Vegan tempeh and aubergine goulash
A hearty goulash made with fermented tempeh and fried aubergine, with no tomatoes at all. Ready in 45 minutes, 290 kcal and 22 g protein per serving.
At a glance
- Serves 3
- Prep time: 15 min
- Cooking time: 30 min
- Total time: 45 min
- Calories: 290 kcal per serving
- Protein: 22 g
- Fat: 11 g
- Carbs: 25 g
Ingredients
- 300g tempeh
- 2 aubergines
- 1 pepper
- 2 onions
- 3 tbsp ajvar (Balkan red pepper relish, without added sugar or seed oils)
- 400ml vegetable stock
Method
You’ll need: frying pan · chopping board · knife
- Cut the tempeh into rough cubes and sear it in a large frying pan.
- Add the onions, diced aubergines and pepper and fry them too until they soften slightly.
- Stir in the ajvar well and pour in the vegetable stock.
- Cover the goulash and braise it over a low heat for 25 minutes.
- Season to taste with a little smoked paprika and serve the goulash hot.
Good to know
Goulash doesn't have to have meat or tomatoes. Tempeh brings lots of protein, and ajvar makes a thick base for the sauce.
Swaps
Tempeh → smoked tofu (if you'd rather skip fermented foods). Aubergines → salsify (for a wintry twist).
Cooking tips
If the tempeh tastes slightly bitter, you can blanch it in hot water for 10 minutes before frying.
Storage
Like any goulash, this one tastes its best the next day. Ideal for cooking ahead!
Allergens
Contains soya. Vegan and gluten-free.
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