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.
Goulash without meat
- 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
- 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.
Its looks really yummy. You can also try adding some gran luchito chipotle paste to it.
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.
Oops left out parsnip as I didn’t have that either. Will try again with it some time soon.
Yes parsnips are only really in season in autumn and winter…
Ooh yummy, thanks for the feedback Jackie