Vegan Hungarian Goulash
This deeply satisfying stew proves that plant-based comfort food can be every bit as bold and soul-warming as the original. A generous three tablespoons of sweet Hungarian paprika — bloomed directly in the oil alongside smoked paprika, caraway seeds, and marjoram — builds the kind of rich, brick-red broth that tastes like it simmered all day. Cremini mushrooms bring a meaty, savory depth that makes you forget there's no beef in the pot, while Yukon Gold potatoes and chunky carrots soak up every bit of that spiced broth as they cook down. Kidney beans stir in near the end, adding protein and heartiness so each bowl genuinely fills you up. The whole thing comes together in a single Dutch oven, which means less cleanup and more time enjoying dinner. Serves four, and the leftovers — if there are any — taste even better the next day.
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Learn more →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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