Szegediener Goulash (Székely Gulasch) -
Goulash is the most popular Hungarian dish --- but this one was created in Austria, I think Vienna.
Goulash usually always is cooked with beef. The original recipe of this one is cooked with pork.
The sour cream and Sauerkraut make this dish special.
Mum cooked this a couple of times and she got the recipe from my austrian granny.
Of course we cook this Szegediener Goulash not with animals. I use organic firm tofu for, what works just perfect.
I am really happy about this dish. I never cooked this before! I don't know how I even got the idea of cooking it.
Probably because I looked through my pictures from my Berlin visit 4 years ago.
My sweetheart enjoyed this dish at a vegan Bistro and I saw the pic.
Also because this colder winter season always makes me hungry for savory food.
Sauerkraut on top of it. We just LOVE Sauerkraut.
Here in Australia we met a couple of people, who really do not enjoy Sauerkraut at all, haha --- one of our friends even makes a bad face when he only hears the word "Sauerkraut".
Ok, fair enough --- when you didn't grow up with it, it probably really is a challenge.
But,... when you grew up with it, you eat it in any variations. I also love to eat it straight out of the glass!
It is so healthy and contains also a little amount of iron-- not that much that it is enough for your daily intake, but it takes part in your diet anyway.
Just 100g Sauerkraut contain 8% iron, 24% Vitamine C, 16% Vitamin K, 6% Folate, 6% Vitamine B6 and 3% Calcium.
But consider that it also contains lots of salt. Real German and polish Sauerkraut is made with only salt. No vinegar! The vinegar verson is not Sauerkraut, its european coles slaw and eaten raw.
Sauerkraut can be eaten raw as well, but is mainly used for cooking.
I think this dish is a great option for you, when you do not like the strong Sauerkraut taste.
The roasted potatoes make this dish just perfect. Let's get started:
You need:
300g firm tofu
(dried with a paper towel and marinated with either
1/2 tsp smoked salt or 3/4 tsp smoked paprika and 1/2 tsp seasalt),
450g German Sauerkraut (Hengstenberg from Woolies),
2 onions (250g) - sliced,
1 big clove of garlic - fine chopped,
200ml sour cream
(I mixed plain coconut yoghurt with a splash of soy milk,
splash of lemon juice, a bit of salt and paprika powder),
approx: 500ml water,
1 tbsp fresh lemon juice
2 tbsp paprika powder,
1 tbsp smoked paprika powder,
2 tbsp caraway seeds (when you roast them before in a pan with no oil, this will give them a stronger taste),
pink salt for seasoning.
For the potatoes:
approx: 6-8 middles sized potatoes,
1,5 tbsp extra virgin oliv oil,
1 tsp Nuttelex coconut margarine (don't worry, it tastes buttery)
1/2 middle sized onion - chopped,
Austrian Capsicum Antipasti
with Styrian Pumpkin Seed oil
Kind of, haha ---
This is a dish my mum and Austrian granny always made in summer.
This actually was our lunch or dinner. Served with a slice of bread, that's it.
My garden so far really gave me a great harvest. Lot's and lot's of capsicum.
The home-grown ones are always much smaller than the store bought ones.
Also the flesh itself is much thinner than the store bought ones.
Usually this dish is made with the Cuban capsicums.
The light green coloured ones what are shaped like chillies.
If you can get this ones, use this ones.
But for my garden capsicums, this dish was perfect. I love it.
It is very simple to make.
Just heat some sunflower oil in a frying pan and fry 6 garden capsicums on each side on higher heat.
The skin will change colour on spots to dark, like burned.
That's what you want. It takes approx. 2-3 min. depends on the size of the capsicum.
What else do you need:
1 small sliced onion
2 big cloves of garlic - chopped
1 generous splash Austrian pumpkin seed oil
1 splash apple or white wine vinegar
a splash of water
some pink salt for seasoning
When you fried your capsicums, just mix with the onion and garlic in a bowl. Season with salt.
Give it a generous amount of the oil and mix with the vinegar and a splash of water. Mix very well.
The capsicums should be still warm. This way they will develop flavour much better with the oil and vinegar.
Add everything into a container with lid and rest for a couple of hours in the fridge.
You also can leave it in the bowl, but cover with a lid.
That's it. Easy!
