Vegan Goulash

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Estimated Calories: 280 per serving

Ingredients

• 1 onion, diced
• 2 garlic cloves, minced
• 2 bell peppers (1 red, 1 yellow), diced
• 2 potatoes, diced
• 1 can kidney beans (240g drained weight)
• 1 tbsp tomato paste
• 400ml vegetable broth
• 1 tsp smoked paprika
• 1 tsp marjoram
• 1/2 tsp cumin
• 1 tbsp oil for frying
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat the oil over medium heat.
2. Add the diced onion and minced garlic, sautéing until translucent.
3. Stir in the diced bell peppers and potatoes, cooking briefly.
4. Add the tomato paste, smoked paprika, cumin, marjoram, salt, and pepper.
5. Pour in the vegetable broth and cover the pot. Simmer for about 20 minutes or until the potatoes are tender.
6. Add the drained kidney beans and cook for an additional 5 minutes to heat through.
7. Taste and adjust seasoning with more salt and pepper if needed.
8. Serve hot, garnished with fresh parsley.

Why This Recipe Works

This vegan goulash is not only simple to make but also incredibly versatile. The combination of spices like smoked paprika and marjoram brings warmth and depth to the dish, while the kidney beans add a hearty protein punch. Plus, it’s a one-pot wonder, making cleanup a breeze!

Serving Ideas

Serve this goulash as a main dish for lunch or dinner, perfect for chilly evenings. It pairs wonderfully with crusty bread for dipping or a simple side salad to lighten things up. You can also enjoy it as leftovers, as the flavors deepen beautifully after a day in the fridge.

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Helpful Tips

• Feel free to customize the vegetables based on what you have on hand. Carrots or zucchini work well in this recipe.
• Adjust the spices according to your taste preference—add a pinch of chili powder for a bit of heat.
• Store leftovers in an airtight container in the fridge for up to 3 days, or freeze portions for a quick meal later.
• For a creamier version, stir in a splash of coconut milk just before serving.
• Garnish with additional fresh herbs like chives or cilantro for an extra flavor boost.

FAQ

1. Can I make this goulash ahead of time?
Yes, it keeps well in the fridge for up to 3 days, and the flavors become even richer over time.

2. What can I substitute for kidney beans?
You can use black beans or chickpeas as a tasty alternative.

3. Is this recipe gluten-free?
Yes, all the ingredients listed are gluten-free.

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4. Can I add more vegetables?
Absolutely! Feel free to add additional vegetables to bulk it up, just make sure they are diced small for even cooking.

Conclusion

I hope you give this vegan goulash a try! It’s filling, packed with flavor, and perfect for any day of the week. Enjoy the warmth and comfort it brings to your table. Happy cooking!

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