Spicy TVP Goulash with Dill Dumplings

1.Place the TVP chunks in a bowl and pour 2 cups of hot vegetable broth over them. Let soak for 10 minutes, then drain and squeeze out excess liquid.

2.Set your electric pressure cooker to 'Sauté' mode. Add the oil and diced onions, cooking for 5-7 minutes until softened and starting to brown.

3.Stir in the garlic, caraway seeds, sweet paprika, and hot paprika. Toast for 30 seconds until fragrant, being careful not to burn the spices.

4.Add the tomato paste and stir well. Deglaze the pot by pouring in the red wine (or broth), scraping the bottom to release any browned bits.

5.Add the soaked TVP chunks, 2 cups of vegetable broth, soy sauce, salt, and pepper. Cancel 'Sauté' mode.

6.Secure the lid and set the pressure cooker to 'High Pressure' for 15 minutes. While the goulash cooks, prepare the dumpling dough.

7.In a medium bowl, whisk together flour, baking powder, salt, and fresh dill. Stir in the soy milk and melted butter until a soft dough forms; do not overmix.

8.Once the pressure cooking time is complete, perform a quick pressure release. Open the lid and set the cooker back to 'Sauté' on a low setting.

9.Drop rounded tablespoons of the dumpling dough onto the surface of the simmering goulash. Cover with a glass lid (or the pressure lid without locking) and steam for 10-12 minutes until the dumplings are fluffy and cooked through.

10.Serve the spicy goulash in deep bowls, ensuring each portion has several dill dumplings and a garnish of fresh dill.