vegan -Szekely Goulash

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* Exported from MasterCook *

 

Szekely Goulash

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup diced onions

1 1/2 cups flaked seitan

1 tablespoon oil

1 tablespoon Vogue Vegy Base

1 teaspoon salt

1 tablespoon paprika -- preferably Hungarian

1 cup sauerkraut -- measured after being rinsed and pressed

relatively dry

1/4 cup Vegan Sour Cream

2 cups Vegan Béchamel Sauce -- or Soy Milk Sauce

Soy Milk Sauce:

3 tablespoons canola oil -- or other cooking oil

1/4 cup unbleached flour

2 cups soy milk

 

Sauté the onions and seitan in the oil, along with the soup base, salt and

paprika, over medium heat, stirring for about 5 minutes. Add the sauerkraut,

Vegan Sour Cream, and Bechamel Sauce, and mix in well. Continue to stir the

mixture over medium heat. If the mixture becomes too thick, add just enough

water to thin it to a sauce consistency (one that will coat the back of a spoon

to 1/16 of an inch or so). Serve this dish hot, over noodles, and with a

vegetable side dish.

 

Soy Milk Sauce

Heat the oil until it is hot but not smoking. Add the flour and stir constantly

to prevent it from burning. Cook this roux for 3 to 5 minutes.

 

In a separate pan, heat the soy milk. Add all of the roux to the hot milk and

whip it in vigorously to make a smooth sauce. When the sauce thickens, cook it

for a few more minutes. This recipe yields 2 cups.

 

Note: You can also use or Cauliflower " Sour Cream " from Seitan Stroganoff.

 

© 1999 Friendly Foods © 1994 Ron Pickarski, © 1999 Lifestyle Software Group

 

 

 

Source:

" http://food.women.com/food/recipes/DisplayRecipe.jsp?id=frie0158.htm &

ource=friendlyfood & sys=sys "

 

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Per Serving (excluding unknown items): 1704 Calories; 113g Fat (56.7% calories

from fat); 58g Protein; 135g Carbohydrate; 33g Dietary Fiber; 0mg Cholesterol;

8535mg Sodium. Exchanges: 5 Grain(Starch); 6 Lean Meat; 5 1/2 Vegetable; 19 1/2

Fat; 1 1/2 Other Carbohydrates.

 

NOTES : This is the Hungarian version of the Russian stroganoff. It has a superb

taste and a delicate texture. It contains no cholesterol while maintaining the

flavor of rich Hungarian cuisine.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Vegan Béchamel Sauce

 

Recipe By :

Serving Size : 18 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups soy milk

1 1/2 cups water

1/4 cup cashew nuts

1 teaspoon sea salt

1/8 teaspoon white pepper

1 dash nutmeg

1/4 cup cooking oil (preferably sesame oil or corn

oil)

1/2 cup unbleached flour

Sardaline Sauce:

6 cups Vegan Béchamel Sauce

1/4 cup Vogue Vegy Base

1 teaspoon salt

2 tablespoons drained capers

Mushroom Cream Sauce:

3 1/2 cups Vegan Béchamel Sauce

2 tablespoons cooking oil

1 cup finely diced onions

1 cup sliced mushrooms

1 tablespoon smoked yeast -- or 3 drops natural liquid hickory smoke

1 tablespoon white miso

Dill Sauce:

4 1/2 cups Vegan Béchamel Sauce

1 tablespoon paprika -- preferably Hungarian

2 tablespoons dill weed

1 cup soy milk

 

Blend the soy milk, water, cashews, and seasonings in a blender until smooth.

Pour into a double boiler and heat.

 

Meanwhile, heat the oil in a small saucepan. Add the flour to make a roux. Then

whisk it into the heated soy milk mixture to make a light, creamy sauce. For a

thicker sauce, use more roux.

 

For the Sardaline Sauce:

Mix all the ingredients well.

 

For the Mushroom Cream Sauce:

Heat the oil in a saucepan and sauté the onions and mushrooms over a medium heat

until the onions are translucent.

 

In a large bowl, whisk the yeast and miso into the bechamel sauce. Then add this

mixture to the sautéed vegetables. Bring to a simmer, stirring constantly.

 

For the Dill Sauce:

To the Vegan Béchamel Sauce, add these ingredients and mix well.

 

© 1999 Friendly Foods © 1994 Ron Pickarski, © 1999 Lifestyle Software Group

 

 

 

Source:

" http://food.women.com/food/recipes/DisplayRecipe.jsp?id=frie0175.htm "

 

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Per Serving (excluding unknown items): 43 Calories; 2g Fat (48.5% calories from

fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 264mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Vegan Sour Cream

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup soy milk

1 cup raw cashew nuts

1 1/2 teaspoons cider vinegar or lemon juice

 

Blend the soy milk and cashews until smooth and creamy. Add more nuts if

necessary. Then blend in the vinegar.

 

© 1999 Friendly Foods © 1994 Ron Pickarski, © 1999 Lifestyle Software Group

 

 

 

 

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Per Serving (excluding unknown items): 15 Calories; 1g Fat (48.5% calories from

fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0