vegetarian goulash

Vegan goulash, a plant-based version of this classic Hungarian stew. It's so tasty, comforting and a one-pot meal for the whole family.

Vegan Goulash

textured vegetable protein chunks (55 g)

tbsp tamari or soy sauce

onion, finely chopped

green bell pepper, chopped

carrots

potato

tbsp flour, we used brown rice flour

tomato puree (400 g)

vegetable stock or water (250 ml)

tomato paste (optional)

bay leaves

paprika

tsp black pepper

tsp salt

Soak the textured vegetable protein chunks in a bowl with some hot water (we added 2 cups or 500 ml of water) and 1 tablespoon of tamari or soy sauce for at least 15 minutes. Drain and set aside.

Add the garlic, onion, green bell pepper, carrots and potato to a large pot and cook them with some water or oil over medium-high heat for 5 minutes, stirring occasionally. Add more water or oil if needed.

Add the flour and cook for 1 minute, stirring constantly.

Finally, add the tomato puree, vegetable stock or water and tomato paste. Stir and bring to a boil, then add the other tablespoon of tamari or soy sauce, textured vegetable protein chunks, bay leaves, paprika, pepper and salt. Stir and cook covered over medium heat for 25 to 30 minutes or until the carrots and potatoes are tender, stirring occasionally. Remove the bay leaves and serve immediately.

Keep leftovers in a sealed container in the fridge for up to 5 days.

Hi Losune, I love your goulash,it is appealing to the eyes,and to me baked bread or scones will accompany the dish very well.

This Vegan Hungarian Goulash is similar to traditional, but with a vegan twist. This is a meatless goulash, but I promise you won't miss it. It is hearty, savory and with a touch of red wine to give it a truly delicious deep flavor.

Vegan Hungarian Goulash

(320 grams) finely chopped white onion

red bell peppers, chopped (270 grams)

garlic, minced (18 grams)

salt

(60 grams) dry red wine

small (560 grams) red

tomatoes

black pepper

Have all of your vegetables chopped and ready to go before beginning, as the cooking process is fairly quick.

Add the onion, bell peppers, garlic, JUST 1 cup of the broth and JUST 1/2 teaspoon of the salt to a large pot over medium heat. Once it begins to bubble all over, cook for about 8 minutes until the veggies are tender and all the broth is gone. You want the broth gone before adding the wine, this will keep the sauce thick and not watery at the end.

Add the paprika and wine and cook for about 3 minutes.

Add the potatoes, tomatoes, pepper, another 1/2 teaspoon salt and the remaining broth. Start out with 1 1/2 cups and add more if desired or needed to cook the potatoes. I used the full 2 cups because my potatoes needed it and I wanted it a bit saucy. Stir well and turn the heat to high. Once it comes to a boil, cover and lower the heat to medium-low. Cook for about 15-20 minutes until the potatoes are tender, but not mushy. Taste and add any more seasoning if needed. Serve immediately either as is or over white rice.

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Vegan Goulash

Vegan Hungarian Goulash

Top 2 vegetarian goulash recipes from across the web

The most viewed vegetarian goulash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Goulash

Vegan Hungarian Goulash

The most viewed vegetarian goulash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine