Vegetarian Goulash

5 from 3 votes

This Hungarian vegetarian goulash is made with beans and vegetables in a delicious broth seasoned with paprika and ground caraway seeds. The perfect comfort food!

Prep Time15

Cook Time55

Total Time1 10

Course: Main Course

Cuisine: Hungarian

Diet: Vegetarian

Servings:

Calories: 262kcal

Author: Alison

Ingredients

2 Tablespoons Butter
1 Medium Onion White, Yellow or Brown, Chopped
3 Cloves Garlic Crushed
1 Tablespoon Paprika
¼ teaspoon Red Pepper Flakes
1 teaspoon Caraway Seeds Ground (see notes*)
3 Medium Potatoes (~720g) Peeled and Chopped
3 Large Carrots Sliced
¼ cup All Purpose Flour (31g)
4 cups Vegetarian Beef Stock (960ml) or Broth (see notes*)
1 Tablespoon Tomato Paste
14 ounces Canned Chopped Tomatoes (400g)
2 ½ cups Cremini Mushrooms (240g) Sliced
15 ounce Can Kidney Beans Drained
2 Tablespoons Fresh Parsley Chopped
¼ teaspoon Salt
¼ teaspoon Ground Black Pepper

Instructions

Heat a large pot on medium heat. Add butter and chopped onions and sauté until the onions are softened.
Add crushed garlic, paprika, red pepper flakes and caraway seeds and sauté for a minute to toast the spices.
Add peeled and chopped potatoes and sliced carrots and toss them with the onions and spices.
Add all purpose flour and mix it in well.
Add stock or broth, tomato paste, chopped tomatoes, sliced mushrooms, kidney beans, chopped parsley, salt and ground black pepper and mix in.
Bring to a boil and then reduce heat and simmer, stirring occasionally for about 40 minutes until the potatoes and carrots are soft and cooked and the sauce has thickened.
Serve topped with a sprinkle of fresh chopped parsley and fresh bread on the side for dipping.

Notes

Butter - is the best option, but you can also use oil if you prefer.
Caraway seeds - we ground these down in a mortar and pestle. You don't have to grind them down to a powder, just grind them down a little. Grinding them ensures that you get the maximum flavor.
Stock or broth - my favorite option for this is a vegetarian beef stock/broth like Better Than Bouillon Vegetarian No Beef Base. The 'beef' flavorings really complement the flavor profile of this recipe. But vegetable stock or broth will also work great.
Cremini mushrooms - also known as brown button mushrooms, portobellini's or baby bella's. You can also use white button mushrooms, or switch for any mushrooms you have on hand.
Storing: Leftover goulash keeps very well in the fridge for 4-5 days in a covered container. You can reheat it in the microwave or on the stove over low heat.
Freezing: It freezes very well for up to 3 months. Let it thaw overnight in the fridge and then reheat in the microwave or on the stove over low heat.

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