Tempeh Goulash


Tempeh Goulash

Tempeh, fermented soybean cakes, are a great source of vegan protein and delicious in any fast easy vegan recipes. The vegan diet foods list of tasty meals just expanded thanks to this Hungarian-style soup.


  • 1 pack tempeh, cubed
  • 1 large onion, chopped
  • Mixed peppers, chopped
  • 1/2 pint red wine
  • 3/4 pint vegetable stock
  • 10 mushrooms, sliced
  • 2 tablespoons tomato puree
  • 3 cloves garlic
  • Oil
  • Salt & pepper
  • Paprika
  • Mixed herbs
  • 2 bay leaves


  1. Fry tempeh in some oil, garlic and a bit of soy sauce until it's nicely browned all over. Put aside.
  2. Fry the onions in the rest of the oil, some more garlic and the mixed herbs for a couple of minutes. Add the mushrooms and peppers.
  3. When lightly cooked, add the stock, the tomato puree, the wine, the tempeh, paprika and the bay leaves. Heat and simmer for a few minutes to let the flavours mingle.
  4. Serve with mashed potato, or a mixture of mashed potato and mashed sweet potato.

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