Székely gulyás is pronounced like “seh-key goo-yahsh” and loosely means “gypsy goulash” in Hungarian. Traditionally, you add sauerkraut to the recipe, but I did not do that tonight, but I did add it in the end-note. This is a bit spicy – you can add more heat or you can reduce the heat depending on your taste. Also with the vegetable oil in the “meat” sauce, you can add a bit more if you like – it really does add to the richness of the flavour – and you can also add vegan butter in place of the oil, but melt it first.
Székely Gulyás (Gypsy Goulash) with Polenta
2 cups yellow cornmeal
3 TBSP nutritional yeast
2 TBSP Vegeta vegetable bouillon powder
1 TBSP garlic powder
1 TBSP onion powder
5 cups boiling water
1 tsp ground black pepper
2 TBSP vegetable oil
2 cups TVP chunks
2 cups boiling water
1 TBSP Vegeta vegetable bouillon powder
2 tsp chili flakes
2 TBSP paprika
1 tsp salt
1/4 cup vegetable oil
1 TBSP garlic powder
2 TBSP onion powder
1 small can tomato paste
1 can diced tomatoes
1/2 can spaghetti sauce
1 large green bell pepper, diced
3 stalks green onions, sliced
5 cloves garlic, diced finely
1. Turn the crockpot on to HIGH heat and mix the yellow cornmeal, nutritional yeast, vegetable bouillon powder, garlic powder, onion powder, and black pepper together very well in the crock pot. Add the boiling water and vegetable oil and mix together very well. Cook on HIGH for 1 hour.
2. While the polenta is cooking, in a large separate mixing bowl, add the TVP, Vegeta vegetable bouillon powder and boiling water. Set aside for 10 – 15 minutes. Then add the remaining ingredients except the vegetables. Mix very well together, make sure the tomato paste is well combined and not “clumping”. Then add the vegetables and mix together well.
3. After 1 hour, add the “meat” mixture to the polenta – do not stir but smooth out the top of the mixture over the entire crock pot. Some of the polenta will mix with the “meat” mixture. Cook on HIGH for 3 -4 hours until the polenta is cooked – the bottom part should
be like a thick cake.
Serve plain or with sour cream.
Note: You can also add 1 can of sauerkraut to the “meat” mixture.
Bouncin' Around 