Soja-Gulasch mit Serviettenknödel (soy goulash with bread dumpling roll)

Method

1. For the dumpling, combine the bread cubes and warm oat milk in a bowl and let soak 10 minutes, until the milk is absorbed.
2. Heat the oil in a small pan and sweat the onion 4 minutes, until softened. Stir into the soaked bread with the parsley and salt, mixing to an even, slightly sticky mass.
3. Shape the mixture into a log about 6 cm across on a large piece of cling film or a clean cloth. Roll it up tightly, twisting the ends and tying them off, to make a firm, even cylinder.
4. Lower the wrapped roll into a large pot of gently simmering water. Poach 20 minutes, turning once, until firm throughout. Lift out and let rest 10 minutes wrapped before unwrapping and slicing.
5. Meanwhile, for the goulash, heat the oil in a pot over medium-high heat. Add the drained soy chunks and sear hard, without stirring too often, for 6 to 8 minutes, until deeply browned on most sides.
6. Add the onion and cook a further 6 minutes, until softened and lightly caramelised.
7. Take the pot off the heat, stir in the paprika and tomato paste, then return to a lower heat and cook 1 minute; this keeps the paprika from scorching and turning bitter.
8. Add the garlic, broth, vinegar and bay leaf. Bring to a simmer and cook 25 minutes, until the sauce has thickened and darkened.
9. Fish out the bay leaf. Season with salt. Serve with slices of the dumpling roll.

Method in the Thermomix

Written for a TM5 or TM6, 2.2 litre bowl. This covers the sauce; the soy chunks still sear in a pan, and the dumpling roll poaches conventionally.

1. Sear the soy chunks in a pan as in the hand method.
2. Onion into the dry bowl. Chop 3 sec / speed 5. Add the oil. Sauté 6 min / 100°C / speed 1.
3. Off the heat setting, stir in the paprika and tomato paste, then sauté 1 min / 100°C / speed 1.
4. Add the garlic, broth, vinegar, bay leaf and seared soy chunks. Cook 25 min / 100°C / reverse / speed 1, simmering basket on the lid.
5. Remove the bay leaf. Season with salt. Serve alongside the conventionally poached dumpling roll.

Notes

• Sear the soy chunks hard before they go anywhere near liquid. Simmered straight from rehydration, they stay bland and spongy; a proper sear gives them texture and lets them pick up real flavour.
• Take the pot off the heat before adding paprika. Added directly onto a hot pan, paprika scorches within seconds and turns the whole sauce bitter.
• Wrap the dumpling roll tightly. A loosely wrapped roll lets water in during poaching and falls apart when sliced.
• The goulash keeps for 4 days in the fridge and freezes well. The dumpling roll is best made fresh, though leftover slices reheat well steamed or pan-fried.

Ingredient substitutions

• Dried soy chunks can be replaced with the same weight of firm seitan pieces for a different but equally hearty texture.
• Oat milk in the dumpling can be any plant milk, or dairy milk if the dumpling does not need to stay vegan.
• A dollop of vegan sour cream on top is a good, non-traditional finishing touch.

From Christoph Mayer

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