Green bean casserole is a classic American side dish that is popular during the holidays, especially Thanksgiving. The dish is made by combining cooked green beans with a creamy mushroom sauce, and then topped with crispy fried onions. I also like to a…
Green bean casserole is a classic American side dish that is popular during the holidays, especially Thanksgiving. The dish is made by combining cooked green beans with a creamy mushroom sauce, and then topped with crispy fried onions. I also like to add toasted panko breadcrumbs and Parmesan cheese that take the casserole to the…
This vegetarian goulash (Hungarian) recipe gives you the chance to enjoy this authentic dish exactly how Hungarians have it but in a completely vegetarian form. It is a family recipe that has been passed down generations and is a real comfort food. Goulash is a traditional Hungarian soup, and this vegetarian version is packed with…
This vegetarian goulash (Hungarian) recipe gives you the chance to enjoy this authentic dish exactly how Hungarians have it but in a completely vegetarian form. It is a family recipe that has been passed down generations and is a real comfort food.
Goulash is a traditional Hungarian soup, and this vegetarian version is packed with flavor. This recipe is a great way to enjoy a delicious, steaming bowl of goulash without any meat. You can also try my authentic Hungarian goulash.
I always love a good one-pot meal, and this vegetarian Hungarian goulash is a hearty and comforting soup that is perfect for a family dinner or meal prep for the week. It is not only delicious but also simple to make, using basic ingredients that you can find at your local grocery store.
The combination of sweet paprika, caraway seeds, and garlic gives this soup a rich and deep flavor that is warm and satisfying, especially on a cold day. The use of root vegetables like potatoes, carrots, and parsnips, not only adds a hearty texture to the soup but also makes it a nutritious and filling meal.
I love how versatile this recipe is. You can easily customize it by adding your favorite vegetables or using whatever you have on hand. It is a great way to clean out your fridge and reduce food waste.
🧾 Key ingredients
This vegetarian goulash is a hearty, flavorful dish that is made with simple, plant-based ingredients that you can find at your local grocery store. You may even have some of these ingredients in your kitchen already.
Onions and garlic are the flavor base of this goulash. They add a deep, aromatic flavor that forms the foundation of the dish.
Potatoes, carrots, and parsnips are the primary vegetables in this goulash. They not only add a wonderful, hearty texture but also soak up the rich flavors of the broth and spices.
Kidney beans are a great source of plant-based protein in this dish. Since it was a peasant’s dish, they used beans instead of meat since it was cheaper and available.
Sweet paprika and tomato paste are essential for that signature goulash flavor. The sweet paprika adds a rich, sweet pepper flavor, while the tomato paste provides a hint of tanginess.
Parsley is a classic herb in goulash. It adds a fresh, herby note to the dish.
Caraway seeds are a traditional ingredient in Hungarian goulash. They have a unique earthy flavor that is a signature of this dish.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this hearty vegetarian goulash, a reliable stockpot is an absolute must. I recommend using a large, sturdy stockpot as this recipe makes a generous amount of soup.
👩🍳 Instructions
Preparing the ingredients
STEP 1 Start by peeling and chopping one onion and three cloves of garlic. These will be used to add flavor to your goulash.
STEP 2 Next, wash and chop four medium-sized potatoes. Remember to leave the skin on for added nutrients.
STEP 3 Now, it’s time to prepare your carrots and parsnips. Wash, peel, and slice two carrots and one parsnip.
Making the vegetarian goulash
STEP 1 Heat your stockpot to medium heat and add two tablespoons of oil. Once the oil is hot, add the chopped onion and cook for one to two minutes.
STEP 2 Then, add the sliced carrots and parsnips to the pot. Stir and cook for about five to six minutes.
STEP 3 Add the chopped garlic, half a teaspoon of salt, a pinch of black pepper, one teaspoon of dried parsley, and one teaspoon of caraway seeds. Stir everything together and cook for another two to three minutes.
STEP 4 Now, it’s time to add the flavor base to your goulash. Add two tablespoons of sweet paprika powder and two tablespoons of tomato or goulash paste to the pot. Stir until all the ingredients are well combined.
STEP 5 Pour in six cups of vegetable broth and stir. Let the soup cook for about five minutes.
STEP 6 Add the diced potatoes to the pot and cook for another five minutes.
STEP 7 Finally, add two cups of cooked or canned beans. Stir everything together and cook for another five minutes. Your vegetarian goulash is now ready to serve.
💡 Expert tip
Chop your vegetables evenly to ensure they cook properly. Start by adding the carrots and parsnips, as they take the longest to cook, and then the potatoes. This way, all your vegetables will be ready at the same time, and your goulash will be perfectly balanced.