ENJOY :-)
About pumpkin seed oil:
This kind of oil only is original when made in Austria. The pumpkin seeds are only grown in a special region in Austria, Styria. A lot of oils not made in Austria are mixed with another oil. Original pumpkin seed oil is VERY dark in color. It actually very much looks like motor oil, haha. When the color is to greenish, it is mixed. It really should be very dark. In taste, it is very strong. It is not everyones flavour. My mum for example doesn't like the oil at all. But for me and my dad, we so love it, we actyally can have a spoon of it right out of the bottle. We grew up with it.
This dish also works with sunflower or another light oil. I think a light Olive Oil should work as well.
So if you can't get the pumpkin seed oil, just go ahead with another kind of oil. Mum always ate it with Sunflower or a light Olive oil.
Austrian Pepper Schnitzel with a savory Onion Gravy (juice) with Pasta
(Saftschnitzel)
THIS was always my favorite dish. Since my childhood I loved this dish. My granny in Austria gave the recipe to my mum. When mum ask me what I want for lunch I often replied "Saftschnitzel"!
The original dish is cooked with cow flesh.
I actually could veganice this fantastic dish. I am more than happy about the result. The plant based version is so close to the meat dish, its unbelievable good. My Austrian dad, non vegan, gave me this feedback:
"For a dish cooked with no meat, pretty good"!
Happy days :-)
I cooked this dish 3 times so far. Each time with a different product. The first time I used FRY's burgers.
The second time textured soy and this one, firm tofu.
It was really good --- but because it was a spontaneous decision to cook this, the tofu could not develop the flavor properly. So I recommend to cook this dish one day ahead to give it resting time to get the full flavor.
I liked the tofu version, because I figured out how to bring out the best texture in tofu.
But I want to give other products also a go for the meat replacement. But so far, tofu is pretty great to use for this dish.
Ingredients:
approx 350g firm tofu cut in approx 1 cm slices (I got a 500g piece and got out 6 slices of tofu schnitzel),
4 tbsp of wholemeal plain flour, 1 tsp black pepper (fresh grated), seasalt for seasoning and a generous splash of sunflower oil for frying (approx 1\4 cup).
4 middle sized onions - halfed and sliced, 2 big clove of garlic - fine cubed, 1 vegan beef style stock cube (from Mussels), 1 splash of Shoyu or soy sauce, approx. 2 - 2,5 cups of hot water, seasalt for seasoning,
1 tbsp onion Schmalz if available.
(Saftschnitzel)
THIS was always my favorite dish. Since my childhood I loved this dish. My granny in Austria gave the recipe to my mum. When mum ask me what I want for lunch I often replied "Saftschnitzel"!
The original dish is cooked with cow flesh.
I actually could veganice this fantastic dish. I am more than happy about the result. The plant based version is so close to the meat dish, its unbelievable good. My Austrian dad, non vegan, gave me this feedback:
"For a dish cooked with no meat, pretty good"!
Happy days :-)
I cooked this dish 3 times so far. Each time with a different product. The first time I used FRY's burgers.
The second time textured soy and this one, firm tofu.
It was really good --- but because it was a spontaneous decision to cook this, the tofu could not develop the flavor properly. So I recommend to cook this dish one day ahead to give it resting time to get the full flavor.
I liked the tofu version, because I figured out how to bring out the best texture in tofu.
But I want to give other products also a go for the meat replacement. But so far, tofu is pretty great to use for this dish.
Ingredients:
approx 350g firm tofu cut in approx 1 cm slices (I got a 500g piece and got out 6 slices of tofu schnitzel),
4 tbsp of wholemeal plain flour, 1 tsp black pepper (fresh grated), seasalt for seasoning and a generous splash of sunflower oil for frying (approx 1\4 cup).
4 middle sized onions - halfed and sliced, 2 big clove of garlic - fine cubed, 1 vegan beef style stock cube (from Mussels), 1 splash of Shoyu or soy sauce, approx. 2 - 2,5 cups of hot water, seasalt for seasoning,
1 tbsp onion Schmalz if available.
Schnitzel - Austrias most famous piece of meat. Original, a Schnitzel is made with the flesh of a pig.
It also is now often cooked with chicken breast or calf meat. I name it this way, because it is made of animals. Pork and veal are simply different names. And I think to name it as what it is, is just a honesty the animal deservs.
In my family, Schnitzel always was and is a favorite. I think as Austrian its a kind of status symbol to love Vienna Schnitzel, haha. The most eaten one is the plain Schnitzel - just served with a piece of lemon. I love to have a sauce with my Schnitzel. Forest Sauce or Gipsy Sauce are my favorite. This time I decided to make a great Forest Sauce. Original it is called "Jaegerschnitzel" = Hunters Schnitzel.
