Goulash Hongaria Vegan
Enjoy this legendary Hungarian dish that is warm, thick and rich in spices in a 100% plant-based version! It combines chunks of potatoes, carrots and other vegetables cooked slowly in a thick tomato sauce with a generous dose of sweet paprika. Without meat or animal products, this dish still delivers a deep savory flavor, a mouth-watering bright red color, and the soft yet intact texture of the vegetables. Perfect as a main dish during cold weather, providing the perfect comfort and filling feeling!
Shared by Gea
Time
55 min
Serves
4
Difficulty
easy
🛒 Ingredients
- Three medium-sized potatoes, cut into large cubes
- Two carrots, cut into rounds or cubes
- One onion, roughly chopped
- 2 cloves garlic, finely chopped
- One red bell pepper, cut into squares
- Two fresh tomatoes or 200 grams of canned crushed tomatoes
- One tablespoon of wheat flour or cornstarch
- 2 tablespoons sweet paprika powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon ground black pepper
- 500 to 600 ml vegetable stock
- One tablespoon of vegetable oil
- Salt and sugar to taste
- Fresh parsley or celery leaves for garnish
👩🍳 Instructions
- 1
Sauté the spices: Heat oil in a large saucepan, sauté the onion until softened and fragrant. Add the garlic and paprika powder, stirring quickly to prevent burning.
- 2
Cook the vegetables: add the carrots, bell peppers, and potatoes, and mix well with the spices. Add the tomatoes and vegetable stock until all the ingredients are covered.
- 3
Simmer: Bring to a boil, then reduce the heat. Cover the pan and cook for 30 to 35 minutes, until the vegetables are tender. Dissolve the flour with a little water, pour it into the sauce while stirring until it thickens.
- 4
Adjust the seasoning: Add cumin, salt, sugar, and pepper to taste. Cook for another 5 minutes to allow the spices to fully absorb.
- 5
Serve: Remove from heat, sprinkle with fresh celery leaves, and enjoy warm with whole wheat bread or warm rice! Enjoy!