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Vegan Gullash

A good gullash is a winter essesntial – and this tasty vegan gullash recipe doesn't dissappoint. It's a vegan version of our family favorite gullash.
Course Main Course
Keyword dinner, gullash, slow cooking, soup, vegan
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients

  • 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

Instructions

  • 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.