RECIPE STORY

Vegan Goulash

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This hearty vegetable goulash is a low-fat, vegan take on the classic Hungarian stew.

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We made it with red kidney beans, potatoes, and mushrooms, all spiced with caraway seeds and lots of paprika.

quick
allergyfree
vegan
lowfat
fibrerich
Step 1

Chop the potatoes, carrots, mushrooms, and tomatoes. Then, slice the onions into thin wedges and mince the chillies.

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Step 2

Sizzle the onions, paprika, and caraway seeds in a pot with oil for 5 minutes.

Step 3

Next, add the prepared chillies, potatoes, carrots, mushrooms, and kidney beans with their canning water.

Step 4

Now, add the tomatoes, stock, and simmer covered for 20 minutes.

Step 5

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.

Step 6

Garnish the goulash with chopped parsley and enjoy it with toasted bread or small egg noodles.

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