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Hearty Seitan Goulash

Hearty Seitan Goulash

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I can’t help myself. Even on vacation I am excited to cook… I am on La Palma at the moment and I cook every day. I just love being creative in the kitchen. Vegan food isn’t that popular on La Palma as it is in Germany. Sure, you can get pizza without cheese, salad or potatoes and there are some restaurants that offer vegan at least vegetarian dishes. On my search for tofu I browsed several stores and then found some at Hiper Dino in Los Llanos. They offer tofu in 400 g packages and if you sear it and spice it with mojo picante it is quite tasty.

I struck gold though in the north-west in a small “bio tienda”, a small organic store that the owner keeps with much heart, sweat and tears. The tofu from Vegetalia and also the Seitan from this brand are super yummy. I made this goulash with this seitan. The texture and taste remind me of the soya medallions from Wheaty. So in Germany I will use those to make this dish.

To keep it simple and to avoid buying a whole package of noodles, I threw in a big potato. This way it is a goulash hot-pot that doesn’t need a side-dish to satisfy. I also used only two spices besides salt and pepper. You don’t have that many options in a holiday flat, which doesn’t mean that you can’t cook a fantastic meal though.

Have fun trying this recipe and enjoy!



5.0 from 1 reviews
Hearty Seitan Goulash
Gang/Type: Main Dish
Ergibt/Yield: 2 Portions
  • 1 fist-sized onion
  • 250 g (8.8 oz) seitan
  • 250 g (8.8 oz) potatoes
  • 125 g (4.4 oz) mushrooms
  • 1 - 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tsp maple syrup
  • 1 tsp thyme
  • 1 bay leaf
  • 1 tbsp hot smoked paprika powder
  • 400 ml (1 3/4 cup) broth - reduce the broth and add some red wine
  • salt
  • pepper
  • maple syrup
  1. Chop the onion, roughly cube the seitan, peel and finely cube the potato and quarter the mushrooms.

  2. Heat the oil in a pot and sauté the onions until translucent. Stir in the tomato paste and maple syrup and fry until slightly brown. Deglaze with some broth or red wine and let simmer briefly. Then add seitan, potatoes, mushrooms and the rest of the broth, season with the spices. Cover with a lid and let cook for 15 minutes, stir occasionally.

  3. If the goulash gets too thick add some water. In the end season to taste with salt, pepper and maple syrup and arrange on two plates.


  1. Nancy A. Rupp
    Sunday November 18th, 2018 / 08:51 PM

    Was für ein Glück, dass du selbst im Urlaub gerne kochst, das ist wirklich inspirierend.
    Ich bin ein absoluter Fan der Seitanmedaillons von Weathy.
    Sie sind zum Glück ungewürzt, oder wenn, nur ganz schwach.
    Ich schneide sie gerne in dünne Scheiben, brate diese knusprig und reiche sie auf gemischten Salat 🙂
    Das Gulasch werde ich nun auch machen
    Danke für die leckere Idee

    • Rina
      Sunday November 18th, 2018 / 09:12 PM

      Liebe Nancy,
      auf Salat habe ich sie noch nicht probiert. Was für eine tolle Idee!
      Ja, glücklicherweise koche ich auch gerne im Urlaub.
      Vielen Dank für deine Bewertung.
      Liebe Grüße

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