Go Back
–+ servings
Top down view of vegetarian goulash in pot.
Print

Vegetarian Goulash (Hungarian-Style)

This vegetarian goulash is a comforting, nutritious dish of vegetables and beans cooked in a rich and delicious gravy. Unlike meat goulash recipes which take a long time to cook this dish comes together in under 40 minutes!
Course Main
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Servings 5 servings
Calories 215kcal
Author Monika Dabrowski

Ingredients

  • 1 large onion finely sliced
  • 2 medium carrots peeled, cut into rounds
  • 1 red bell pepper deseeded, chopped
  • 1 green bell pepper deseeded, chopped
  • 1 large tomato chopped
  • ⅔ pound mushrooms roughly chopped
  • 14.11 ounces butter beans 1 can, including bean water
  • 3 garlic cloves finely chopped
  • 10-12 prunes pitted, chopped
  • 3 teaspoons paprika combination of sweet and hot
  • 1 bay leaf
  • 2 allspice berries
  • 1 tablespoon tomato puree
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 tablespoon flour +1½ tbsp cold water
  • 1 cup vegetable stock
US Customary - Metric

Instructions

  • Cook onion: Heat 1 tablespoon of oil and butter until the butter has melted then add the onion, bay leaf and allspice berries and cook gently for about 4 minutes until softened stirring often.
  • Add vegetables: Add the carrots, peppers, tomato and garlic.
  • Add beans: Add the beans as well as bean water, paprika, prunes and stock. Stir then cover and bring to the boil. Lower the heat and simmer for 15 minutes stirring occasionally.
    TIP: There won’t be too much liquid in the pot at this point, but the vegetables will release lots of water as they cook.
  • Brown mushrooms: In the meantime, prepare the mushrooms. In a large non-stick pan heat 1 tablespoon of oil, add the mushrooms and cook over a fairly high heat for 6-8 minutes or until lightly browned and the moisture has evaporated. Set aside.
    TIP: Do not stir the mushrooms too much as they cook (they will brown better).
  • Add mushrooms: To the goulash pot add the mushrooms, cover and continue cooking for 10 more minutes. Towards the end of cooking add the tomato puree and soy sauce.
  • Thicken goulash: In a small bowl dissolve the flour with 1.5 tablespoons of cold water and stir until smooth. Add a couple of tablespoons of the goulash mixture then pour the slurry into the pot and stir until evenly distributed. Cook for 1-2 minutes. Remove from the heat, adjust the seasoning as needed and serve with fresh parsley.

Notes

  • Try not to cook your vegetable goulash for too long so the vegetables do not end up being too soft.
  • It tastes even better the next day, which is why I recommend making it in advance and reheating the next day.
  • Leftovers can be refrigerated for up to 4 days.
  • Freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 43g | Protein: 11g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 435mg | Potassium: 1065mg | Fiber: 10g | Sugar: 16g | Vitamin A: 6050IU | Vitamin C: 58mg | Calcium: 52mg | Iron: 3mg