Segedinský Guláš is a pork and sauerkraut stew that’s popular in Central Europe, especially in Hungary, Slovakia and the Czech Republic. Inspired by this dish, this vegan sauerkraut goulash recipe is savory, creamy and sour in all the right ways. Vegan goulash with sauerkraut and seitan seasoned with paprika? Yes please!
I love how the flavors come together in this dish. Smoked paprika to bring a bit of the flavor of pork. Cashew cream for heavy cream. And seitan, because it’s hearty and soaks up the flavors so well. It’s an absolutely delicious vegan sauerkraut goulash.
A few notes…
- ・Want to cut salt? Rinse off your sauerkraut with water and drain it thoroughly before adding to the pot. But, I have to admit, I never rinse my sauerkraut. I love the full flavor.
- ・No high speed blender? Soak the raw cashews in water for 4-6 hours. The longer they soak, the creamier they will be. Drain the water off, and then, use in a regular blender.
Serve this vegan sauerkraut goulash with mashed potatoes. Maybe a little vegan butter on top of the mashed potatoes, and then, the goulash on top of that? It’s heavenly. Or enjoy with some hearty bread on the side to soak up all the goodness.
Love sauerkraut? Check out more UVK vegan sauerkraut recipes 💚
Vegan Sauerkraut Goulash
1 cup chopped onion
2 Tbsp vegan butter
1 ½-2 tsp sweet Hungarian paprika
½ tsp smoked paprika
½ tsp caraway seeds
½ tsp onion powder
2 cups seitan chunks (store bought or make your own from scratch)
2 ½ cups water
2 cups sauerkraut, drained
½ fake beef bouillon cube (OR 1 tsp red miso)
¼ cup raw whole cashews
½-1 tsp cornstarch
1. In a large, heavy pot or dutch oven, add onions and vegan butter. Sauté over medium-high heat for ~7 minutes or until the onions are golden and soft.
2. Add the sweet paprika, smoked paprika, caraway seeds and onion powder. Stir around for another 30 seconds.
3. Add the seitan chunks. Stir around over medium-high heat for ~5 minutes.
4. Stir in 2 cups of water, the sauerkraut and the bouillon or miso. Bring to a boil. Then, turn the heat down to low. Cover with a lid and simmer for 30 minutes.
5. In a high speed blender (like a Vitamix or Ninja), add the raw cashews, ½ cup water, and ½ tsp cornstarch. Blend until completely smooth.
6. Pour the cashew cream into the sauerkraut goulash, and stir until it is fully incorporated. Simmer another 2-3 minutes. Too thick? Add a little more water. Taste, and adjust seasonings, if needed. Serve over mashed potatoes.