Vegetarian Goulash With Butter Beans Recipes

VEGETARIAN GOULASH AKA AUTHENTIC HUNGARIAN BEAN GOULASH

Vegetarian Goulash aka Authentic Hungarian Bean Goulash image

If you would like to eat a vegetarian goulash soup EXACTLY how Hungarians eat it, you should try this recipe. Our family has been making bean goulash this way for generations. It is a 30-min simple, one-pot soup using only veggies and beans.

Provided by My Pure Plants

Time 30m

Number Of Ingredients 17

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
1/2 tsp Salt (or to taste)
1/2 tsp Pepper (or to taste)
1/2 tsp Liquid smoke (optional to replicate the open fire taste)
1-2 cup Mushroom (optional)
Hot chili powder or flakes (optional to taste)

Steps:

Peel and chop the onion and garlic. Wash and chop potatoes. Wash, peel and slice carrots and parsnip.
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.

Nutrition Facts : ServingSize 1 serving, Calories 95 kcal, Carbohydrate 18 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 759 mg, Fiber 3 g, Sugar 4 g

VEGETARIAN GOULASH WITH BUTTER BEANS

Vegetarian Goulash with Butter Beans image

A rich and filling vegetarian goulash with butter beans. Perfect veggie comfort food.

Provided by Michelle Alston

Categories Dinner

Time 1h10m

Number Of Ingredients 19

Ingredients

1 1/2 tbsp olive oil
A scant 1/2 tbsp of butter
2 medium onions (240g) (chopped)
1 stalk of celery (roughly chopped)
5 cloves of garlic (minced)
4 heaped tbsp paprika
500 g small waxy potatoes, I used Charlotte salad potatoes (skin on, scrubbed then cut in half)
2 large carrots (200g) (peeled, cut in half lengthways then sliced)
1 400g can of chopped tomatoes (+ a little water in the can to get any leftover tomatoes out)
1 heaped tbsp tomato puree
450 ml vegetable stock
3 or 4 sprigs of fresh thyme
1 dried bay leaf
2 red bell peppers (pith and seeds removed and cut into chunks)
1 green bell pepper (pith and seeds removed and cut into chunks)
1 400g can of butter beans (drained and rinsed)
1/2 tsp sea salt
1/4 tsp cracked black pepper (+ more for serving)
A small handful of flatleaf parsley + more for serving (finely chopped)

Steps:

Heat the oil and butter in a large sauté pan over medium heat. Add the onion and cook for about 10 minutes, until the onion is soft.Then add the celery and garlic and cook for another 5 minutes.
Turn the heat to low, then add the paprika and stir well. Then add the potatoes to the pan and stir again so the potatoes are covered in paprika. Add the carrots now.Pour in the chopped tomatoes and a little water from the can. Add the tomato puree and the vegetable stock. Drop in the thyme and bay leaf and the salt and pepper then cover with the lid and leave to simmer on low heat for about 30 minutes. Or until the sauce is reduced and the potatoes are cooked.
Add the peppers and butter beans, check the seasoning, then leave to simmer for another 10 minutes with the lid off.The sauce should now be nice and thick and the potatoes should be cooked.
Finally, stir in the parsley. Remove the bay leaf and any stalks from the thyme and serve immediately with some good crusty bread.

Nutrition Facts : Calories 337 kcal, ServingSize 1 serving

VEGGIE GOULASH

Veggie Goulash image

A favourite at our house - a yummy rich goulash minus the meat. You can substitute the Quorn™ for tofu that's been shallow fried or sliced mushrooms. Hope you enjoy! Serve with rice, noodles, or potatoes.

Provided by ButtercupBento

Categories Soups, Stews and Chili Recipes Stews Goulash Recipes

Time 50m

Yield 2

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
½ medium onion, thinly sliced
1 small green bell pepper, thinly sliced
4 ounces mycoprotein pieces, e.g., Quorn™
1 clove garlic, chopped
1 teaspoon paprika
1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved
½ cup red wine
1 teaspoon dried oregano
1 teaspoon tomato puree
1 teaspoon sugar
salt and pepper to taste

Steps:

Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and mycoprotein pieces, and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika.
Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened. Just before serving, stir in the sugar, and season with salt and pepper.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.5 g, Fat 4.6 g, Fiber 6.8 g, Protein 9.5 g, SaturatedFat 0.7 g, Sodium 419.7 mg, Sugar 10.1 g

MIXED BEAN GOULASH

Mixed bean goulash image

A quick, healthy, five-ingredient recipe that vegetarians will love

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 25m

Number Of Ingredients 5

Ingredients

2 tbsp olive oil
1 large onion , finely chopped
1 tbsp smoked paprika
400g can chopped tomato with garlic
400g can mixed bean , drained and rinsed

Steps:

Heat the oil in a large saucepan, then fry the onion for 5 mins until beginning to soften. Add the paprika and cook for a further min, then stir in the tomatoes and 1⁄2 a can of water. Simmer gently for 10 mins until thickened and glossy.
Tip in the mixed beans and continue to cook for a further 2 mins to just heat through the beans. Spoon into warm bowls and serve with soured cream and toasted ciabatta slices, drizzled with olive oil.

Nutrition Facts : Calories 460 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 1.68 milligram of sodium

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