Traditional Hungarian goulash stew made plant-based with a smokey tomato base
This dish is a stew traditionally made with meat and vegetables and seasoned with lots of paprika. It has a savoury, rich and smokey flavour and is very wholesome. This was one of my favourite dishes growing up as my Grandma would often prepare this for us when she visited. With my current diet being plant-based I decided to replicate the dish using vegan options.
The recipe consists of a thick tomato base filled with vagtables and spices in addition to the plenty paprika, making it super flavourful. You can make this chunky stew in just one pot adding the fresh vegetables, tomato base and starchy potatoes together to create a healthy and satisfying meal.
Ingredients:
1 can diced tomatoes
1 cup vegetable broth
2 stocks celery sliced
2 cups spinach
1 spanish onion finely chopped
3 cloves garlic minced
1/2 pound baby red potatoes quartered
1 red bell pepper, in chunks
1 cup ground meatless beef
1/4 cup tomato paste
1 tbsp mustard
1 tsp avocado oil
4 tbsp paprika
1/2 tsp black pepper
1/4 tsp sea salt
1/4 liquid smoke
Curly parsley and vegan sour cream to top
Optional rye bread or sourdough to serve
1: Start by adding avocado oil, diced onion and garlic to a large non-stick pot on medium-high heat. Cook for about 2 minutes until onions are transparent, then add in meatless ground beef. Stir frequently for another 2 minutes. Next we add in the chopped celery and bell pepper. Reduce heat and sauté for 2-3 minutes.
2: Add can of diced tomatoes, tomato paste and vegetable broth to the pot and bring to a low boil. Mix in washed and cut baby potatoes. Stir until evenly combined and then add in mustard, liquid smoke, paprika, salt and black pepper. Once stirred and bubbling, add in spinach and stir throughout the stew until wilted.
3: Leave the contents of the pot covered on low heat for 35-40 minutes checking once in between. We want to ensure potatoes are fully cooked, but that the stew still has a nice chunky texture.
4: Transfer stew to a serving bowl adding parsley and vegan sour cream. Serve with some rye bread or sourdough.