Easy Vegan Goulash
A simple and hearty Hungarian stew
6
people
Ingredients
- 1 tbsp Trex or vegetable oil
- 1 onion - diced, chunky
- 3 bell peppers - cut into chunks
- 2 celery - sticks, sliced
- 100 g mushrooms - I use smallish ones, cut in half
- 700 g potatoes - white, firm, peeled and cut into large dice
- 800 ml water
- 1 tbsp tomato puree
- 2 tbsp paprika
- 2 bay leaves
- salt and pepper to taste
- 3 tsp cornflour
Instructions
- Heat the oil and Trex in a large saucepan. The Trex is optional, but it adds an unctuousness to the final sauce.
- Sauté the onions, celery and pepper for about 3-4 minutes, until barely beginning to soften.
- Add the tomato puree, potatoes, mushrooms, bay leaves and paprika, stirring gently to coat everything.
- Cover with water, bring to a boil then turn down to a gentle simmer.
- Cook until the potatoes are just tender.
- Season generously to taste.
- To thicken sauce, whisk 3 tsp cornflour with 2 tbsp cold water. Bring the Goulash back up to a boil and stir in the cornflour slurry. Stir until thick.
- Serve with boiled rice or noodles.
- Top with some vegan sour cream and chopped parsley.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Easy Vegan Goulash
Amount per Serving
Calories
124
% Daily Value*
Fat
0.4
g
1
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.01
g
Sodium
29
mg
1
%
Potassium
750
mg
21
%
Carbohydrates
28
g
9
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
4
g
8
%
Vitamin A
2038
IU
41
%
Vitamin C
106
mg
128
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.