This is one of our family favorites – that is, the original meat fillled gullash is a family favorite. It’s like the Hungarian version of a vegan Chili dinner. When I became a plant eater, I dediced that it wasn’t going to stop me from eating all my favorites. I just had to reinvent each recipe and make it just as tasty and warming.
This recipe has turned into our new family favorite winter dish. It’s warming, hearty and full of richness. And it’s also super healthy (It could be called skinny gullash because it’s a low calorie meal – it just doen’t feel or taste like it).
I like to make a really big batch and invite everyone over. It’s such a crowd pleaser and a super easy dinner recipe. Make it in advance and heat it up when the guests arrive. The longer the dish has time to simmer, the better it tastes.
And here’s the great thing – if you like your chili hot, you can just add hot chili. If you are like me and prefer a milder chili, you can just add a medium chili. It’s so easy to customize to your taste.
This recipe is for a big batch og gullash – but if you are making it for fewer people you might want to cut all the ingredients in half. It will still make for a good batch and big portions.
In my version, I always cut the potatoes into chunks and add them to the dish – it makes the potatoes soak up the flavors and melt in your mouth. Alternatively, you can serve the potatoes on the side as mashed potatoes. Either way it’s sure to be amazing.
Another alternative (though not at all traditional) is adding beans. Beans are amazing in almost everything and not only adds extra protein, but also makes you feel full longer.
I like to serve with a dollop of yoghurt and a garnish of fresh cut basil or cilantro.
After you make this dish there’s only one thing left to do – sit down and ENJOY.
- 2.2 lbs Vegan ground meat substitute such as Seitan
- 6 cloves Garlic
- 4 Big Onions
- 4 tins Chopped Tomatoes
- 5 Carrots – large
- 3 lbs Potatoes
- 2 Red Bell Peppers
- 2 Yellow Bell Peppers
- 1 Chili Medium or hot – as you prefer
- 6 tbsp Smoked Paprika
- 1 tbsp Cumin
- 5 cups Vegetable Broth
- 1 cup Soy Cream
- 3 tbsp Soy Sauce
- 5 tbsp Olive Oil
- Salt to taste
- Start by rinsing the carrots and cutting the ends off. If you want to peel them you can, before slicing them into medium thick slices. Set aside for later.
- Dice the onions and set aside for later.
- Next, rinse the bell peppers and cut the kernel out. Chop into 1-inch chunks and set aside. Prepare the garlic by removing the outer shell and dicing finely. Set aside.
- Now, grab a large pot and warm it up over high heat. Drizzle the olive oil in the pot along with the vegan ground beef. Let the vegan beef cook for a few minutes while stirring occassionally. Add the garlic, smoked Paprica, cumin, a pinch of salt and soy sauce and stir everything together. Let it cook for a few minutes.
- Add in the carrots and stir everything together before adding the diced onions. Let it cook for a few minutes while stirring occassionally. Now, add the bell peppers and stir everything together before adding the vegetable broth. Put a lid on the pot and turn the heat down to medium. Let it simmer while you rinse the potatoes and cut them into 1-inch chunks (stir the pot occassionally).
- Add the potatoes to the pot and stir everything together. Add more water if needed (the water should be covering everything at this point). Put the lid back on and leave to simmer for 15 minutes.While everything simmers, finely dice the chili and add it ti the pot. After 15 minutes, turn the heat down to low and leave the dish to simmer for 1 hour.
- 20 minutes before serving, add the soy cream and stir everything together. Add extra salt if it needs it and serve with a small dollop of soy cream, a little chopped fresh basil and bread on the side.