Seitan Goulash with Beans

Ingredients

• 200 g gluten flour
• dried Thyme
• 1 tsp miso broth
• 4 tbsp soy sauce
• 3 tbsp tomato paste (45 g)
• 2 onions
• 5 garlic cloves
• 2 Bay leaves
• Salt
• 1 Carrot
• 200 g celery root
• 2 tbsp olive oil
• 2 tbsp spelt whole wheat flour (30 g)
• 100 ml red wine
• 400 ml Vegetable broth
• 4 juniper berries
• 4 peppercorns
• 500 g green beans
• Pepper
• Sweet Paprika Powder
• 3 sprigs parsley

Instructions

1. 1.

   Mix gluten flour with ½ tsp thyme and miso broth. Whisk 200 ml water, 2 tbsp soy sauce, and 1 tbsp tomato paste; pour over the gluten mixture and stir.

2. 2.

   Process everything into a smooth dough, divide it in half, shape into two balls, and set aside briefly.

3. 3.

   Peel and quarter one onion; peel and halve three garlic cloves. Bring about 1.2 l water to a boil in a pot. Add onion quarters, garlic, 2 tbsp soy sauce, one bay leaf, and season with ½ tsp salt. Simmer the balls in the broth over low heat for 30 minutes. Remove from stock and let cool.

4. 4.

   For the goulash peel and chop one garlic clove and an onion. Clean, peel, and dice carrot and celery root. Cut seitan into cubes.

5. 5.

   Heat 1 tbsp oil in a pan. Sauté onion and garlic for 3 minutes over medium heat. Add vegetables and seitan; cook together. Stir in remaining tomato paste and let it caramelize. Sprinkle with flour and sauté for 1 minute while stirring. Deglaze with red wine, then add vegetable broth. Add spices and the remaining bay leaf; cover and simmer for 15–20 minutes.

6. 6.

   Meanwhile, clean, rinse, and boil green beans in salted water for 5 minutes. Drain and set aside. Heat remaining oil in a pan. Peel, chop, and sauté an extra garlic clove in hot fat for 2 minutes over low heat. Add beans and cook for 5 minutes. Season with salt, pepper, and ½ tsp thyme.

7. 7.

   Season the goulash with salt, pepper, thyme, and paprika powder. Wash parsley, pat dry, and strip leaves. Plate the goulash with beans and scatter parsley on top.