold in well.

To draw, either leave in the bowl, cover and stir from time to time.

Or put the mass in a plastic bag, close it and knead it from time to time.

Soak the marinade particularly well in the soy meat, soak it for a few hours or even overnight.If use broth do not do longer than one hour.

For the goulash

Heat the olive oil in a large saucepan and sauté the soaked soya meat and marinade in it for 5 minutes at high speed, stirring vigorously from time to time.

Add the onion cubes and fry for another 5 minutes.

Turn the stove down to the medium setting.

Then stir in the tomato paste, let it sweat briefly and fold in the garlic cubes.

Gradually stir in the spices, paprika and allspice, the cloves and cinnamon sticks and then fold in the flour .

Let briefly.

Then carefully deglaze with the red wine and orange juice, stir vigorously and simmer briefly.

Now stir in the vegan chocolate, the vegetable cream and the currant jelly.

Cover and simmer the goulash for approx. 30 minutes at a low setting, stirring in the water in portions until the desired consistency is reached .

Stir vigorously every now and then.

Season to taste with salt, pepper and possibly cinnamon and serve with pasta, salted potatoes or even better with potato dumplings.