Vegan Hungarian Goulash
This vegan Hungarian goulash uses delicious traditional flavours while being a quicker and healthier version than conventional goulash! It's made in under 1 hour and is packed with vitamins and minerals.
Ingredients
- Vegetable Oil
- 2 Onion diced
- 1 Hungarian Pepper deseeded and cut into chunks
- 3 cloves Garlic minced
- 1 Carrot cubed
- 3½ tbsp Hungarian Paprika
- 1 L Vegetable Stock
- 4 Potatoes
- 400 g Tinned Borlotti Beans drained and rinsed
- 1 bunch Flat Parsley leafs and stalks finely sliced
- Sea Salt & Pepper
- 1/2 tsp Caraway Seeds optional
Instructions
- In a large pot over medium-high heat, brown the onions for 6-8 minutes. Turn the heat down to medium, add the Hungarian pepper and garlic, and then sauté for 2 minutes.
- Turn off the heat, add Hungarian paprika and caraway seeds, mix thoroughly, and let the residual heat toast the paprika for 30 seconds. Add the vegetable stock and deglaze the pan, scraping any bits from the bottom.
- Add potatoes, carrots, borlotti beans, parsley stalks, salt, and pepper, then bring to the boil. Turn down the heat and lightly simmer for 30 minutes until the potatoes are cooked.
- Mix through ⅔'s of the parsley, and serve with a sprinkle of the remaining parsley.
Nutrition
Calories: 333kcalCarbohydrates: 62gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 680mgPotassium: 1556mgFiber: 13gSugar: 10gVitamin A: 8587IUVitamin C: 142mgCalcium: 139mgIron: 5mg
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