Vegetarian Recipe: Vegetarian Goulash

Vegetarian GoulashA vegetarian version of the traditional Hungarian dish made with stewing meat and sausages, vegetarian goulash is made with red beans, cremini mushrooms, and nokedli or knöpfle spätzle, a type of Eastern European egg noodle or dumpling that is similar to the Italian gnocchi. You can get nokedli or knöpfle spätzle in European specialty stores or groceries. If you can’t find it you can use potato gnocchi instead. Other ingredients used in this vegetable soup recipe include onions, garlic, sesame oil, parsnip, white turnip, potato, tamari sauce, paprika, celery seed, dried red pepper, stewed diced tomatoes, water, and red wine.

This soup is best enjoyed during the winter months, from December to March. Serve this with crusty bread or rolls and a side of salad for a light and comforting healthy meals. Also can make great vegetarian easy appetizers for lunch or dinner. Vegetarian goulash pairs well with a bottle of Shiraz. You can make this in a large soup pot or a slow cooker. You practically throw in the vegetables and seasonings in a pot together and allow them to simmer. The noodles or pasta is added at the last five or six minutes of cooking depending on how long it cooks as indicated in the package instructions.

Ingredients: 1 yellow onion, diced, 3-4 cloves garlic, minced, 2 tbsp sesame oil, 1 large parsnip, diced, 1 mid-sized, white turnip, diced, 1 large potato, diced (about 2C), 2 C cooked red kidney beans (tinned is fine), 15 cremini mushrooms, washed and sliced OR diced, 1 tbsp tamari sauce, 1 tbsp paprika, 1 tbsp celery seed, 6 slices of dried red pepper, chopped (use scissors, it’s easier), 3 C stewed diced tomatoes (tinned is fine), 8 C water, 1 C red wine, 1 C nokedli OR knöpfle spätzle (available at European grocery stores, if unavailable, potato gnocchi may be substituted)

Preparation Instructions: Vegetarian Goulash Recipe

In a very large soup pot, saute the onion and garlic in the sesame oil. Add vegetables, water, red wine and seasonings. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes. Add nokedli and allow to boil until pasta is cooked (about 5-6 minutes). Serve hot, with crusty rolls, and enjoy.

Make sure that all the vegetables are prepared, peeled, washed and sliced before moving on to cook the dish. The red kidney beans need to be precooked if you are using dried beans. You can also use canned kidney beans, which have been cooked already and soaked in a liquid solution. Drain the beans from the liquid and place in a colander. Ideally, the tomatoes should be stewed. You can also use canned stewed tomatoes for a richer flavor and for more convenience. While this recipe uses cremini mushrooms, you can also use other kinds of mushrooms such as chanterelles, porcini or Portobello, or whatever is available in your area.


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