Vegan Mofo: "Beef" Gulyas

I’ve never been that into cream, as a child I hated it. Recently my opinion changed when I came across a great brand of vegan squirty cream. I don’t know how it happened, but somehow I ended up in bed, in the dark, blasting that frothy, sweet nectar directly into my mouth and repulsing my partner at the same time. I have no regrets. Since that life changing and slightly disgusting event, I feel that I can truly appreciate the book I am presenting today…

Clever with Cream. I love the piping effect on the title but the best part of this book are the chapters; Casual with Cream and Cream has Company are two of my favourites. Less keen on the horribly sexist Chauvinistic Cream and Cream with Compliments but we’ll skip over those. I decided to settle on something savoury in the Complete it with Cream section Beef Gulyas

“Beef” Gulyas
  • 1 x  recipe for homemade seitan
  • 1 onion, finely chopped
  • 50g soya butter
  • 1 tbsp paprika
  • 1 bay leaf
  • 1 can tomatoes
  • 2 cloves garlic, minced
  • 2 peppers, chopped
  • salt and pepper
  • 1 carton oatly cream
  • 1 tsp white wine vinegar
  1. Preheat the oven to 180C.
  2. Melt half the butter in a large pan and fry the onions until softened but not brown.
  3. Add the rest of the butter and seitan, fry until browned. Add the paprika and bay leave and cook for a further 3 minutes. Pour into a casserole dish.
  4. Pop the peppers and garlic in the pan and fry for a few minutes. Add the tinned tomatoes and bring to the boil. Pour into the casserole dish and stir. Season with salt and pepper.
  5. Pop into the oven and bake for an hour or so.
  6. Mix the oatly and vinegar and pour into the casserole once removed from the oven.
Serves 4

I had mine with linguine and uhhhmaagaaaddd. It was so good! The long cooking time in the oven ensured that the seitan absorbed all the flavour of the sauce. The cream added a nice richness to the dish. So good, nice and hearty. Good enough that I’d probably cook this for a dinner party. I’m definitely making this again, although in future I’ll be cutting down on the amount of butter used in this and just swap it for minimal olive oil. 
Speaking of fancy meals, check out this Lemony Risotto with Shiitake Shrimp from Vegan 4 One. It looks so tasty!
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