Meatball & Sauerkraut Goulash

Going back to work has been a bit of a shock to the system and I’ve found myself really struggling to prepare decent meals. I was excited to be heading back to Logan’s for a few days this week, mostly to see Logan but also because I knew my beloved Pressure Cooker was there and I could whip up something warm, comforting and packed full of veg.

I came across a recipe for a pressure cooked Hungarian Goulash and decided to do something a little similar with some ingredients we already had in the cupboards. It did not disappoint and really hit the spot.

Meatball & Sauerkraut Goulash

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Ingredients:

  • 1 pack of frozen meatballs (I used an entire bag of the vegan meatballs found at Farm Foods, there were around 20 balls in total)
  • 1/2 large onion, sliced
  • 3 carrots, chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp smoked paprika
  • 1 tsp coarse black pepper
  • 1 tin tomatoes
  • 2 cups vegetable broth
  • 1/2 tbsp maple syrup
  • 1/2 large jar of sauerkraut (approximately 350g)
  • 1/2 cup sour cream (shop bought, homemade or sub for oatcream)
  • 1 tsp salt
  • 1 tbsp oil

Method:

  • First off, heat the oil up in the pressure cooker and saute the onions, garlic and carrots for 3-5 minutes until soft.
  • Add the smoked paprika and black pepper and fry off for another minute or so
  • Add the vegetable broth, tinned tomatoes and the meatballs. Stir through until mixed and then cook under pressure for 10 minutes
  • Quick release, add the maple syrup, sauerkraut, sour cream and salt, stir through and cook without the lid until everything has warmed through

Serves 6 very big portions

I served mine with coconut rice, which is super easy to make in the pressure cooker. Just add 2 cups white rice to 1 tin of coconut milk, 1 cup of water and 1 tsp salt. Cook under pressure for 3 minutes. Slow release and leave to heat through for a further 10 minutes. Stir before serving.

This was really hearty delicious food and I was so happy that the pressure cooker allowed me to have such a quick meal with so much flavour in it. I really loved the sauerkraut in this and the meatballs absorbed all the flavour from the smokey sauce. I loved having this with the coconut rice so much, I love coconut rice!

Of course you could make this on the hob or in the slow cooker, you’ll just need to adjust the times. I would probably simmer the sauce for a good 40-60 minutes on the hob before adding the kraut and sour cream and such.

I was stuffed and satisfied after hoovering this up but I did manage to make room for a little dessert. I’d bought some of the Frozen Chocolate Filled Churros from Aldi which are suitable for vegans, served them up with some ice cream and Mini Donuts that lovely Vegan Bear made and passed on to me.

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It was a good food day and I curled up in bed a very happy man. Perfect food now that the evenings are darker and the weather is colder.

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Vegan Mofo 2017 #26: Adventures in Pressure Cooking

mofobanner2clean

A Vegan Experience of Surgery & Recovery: I had chest reconstruction surgery on August 22nd 2017. For Vegan Mofo 2017, I will be writing about my experience preparing for surgery and my ongoing recovery.

A month or so before surgery, my good pal Jenny Marie was telling me about how she had decided to order in a Pressure Cooker to help make quick, easy and healthy meals. I was intrigued by the idea of a pressure cooker but have only ever experienced the old school stove top kind that make loud, terrifying whistling noises and blow steam aggressively from the top. I listened in amazement as Jenny told me about how quickly these appliances could get a meal together.

The idea of a pressure cooker sort of left my mind after that chat. I dismissed it at first as I already have a super large slow cooker at home and not much room for new appliances. It wasn’t until I started binge watching the amazing YouTube Channel Hot For Food (seriously, go check it out, it’s awesome) that I spotted a recipe video using a new electric pressure cooker that made me start thinking it through all over again.

Look how simple and easy that looks….and these new pressure cookers are so much less scary! I had a long think about it, putting it out of my mind when I thought back to my crockpot and then bringing it up and rewatching the video over and over again. I wanted one so badly. When I realised that they also have a slowcooker function I got even more tempted. And then when Logan came home from work one day, exhausted and too tired to prepare a meal, I asked him how he’d feel about having a pressure cooker here. He wasn’t as enthusiastic as me but was open minded to the idea of a 5 minute mac n cheese.

I went ahead and ordered one. I decided to go for a Pressure King Pro over the all popular Instant Pot that everyone gushes over. I looked at some comparison websites and the PKP offered everything I was looking for, so I went for that at £60 over the nearly £100 that the Instant Pot sells at.

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I was thrilled but anxious when it arrived, but I really had nothing to fear. It’s been so easy getting used to cooking with this beast and I love it. Here’s a few things I’ve cooked so far. I won’t be sharing recipes today but I’m planning to get some on my blog in the future

Peanut Veggies and Faux Chicken with Coconut Rice – The veggies only took 4 minutes in the cooker, the rice wasn’t much quicker than standard rice but I threw it in with coconut milk, water and salt, left it to do its thing and came to amazing sweet, sticky and perfectly cooked rice.

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Seitan Sausages – These took 40 minutes to steam, so not quicker but much less clean up and pot watching involved

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On this day I made a Mushroom & Meatball Pie Filling in just 5 minutes and then did a 4 minute garlic parsley mash to go with it. It was delicious!

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I managed to use the leftover mash to make amazing fried potato to go with leftover pie the next day. These 3 minute maple mustard sprouts were a perfect addition

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And finally, Mac n Cheese sauces! I cooked potatoes and carrots for the base of my cheese sauce in just 3 minutes. Then while the macaroni cooked for 4 minutes I blitzed it up in the blender with nooch, oil, seasonings and pickle brine to make this super tasty cheese sauce that I just stirred through the pasta and baked. It was so simple!

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Whilst the Pressure Cooker sadly can’t prep veggies for me, this gadget has made cooking in the kitchen so much quicker. I’m finding myself so much more motivated to get up and chop veg knowing that I don’t need to stand over the stove and that it will be ready in just a few minutes. Also the flavours of the foods made in this are so good, it tastes as if they’ve been slow cooked. The pie filling in particular was magic.

I wish I’d ordered this earlier on in my recovery because I do feel like it’s been easier to eat healthier using this. I’m keeping this at Logan’s for now as he can make use of it too, but I really think this will help me out when my mental health isn’t good and I don’t have the energy to make proper meals.

I’m really keen to make more things in my Pressure Cooker, so please share any recipes if you have them!