Vegan Hungarian Goulash Stew

This rich hearty rib-sticking Vegan Hungarian Goulash Stew served over noodles or rice will warm you and fill you up on a cold winter evening. 

Obviously, this isn’t a traditional Hungarian goulash, as those were typically made with tough cuts of meat. The Hungarian recipes included lots of paprika and a few veggies if any. If you search for American Goulash, you will see that the seasoning is different and ground meat is used.

You’re likely here with me because you have learned how unhealthy and cruel it is to eat animals and how unhealthy the animal agriculture industry is for our planet. So, if you’re still reading, let’s get busy making a hearty, flavorful, rich stew with some of the seasonings that the Hungarians used to use.

Gather the ingredients and chop the stuff that needs chopping. I used my Meuller chopper to chop the onions (1/4″ blade), parsnips and celery (1/2″ blade).

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Heat your soup pot over medium-high heat and add the onions. Deglaze the stuck on bits with broth, if necessary.  When the onions are translucent, add the minced garlic and sauté with the onions, stirring to prevents the garlic from browning. Cook for about a minute.

Add the tomatoes and stir. Add the paprika and stir well. Add one cup of the broth, soy sauce, and miso paste and bouillon, if using. Let simmer for 5-10 minutes. It will look like this:

Add salt, pepper, bay leaf, caraway seeds (if using) and the rest of the broth and all the veggies except the potatoes. Bring to a boil, reduce heat and simmer for 10 minutes. Add the potatoes and simmer for about 30 minutes or until the potatoes are fork tender. Remove the bay leaf. Sprinkle with fresh parsley and ladle over noodles or rice to serve. A dollop of vegan sour cream is a tasty topping. Look for a simple recipe for sour cream in the recipe notes.

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Vegan Hungarian Goulash Stew

 This rich hearty rib-sticking Vegan Hungarian Goulash Stew served over noodles or rice will warm you and fill you up on a cold winter evening. 

Course: Main Course

Cuisine: gluten-free, oil-free, vegan

Keyword: Vegan Hungarian Goulash Stew

Author: Trish Hall

Ingredients

• 3-4 cups chopped onion
• 4-5 cloves garlic, minced
• 1 cup chopped tomato fresh is best, but canned will work
• 5-6 cups vegetable broth
• 1/4 cup paprika I used smoked paprika because I'm in love with it.
• 3-4 tbsp soy sauce tamari, if gluten-free
• 1 tbsp miso paste I used mellow white miso
• 1 tsp Better Than Bouillon Vegetable Base optional
• salt and pepper to taste optional
• 1 bay leaf
• 1 1/2 tsp caraway seed, ground or whole
• 2 cups chopped carrots
• 1 cup chopped parsnip
• 1 cup green pepper optional. I didn't use.
• 1 cup celery, chopped
• 2 cups potatoes, cut in 1" chunks

Instructions

1. Heat a soup pot over medium-high heat. Add onions and sauté until they are translucent. Deglaze the pot with a little splash of broth or water if any of the onions begin to stick. 

2. Reduce heat to medium and add the garlic. Sauté for about a minute, stirring to prevent garlic from browning. 

3. Add tomatoes. Stir briefly. 

4. Add paprika and stir well. 

5. Add 1 cup of the broth. 

6. Add soy sauce (or tamari), miso and bouillon (if using). Simmer for 5-10 minutes. 

7. Add the remaining broth.

8. Season with salt, pepper, bay leaf, and caraway seeds (if using). 

9. Add remaining broth and all the veggies except the potatoes. Bring to a boil. Reduce heat to a strong simmer. Cook for about 10 minutes.

10. Add the potatoes, bring it back to a boil and then reduce to a simmer. 

11. Cook for about 30 minutes or until the potatoes are fork tender. 

12. Remove the bay leaf. Serve over noodles or rice. Sprinkle with chopped parsley and a dollop of vegan sour cream. (I'll put a simple recipe in the notes). 

Recipe Notes

Here is a simple recipe for a vegan sour cream.

1 cup raw cashews (soaked and drained if you don't have a VitaMix or other high-speed blender). ***Tofu can replace the cashews if you are avoiding nuts, but use less water***

1 cup water

1/2-1 tsp red wine vinegar or lactic acid powder

Add all ingredients to the blender. Start blending on low and gradually increase to high. Blend until smooth and creamy. 

You will need a high-speed blender like a VitaMix if you want it to be super smooth.