Veggie Goulash Recipes
MIXED BEAN GOULASH
A quick, healthy, five-ingredient recipe that vegetarians will love
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 5
Steps:
- Heat the oil in a large saucepan, then fry the onion for 5 mins until beginning to soften. Add the paprika and cook for a further min, then stir in the tomatoes and 1⁄2 a can of water. Simmer gently for 10 mins until thickened and glossy.
- Tip in the mixed beans and continue to cook for a further 2 mins to just heat through the beans. Spoon into warm bowls and serve with soured cream and toasted ciabatta slices, drizzled with olive oil.
Nutrition Facts : Calories 460 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 1.68 milligram of sodium
VEGGIE GOULASH
A favourite at our house - a yummy rich goulash minus the meat. You can substitute the Quorn™ for tofu that's been shallow fried or sliced mushrooms. Hope you enjoy! Serve with rice, noodles, or potatoes.
Provided by ButtercupBento
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and mycoprotein pieces, and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika.
- Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened. Just before serving, stir in the sugar, and season with salt and pepper.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.5 g, Fat 4.6 g, Fiber 6.8 g, Protein 9.5 g, SaturatedFat 0.7 g, Sodium 419.7 mg, Sugar 10.1 g
VEGETARIAN GOULASH
Miss good goulash and don't want the meat? Try this recipe adapted from Allrecipes! I have tweeked it and added a few things. I hope you enjoy!
Provided by Sharon123
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium heat.
- Saute the onion, celery and mushrooms 5 minutes, or until just tender.
- Mix in the green pepper and veggie crumbles, and saute 5 minutes more, until the pepper is tender. Mix in the garlic and paprika.
- Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, caraway seeds and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened.
- Just before serving, stir in the sugar, and season with salt and pepper.
- Serve with egg noodles or rice. Enjoy!
VEGETARIAN GOULASH AKA AUTHENTIC HUNGARIAN BEAN GOULASH
If you would like to eat a vegetarian goulash soup EXACTLY how Hungarians eat it, you should try this recipe. Our family has been making bean goulash this way for generations. It is a 30-min simple, one-pot soup using only veggies and beans.
Provided by My Pure Plants
Categories Main Course Soup
Time 30m
Number Of Ingredients 17
Steps:
- Peel and chop the onion and garlic. Wash and chop potatoes. Wash, peel and slice carrots and parsnip.
- Heat your stockpot to medium heat and add oil. Cook the chopped onion for 1-2 minutes.
- Add the sliced carrots and parsnip. Stir and cook for 5-6 minutes.
- Add chopped garlic and the seasoning (salt, pepper, parsley, and caraway seeds) and cook for another 2-3 minutes.
- Add the sweet paprika powder and the tomato or goulash paste, and stir until combined.
- Pour the vegetable broth and cook the soup for approx. 5 minutes.
- Add the diced potatoes and cook for another 5 minutes.
- Finally, add the cooked or canned beans and cook for another 5 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 95 kcal, Carbohydrate 18 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 759 mg, Fiber 3 g, Sugar 4 g
VEGETARIAN GOULASH WITH BUTTER BEANS
A rich and filling vegetarian goulash with butter beans. Perfect veggie comfort food.
Provided by Michelle Alston
Categories Dinner
Time 1h10m
Number Of Ingredients 19
Steps:
- Heat the oil and butter in a large sauté pan over medium heat. Add the onion and cook for about 10 minutes, until the onion is soft.Then add the celery and garlic and cook for another 5 minutes.
- Turn the heat to low, then add the paprika and stir well. Then add the potatoes to the pan and stir again so the potatoes are covered in paprika. Add the carrots now.Pour in the chopped tomatoes and a little water from the can. Add the tomato puree and the vegetable stock. Drop in the thyme and bay leaf and the salt and pepper then cover with the lid and leave to simmer on low heat for about 30 minutes. Or until the sauce is reduced and the potatoes are cooked.
- Add the peppers and butter beans, check the seasoning, then leave to simmer for another 10 minutes with the lid off.The sauce should now be nice and thick and the potatoes should be cooked.
- Finally, stir in the parsley. Remove the bay leaf and any stalks from the thyme and serve immediately with some good crusty bread.
Nutrition Facts : Calories 337 kcal, ServingSize 1 serving
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VEGETABLE GOULASH RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine EuropeanCategory SoupServings 4Total Time 55 mins
- In a deep pot, add lentils with 3 cups of water and 1/2 tsp salt. Bring to boil and then set to simmer on low medium heat for 15 minutes. In meantime, soak sundried tomatoes in 1/4 cup of hot water, cover for 10 minutes, drain and reserve both tomatoes and soaking liquid.
- Dice all the vegetables. About 2 cups of veggies - I add 3-4 carrots, 1 stalk of celery, 1 bunch Scallions, 1 Red Potato evenly diced.