🔄 Variations
If you are a fan of spicy food, consider adding some hot chili powder or chili flakes to this vegan goulash. This will give your dish a fiery kick and add a new dimension of flavor to the recipe.
If you want to incorporate more vegetables into this dish, consider adding mushrooms. They will not only contribute to the texture but also add a rich, savory flavor that complements the other ingredients.
You can also experiment with different types of beans. Chickpeas, black beans, or cannellini beans would all work well in this recipe and add a unique twist.
🥣 Serving ideas
This vegetarian goulash is a versatile dish that can be enjoyed in a variety of ways. It is a hearty and comforting soup that is perfect for a main course. I like to serve it with a side of crusty bread. It is a traditional way to enjoy this soup and is a great way to soak up the delicious broth.
This soup can also be served as a starter to a more substantial meal. It is a great way to whet your appetite before a main course. It can be served with a variety of main dishes, such as a Hungarian mushroom stew or any of these vegetarian stews.
❄️ Storing tips
Storing and reheating this vegan goulash is a simple process, and it may even enhance the flavors, making it a perfect make-ahead dish for busy weeknights.
To store, allow the goulash to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to four to five days without any compromise in the quality or flavor.
The dish freezes exceptionally well and can be kept in the freezer for up to a couple of months in a freezer-safe container or resealable plastic bag.
To reheat, if it is frozen, allow it to thaw in the refrigerator overnight. Once thawed, you can warm it up on the stovetop over medium heat. If you are reheating it from the refrigerator, you can also use the microwave. Just be sure to stir it occasionally to guarantee even reheating.
🤔 FAQs
What kind of beans can I use?
The most authentic beans to use for Hungarian goulash are kidney beans. You can use any kind of kidney beans, including red kidney beans, white cannellini beans (also known as white kidney beans), or speckled kidney beans. However, you can also use chickpeas, which I have tried several times, and the soup still tastes amazing.
What else can I add to the soup?
If you want to add more vegetables but still keep the soup authentic, I recommend adding button mushrooms. If you want to add a beefy texture to the soup, you can also add vegan beef or marinated soy chunks. These chunks are usually made of textured vegetable protein (TVP). However, it is important to note that these additions will make the soup non-tradtional.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
This vegetarian goulash (Hungarian) recipe gives you the chance to enjoy this authentic dish exactly how Hungarians have it but in a completely vegetarian form. It is a family recipe that has been passed down generations and is a real comfort food.
Peel and chop the onion and garlic. Wash and chop potatoes. Wash, peel, and slice carrots and parsnip.
Making the soup
Heat your stockpot to medium heat and add oil. Cook the chopped onion for 1-2 minutes.
Add the sliced carrots and parsnip. Stir and cook for 5-6 minutes.
Add chopped garlic and the seasoning (salt, pepper, parsley, and caraway seeds) and cook for another 2-3 minutes.
Add the sweet paprika powder and the tomato or goulash paste, and stir until combined.
Pour the vegetable broth and cook the soup for approx. 5 minutes.
Add the diced potatoes and cook for another 5 minutes.
Finally, add the cooked or canned beans and cook for another 5 minutes.
Notes
TOP TIP: This soup gets more and more delicious with every passing minute.
Chop vegetables evenly – We added carrots and parsnip first as they need the most time to be cooked, then potatoes. They will cook more evenly if the veggies are the same size.
Chop vegetables smaller – If you prefer to reduce the cooking time, you can cut the potatoes to smaller or slice the carrots thinner.
How spicy should it be? – Depending on how hot and spicy you prefer your soup, you can add chili powder or sriracha or freshly chopped raw chili peppers beside the sweet paprika powder.
Beans vs chickpeas – While the traditional recipe calls for beans, you can use chickpeas if you like them better.
Why coconut oil? – The traditional way is to make the base for cooking onion and garlic with lard. As we eat plant-based, the closest alternative is coconut oil. Why? It gives the soup a fatty after-taste similar to lard.
What to serve with vegetable goulash soup? – If you’d like to keep it authentic, the only side Hungarians pair this soup with is bread. We use the bread slices to dunk them in the soup and eat it like that. Goulash soup is a one-pot dish, so the side is the cooked potatoes that are already in it.
What kind of beans can I use? – The most authentic ones are kidney beans of any kind: red kidney beans, white cannellini beans aka white kidney beans, or speckled kidney beans… We have also made it several times with chickpeas and the soup tastes amazing.
What else can I add to the soup? – If you’d like to add more veggies, but still keep it real, we recommend adding mushrooms.
This vegan frittata is a lifesaver for busy mornings. It is made with only 3 ingredients and is packed with portobello mushrooms, bell peppers, cherry tomatoes, and spinach. The best part? It is make-ahead friendly, so you can have a delicious breakfast without the hassle. Frittatas are a classic breakfast option that is so versatile….