But mushrooms grow in forest and I rather like to rename it after the place the mushrooms were picked, instead of the person who hunted the animal.
So I think Forest Schnitzel sounds just lovely.
I already made some tofu Schnitzel. Most with tofu, some with my own dough mixure. I always was happy about the result, but this time I made the best Schnitzel ever. I changed something and this really worked so great. The crumble was so attached to the tofu this time, I love it. Also the crispness was awesome. All in one, a perfect dish and great Sunday lunch!
For the Forest Sauce I used:
10 middle sized champignons (button mushrooms), 10 Swiss brown mushrooms, 250g glass Nameko mushrooms (drained), 20ml Soy cream, approx 300ml Soy milk, 2 tbsp Tahini, 1 Massels beef style stock cube, 1\2 Landjaeger - cubed
( bacon replacement from Germany, but you can do your own bakon with tofu - check here ...
http://veggie-art.weebly.com/cheese--other-homemade-products.html)
a bunch of fresh parsley, 1\2 onion - chopped, 1 small clove of garlic - chopped, 2 tsp corn flour mixed with a little splash of water, seasalt and black pepper for seasoning.
For the Schnitzel you need:
approx 300g firm tofu cut in whatever you like, seasalt and black pepper for seasoning.
For the batter:
approx. 5 heaps of Besan flour, a generous splash of soy milk, kala namak for season.
The trick to get a great tofu Schnitzel is: cut firm tofu in whatever shapes you like. Dry on paper towel, season with salt and black pepper and fry golden brown from each side. When ready remove from the pan and put on paper towel to get rid of the oil. Let it cool down and continue like this ....
Applestrudel!
I grew up with this strudel and actually, this was a lunch or dinner at our home, not a dessert. Mum always baked 2 strudels. One Applestrudel and one Topfenstrudel (Curdstrudel). As kid I never could wait until the strudels were ready to eat. It was only served with icing sugar. Also my granny in Austria served it this way. For lunch or dinner, with icing sugar. So, because we ate it for lunch or dinner, it was served hot of course.
It has been ages since I baked my last strudel. Strudels are very popular in Austria and are made with any kind of fruit or even veggie. One of my dads favorite strudel is a potatostrudel!
I decided to add this recipe in the "Austrian" section, because we always enjoyed it as lunch or dinner. And because it is a typical Austrian delight!
This time I only made a small strudel. It is enough for approx 5-6 serves.
You will need:
1,5 plates of puff pastry, 4-5 middle sized boscop apples, 3\4 cup raisins, juice of half a big lemon, 1 tsp vanilla sugar, 3 tbsp coconut sugar or casta raw sugar, 3\4 tsp Dutch cinnamon, 1 handfull bread crumbs, 2 heaps tbsp melted Nuttelex sunflower margarine, icing sugar
After a long time I decided to cook an Austrian dish again! This dish is one of my dads favorite dishes. Original it is made with pork chops. But that does not mean, vegans have to pass on this one!
Tofu works GREAT for this dish. It turns crispy at the outside and softer at the inside.
This is a hearty dish. And when you love garlic, this is it.
The baked potatoes are a great sidedish for it. This is the way my mum and my Austrian granny always served this dish.
You need not much ingredients for this dish and the preparation time is also pretty quick.
The baking needs approx. 30 - 40 min.
All you need for one serve is (double the amount for 2 serves):
2 slices of 1,5 cm thick firm tofu, 2 tsp caraway seeds, 2 middle sized or big cloves of garlic - grated and mixed with a splash of sunflower oil, seasalt for seasoning, as much potatoes as you like - skinned and halfed, sunflower oil for baking.
Preheat oven to 190C.
Prepare the potatoes. Skin and half the potatos. Season with a bit of seasalt, toss in a little bit of sunflower oil and add to a baking dish with additional added oil. Off into the preaheated oven - the potatoes will need a little bit more baking time than the tofu.
Cut the firm tofu in 1,5cm thick slices. Dry with a kitchen paper towel. Use a baking dish. Add sunflower oil on the bottom and lay the tofu slices into the dish.
Spread with sunflower oil and season with seasalt. Add into the preaheated oven and bake until the tofu turns slightly golden. Remove from the oven and top the tofu even with the grated garlic and sprinkle some caraway seeds.
I actually like a big clove of garlic on my slice and half a tsp caraway seeds.