- Heat oil in a deep pan, add oil, garlic and red pepper flakes. Heat till garlic is fragrant. Add all veggies and saute for 1 minute. Cook covered for 5-6 minutes, or until softened. Now add in chopped sundried tomatoes, soaking liquid, vegetable stock, lentils, lentil cooking liquid, thyme, paprika, diced tomatoes, 2 cups water and canned tomatoes.
- Bring to boil, then simmer for 15-20 minutes, till tomatoes are cooked, vegetables and lentils are tender. Serve hot topped with dollop of sour cream and side of crusty bread. Enjoy!!
GOULASH RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
- Chop the pork into bite-sized pieces. Heat the oil in a large pan on a medium heat, add the onion and pork and fry for 5 minutes, or until the meat is browned all over and the onions are starting to soften.
- Add the pepper and potato and fry for 1 or 2 minutes, then pour in the tomatoes.Drain and add the beans, followed by the paprika and bouillon powder (see tip).
- Bring to the boil, then reduce to a simmer for 35 to 40 minutes, or until all the ingredients are nicely cooked.
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Estimated Reading Time 4 mins
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VEGAN GOULASH RECIPE (2021) QUICK & EASY GUIDE
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4.8/5 (17)Category EntreesCuisine HungarianTotal Time 30 mins
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EASY AMERICAN VEGETARIAN GOULASH RECIPE | GOULASH ...
From livingwellspendingless.com
Estimated Reading Time 4 mins
- Dice 1/3 cup onion. Boil water for noodles. Cook according to package directions for minimum amount of time.
- Meanwhile, melt butter in large saucepan (not necessary if using real meat). Brown "beef" for 5 minutes over medium-high heat.
VEGAN GOULASH (AMERICAN STYLE) - THE HIDDEN VEGGIES
From thehiddenveggies.com
Estimated Reading Time 8 mins
- Add 2 cloves of minced garlic and 2-3 cups chopped veggies of choice and stir well. Sprinkle with 1/2 tsp of salt and 1 tbsp of Italian seasoning, and turn up the heat and saute the veggies for about 5 more minutes. (If you are using a store-bought vegan meat product you can add it now and saute with the vegetables. If using my homemade vegan sausage crumbles, do not add yet)
- Add a 25 oz jar of spaghetti sauce, a 28 oz can of tomatoes, and 3 cups of water. Then stir well and simmer until it begins to boil. (Taste the sauce then add 1/2 tsp salt and 1 tbsp of sugar if you choose, adjust to your taste).
VEGAN GOULASH (AMERICAN STYLE) - THE SIMPLE VEGANISTA
From simple-veganista.com
Estimated Reading Time 6 mins
- In a large pot, heat the water/oil over medium heat, add the tempeh (crumbing between your fingers), onion and bell pepper, saute for 5 – 7 minutes, until onions are soft and tempeh is lightly browned. Add the garlic and cook 1 minute more.
- Add the diced tomatoes, tomato sauce, oregano, basil, paprika, bay leaves, salt, and red pepper flakes and water/veggie broth. Stir well and bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Add the pasta and cook for 10 more minutes, or until pasta is tender, make sure to stir often so the pasta doesn’t stick to the bottom. Taste for flavor, adding more salt & pepper to taste.
- Leftovers will keep fresh in the fridge for 4 – 5 days in a covered container. To keep longer, store in the freezer for up to 2 – 3 months.
VEGETABLE GOULASH | HINT OF HEALTHY
From hintofhealthy.com
Estimated Reading Time 6 mins
- Prepare your ingredients first. Chop the onion, and grate the garlic with a microplane or chop it very finely. Dice the potatoes, carrots and peppers into bite sized pieces.
- Start by warming some oil in a pot on medium to high heat. Add the onions, and sautee until they are soft and translucent, about 5 minutes.
VEGAN HUNGARIAN GOULASH - THE VEGAN 8
From thevegan8.com
- Have all of your vegetables chopped and ready to go before beginning, as the cooking process is fairly quick.
- Add the onion, bell peppers, garlic, JUST 1 cup of the broth and JUST 1/2 teaspoon of the salt to a large pot over medium heat. Once it begins to bubble all over, cook for about 8 minutes until the veggies are tender and all the broth is gone. You want the broth gone before adding the wine, this will keep the sauce thick and not watery at the end.
- Add the potatoes, tomatoes, pepper, another 1/2 teaspoon salt and the remaining broth. Start out with 1 1/2 cups and add more if desired or needed to cook the potatoes. I used the full 2 cups because my potatoes needed it and I wanted it a bit saucy. Stir well and turn the heat to high. Once it comes to a boil, cover and lower the heat to medium-low. Cook for about 15-20 minutes until the potatoes are tender, but not mushy. Taste and add any more seasoning if needed. Serve immediately either as is or over white rice.
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