Easy Vegan Goulash

Vegan goulash in a bowl served with mashed potatoes and bread

This vegan Goulash takes everything we know about the authentic version and makes it plant-based and super easy to follow. Perfect for a comforting winter dinner!

Course Dinner

Cuisine Hungarian

Diet Vegan

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 198kcal

Author Jess & Dan

Ingredients

2 onions
5 cloves garlic
2 bay leaves
¼ cup Hungarian sweet paprika – or standard sweet paprika powder
2 tablespoon tomato puree
400 g chopped tomatoes
400 g carrots – chopped
3 red peppers
350 ml vegetable stock
250 g chickpeas – 1 x 400g tin, drained
1 teaspoon black pepper
1 teaspoon salt

Metric - US Customary

Instructions

Optionally, pop a splash of oil or oil spray in your casserole dish. Then add the chopped onions and pressed garlic.
2 onions, 5 cloves garlic
Once translucent, sprinkle in the paprika powder and then add the tomato puree. Stir well.
¼ cup Hungarian sweet paprika, 2 tablespoon tomato puree
After two minutes pour in the tomatoes and the vegetable stock.
400 g chopped tomatoes, 350 ml vegetable stock
Pop in the bay leaves and the black pepper, stir well.
2 bay leaves, 1 teaspoon black pepper
Add in the chopped carrots and peppers. Stir well and bring up to a simmer.
400 g carrots, 3 red peppers
Once simmering, pop the lid on the casserole dish and put it in the oven for 40 minutes, on gas mark 4 / 180°C.
Then, it’s time to add the chickpeas. Simmer again for 20 minutes in the oven, to allow the chickpeas to soften beautifully.
250 g chickpeas
Finally, add 1 teaspoon of salt and stir well. Serve with mashed potatoes and crusty bread.
1 teaspoon salt

Notes

We recommend using Hungarian paprika powder or sweet paprika powder, not smoked paprika powder. This is to create an authentic tasting goulash.
Red peppers are traditional for Goulash, so we recommend using them.
This dish keeps well in the fridge for three days and will keep in the freezer for 3 months.
We use one can of chickpeas, drained. If you’re using dried chickpeas, make sure to soak and boil them first, according to packet instructions.
The simmering time is important for allowing the sauce to reduce down and cook the chickpeas perfectly.

Nutrition