Return to the oven and bake until the potatos turn crisp and the garlic golden. The tofu and garlic should be crisp when ready. Baking time between 30 and 40 min. Depends on your oven.
Thats already it. With less preparation and ingredients you have a very hearty delicous Austrian lunch or dinner! You can serve it with Sauerkraut --- that gives the dish an even more savory kick.
ENJOY
Austrian Sterz & Lentil Salad
Look at this golden brown and crispy crust!
Trust me ... when you cook this not only for you, the "fight" for the best pieces is on!
This is a dish my dad brought from Austria to Germany.
From his mum (my granny), to my mum. It is so simple and delicous.
I remember well when dad and I "fought" over the most delicous pieces ---
the very crispy parts!
I changed the recipe a bit and I am more than happy with it.
The original is only made with potatoes ---
I also used carrot and oregano. In my opinion you can add veggies, that makes it even more delicious. I also added cauliflower and peas the last time I cooked it.
It worked perfectly.
But let me tell you what it is --- it actually is a huuuuuuuuuuge potato fritter --- baked!
The batter is made with grated potatoes, a bit of flour, a good amount of fresh garlic, salt and pepper --- and baked in oil. It is served with plain yoghurt!
I actually served it this time without plain yoghurt and instead with my lentil salad.
It was just perfect.
You can find my lentil salad recipe here:
https://anges-kitchen-veggieart.weebly.com/salads.html
I also used my homemade marinated tofu. That's the white cubes you see, in the salad. I marianted tofu with garlic, oregano, chilli flakes, olive oil, apple cider vinegar and salt and left it for a couple of days in the fridge.
This is so delicous like marinated feta!
So, lets get started with my Sterz, ok!
You need:
5 BIG potatoes - remove skin and grate with the very fine grater,
2 middle sized carrots - grated,
2 stalks fine sliced spring onion,
2-3 big cloves of garlic - grated,
3 generous tbsp plain flour (or to make it gluten free, buckwheat or sorghum flour) ,
1 tbsp dry oregano,
seasalt and black pepper for seasoning,
approx. 3/4 cup of sunflower oil.
Potato Fritter's!
Is there anybody who do not like them?
I don't think so!
In my family, thre are 2 different versions of it. The Austrian, and the German version.
I am absolutly into the Austrian version. With garlic and served with plain yoghourt.
The German version is the sweet version. Without garlic and served with sugar and apple sauce.
I actually never liked it much, but most Germans, like my mum, love it.
But lets have a look at the Austrian recipe!
It's easy to prepare and really so delicious. The sour cream or plain yoghurt makes it perfect.
I grew up with this potato fritters and I still love them :-)
To make 7 middle sized fritters I used:
7 small red potatoe's (you can use every kind of potato you want) with the skin on if you like,
1 big clove of garlic,
pink salt,
2 generous tbsp of wholemeal plain flower (or besan flour to make it gluten free),
7 middle sized mushrooms,
a sprinkle of fresh chives.
a cup plain coconut/almond yoghurt
Is there anybody who do not like them?
I don't think so!
In my family, thre are 2 different versions of it. The Austrian, and the German version.
I am absolutly into the Austrian version. With garlic and served with plain yoghourt.
The German version is the sweet version. Without garlic and served with sugar and apple sauce.
I actually never liked it much, but most Germans, like my mum, love it.
But lets have a look at the Austrian recipe!
It's easy to prepare and really so delicious. The sour cream or plain yoghurt makes it perfect.
I grew up with this potato fritters and I still love them :-)
To make 7 middle sized fritters I used:
7 small red potatoe's (you can use every kind of potato you want) with the skin on if you like,
1 big clove of garlic,
pink salt,
2 generous tbsp of wholemeal plain flower (or besan flour to make it gluten free),
7 middle sized mushrooms,
a sprinkle of fresh chives.
a cup plain coconut/almond yoghurt
![Bild](/uploads/1/2/8/8/12880695/5739085.jpg)
Just fine grate the potatoes and add the salt, garlic and flour. Heat some olive oil into a frying pan and add portions to the pan. Fry until golden brown and crisp.
Heat another pan with very less oil and add the sliced mushrooms. Roast until golden from each side. Add a bit of seasalt.
Serve with the mushrooms and yoghurt and finish with some chopped fresh chives. Plate up and ENJOY :-)
Heat another pan with very less oil and add the sliced mushrooms. Roast until golden from each side. Add a bit of seasalt.
Serve with the mushrooms and yoghurt and finish with some chopped fresh chives. Plate up and ENJOY :-)