Vegan Hungarian Goulash #vegan #recipe

Vegan Hungarian Goulash #vegan #recipe

This veggie lover Hungarian goulash (gulyás) is delightful, encouraging, generous, extremely scrumptious, and immaculate as a weeknight supper, particularly in fall and winter! The recipe is veggie lover (sans meat), without oil, sans gluten, and simple to make. Serve this plant-based stew over pureed potatoes, with bread or pasta!

What's more, here it is! A plant-based goulash which is flavorful and ameliorating. On the off chance that you are a devotee of paprika, you should check out this recipe! Of course, I didn't include hamburger or some other meat. I included my very own bend and despite the fact that my rendition isn't customary, it's still delectable and tasty.

This recipe is exceptionally simple to make. You just need one pot, a stove, and simple open fixings. In the event that you need to make the recipe without soy, just forget about the finished soy protein and include, for instance, 3 cups of cooked beans or lentils rather (include them 5 minutes before the concocting time is).

The finished soy protein (you can utilize soy twists) include a great deal of plant-based protein, be that as it may, vegetables are also wealthy in protein, so you can differ the recipe exactly as you would prefer.

Also try our recipe Sauteed White Beans With Garlic, Sage And Tomatoes

Vegan Hungarian Goulash #vegan #recipe #meatless #dinner #stew

This vegetarian Hungarian goulash (gulyás) is delightful, soothing, generous, exceptionally delicious, and immaculate as a weeknight supper, particularly in fall or winter!


  • 3 medium potatoes (465 g)
  • 1 medium red bell pepper (140 g)
  • 1 small/medium carrot (100 g)
  • 2 medium onions (200 g)
  • 2 small green peppers (120 g)
  • 3 medium tomatoes (340 g)
  • 5 cloves of garlic (minced)
  • 4 tbsp (yes, tablespoons) paprika (more to taste)
  • 1/2 tsp ground cumin
  • 1 1/2 tsp salt (or less/more to taste)
  • 1 tsp onion powder
  • 1/4 tsp smoked paprika
  • Pinch of cayenne pepper
  • Fresh pepper to taste
  • 2 tsp coconut sugar or brown sugar
  • 2 bay leaves
  • 2 cups tomato sauce (480 g)
  • 2 cups vegetable broth or water (480 ml)
  • 1 2/3 cups textured soy protein (130 g)
  • 1 1/4 cup water (300 ml)
  • 2 tbsp soy sauce (gluten-free if needed)
  • 1/2 tbsp balsamic vinegar
  • 1/3 cup coconut milk canned (80 ml) 
  • Fresh herbs to garnish
  • For serving: mashed potatoes, pasta or bread


  1. Soak textured soy protein in a bowl with 1 1/4 cups of water for about 10 minutes.
  2. Meanwhile, chop veggies + potatoes and heat a skillet over medium heat.
  3. Add 1 tablespoon water (or oil) and saute the onion with the peppers for about 3-4 minutes.
  4. Add carrot, garlic, potatoes, tomatoes, all spices, tomato sauce bay leaves, and water (or veggie broth) and bring the soup to a boil.
  5. Let simmer for about 15 minutes, then add the textured soy protein, soy sauce, and balsamic vinegar.
  6. Cook for a further 20 minutes or until the potatoes and veggies are softened.
  7. Finally, add coconut milk (or your favorite plant-based cream, e.g. oat cream) and stir.
  8. Taste and adjust seasoning. Add more salt, pepper, cayenne pepper, etc. to taste.
  9. Serve with bread, pasta or over mashed potatoes. Enjoy!
  10. Store leftovers covered in the fridge and reheat with a splash of water.

Read more our recipe : Sweet Potato Crackers

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