This vegan frittata is a lifesaver for busy mornings. It is made with only 3 ingredients and is packed with portobello mushrooms, bell peppers, cherry tomatoes, and spinach. The best part? It is make-ahead friendly, so you can have a delicious breakfast without the hassle.
Frittatas are a classic breakfast option that is so versatile. Yet, it can be challenging to make a vegan version that holds up well. That’s why I love this recipe as it is so easy to make, and the result is always a delicious and perfectly textured frittata.
I absolutely love how this vegan frittata is loaded with veggies, giving it a delicious and wholesome flavor. The best part is that you don’t need any meat or cheese to make it.
The combination of chickpea flour and dairy-free milk creates the perfect texture, and the black salt adds an eggy flavor that is simply irresistible. The best part is that it is made using pantry staples and is so easy to make.
Plus, you don’t even need to pre-cook the veggies, which not only saves time but also makes this recipe even simpler. This has become a go-to in my house, and I am sure it will be the same for you.
🧾 Key ingredients
This vegan frittata is a delicious and healthy dish that is made with simple, plant-based ingredients. You can easily find these ingredients at your local grocery store, and you may even have some of them in your kitchen already.
Chickpea flour is the star of this recipe. It is a high-protein, gluten-free flour that binds the frittata together and gives it a hearty, satisfying texture.
Black salt is a unique ingredient that adds an eggy flavor to the frittata, despite being completely vegan.
Button mushrooms, bell pepper, cherry tomatoes, and fresh spinach not only add a burst of color to the frittata but also provide a variety of textures and flavors that will make it a hit with your family and friends.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To prepare this delicious vegan frittata, the most crucial piece of equipment you will need is a good quality non-stick frying pan. This is essential for achieving the perfect texture on your frittata, as it prevents the batter from sticking and allows for even cooking.
👩🍳 Instructions
Preparing the ingredients
STEP 1 Start by cleaning the mushrooms. Use a colander or sieve to gently wash off any dirt from the mushrooms. Dry them with a paper towel or a clean kitchen cloth.
STEP 2 Next, prepare the bell pepper. Wash the bell pepper and slice it about ¼-inch (4-5 mm) wide. Then, cut the slices into small cubes.
STEP 3 After preparing the bell pepper, wash and cut the cherry tomatoes in half.
STEP 4 Moving on to the spring onion, wash it and chop the green part into small rings.
STEP 5 Peel and chop the onion and garlic.
STEP 6 Lastly, wash the spinach leaves using a sieve. Chop the leaves into strips or quarters.
Making the vegan frittata
STEP 1 In a large bowl, prepare the eggless base. Add the chickpea flour, black salt, regular salt, and pepper. Mix these ingredients thoroughly.
STEP 2 Add half of your chosen dairy-free milk to the chickpea flour mixture and whisk it well. Then, add the remaining half of the milk and mix until you have a smooth, pancake batter-like liquid.
STEP 3 On top of the chickpea flour mixture, add all the chopped vegetables (mushrooms, bell pepper, tomatoes, spring onion, and spinach). Mix these ingredients well.
STEP 4 Heat a non-stick frying pan to medium heat and add olive oil. Add the chopped onion and cook for 2-3 minutes until they are soft and tender.
STEP 5 Then, add the chopped garlic and cook for another 1-2 minutes.
STEP 6 Pour the frittata batter into the pan, spreading it evenly. Cover the pan with a lid.
STEP 7 While the frittata is cooking, preheat your oven to 375°F (190 degrees Celsius).
STEP 8 After covering the pan, bake the frittata in the preheated oven for 20 minutes.
STEP 9 Once the frittata is cooked, remove it from the oven and let it cool for a few minutes before serving. Enjoy your delicious vegan frittata!
💡 Expert tip
The key to this vegan frittata is the preparation of your vegetables. Ensure that you chop them into small, uniform pieces. This not only ensures they cook evenly but also guarantees you a delicious burst of flavor in every bite of your frittata.
🔄 Variations
If you are a fan of a hearty and filling frittata, consider adding vegan meat substitutes like vegan sausage crumbles, vegan bacon bits, or tofu. These options will bring a meaty texture and a savory flavor to your frittata.
If you are looking to add some extra protein and texture to your frittata, consider incorporating canned or pre-cooked legumes like green peas, sweet corn, chickpeas, beans, or lentils. Not only will they add a pop of color, but they will also make your frittata more filling and nutritious.
If you are a fan of a cheesy frittata, try adding some vegan cheese like feta or mozzarella. These cheeses will add a creamy texture and a tangy flavor to your frittata, taking it to the next level.
🥣 Serving ideas
This vegan frittata is a versatile dish that can be enjoyed in many ways. It is delicious when served hot, but it is also a great option for a cold meal.
