Hungarian Goulash With Tempeh Crock Pot Slow Cooker Recipe

Experience the hearty flavors of traditional Hungarian Goulash, reimagined! This vegetarian slow cooker recipe from Robin Robertson's "Fresh from the Vegetarian Slow Cooker" cookbook uses delicious tempeh for a meaty texture, perfectly complemented by rich paprika, tangy sauerkraut, and a hint of caraway. Serve this comforting dish over wide noodles for a truly satisfying meal. Perfect for a cozy night in!

Prep Time 20 mins
Cook Time 360 mins
Calories 826.7 kcal
Protein 97g
Rating 4.5 (6 Reviews)
Hungarian Goulash With Tempeh Crock Pot Slow Cooker 28

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hungarian Goulash With Tempeh Crock Pot Slow Cooker

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How to Make Hungarian Goulash With Tempeh Crock Pot Slow Cooker

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  2. Add 14 oz (400g) tempeh, crumbled, and brown on all sides for about 10 minutes.
  3. Set aside the browned tempeh.
  4. In the same skillet, heat 1 tablespoon olive oil over medium heat.
  5. Add 1 large onion, chopped, cover, and cook until softened, about 5 minutes.
  6. Transfer the softened onions to a 4-quart slow cooker.
  7. Add the browned tempeh, 1 cup sauerkraut (drained), 1 (14.5 ounce) can diced tomatoes (undrained), 2 tablespoons paprika, 1/2 cup dry red wine, 1 teaspoon caraway seeds, 2 tablespoons tomato paste, and 2 cups vegetable stock to the slow cooker. Season generously with salt and pepper to taste.
  8. Cover and cook on low for 6 hours, or until the tempeh is tender and the flavors have melded.
  9. Just before serving, in a small bowl, whisk together 1/2 cup of the simmering goulash liquid with 1/4 cup sour cream.
  10. Stir the sour cream mixture back into the goulash. Taste and adjust seasonings as needed. Serve immediately over wide egg noodles.

Nutrition Information (Approximate per serving)

Sodium

65 g

Sugar

57g

Fat

73g

Carbs

17g