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No Red Meat Hungarian Goulash

This vegetarian Hungarian goulash is a rich, comforting twist on thetraditional classic, packed with bold paprika flavour and wholesome vegetables
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Hungarian
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2 large onions finely chopped
  • 3 garlic cloves minced
  • 2 tbsp Hungarian paprika
  • 1 tsp caraway seeds
  • 2 tbsp tomato purée
  • 2 bell peppers (red or yellow), chopped
  • 250Gm mushrooms sliced
  • 2 medium carrots sliced
  • 2 medium potatoes, diced
  • 1 courgette chopped
  • 1 tin 400g chopped tomatoes
  • 750 ml vegetable stock
  • 1 bay leaf
  • 1 tsp smoked paprika (optional for depth)
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. 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.
  2. Stir in the garlic and cook for another minute until fragrant.
  3. Remove the pot briefly from heat and stir in the Hungarian paprika to prevent burning.
  4. Add mushrooms and bell peppers, cooking for 5–7 minutes until softened and slightly browned.
  5. Stir in tomato purée, caraway seeds, and smoked paprika (if using), cooking for 2 minutes.
  6. Add chopped tomatoes, vegetable stock, bay leaf, carrots, potatoes, and courgette. Stir well.
  7. Bring to a gentle boil, then reduce heat, cover, and simmer for 45–50 minutes until vegetables are tender and flavours are well developed.
  8. Season with salt and black pepper to taste.
  9. Remove the bay leaf, garnish with fresh parsley, and serve hot.

Notes

Chef’s Tips
Use high-quality Hungarian paprika for the most authentic flavour—it’s the heart of the dish.
Browning the mushrooms well adds a rich, meaty texture.
For extra protein, add cooked lentils or plant-based mince (Quorn or Soya)
Let the goulash sit for 10–15 minutes before serving to allow flavours to deepen.
This dish tastes even better the next day, making it ideal for leftovers or batch cooking.