Slow Cooker Seitan Goulash

It’s a drizzly day in Portland.  It felt like the perfect time to revisit this recipe, which was first published 6 months ago.  I’ve made some changes from the original, but I think it brings it up a notch.  Sautéing the onions and seitan together created a deeper flavor in the overall dish.  I chose smoked paprika, because it tastes more like pork.  Let that stew in the slow cooker for a few hours, and OMG, you have a Hungarian inspired meal like no other.

My husband told me, “There’s something about having a hearty, healthy meal.”  So, this recipe is 100% approved in our household.  It is easy, and so, so tasty.  For a variation, leave the potatoes out of the crockpot, and make them into mashed potatoes.  Serve the goulash over the mashed potatoes.  Delicious 🙂  However you goulash, be sure to include a nice, big dollop of vegan sour cream on top!

Vegan Slow Cooker Goulash

2 Tbsp olive oil

1 large onion, sliced

1 8 oz package of seitan (look for chunks, not strips)

4 garlic cloves,  chopped

1 large baking potato, chopped

1 green pepper, sliced 

1 red pepper, sliced

1 small zucchini, chopped

1 14.5 ounce can of diced tomatoes

3/4 cup water

1 Tbsp fake chicken bouillon paste

1 Tbsp or more smoked paprika

¼ tsp chili powder

¼ tsp caraway seeds

¼ cup fresh parsley, finely chopped

vegan sour cream (optional)


Black pepper

1. Add seitan, onion and olive oil to a skillet.  Brown the seitan over medium-low heat (~7 minutes).  Add to a slow cooker along with everything else listed in the recipe, except the parsley.  Cover with lid, and cook on HIGH for 3-4 hours.  

2. Turn the slow cooker off, and stir in the fresh parsley.  Taste, adjust seasoning, and serve with a bit of parsley and a dollop of non-dairy sour cream on top.

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