Gelatin Free Vegan Hungarian Goulash

Total time1 hr 15 min

Prep time20 min

Cook time55 min

4.6

(19)

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Ingredients

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
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.

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