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!
5cups"Beefy" Veggie Stock(whatever remaining amount from what you made at start)
3Russet potatoespeeled and cut into 1-inch cubes
2carrotspeeled and cut into ½-inch rounds
¾cupcoarse bread crumbspreferably from dark rye bread, use gluten-free or omit if sensitive to gluten
½tbspfresh marjoram, choppedor ½ tsp dry marjoarm
chopped dill pickleas desired
"Beefy" Veggie Stock
Combine all ingredients and set aside. Will be used throughout recipe.
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.
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.