I didn't see a thread for this book, so I'm posting it here. It's a Robin Robertson book and I use it quite often. Most of the recipes are already vegan.

Anyway, I made the Hungarian goulash last night because I had a lot of leftover sauerkraut from making tempeh reubans (VWAV) last week. This is the second time I've made this dish and it's really yummy.

First I'll say that my one complaint about this cookbook is that most of the recipes require you to saute or brown something in a pan before you add it to the crock-pot. Maybe this is naive (I never used a crock-pot before I became a vegetarian and then vegan), but I had always assumed that cooking in a crock-pot just involved throwing a bunch of stuff into the thing, turning it on, and letting it sit there all day. So you do have to brown the tempeh and saute the onion, but after that it just involves throwing everything into the crock pot and cooking for 6 hours. Then you add the "sour cream" at the end (I used Tofutti).

The flavor is nice and tangy from the sauerkraut and tomatoes (diced and paste) and then the small amount of tofutti sour cream at the end balances the tang out a bit. The main spices are lots of paprika and some caraway seeds and the tempeh has a really nice, softish texture from cooking for a long time. I recommend it!