Tiny snowflakes drift outside the window, like cake frosting dancing around tree branches. Thankfully it is Saturday and we have nowhere to go and not much to do, except for our usual game of cards with a glass of red wine.
Memories about cold February days in central Europe surface while sitting cross-legged in front of the crackling fire. Thoughts about heart-warming soups and meats in rich sauces lure me out of my peaceful stillness.
How about some vegan Czech Goulash for dinner? With complimentary boiled dumplings, just the way we had it in Prague. I jump up, pick up my apron, and set out to cook my vegan goulash made with homemade seitan and loads of sweet Hungarian paprika.
For the Dumpling – Prep time: 25 min | Proof Time: 2½ hrs. | Cook Time: 15 min | Serves: 6 | Difficulty Level: ♦♦♦ – Intermediate
For the Goulash (pre-cooked seitan) – Prep time: 20 min | Cook Time: 45-50 min | Serves: 6 | Difficulty Level: ♦♦♦ – Intermediate
the Dumpling
- 2 cups flour – all-purpose, plus ¼ cup for kneading
- 1 cup plant-based milk – warm
- ½ cup bread crumbs
- 2 tsp active dry yeast
- 1 ½ tsp salt
- 1 tsp sugar
The Goulash
- ½ seitan (here is the recipe)
- 3 medium potatoes
- 1 large carrot
- 1 medium turnip
- 1 medium parsnip
- ½ red onion
- 6 oz can of tomato paste
- 4 tbsp sweet Hungarian paprika
- 1 tbsp e.v.o. oil
- 1 ½ tsp salt
- 6 to 8 cups vegetable broth
Start with the Dumpling
In a small bowl, place the warm milk and sprinkle the yeast over the top. Set aside until fully bloomed, about 8-10 minutes.
In a large mixing bowl, place the flour, salt, and sugar. Make a well in the center and add the milk with the bloomed yeast in the well. Start mixing in circles with a wooden spoon until a wet mixture begins to form. Incorporate the breadcrumbs, bring the dough together with your hands, tip the bowl onto a floured workbench.
Knead for 5 minutes while adding the remaining ¼ flour. You may not need all of the ¼ cup, so just sprinkle in enough flour to make the dough not stick to the workbench while kneading.
Place dough back into a floured bowl, cover with a dry tea towel, and proof for 1 ½ to 2 hours, or until doubled in size.
Start preparing the goulash now, while the dough in resting. Go to the next section ⇓ to find the method for the vegan goulash. The goulash will be done before the dumpling, and that’s OK. You can warm up the goulash to serve hot with the steaming dumplings.
Bring the dough back on the workbench and divide into 2 equal portions. Roll out to form two loaves of approximately 5” in diameter. Dust a clean side of the workbench, place the loaves on the dusting, cover with a clean tea towel and leave to proof for 30-35 minutes.
Bring a large pot of water to a boil. Place the loaves in the boiling water and cook for 15 minutes with the lid on to keep the steam inside. Remove the loaves from the water with the help of tongs and place on a cutting board. Slice into 1″ thick slices and serve with the goulash.
Moving on to the Goulash
Chop the peeled veggies to 2” in size cubes, and do the same with the pre-cooked seitan (see the recipe here).
In a large terracotta frying pan or pot, warm up the oil and add the chopped vegetables. Sautee for about 5 minutes. Add the salt and paprika and cook for 1 minute, then add the tomato paste. Mix well to coat the vegetables, pour in the broth, enough to almost submerge the veggies, and stir to dissolve the tomato paste. Place the lid on the pan and bring to a simmer on medium heat for 10 minutes. Add the cubed seitan, cover with the lid and stew on low for 35-40 minutes. Stir occasionally.
Heat up if necessary when you are ready to serve the meal. Plate alongside the sliced boiled dumplings.
EXTRAS AND TIPS
I used 6 tbsp. of paprika. The dose depends on your taste and how much flavor (sweet paprika isn’t hot) I want to let come through the finished seitan goulash dish. I recommend starting with 4 tbsp. and adding as you go.
As I mentioned above, start preparing the goulash while the dough it’s in its first proofing stage. The goulash will be done before the dumpling, and that’s OK. You can warm up the goulash to serve hot with the steaming dumpling. Once sliced, the dumpling will lose moisture and start becoming stale as it cools.
