Easy recipe for Vegan Hungarian Goulash in 5 steps
Craving a hearty stew? Our easy, plant-based Vegan Hungarian Goulash recipe is packed with rich, comforting flavor. Try this classic tonight
Ingredients
- 2 tbsp olive oil or sunflower oil
- 2 large yellow onions chopped
- 4 cloves garlic minced
- 1 red bell pepper seeded and chopped
- 1 green bell pepper seeded and chopped
- 3 tbsp sweet Hungarian paprika use a good quality one
- 1 tsp smoked paprika
- 1 tsp caraway seeds lightly crushed
- 1 tsp dried marjoram
- 2 medium carrots peeled and sliced into rounds
- 1.5 lbs Yukon Gold potatoes peeled and cut into 1-inch cubes
- 1 cup dried soy curls or 8 oz mushrooms if using soy curls, rehydrate first
- 2 tbsp tomato paste
- 1 (14.5 oz) can diced tomatoes undrained
- 4 cups vegetable broth low sodium
- Salt and freshly ground black pepper to taste
- Vegan sour cream and fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and chopped bell peppers and cook for another 3-4 minutes until fragrant.
- Stir in the sweet paprika, smoked paprika, caraway seeds, and dried marjoram. Cook for 1 minute, stirring constantly, until the spices are very fragrant. This step is crucial for developing a deep flavor base. Add the tomato paste and stir to coat the vegetables.
- Add the carrots, potatoes, rehydrated soy curls (or mushrooms), the can of diced tomatoes with their juice, and the vegetable broth to the pot. Stir everything together well to combine, scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the potatoes and carrots are fork-tender. Stir occasionally to prevent sticking.
- Once the vegetables are tender, remove the goulash from the heat. Season generously with salt and freshly ground black pepper to your taste. Ladle the hot goulash into bowls and serve immediately, garnished with a dollop of vegan sour cream and a sprinkle of fresh chopped parsley.
Notes
Storage: Leftover goulash can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will meld and often taste even better the next day.
Serving Suggestion: This stew is fantastic on its own, but also pairs wonderfully with vegan spaetzle (German egg noodles), crusty bread for dipping, or a simple side salad.
Variations: For a thicker stew, you can create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water and stir it in during the last few minutes of cooking.
Serving Suggestion: This stew is fantastic on its own, but also pairs wonderfully with vegan spaetzle (German egg noodles), crusty bread for dipping, or a simple side salad.
Variations: For a thicker stew, you can create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water and stir it in during the last few minutes of cooking.
