Today I’ll show you my recipe for vegan potato goulash with paprika – quick and cheap. Goulash without meat tastes delicious and is a change.
Potatoes, colorful peppers and sun-ripened tomatoes are simmered in a flavorful tomato and pepper sauce to create this hearty and comforting vegan goulash. This dish is similar to the traditional goulash, but with a vegan twist. This is a meatless goulash but I promise you won’t miss a thing. It’s full-bodied, hearty and adds a hint of red wine to give the goulash a really delicious, deep flavor.
The typical goulash ingredients: onions, garlic, lemon, marjoram, tomato paste, caraway and paprika create a tasty and refined dish. Just try it now and enjoy.
One of my passions when trying recipes is taking classics and adding my vegan or vegetarian twist to them, swapping out or even removing unhealthy parts of the recipe while still retaining that amazing taste. This vegan Hungarian goulash is one of those recipes and it’s all about potatoes and peppers.
You only need a few inexpensive ingredients for this vegan goulash recipe and it’s ready in under an hour:
- onions and garlic
- red and yellow peppers
- waxy potatoes
- Canned tomatoes
- vegetable broth and red wine
If you like our potato goulash with paprika quickly and inexpensively, you might also be interested in these stew recipes:
- vegan turnip curry
- Spicy beetroot and carrot curry
- Chickpea noodle curry
- Original Baba Ganoush
- more vegetable recipes
potato goulash with paprika quickly and inexpensively – vegan
- 3 onions
- 2 clove of garlic
- 1 Red pepper
- 1 yellow peppers
- 1 kg potatoes sticky
- 2 tbsp. vegetable oil
- 2 tbsp. tomato paste*
- 400 grams canned tomatoes* chunky
- 400 ml vegetable broth
- 100 ml red wine dry
- 1 – 2 tsp marjoram dried
- 2 – 3 tsp paprika powder*
- 1 tsp Caraway seeds all
- kosher salt*
- Pepper* from the mill
- 1 small bunch parsley or coriander
- 150 grams vegan yoghurt (alpro, sojade, berief )
- Peel and dice onions and garlic.
- Halve the peppers, deseed, remove the white membrane and roughly dice.
- Peel the potatoes and also cut into large cubes.
- Heat vegetable oil in a saucepan. First sauté the diced onions for about 2 minutes, then add the garlic and sauté for 2 to 3 minutes.
- Now put the potato and pepper pieces in the pot, mix in the tomato paste and roast everything briefly.
- Add the red wine and let it simmer for about 2 to 3 minutes.
- Put the canned tomatoes in the pot and pour in the broth.
- Add the spices, bring to the boil, cover and simmer over medium-high heat for about 25 to 30 minutes.
- When the potatoes are soft, season again with salt and pepper.
- Meanwhile, rinse the parsley or coriander, shake dry and roughly chop.
- Serve the potato goulash with a good tablespoon of vegan yoghurt.