I love to top my frittata with a dollop of dairy-free sour cream, a drizzle of ketchup, or a spicy hot sauce. If you prefer a creamier texture, try adding a spoonful of vegan mayonnaise or any yogurt-based dip.
In addition to the frittata, consider serving some other vegan dishes. It goes great with a side of garlic bread or some roasted potatoes.
For a lighter option, a fresh garden salad, coleslaw salad, or lentil tabbouleh can be a refreshing accompaniment. If you are looking to add more greens to your meal, a side of stir-fried spinach or other leafy greens is a great choice.
And if you are a fan of beans, consider serving the frittata with a side of baked beans or any other bean salad. The combination of the hearty frittata and the protein-rich beans makes for a satisfying and nutritious meal.
❄️ Storing tips
Storing and reheating this vegan frittata is a simple process that does not compromise the dish’s delicious flavors.
To store the leftovers, allow it to cool completely. Once cooled, transfer it to an airtight container. You can safely store it in the refrigerator for 3-4 days without any significant change in the quality of the dish.
If you want to freeze it, I recommend slicing it into individual portions. Place each portion in a separate airtight container or reseal it in a freezer-safe bag. It can be stored in the freezer for up to a month. When you are ready to eat, thaw it overnight in the refrigerator before reheating.
To reheat, you have a couple of options. You can use the microwave by heating it in 30-second intervals, stirring after each interval to ensure even heating. You can also reheat it in the oven, placing the frittata in the broiler for a few minutes until it is heated through.
🤔 FAQs
Do I have to use chickpea flour?
Yes, for this recipe, I recommend using chickpea flour. It gives the frittata a slightly eggy flavor and a fluffy texture. If you use a different type of flour, the texture and flavor of the frittata will be different. However, if you have a chickpea allergy or cannot find chickpea flour, you can use a different type of flour, but the frittata will not be the same.
What kind of vegetables can I add to the frittata?
You can add any vegetables you like to this frittata. I used mushrooms, bell pepper, cherry tomatoes, spring onion, and spinach in this recipe, but you can use whatever vegetables you have on hand. Just make sure to cook them before adding them to the frittata.
Why do you use black salt?
I use black salt in this recipe to give the frittata an eggy flavor. Black salt, also known as kala namak, is commonly used in vegan cooking to mimic the flavor of eggs. If you do not have black salt, you can use regular salt, but the frittata will not have the same egg-like flavor.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
This vegan frittata is a lifesaver for busy mornings. It is made with only 3 ingredients and is packed with portobello mushrooms, bell peppers, cherry tomatoes, and spinach. The best part? It is make-ahead friendly, so you can have a delicious breakfast without the hassle.
Gently wash any dirt off of the mushrooms by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or too rigid. Chop them into quarters.
Wash and slice bell pepper ¼-inch (4-5 mm) wide. Then cut the stripes into small cubes.
Wash and cut the cherry tomatoes in half. Wash and chop the green part of the spring onion into small rings. Peel and chop onion and garlic.
Wash the spinach leaves using a sieve and chop the leaves up into stripes or quarters.
Make the eggless base
Add chickpea flour, black salt, regular salt, and pepper in a large bowl. Mix them thoroughly.
Add half of the dairy-free milk of your choice and use a whisk to mix it well. Then add the other half and mix until you have a smooth pancake batter-like liquid.
Prepare the frittata batter
On top of the chickpea flour mixture, add all chopped veggies (mushroom, bell pepper, tomatoes, spring onion, and spinach) and mix them well
Make vegan frittata
Take a non-stick frying pan. Heat to medium heat and add olive oil.
Add the chopped onion and cook them for 2-3 minutes until soft and tender. Then, add chopped garlic and cook for another 1-2 minutes.
Pour the frittata batter on top. Spread it evenly and cover it up with a lid.
Bake in preheated oven at 375 F (190 degrees Celsius) for 20 minutes.
Video
Notes
Best veggies for frittataWhen it comes to veggies, I separate them into 3 groups.
No preparation is needed apart from wash and chop
Need to be pre-cooked
Avoid if possible
It would have been too long to put it here, so the full list of vegetables is available in the post above the recipe card. How to store frittata?If you store it in an airtight container, it can last for 3-4 days for sure. Can you freeze chickpea flour frittata? Yes, you can. I recommend freezing it in slices for easy access and re-heating it under the broiler or in a microwave.
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Green bean casserole is a classic American side dish that is popular during the holidays, especially Thanksgiving. The dish is made by combining cooked green beans with a creamy mushroom sauce, and then topped with crispy fried onions. I also like to add toasted panko breadcrumbs and Parmesan cheese that take the casserole to the… 
