New World Szekely Goulash {Vegan}

New World Szekely Goulash {Vegan}

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So his traditional, “old world” Hungarian goulash – made with sauerkraut, pork and sour cream – was completely foreign to me. And it was delicious.  The year I went vegan he stepped up to the challenge and made me a vegan version of his family favorite. A few months ago Lindsay, the Happy Herbivore, asked Dave and me to test her version of a new world Hungarian goulash for her forthcoming cookbook. A chickpea dilemma?  Ah, vegan problems! Saturday I had chickpeas soaking.  Originally destined to be humus I had to switch gears when I opted for a quick lentil humus.  What to do with those soaking chickpeas? I noticed sauerkraut and vegan sour cream in the refrigerator, and decided to get a little sassy. Why not blend the traditional Szekely goulash ingredients – sauerkraut and sour cream – with the more modern addition of tomatoes – and use chickpeas as a replacement for the pork? Add olive oil and carrots. Saute until the onion begins to lightly brown. Stir in paprika and black pepper. Rinse the chickpeas well, drain, and add to the pressure cooker. In a blender, puree the tomato and garlic pour into the pressure cooker. Add the vegetable stock and a bay leaf and mix well. Increase the heat to high and lock the pressure cooker lid into place. Cook at pressure for 25 minutes. Remove the pressure cooker from the heat and allow pressure to come down naturally. Once pressure is released, remove the lid, away from you. Return the uncovered pressure cooker to a burner, add salt and simmer on low for a few minutes. Serve hot chickpeas with cold or room temperature sauerkraut and a dollop of sour cream. Garnish with a dash of paprika and a bit of fresh ground black pepper. Consider this a vegan, deconstructed Szekely goulash.

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