Last week we made Goulash and shared 50 servings on the street. We used a recipie from ‘Feeding The Masses – A Guide to Mass Vegan Catering’ by the Anarchist Teapot Mobile Kitchen. Their recipie is for 100 servings so we halved the ingredients. The total cost was less than £20 to make this meal possible. Last week we were given a very kind donation of £30 from Shaun Featherstone. As part of his Red Shoes project he organised a benefit gig at G39 in Cardiff last year to raise funds for Cardiff and South Wales Against the Bedroom Tax and for Food Not Bombs Cardiff. We were also given food donations of potatoes, carrots, parsnips and bread from Medina stores on Neville Street, Riverside.
Ingredients: onion, oil, carrots, parsnips, soya chunks, paprika, chopped tomatoes, tomato puree, cummin seeds, stock, salt and pepper, soya cream, parsley.
For 50: Sauté 2.5kg chopped onion, then add 3kg of carrot chunks, and 2.5kg peeled and cubed parsnips until they start to brown.
Add 3Kg of veg soya chunks. Also add a large handful paprika, 2 tins of chopped tomatoes, 1 large tin of tomato puree and a handfull of cumin seeds.
Heat gently, then add 5 litres of stock and 2.5kg of diced potatoes. Bring to the boil, then simmer on a low heat for about half an hour or until the veg chunks are done.
Season with salt and pepper, then stir in up to 1 litre of soya cream and a bunch of chopped parsley.
We served the Goulash with salad and chunky bread and it went down a storm.