Written by Miriam Published on in Other
Here is my take on a goulash – it’s vegan of course, it’s full-on on the flavour front, and it’s totally rich. This goulash is wholesome and filling. I have defined it well in texture and taste, and it has a distinct character of it’s own. Serve with rice or jacket potatoes and salad, and if you wish, sour cream – it’s easy and fast to prepare.
(see my Chilli con ‘Carne’ recipehttp://www.mouthwateringvegan.com/2011/02/22/chilli-con-‘carne’/).
A great one to share with non-vegan friends and family – Enjoy !
Serves 4
INGREDIENTS
olive oil for frying (around 4 Tbsp)
2 red onions, finely chopped
4 garlic cloves, finely chopped
2 spring onions, finely chopped
1 tbsp sweet paprika
6 plum tomatoes, chopped up as small as you can
1 red pepper, cut lengthways (fry separately and set aside)
5 vegan burgers of your own choice, or soya chunks, or vegan mince
salt to taste
2 Tbsp tomato paste
3-4 sundried tomatoes halves, chopped
1 Tbsp brown muscovado sugar
1½ cups water
1 tsp coriander seeds
¼ tsp cumin seeds
¼ tsp caraway seeds
1 tin cannellini beans
3 bay leaves
4 Tbsp red wine
3 Tbsp balsamic vinegar
METHOD
- In a deep non-stick pan, heat up your oil for a minute or so. Then add the onions and mix for 2 to 3 minutes until soft.
- Add the garlic and the burgers, lower the heat, and cook for a further 10 minutes until the burgers or other meat substitute cooks well.
- Now sprinkle on the paprika, and allow to cook, turning the burgers around until nice and red (the sweet paprika will colour them nicely).
- Add all the herbs, except for the bay leaves. Stir for a minute or so, and then spoon in the tomato paste. Mix for a minute, and then add the chopped tomatoes (sundried ones included) – mix these in well, cover, and allow to cook for 10 minutes, mixing every now and again, to ensure the mixture does not stick to the base.
- Now add the sugar, mix again, and then add half the water. Allow to simmer gently for another 10 minutes, and add the remaining water with the rest of the ingredients, except for the bay leaves. Then leave to simmer an extra 10 minutes.
- Transfer the entire mixture into an ovenproof casserole dish (one that has a lid), and spoon in the pre-cooked red peppers. Then arrange the bay leaves on top, cover, and place the dish in a pre-heated oven on 360ºF (180ºC) for just under an hour.
- Serve hot, and indulge the aroma as it all comes together in this delight. Bon Appétit !
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
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48 Comments
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Clint S
June 19, 2012 at 6:14 pm
New to your site, in fact new to this lifestyle. I cannot wait to try this one!! Looks great!
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Miriam
June 20, 2012 at 9:29 am
Many thanks for sharing my recipe on your site. Best.
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Miriam
June 20, 2012 at 9:32 am
Clint Hi there and welcome here. Many thanks for dropping by here with your comment. I very much look forward to your comments on my blog. Any questions just let me know – remember to browse my category section on the right hand side of the page. Best wishes to you and enjoy the culinary journey !
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Fiona Munro
June 22, 2012 at 8:34 pm
Lovely recipe Miriam x i prepared everything, then realised i didn’t have any cannellini beans in my store cupboard, so i used chick peas as thats all i had, but we both enjoyed this so much! We served it with roast sweet potatoes, the sauce was lovely, many thanks for another fantastic recipe! xx
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Miriam
June 23, 2012 at 10:14 am
Fiona Hi there and thanks for dropping by here with your comment. I am so glad that you both enjoyed this and I am pretty sure it would work well with most beans. I look forward to your future comments here and best to you in the meantime.
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Tammy
June 24, 2012 at 4:19 pm
Hi Miriam
I was just diagnosed with 4th Stage lung cancer and was wondering if you have any recipes that are alkaline as well as sugar free? these recipes are awesome by the way. -
Miriam
June 24, 2012 at 4:32 pm
Tammy dear Hi there and welcome here. I am very sorry to hear about your diagnosis truly. In the meantime I advise you to join my other FB page for recipes that would be more suitable for helping you at this point, here is the link, please do join. https://www.facebook.com/pages/Vegan-Rejuvenation-Grow-Young/221407704561965?ref=ts – now, also in the meantime look up my smoothies. Also as a nutritionist I recommend that you may be interested by the following info :- The Crazy Sexy Diet book by Kris Carr, here is the link to her FB page https://www.facebook.com/crazysexydiet – you can order it from Amazon I believe. Alkalizing your system will help greatly – also make carrots and lemon one of your top preferred foods. Many of my recipes here on my blog have alkalizing qualities. Let me know how you are getting along. Very best to you, Miriam Author Mouthwatering Vegan Recipes – The Cookbook.
