Delicious and easy one-pot dinner idea that you will make over and over on those busy weekdays!
Hungarian vegan goulash is a delicious dinner idea for the whole family. It is perfect for all types of celebrations such as birthdays and even Christmas. It is perfect for a regular lunch during a week or dinner that you can prepare 2 to 3 days in advance. After few days tastes even better when all the flavors infuse. YUM
what is goulash ?
Gulyás is an old national Hungarian dish that has spread throughout Central Europe. The name comes from the Hungarian word “gulya”, meaning shepherd, as it was a dish popular with men grazing sheep. Traditionally, it was prepared with lard, onions, meat, root vegetables, and peppers, sometimes potatoes were also added. Everything was seasoned with paprika and optionally with cumin and marjoram. No flour or roux was ever added, the gulyás were supposed to be the consistency of a thick soup. There are also different versions of gulyás. In the former Austro-Hungarian countries: the Czech version is dense, smooth, and served with raw onion. In Bosnia and Herzegovina, on the other hand, a lot of peppers and summer vegetables are added. All these dishes in Poland would probably be called goulash soup due to their thin consistency and a large amount of sauce.
How to veganise this vegan goulash ?
As you probably noticed by now I do not eat meat so I made few changes to make this plant-based without compromising the rich flavor of this stew. Instead of the beef, I added chickpeas but if you have any legumes on hand just swap them out!
In my home, this dish is usually served with delicious potato pancake but you can serve it with boiled or mash potatoes and it will be as good. 😊😉 You might as well serve it with a slice of bread. If you like me and like nice fresh, crusty bread I highly recommend trying my recipe for no kneed yeast bread! It would be absolutely delicious dipped in this stew!
Hungarian veggie vegan goulash
Ingredients
- 500 gram mushrooms
- 1 large onion
- 4 medium carrrots
- 1 red pepper
- 1 cup celleriac root
- 4 tbsp sweet pepper powder
- 1 tsp chilli pepper powder
- 3 tsp dry wild garlic
- 1 ltr vegetable broth
- 2 tbsp soy sauce
- 3 grains allspice
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 2 tbsp flour
- 2 cans chickpeas drained
- 2 tbsp chopped parsley
Instructions
- Dice all the vegetables: paprika, onion, carrots, mushrooms.
- In a large pot add the oil and the chopped vegetables. Fry till slighthly translucent.
- Add all your spices and fry for few secounds till incooporated.
- Mix the flour with a liitle bith of broth to form loose paste.
- Add the rest of the ingredients: broth, soy sauce, tomato paste and the flour paste. Mix throguh and cook till vegetables are nice and soft.
- When vegetables are cooked add the drained chickpeas .
- Add chopped parsley.
- ENJOY!
This is fantastic goulash 😍