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Vegan Hungarian Goulash Stew

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.