No Red Meat Hungarian Goulash
Description
This vegetarian Hungarian goulash is a rich, comforting twist on the traditional classic, packed with bold paprika flavour and wholesome vegetables. Swapping meat for hearty ingredients like mushrooms, potatoes, and plant-based protein, this dish delivers the same warming, slow-cooked depth without compromise. Perfect for cosy dinners or meal prep, it’s both nutritious and satisfying. Authentic Hungarian spices, including sweet paprika and caraway seeds, create a deep, smoky taste, while a slow simmer brings everything together beautifully. Serve with crusty bread or dumplings for a delicious, meat-free meal that captures the essence of traditional Hungarian cooking.
Prep Time
20 minutes
Cook Time
1 hour 15 minutes
Serving Number
Serves 4–6
No Red Meat Hungarian Goulash
Ingredients
Method
- Directions Heat olive oil in a large pot over medium heat. Add the onions and cook slowly for 8–10 minutes until soft and lightly golden.
- Stir in the garlic and cook for another minute until fragrant.
- Remove the pot briefly from heat and stir in the Hungarian paprika to prevent burning.
- Add mushrooms and bell peppers, cooking for 5–7 minutes until softened and slightly browned.
- Stir in tomato purée, caraway seeds, and smoked paprika (if using), cooking for 2 minutes.
- Add chopped tomatoes, vegetable stock, bay leaf, carrots, potatoes, and courgette. Stir well.
- Bring to a gentle boil, then reduce heat, cover, and simmer for 45–50 minutes until vegetables are tender and flavours are well developed.
- Season with salt and black pepper to taste.
- Remove the bay leaf, garnish with fresh parsley, and serve hot.
Notes
