The name székely gulyás means “gypsy goulash” in Hungarian. Technically, this is a soupy pork dish with sauerkraut and sour cream. I have swapped out the pork with mushrooms to create a traditional-style vegan version.
Serves: 8
VG
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Cashew Sour Cream
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 large onion, finely chopped
- 1 tbsp Hungarian paprika
- 1 tsp caraway seeds
- 600g mushrooms, quartered
- 500g sauerkraut
- 1 cup cashew sour cream (recipe below)
- 6 cups water
- 30g plain flour
- 200g mushrooms, quartered & dry sautéed in frying pan, to garnish
- Salt & pepper
- 1 cup parsley leaves, roughly chopped
- Wholemeal sourdough bread, to serve
Method
- In large saucepan, gently fry onion, paprika, caraway seeds and mushrooms. Cover and cook on low heat for 15 mins. Add sauerkraut and cook for 5 mins.
- In bowl, mix cashew sour cream, water and flour, then add to mushroom mixture, stir well and bring to boil. Reduce heat and simmer for 10 mins. Season with salt and pepper to taste.
- Top with sautéed mushrooms and parsley. Serve in pan with wholemeal sourdough bread on the side.
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