This vegan version of the popular Hungarian stew is made with tender vegetables cooked in a creamy tomato sauce with paprika, herbs and other spices. I love serving this vegetable goulash on its own but it also tastes delicious with mashed potatoes, brown rice or gluten-free pasta. This is such a hearty and comforting meal, perfect for lunch or dinner if you fancy something that will also feed your soul. It’s filled to the brim with nutritious vegetables, making this a wonderful healing recipe that tastes absolutely delicious.
This vegetable goulash Recipe is:
- Vegan
- Meat-free
- Dairy-free
- Plant-based
- Vegetarian
- Nutritious
- Hearty
- Comforting
- Healthy
- Creamy and delicious
- Easy and quick to make
- Perfect for lunch or dinner
More vegan lunch and dinner recipes to try:
- Healing Winter Stew
- Chili Sin Carne Rice Bowl
- One-Pot Lentil Pasta with Kale
- Roasted Vegetable Pasta in Creamy Tomato Sauce
- 3 Ingredient Quinoa Pizza Base with Fried Vegetables
- Creamy One-Pot Sun-Dried Tomato Pasta
- Red Lentil Bolognese
If you try this easy vegetable goulash recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊
Vegetable Goulash
Ingredients
- 1 onion chopped
- 5 cloves of garlic minced
- 1 red bell pepper chopped
- 2 portobello mushrooms chopped
- 5 potatoes chopped
- 2 carrots chopped
- 500 ml vegetable broth
- 400 g canned tomatoes
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tbsp coconut sugar
- 2 bay leaves
- 100 ml almond cream or almond milk
- salt and pepper to taste
To serve
- fresh parsley
- brown rice
- mashed potatoes
- gluten-free pasta
Instructions
- In a large non-stick pot, sauté mushrooms and onion on medium-high heat for 2-3 minutes. Add a bit of water if needed to prevent sticking. Then add the bell pepper and garlic and cook for a further 2-3 minutes.
- Add the vegetable broth, canned tomatoes, potatoes, carrot, smoked paprika, onion powder, coconut sugar and bay leaves. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, for 30 minutes or until the vegetables are soft and the sauce is thick.
- Take off the heat, stir in the almond cream and season with salt and pepper to taste.
- Garnish with chopped parsley and serve immediately with mashed potatoes, gluten-free pasta or brown rice.
