This hearty vegetable goulash is a low-fat, vegan take on the classic Hungarian stew.
We made it with red kidney beans, potatoes, and mushrooms, all spiced with caraway seeds and lots of paprika.
Chop the potatoes, carrots, mushrooms, and tomatoes. Then, slice the onions into thin wedges and mince the chillies.
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Sizzle the onions, paprika, and caraway seeds in a pot with oil for 5 minutes.
Next, add the prepared chillies, potatoes, carrots, mushrooms, and kidney beans with their canning water.
Now, add the tomatoes, stock, and simmer covered for 20 minutes.
Mix the starch with a bit of cold water and add it to the goulash. Simmer for 1-2 minutes until the broth has thickened.
Garnish the goulash with chopped parsley and enjoy it with toasted bread or small egg noodles.