Slow cookers are amazing. They really are. But the one thing I’ve always found frustrating about slow cookers is just how slow they are. They require planning. Sometimes you need things fast. And that’s when pressure cooking shines. Every time I see a MasterChef or Top Chef or friend use a pressure cooker, I am enthralled with how marvelous they are. If you don’t have a pressure cooker, you might want to think about getting one when you see how easy, delicious, and fast this recipe is. Plus, all the cool kids are using them 😉
New World Székely Goulash
Excerpted from Vegan Pressure Cooking by JL Fields
Early in our marriage, my half-Hungarian husband introduced me to “old world” goulash made with sauerkraut, pork, and sour cream. This was foreign to me, the girl who was raised in rural Illinois and knew goulash as elbow macaroni, ground beef, and tomatoes. This recipe is a blend of the traditional Székely goulash ingredients—specifically the sauerkraut and sour cream—with the Midwest addition of tomatoes. The chickpeas stand in as the protein replacement for the pork.
1 cup (200 g) dried chickpeas, soaked for 12 hours or overnight
1 teaspoon extra-virgin olive oil
2 cloves garlic, minced
1⁄2 cup (80 g) half-moon slices yellow onion
1 1⁄2 cups (195 g) chopped carrots
2 tablespoons (14 g) paprika, plus more for garnish
1 teaspoon freshly ground black pepper, plus more for serving
2 cups (470 ml) vegetable broth
1 cup (245 g) tomato sauce
1 bay leaf
1 to 1 1⁄2 cups (235 to 355 ml) water, or as needed
1 teaspoon sea salt
32 ounces (896 g) sauerkraut, drained
1⁄2 cup (120 g) vegan sour cream
Rinse and drain the chickpeas.
In an uncovered pressure cooker, heat the olive oil on medium-high heat. Add the garlic, onion, and carrots and sauté for 3 minutes, until the onion softens. Stir in the paprika and black pepper. Add the chickpeas, vegetable broth, tomato sauce, bay leaf, and enough water to cover everything, plus an additional 1⁄2 inch (1.3 cm).
Cover and bring to pressure. Cook at high pressure for 13 to 15 minutes. Allow for a natural release. Remove the cover and stir in the salt. If the chickpeas are not quite done, simmer on low until thoroughly cooked. Remove and discard the bay leaf.
Stir in the sauerkraut and vegan sour cream and simmer on low until everything is completely heated
through. Garnish with a dash of paprika and serve with freshly ground black pepper.
Yield: 6 servings