Marburg, Germany - Vegan (definitely) Gulasch (sort of)



i made this dish a few nights ago for my dear friends in the small but beautiful town of Marburg, in hessen. i'd chalk it up as a victory that these meat eaters thought it tasted yummy!

1/2 carrot
4 tomatoes
1 green pepper
1/2 yellow pepper
1 1/2 red peppers
1 small cucumber
3 cups textured vegetable protein
1 big onion
1 head garlic
8 sun dried tomatoes
1/2 cup capers
2T. olive oil
1/2 cup vinegar (apple-cider is best)
3 cloves
hungarian sharp paprika
handful fresh dill
1 T. dried dill
3 T. marjoran
1 T. oregano
1 cup vegetable broth

prep... dice the garlic. cut the onion into whatever kind of large chunks. slice the tomatoes nice and thin. dice the sun dried tomatoes. cut the carrot, cucumber, and some of the pepper into larger chunks, the rest of the pepper dice up fairly small.

1. heat up the oil in a large pot. when hot throw in the dried herbs, cloves, and some sharp paprika. cook for 30 seconds or so. toss in the onions and cook for about 1 minute. add the garlic and cook further about 30 seconds.
2. add the sun dried tomatoes and the other tomatoes and cook roughly 30 seconds. add the vinegar and put the top on the pot. cook further until the tomatoes are fairly cooked down.
3. add the small chunks of pepper and cook further 10 or so minutes keeping the pot covered.
4. add the rest of the vegies and the fresh dill. depending on spice tolerance you can add more sharp paprika here. salt and pepper to flavor. cook 5 minutes further.
5. add some of the vegetable broth. let cook a few minutes more.
6. add the vegetable protein. let it rehydrate.

you can always add more TVP as necessary. if it seems like the gulasch will be too watery, add more TVP. try variations on spiceyness or try simmering the tomatoes a bit in the beginning with red wine. try other herbs, too.
goes well with small noodles or try and find some egg free spätzle.