Absolutely! Here’s a hearty, authentic Hungarian-style vegetarian goulash—rich, paprika-forward, and full of vegetables. 🌱🇭🇺
🥘 Vegetarian Hungarian Goulash (Gulyás)
Ingredients (4–6 servings)
- 2 tbsp vegetable oil
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tbsp sweet Hungarian paprika
- ½ tsp smoked paprika (optional, adds depth)
- 1 tsp caraway seeds (optional, traditional)
- 2 tbsp tomato paste
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 red bell pepper, chopped
- 200 g mushrooms, quartered
- 1 cup green beans (fresh or frozen)
- 1 can (400 g) diced tomatoes (optional)
- 1–1.2 liters vegetable broth
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 bay leaf
- 1 tsp dried marjoram or thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Heat oil in a large pot. Sauté onions slowly until deep golden and soft—this is the flavor base.
- Add garlic and cook for 30 seconds.
- Remove from heat and stir in sweet paprika, smoked paprika, and caraway seeds (prevents burning).
- Return to heat, add tomato paste, carrots, potatoes, bell pepper, and mushrooms. Stir well.
- Pour in vegetable broth, add bay leaf, salt, pepper, and marjoram. Bring to a boil.
- Reduce heat and simmer uncovered 35–45 minutes, until vegetables are tender and the broth is flavorful.
- In the last 10 minutes, add green beans and tomatoes (if using).
- Remove bay leaf, adjust seasoning, garnish with fresh parsley, and serve hot.
✨ Tips
- For a thicker goulash, mash a few potatoes into the stew.
- Serve with crusty bread, dumplings, or spaetzle.
- Optional: add a spoonful of sour cream for extra creaminess (vegan: use cashew cream).
If you want, I can give a quick 30-minute Instant Pot version that’s vegetarian but keeps all the traditional Hungarian flavors.
Do you want me to do that?
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