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)
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.