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5 from 4 votes

Czech Tempeh Guláš with Spaetzle

Inspired by a trip to Prague, this thick, hearty stew is spiced with paprika, caraway seed, and marjoram. My version uses tempeh instead of meat. Serve over spaetzle and garnish with traditional marjoram and dill pickles. Fantastic dish on a cold winter's night!
Course: Main Course
Cuisine: Czech, Gluten-Free, Nut-Free
Keyword: Tempeh
Servings: 8
Calories: 184.6kcal
Author: Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

Ingredients

"Beefy" Veggie Stock

  • 8 cups vegetable stock
  • 1 tbsp vegan Worcestershire sauce
  • 5 tbsp Bragg's aminos soy sauce, tamari, or coconut aminos
  • 3 tbsp nutritional yeast
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • ½ tsp freshly ground black pepper

Tempeh

  • 2 8 oz. packages tempeh cut into 1-inch cubes
  • 3 cups "Beefy" Veggie Stock add a little more water if needed to cover tempeh in your pan.
  • 1 tsp yellow mustard seed
  • 1 tsp brown mustard seed
  • 1 tsp caraway seed
  • 2 cloves garlic crushed
  • 1 bay leaf

Guláš

  • 1 onion chopped
  • water or "Beefy" Veggie Stock as needed to saute onions
  • 2 cloves garlic minced
  • 1 tsp caraway seed
  • 3 tsp paprika preferably Hungarian sweet paprika
  • 3 tsp coconut sugar
  • 3 oz. tomato paste
  • 1 bay leaf
  • 1½ tbsp fresh marjoram, chopped or 1½ tsp dry marjoram
  • 1½ tsp salt
  • freshly ground pepper to taste
  • 1 tbsp red wine vinegar
  • 5 cups "Beefy" Veggie Stock (whatever remaining amount from what you made at start)
  • 3 Russet potatoes peeled and cut into 1-inch cubes
  • 2 carrots peeled and cut into ½-inch rounds
  • ¾ cup coarse bread crumbs preferably from dark rye bread, use gluten-free or omit if sensitive to gluten

Garnish

  • ½ tbsp fresh marjoram, chopped or ½ tsp dry marjoarm
  • chopped dill pickle as desired

Instructions

"Beefy" Veggie Stock

  • Combine all ingredients and set aside. Will be used throughout recipe.

Prepare Tempeh

  • In a large saucepan, add “Beefy” Veggie stock, yellow and brown mustard seed, caraway seed, crushed garlic, and bay leaf.
  • Add tempeh cubes to broth mixture and bring to a simmer. Simmer tempeh with lid on for 60 minutes.

Make Guláš

  • While the tempeh simmers, prepare the base of the guláš.
  • Sweat chopped yellow onions in "Beefy" Veggie Stock or water until soft and starting to color.
  • Add chopped garlic, caraway seed, sweet paprika, coconut sugar, tomato paste, bay leaf, marjoram, salt, pepper, and red wine vinegar. Cook this for a few minutes before adding remaining “Beefy” Veggie Stock.
  • Add potato and carrots, bring the mixture to a boil, then simmer with the lid on for 30 minutes.
  • Drain the tempeh and add it to the mixture after this first simmer. Simmer for another 30 minutes.

Make Spaetzle

Serve and Garnish

  • Remove Bay Leaf.
  • Add bread crumbs and mix well.
  • Serve over hot spaetzle. Sprinkle with additional marjoram and top with chopped dill pickle, if desired.

Nutrition

Calories: 184.6kcal | Carbohydrates: 37.5g | Protein: 8.2g | Fat: 1.1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 2307.7mg | Potassium: 651mg | Fiber: 5g | Sugar: 8.1g | Vitamin A: 3314.4IU | Vitamin C: 12.2mg | Calcium: 61.3mg | Iron: 2.6mg