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July 20, 2012 at 3:28 pm
dear name sister 🙂
this was the first dish i made from your recipies and i am in heaven! honestly, i still have this lovely new taste in my mouth… i hope that i will be hungry again soon to eat the rest of it 🙂 so yummy!! thank you! -
Miriam
Miriam Hi there and welcome here. Many thanks for dropping by here with your wonderful comment. I am delighted that you love this dish and hope you enjoy my many others on my blog (browse categories and choose). I very much look forward to your future comments on here Miriam. Best wishes your way, Miriam (we share the same name).
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Heather
August 3, 2012 at 10:12 am
I was wondering whether there is something I could substitute for the vegan burger/mince. Hubby isn’t a fan of meat substitutes but had been asking me to find a vegan goulash recipe for a while!
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Miriam
August 3, 2012 at 1:42 pm
Heather Hi there and welcome here. There are a few ground mince brands out there, Gardein I hear is great too. Here we use Linda McCartney’s ground mince which is fabulous. You may use more vegetables and or beans if you wish instead – serve up with some great french baguette (stick garlic and olive oil in and bake it for 15 minutes in foil, it is a great companion for any stew and will fill your husband up wonderfully. Let me know how it all goes.
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Jeannine
August 5, 2012 at 9:55 am
Hi Miriam, I made this tonight and it was a huge success, thank you. I wasn’t sure when to add the beans so I added them with the red pepper strips. In Australia I used a Sanitarium product called Nutmeat and the flavour was wonderful. We serve it with rice and roasted sweet potato with more garlic. Hope the breath will be okay tomorrow! Once again thank you. I am officially your greatest fan and my vegan son loves you! LOL
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Miriam
August 5, 2012 at 10:12 am
Jeanine Hi there and many thanks for dropping by here with your wonderful feedback/comment. I am most delighted that it was a success, and I am also moved that you say you are my greatest fan and send your dearest son my best wishes and thanks his way. I very much look forward to your future comments here. Cheers to you !
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Maraika
August 7, 2012 at 10:50 am
Very nice goulash. I did change a few of the ingredients, due to thinking I had them in the pantry, but it was still delicious. Must have been as husband had 3 helpings:)
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Joe
August 10, 2012 at 1:33 pm
Hi This one’s turn now. Have dried beans cannellini red kidney chickpeas etc and would like to use them. How much must I use (dried stuff)to make the reqd amount and is anyone better than the others? 10Q
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Miriam
August 13, 2012 at 10:54 am
Joe Hi, Kahlua you can purchase from a liquor store, although some supermarkets sell it too. Google for more info. Meantime, apologies for bean quantities but I have worked with tin quantities and almost always do. Hope you enjoy this. Best.
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Miriam
August 13, 2012 at 11:11 am
Maraika Hi there and welcome here. I am delighted that you have made this goulash – a few basic changes I am sure would work well with this. Super news that your husband had the 3rd helping – it is so gratifying when this happens. Best wishes your way Maraika !
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Sarah
August 23, 2012 at 10:01 pm
Thankyou so much for this. I made it this evening and my husband Bruce said it was the best vegan meal he had ever tasted.
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Miriam
August 23, 2012 at 11:10 pm
Sarah Hi there and welcome here. Many thanks for dropping by here with your comment and I am delighted that your husband said it was the best vegan meal he had ever tasted, and I hope he enjoys more of my recipes if you will make them. I very much look forward to your future comments and feedback on my blog. Best wishes your way in the meantime !
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Joe
August 24, 2012 at 12:58 pm
Hi Miriam. Wonderful dish and its aroma pervading the street left the neighbours asking what on earth was I cooking! Its a joy eating this with crusty Maltese bread esp considering that we are harming no one!
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Joe
August 24, 2012 at 1:02 pm
BTW I forgot in my last post to tell you that 150g dried beans etc when cooked result about 400g equiv to a ready bought tin.
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Miriam
August 24, 2012 at 4:31 pm
Joe Hi there and thanks for your feedback. I have to agree that Maltese bread would be an ideal accompaniment to this stew. Well done for making it and glad you enjoyed it ! (as did your neighbours from the sounds/smell of things). Best wishes your way !
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Miriam
August 24, 2012 at 4:32 pm
Thanks for the info Joe.
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Danielle N
August 27, 2012 at 8:05 am
This was our first recipe we made from your blog and it surprised us greatly! The choice of herbs and flavors combined went so well together. We are printing this one out to make again and again.
We did not have veggie burgers so we made our own seitan (Italian style) sausages and then sliced them up into the goulash and served over brown rice. Thanks for sharing and can’t wait for your book next April!
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Miriam
August 27, 2012 at 6:56 pm
Dear Danielle many thanks for taking the time out to leave your feedback/comment here – I really appreciate it. Sounds awesome what you did with the sausage and I am most delighted that the whole combination worked so well and that you loved the spices and herbs combined. It is a repeat in our household too and ever so hearty and filling. I very much look forward to your future comments on my blog and best wishes your way too !!! (thanks for the interest in my upcoming book also).
