This black bean goulash has all the richness and flavor of traditional recipes without the need for any meat. It's a great winter warmer, and isn't too complex to make
Ingredients
- 1 tsp rapeseed oil
- 3 crushed garlic cloves
- A pinch of salt
- 2 large carrots, finely diced
- 2 400g tins of black beans, drained
- 1 tbsp smoked paprika powder
- 60 ml vegan-friendly red wine (1/4 cup)
- 300 ml vegetable stock (1 stock cube + 300ml water)
- 1 tsp marjoram
- 2 tbsp vegan crème fraîche
For the roux
- 1 tbsp rapeseed oil
- 2 tbsp plain flour
- 80-100 ml water
- Salt to taste
For the smokey tofu
- 2 tbsp rapeseed oil
- 1 block smoked tofu (225g)
- 2 tbsp tamari soy sauce
Instructions
Prepare the smokey tofu
- In a medium-size non-stick frying pan, heat the rapeseed oil.
- Finely diced the smoked tofu and place it into the hot oil.
- Fry for 10-15 minutes, stirring regularly until the tofu is crispy all around.
- Stir in the tamari soy sauce and cook for a further 3-4 minutes over medium heat until the liquid has evaporated and the tofu pieces are caramelized. Set aside.
Prepare the goulash
- In a large saucepan, heat a teaspoon of rapeseed oil and add the crushed garlic cloves. Cook for 1 minute, then add the diced carrots and black beans. Heat for 2 minutes, then sprinkle in the smoked paprika and deglaze the pan with the red wine.
- Bring to a simmer and cook for 5 minutes, then pour in the vegetable stock. Cook for 2-25 minutes or until the black beans and carrots are softened.
- In the meantime, prepare your roux: heat the rapeseed oil and stir in the flour, then whisk with the water. Season to taste with a little salt and stir the roux into your bean goulash.
- Lastly, addd the marjoram and vegan creme fraiche to the goulash and stir through the smoked tofu before serving. Season to taste with salt and pepper and serve alongside toasted rye bread.