Eosinophilic Esophagitis Friendly Vegan Hungarian Goulash
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.6(19)
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Learn more āIngredients
4 servings
- 2 tbsp olive oil
- 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
- Ā½ 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
- Ā½ 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.
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