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Veggie Goulash

What you need: 

2 cups textured soy protein chunks (unflavored)
1 1/2 pints veggie stock
olive oil, for frying
garlic, minced, to taste
2 medium sized onions, chopped
2 bay leaves
1 bell pepper, chopped
1/2 pound mushrooms, chopped
1/2 pint red wine
1 (15 ounce) can chopped tomatoes
1 tablespoon tomato puree
1 tablespoon paprika
salt and pepper, to taste

What you do: 

1. Boil textured soy protein in veggie stock. Use enough to cover soy protein. Boil for a few minutes until the textured soy protein is soft, and then drain.
2. Fry the textured soy protein in oil and the garlic until it is golden brown and a little bit crunchy (this is the key to making textured soy protein nice). Take the textured soy protein off the heat and fry the chopped onions in the pan with the bay leaves, until softening.
3. Add the peppers and mushrooms when the onions start to soften. Fry together until it's reasonably well cooked, then add the rest of the ingredients.
4. Warm it all up together and then eat! Remove the bay leaves before serving. This recipe is best served with mashed potatoes.'

Preparation Time: 
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Made TVP for the first time tonight using this recipe alongside mashed potatoes. Overall it tasted alright the flavours were good but it came out a little too moist. I've never had goulash before so I'm not sure if its supposed to be so soupy. I probably wont make this again but it was fun making.


edible, I just made this I didn't have mushrooms, but I had mushroom broth which I used instead of the veggie broth, I didn't have wine so I just used a little rum instead, since I was short somethings that give flavour I added a ton more spices cayenne pepper, Tumeric, lots of paprika, I also just added some potatoes I boiled up right to the mix I just cut them into smaller chunks,  overall in turned out okay, its my first try with Chunks of TSP instead of granules, think I prefer granules,  I'm eatting it now on a wrap with some ranch dip, and musturd, I think it is okay. not terrific.

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