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Samantha Rahman
August 28, 2012 at 11:00 pm
Im excited to try this recipe it looks super yummi!
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Miriam
August 29, 2012 at 7:54 am
Hi there Samantha, welcome here and I do hope you enjoy this goulash. Let me know how it goes. Best wishes your way in the meantime !
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Heather
September 12, 2012 at 7:24 pm
Just made this recipe for my 2.5yr old & hubby. Went down a treat! I confess, work has been taking over my life & cooking has been left by the wayside!! Your site has inspired me to make an effort every night ! Thank you xx
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Miriam
September 13, 2012 at 12:18 pm
Hi there Heather and thanks for dropping by here with your comment and so glad you have enjoyed this dish of mine – I am also delighted that my site is of inspiration to you at this busy point in your life (see my latest recipe for a fast pasta dish which will be enjoyed by your family, very tasty and very easy to make too !). I very much look forward to your future comments on my blog. Best wishes your way in the meantime !
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Pingback: Rich Bean Goulash – Mouthwatering Vegan Recipes™ | Muskegonvegan's Blog
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Miriam
September 26, 2012 at 2:26 pm
Thanks for the link there MGV.
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Catherine M
November 3, 2012 at 8:08 pm
Just made this for dinner, added a few extras i.e. kidney beans, mushrooms and used vegan mince, it was a huge success. I am growing addicted to this website and have not had a failure yet thank you.
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Miriam
November 3, 2012 at 8:51 pm
Hi there Catherine and welcome here. Thanks for your comment – am I right in saying that you substituted cannellini beans with kidney beans and veg burger with mince and added mushrooms ? If so, that sounds great as they are all very similar to each other and would still yield similar tastes and textures. I am also delighted to hear that you are addicted to my website and therefore look forward to your future comments on my blog. Best wishes your way in the meantime !
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Catherine M
November 4, 2012 at 10:37 am
Hi Miriam, i added kidney beans, substituted the burger with mince and added mushrooms (i have started getting adventurous!). Only been vegan for about 12 weeks and yours is without doubt the best help and tastiest recipes that i have found!
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Miriam
November 4, 2012 at 11:13 am
Catherine Hi there again, thanks so much for clarifying and am delighted that you made this. I sense an increasing and newly found/born enthusiasm in your kitchen that is coming across here. Kudos to you and thanks for your kind words. I shall look forward to your future comments on my blog and keep tuned for more new recipes. Meantime, browse the category section on the right hand side (do try the Stew like my mamma used to make at some point, I think it may appeal). Best wishes your way !
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January 11, 2013 at 10:12 pm
we had this today.. no red pepper so shhe put in half a zuccini… some frozen organic corn, half t. turmeric and cayenne.. yummo…
Used very little oil for frying… -
Miriam
January 11, 2013 at 11:01 pm
Hi there Gary and welcome here. I am so glad that you enjoyed this recipe that was made for you, great treat ! Sounds nice and healthy too ! Best wishes your way to you and your loved ones too. Cheers ! 🙂
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Brandie
January 26, 2013 at 12:02 am
This sounds good! My question is what about using TVP or TSP? How much would you suggest and should I add it when I add the beans?
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Miriam
January 26, 2013 at 1:15 pm
Brandie Hi there and welcome here. You may add the TVP when frying the onions so that it soaks those flavours first as you would if you used any other ‘mince’ – the TVP will then hydrate once the tomatoes etc are added and will soak in the flavours of those too. Enjoy and let me know how it all went !
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Miriam
October 31, 2013 at 9:35 am
🙂
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Amy
July 4, 2014 at 10:57 am
I made this the other night and it is delicious. I also just got your book and love it. It’s the favourite of my collection. Thank you!
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Miriam
July 6, 2014 at 8:53 am
Oh Amy, how kind of you to say so – would love a brief amazon customer review if you could spare a few minutes to do so for me since you are happy with my book ! 🙂
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Amy
July 10, 2014 at 7:06 am
Done 🙂 I made the “Best-Ever Winter Soup” last night. I made it pretty thick so tonight I am having that on a bed of pumpkin/potato mash. Delish!
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Miriam
July 10, 2014 at 11:05 am
Sounds like you really enjoyed it – this is one from my book I take it Amy ! 🙂
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Alice
January 26, 2015 at 9:34 am
Hi Miriam, just made your bean goulash tonight and served it with rice and homemade flatbreads. An amazing recipe – 10/10 and will definitely make again! Thank you.
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Miriam
February 3, 2015 at 1:26 pm
That’s super awesome news Alice, and hope you enjoy my other dishes from my blog – there are other bean dishes that you will definitely enjoy as much as this one, look out for them ! 🙂
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About Me
Miriam Sorrell
Hi, I’m Miriam - award-winning recipe developer, photographer and author of ‘Mouthwatering Vegan’. My food is, sensual, mouthwatering and rustic, with Middle Eastern & Mediterranean flair . . .
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