Hungarian tempeh goulash with potatoes

Method

1. 

   1Tempeh

   Preheat the oven to 220 °C. Mix the tomato purée, paprika, oil and liquid smoke, if using, in a bowl. Add the tempeh and toss well. Spread out on a baking tray lined with baking paper and roast in the middle of the oven for approx. 10 mins.

2. 

   2Vegetables

   Heat the oil in a wide pan. Sweat the fennel, pepper and onion for approx. 5 mins. Add the tomato purée, paprika and caraway and cook for approx. 1 min.

3. 

   3Goulash

   Pour in the water, add the stock powder, balsamic vinegar and pepper and bring to the boil. Simmer uncovered over a low heat for approx. 30 mins. Stir in the cornflour and simmer for approx. 1 min until the sauce thickens. Add the tempeh and beans, heat through for approx. 3 mins and season with salt and pepper.

4. 

   4Potatoes

   While the goulash simmers, briefly rinse the potatoes and steam, covered, in a steamer basket over a little simmering water for approx. 20 mins until tender. Transfer to a bowl and toss with the parsley, olive oil and salt.

5. 

   5To serve

   Arrange the goulash with the parsley potatoes on warmed plates.

Tip:

The goulash tastes even more flavourful reheated the next day. In that case, add the tempeh only when reheating so it stays crisp.

Variation:

Instead of steaming the potatoes, boil the cubes in salted water for approx. 12 mins and drain well.

Goes well with:

A dollop of soured cream or a green salad.