🌶️ Vegan Hungarian Goulash (Gulyás)
Ingredients
- 2 tbsp vegetable oil
- 2 large onions, finely chopped (very important!)
- 3 cloves garlic, minced
- 2 tbsp sweet Hungarian paprika
- ½ tsp smoked paprika (optional but great)
- 1 tsp caraway seeds (optional, traditional)
- 2 tbsp tomato paste
- 2 carrots, sliced
- 2 potatoes, diced
- 1 red bell pepper, chopped
- 200 g mushrooms (button or cremini), quartered
- 1 cup cooked chickpeas or white beans
- 1–1.2 liters vegetable broth
- 1 bay leaf
- Salt & black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat oil in a pot. Cook onions slowly over medium heat until deep golden and soft (this is the base of goulash flavor).
- Add garlic and cook 30 seconds.
- Remove pot briefly from heat, stir in sweet paprika, smoked paprika, and caraway (prevents burning).
- Return to heat. Add tomato paste, mushrooms, bell pepper, carrots, and potatoes. Stir well.
- Pour in vegetable broth, add bay leaf, salt, and pepper.
- Bring to a boil, then simmer uncovered 35–45 minutes until vegetables are tender and broth is rich.
- Add chickpeas/beans in the last 10 minutes.
- Adjust seasoning, remove bay leaf, garnish, and serve hot 🌿
🥖 How to Serve
- With crusty bread or vegan dumplings
- Over mashed potatoes
- Thicker version? Mash a few potatoes into the soup
Want a one-pot slow cooker version, spicy Szeged-style, or protein-packed lentil goulash next?
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