Citric Acid Free Vegan Hungarian Goulash

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Citric Acid Free Vegan Hungarian Goulash

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
2 medium yellow onions, diced
4 garlic cloves, minced
1 lb cremini mushrooms, quartered
2 medium carrots, cut into 1-inch pieces
2 medium yukon gold potatoes, cut into 1-inch cubes
1 medium red bell pepper, diced
3 tbsp sweet hungarian paprika
1 tsp smoked paprika
1 tsp caraway seeds
½ tsp dried marjoram
1 can (14 oz) diced tomatoes
2 tbsp tomato paste
3 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed
1 tsp salt, plus more to taste
½ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onions and cook, stirring occasionally, until softened and translucent, about 8 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!