Seitan Goulash with Potato Fritter 

Potato, potatoe - just delicious!

4 serves
40 minutes


  • 200 g seitan
  • ½ onion 
  • 1 tbs rapeseed oil
  • 3 stems of celery
  • 6 staves from Puntarelle salad (or similar like chard, dandelion) 
  • 4 tomatoes
  • tomato paste
  • soy cream
  • some vegetable stock 
  • 1 tsp spoon turmeric 
  • salt (sea-salt)
  • spice blossoms
  • 8 medium sized, waxy potatoes 


  • Seitan-Goulash 
    Cut seitan into strips, dice the onion and fry together in rapeseed oil. Chop the celery and 
    Puntarelle salad, dice the tomatoes and put all in a pan. Sear briefly with tomato paste and deglaze with vegetable stock and some soy cream. Add some salt, turmeric and spice blossoms in the end. 
  • Potato Fritter  Boil 8 medium sized, waxy potatoes (without peeling) until they have a solid consistency (shouldn’t be too soft). Drain and let them cool off. Peel and grate the potatoes. Season with sea-salt. With some rapeseed oil, sear the potato mixture at medium heat in a pan. After some minutes turn the potato fritter a few times until it´s has a light brown color and is crispy.  

Thanks to Elfe Scirè Calabrisotto for the delicious recipe! 


If you sear the potato fritter slowly, it will get a much better texture and will be much crispier.  

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