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Recipe for veggie goulash

February 25, 2019 5 Comments Filed Under: Food, Recipes, Travel, Uncategorized, Vegan, Vegetarian

vegan goulash pic:Kerstin Rodgers/msmarmitelover.com

Goulash is a cowboy stew for plainsmen in Hungary. Traditionally it is made with meat but I have created a vegan/vegetarian version. I used sweet paprika bought in Budapest and I must say, it’s very red, very fresh and tasty.

Parsley roots are a traditional ingredient which I ordered through Natoora at Ocado, but parsnips will do. My version is heavy on peppers and roots. You could add potatoes for variation.

  • vegan goulash pic:Kerstin Rodgers/msmarmitelover.com
  • vegan goulash pic:Kerstin Rodgers/msmarmitelover.com
Print
4 from 1 vote

Goulash without meat

Course Main Course
Cuisine Hungarian
Serves 10
Author msmarmitelover

Ingredients

  • 3 tbsp olive oil
  • 3 onions, chopped
  • 1 tsp pepper, ground
  • 1/2 tsp caraway seeds
  • 5 tbsp sweet paprika powder
  • 1 400ml tin/box of tomato passata
  • 2 cloves garlic, minced
  • 3 or 4 parsley roots (or small parsnips), From Ocado/Natoora
  • 500 g thin green peppers, cut into rounds, From local Turkish/kurdish corner shop
  • 200 g mushrooms, sliced
  • 3/4 carrots, cut into rounds
  • 1 litre vegetable stock
  • 1 bunch flat leaf parsley, small
  • 1 hot wax pepper
  • Sour cream, for garnish

Instructions

  • Heat up the oil in a large heavy bottomed deep saucepan or casserole pot. 
    Soften the onions.
  • Add the spices, but make sure they don’t burn.
  • Add the passata and garlic.
  • Add the parsley roots, peppers, mushrooms, carrots.
  • Add the vegetable stock and a small bunch of parsley tied with kitchen twine. 
  • Add a hot pepper and season to taste. Simmer for 30 minutes or until the roots are soft.
  • Serve with bread, sour cream and sauerkraut if desired.

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Reader Interactions

Comments

  1. Arun

    May 22, 2019 at 8:13 am

    4 stars
    Its looks really yummy. You can also try adding some gran luchito chipotle paste to it.

    Reply
  2. Jackie

    May 27, 2020 at 9:19 pm

    I made this with a couple of alterations as I did not have passata on hand or sour cream and used tomato paste. Obviously a bit less than the 400grm tin but just add to taste and a bit more water. All up a tasty eat. I had it with couscous with some butter melted through the couscous.

    Reply
    • Jackie

      May 27, 2020 at 9:21 pm

      Oops left out parsnip as I didn’t have that either. Will try again with it some time soon.

      Reply
      • msmarmitelover

        May 29, 2020 at 11:10 am

        Yes parsnips are only really in season in autumn and winter…

        Reply
    • msmarmitelover

      May 29, 2020 at 11:10 am

      Ooh yummy, thanks for the feedback Jackie

      Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

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