[mushroom]

Hungarian Goulash

2 lb. seitan

1 tsp. salt

2 onions, white or yellow

2 Tbs shortening

2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)

2 bay leaves

1 Qt. water

4 peeled and diced potatoes

1/4 tsp. black pepper

Cut seitan into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add seitan and paprika. Let seitan simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and seitan is tender. Prepare tofu dumpling batter:

¼ cup soft tofu

6 Tbsp. flour

1/8 tsp. salt

Add flour to tofu and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.

Serve hot with dollops of vegan sour cream.

Serves 4 - 6.

 

[mushroom]

Hungarian style tomato salad

3 or 4 large juicy fresh tomatoes

1 cucumber peeled, scored with a fork and thick sliced

2 banana peppers sliced or 1 green pepper seeded and chopped

1/8 cup of chopped Italian flat leaf parsley -OR- 1 tsp. of minced fresh dill

1 small peeled onion sliced thin

1 garlic clove minced

3 Tbs. of vinegar

1 tsp. sugar

6 Tbs. of oil

Salt and pepper

Slice the tomatoes and place in salad bowl.

Peel cucumber, score lengthwise and slice.

Slice the banana peppers or chopped seeded green pepper.

Add the chopped parsley or dill, sliced onion, minced clove and toss together.

Add to bowl vinegar, sugar and oil.

Toss again, taste and adjust seasoning by adding salt and pepper if needed.

Let sit for 1/2 hour to mingle flavors.

(June Meyer's recipe)

PS vegancherrypie, Earth Ballance makes a vegan shortening.

 

[mushroom]

Oatmeal said, "BTW! A few weeks ago, my sister sent me a booklet full of veganized recipes of Hungarian classics. If people are interested, I can try to find it and type in a few of the recipes."

Interested!