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.
And if you are looking for more similar recipes, I highly recommend trying out my Hungarian lecsó, Hungarian dumplings (Nokedli), and Hungarian mushroom stew.
[feast_advanced_jump_to]❤️ Why you’ll love it
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.
More vegan soup recipes
You can browse through our vegan soup recipes or check out one of the below ones. If you specifically are looking for creamy soups we have a collection of 30 deliciously creamy vegan soups.
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Vegetarian Goulash (Authentic Hungarian Bean Goulash)
Ingredients
- 1 Tbsp Coconut oil
- 1 Onion medium
- 3-4 cloves Garlic
- 2 Potatoes
- 2-3 Carrot medium
- 1-2 Parsnip medium
- 15 oz Kidney beans 1 can
- 5 cup Veggie broth
- 1.5 tsp Tomato paste or goulash paste
- 1 tsp Hungarian sweet paprika powder or other sweet smoked paprika powder
- 1 tsp Parsley
- 1 tsp Ground caraway seeds
- ½ tsp Salt or to taste
- ½ tsp Pepper or to taste
Optional ingredients
- ½ tsp Liquid smoke optional to replicate the open fire taste
- 1-2 cup Mushroom optional
- Hot chili powder or flakes optional to taste
Instructions
Preparing the ingredients
- 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
- 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.
Nutrition
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