Veganized Hungarian Pörkölt

Pörkölt is a Hungarian meat stew. Dandelion Vegan Blog had already made a vegan version in MoFo 2010, and we used it and this old family recipe to create our version. We baked our pörkölt in oven, but it can also be simmered on stove.



1 onion
1 big garlic clove
1 bell pepper
2 balls basic seitan
1 small/medium eggplant (or half of a lagre one)
1 big tomato
2 tbsp oil
2-3 tsp paprika
1 tsp caraway seeds
salt, pepper
vegetable broth or oil

Peel and chop the onion and garlic. Dice the bell pepper. Cut seitan and eggplant into chunks. Dice the tomato. Heat the oil in a pot (if you have a pot that can be used both on stove and in oven, use it). Fry the onion and garlic few minutes, add the bell pepper and fry couple of more minutes. Add seitan and continue frying until lightly browned. Fry the eggplant for few minutes, add tomatoes, spices and enough broth or water to almost cover everything. Bake in 175 Celsius degrees couple of hours, or if your pot isn’t oven safe, simmer on stove. Serve with rice.



One comment on “Veganized Hungarian Pörkölt

  1. […] definitely make again. Some of our new favourites are Jerk seitan, Pumpkin pie of Mari El, Pörkölt, Maqloobeh and Armenian lentil soup. If you try our recipes, please let us know. We’d like […]

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