Vegetarian Goulash | Recipe

Peel the onions, halve them and slice them into rings (about 1 cm thick). Wash the peppers, halve them, remove the seeds and dice into 2 cm cubes.

Heat the vegan butter in a large saucepan. Sweat the onions for around 8 minutes. Add the peppers and fry for another 3 minutes. Add the flour and stir well. Deglaze with the red wine, soy sauce, golden syrup and dark balsamic, then add 1 litre of water with 6 tsp Vegetable Stock. Simmer for about 20 minutes until the sauce has reduced to a thicker consistency. Add the Meat Allrounder and continue to simmer over a low heat.

Meanwhile, form the dumplings and cook according to the package instructions, then set aside.

Fry the meat substitute in a large frying pan according to the package instructions until golden brown. Add the tomato paste and fry for 1 minute. Add 200 ml water mixed with 1 tsp Vegetable Stock and reduce. Then add everything to the sauce.

Heat 4 tbsp vegetable oil in a large frying pan. Add the panko and salt and fry until lightly browned. Wash and finely chop the parsley, then add to the breadcrumbs. Add the dumplings and turn them in the panko to coat them. Serve the vegan goulash with the dumplings.

Tip: Delicious served with red cabbage!