Goulash (Week 82, Hungary)

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

• Normally goulash has beef, but I wasn’t in a particularly beefy mood when drafting up this recipe, so I chose to use a mix of beans instead to make sure this still packed some protein.

• For your vegetable stock, I’d recommend using a beefless beef flavored stock to get a little closer to the flavor, but whatever you have on hand should suffice.

• Pending how salty your stock is will determine how much salt you need in this soup. I ended up using 4 teaspoons, but you may need more or less pending what you have at home. Follow your heart.

• This recipe yields a ton of soup. It’s a great soup for the winter season, and should be an easy one to freeze for later.

Vegan Goulash

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Ingredients

• 2 15.5 ounce cans White Beans

• 1 15.5 ounce can Kidney Beans

• 5 Carrots (small, ~1/4 to 1/2 inch in diameter)

• 4 Yellow Potatoes

• 2 Yellow Onions

• 2 Cubanelle Peppers

• 2 Tomatoes

• 1 Yellow Bell Pepper

• 8 Garlic Cloves

• 6 cups Vegetable Stock

• 2 cups Parsley, packed

• 4 tablespoons Sweet Hungarian Paprika

• 2 tablespoons Black Pepper

• 2 tablespoons Cumin Seeds

• 2 tablespoons Flour

• 2 Bay Leaves

• 4 teaspoons Salt (or to taste)

• 2 tablespoons Vegetable Oil

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Directions

• Dice all vegetables, mince garlic, and chop parsley finely. Set aside.
• Heat up oil in a large pot. Add onions and garlic. Sauté until translucent.
• Add peppers, tomatoes, cumin, pepper, paprika, bay leaves, and 2 teaspoons salt. Sauté for 5 minutes or until peppers start to soften.
• Add potatoes, carrots, and 5 1/2 cups of vegetable broth (set remaining 1/2 cup aside). Bring to a low to medium simmer.
• Take remaining half cup of broth and add flour. Whisk well then fold into pot.
• Drain beans and add to pot. Allow to simmer and liquid to reduce for 10 to 15 minutes.
• Once carrots and potatoes are cooked through taste test for saltiness. Add remaining salt if needed, or more if required.
• Once you’ve reached your desired taste / salt level turn off the heat and fold in parsley (optional: save some for garnish). Allow flavors to marry for 10 minutes.
• Serve hot with (optional) parsley garnish and a hearty chunk of bread or a dollop of vegan sour cream. Enjoy!