• Rebellicious - vegan indonesian goulash - 4
  • Rebellicious - vegan indonesian goulash
  • Rebellicious - vegan indonesian goulash

Vegan Indonesian GOULASH

Vegan Indonesian goulash or Indonesians call it “semur” is a typical winter dish in four-season countries but we also have it in Indonesia where we eat this all year long. It’s sweet and tasty and best to be served with crispy baked baby potatoes as the side dish. perfect for your dinner accompanied by a glass of Brunello di Montalcino.

  • Easy

  • 1hr 30 minutes

  • 2-3 people servings

  • For any occasion

For the marination

  • 400 gr seitan (0,5cm sliced)
  • 4 shallots
  • 3 garlic cloves
  • Pepper
  • 1 cm ginger
  • ½ tsp grated nutmeg
  • 1 tbsp dark sweet soy sauce
  • 1 tbsp tamari sauce
  • 1 fresh red chili (optional: if you like it spicy)
  • 2 date tomatoes

For the goulash

  • 1 of medium golden onion (thinly sliced)
  • 5 cm of cinnamon stick (or you can use the powder if you want)
  • 1 clove
  • 2 carrots (cut in a long big stick)
  • 1 tbsp of dark sweet soy sauce
  • 1 tbsp of tamari sauce
  • 3 extra shallots (fried until crispy for garnishing)
  • Extra virgin olive oil
  • 80 ml water or vegetable broth
  • Salt and pepper

Marination

  • Blend all the ingredients in a food processor until smooth (except the seitan).
  • Put the sliced seitan in a bowl with the marination mixture, stir and mix well. Leave it to rest inside the fridge for at least 30 minutes (the longer you leave it to rest the tastier the seitan).

The Goulash

  • Heat the oil in a pan then add the cinnamon stick and clove, stir until they are fragrant.
  • Add in the onion, sauté for a few minutes until soft and fragrant, then put in the carrot. Cook them well until the carrots are softened up.
  • Add the marinated seitan into the pan and mix well with the rest of the ingredients. Add the vegetable broth (or water), dark soy sauce, tamari sauce, salt, and pepper. Stir occasionally until the sauce is thick and the carrot is soft enough.
  • Turn of the heat, serve hot with crispy baked baby potatoes, and sprinkle with crispy fried shallots on top as garnishing.

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