Thanks for stopping by Gluten Free Aussie Vegan. Today I would like to share with you a Goulash I made a couple of weeks back. Well I say Goulash but I realise it’s not authentic as there is no meat in it. However it is inspired by the original with some of the flavours that are in it.

If you are in the mood for something warm and hearty and with a rainbow of vegetables then this dish is for you. It’s so satisfying and like a warm belly hug.

If you would like to watch the video version of this then click the link below.

For the written recipe, continue scrolling down.

Mixey mix….check out all that colour. YUMM!

RECIPE

Print Pin

Goulash inspired One Pot Stew

Course Main Course

Keyword beans, casserole, goulash, hungarian, mushrooms, one pot, stew

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Ingredients

• 1 Onion chopped
• 3 cloves Garlic Chopped
• 200 gms Mushrooms sliced
• 1 Carrot sliced
• 3-4 medium Potatoes cubed
• 1 small Sweet Potato chopped into pieces
• 1 Yellow Capsicum sliced
• 1 Red Capsicum sliced
• 1 Zucchini sliced
• 5-6 stalks Broccoli (you can add more or less if you like)
• 2 Tbsp Tamari or Soy Sauce
• 1 tsp Smoked Paprika
• 1 Tbsp Cumin
• 1/2-1 tsp Cinnamon
• 1 tin (400gm) Borlotti Beans
• 1 tin (400) Diced Tomatoes
• 2 Bay Leaves
• 2 Cups Vegetable Stock
• 3 Tbsp Tomato Paste
• Salt & Pepper to season
• Handful of chopped spinach

Instructions

• Saute’ the Onion along with the garlic for a minute or 2 until translucent;
  
  
• Then add in the carrot, potatoes, sweet potato & zucchini and season it with a bit of Salt & Pepper and stir and let it cook for a minute or 2;
  
  
• Add in the chopped red and yellow Capsicums and also the Button Mushrooms and mix again and cook for a minute;
  
  
• Then add in the Broccoli stalks;
  
  
• Now for the spices and seasonings – Add in the Paprika, Cumin, Cinnamon, Bay Leaves, Soy Sauce & Tomato Paste and mix it all through till combined.
  
  
• Time for the Borlotti Beans, make sure you have rinsed them before you add them to the pot;
  
  
• Pour in the tin of chopped Tomatoes and I like to add the Vegetable stock into the Tomato tin at this point so that you can get any last tomato residue from the tin. So yes then add the 2 cups of Vege Stock here as well.
  
  
• Now put the lid on and keep it covered and let it simmer for around 30 minutes or until the vegetables are cooked.
  
  
• In the last few minutes add in the chopped spinach. It won’t take long to wilt and then you’re ready to serve.
  
  

Video

Notes

Now if you like you could ladle this over some rice or you could have some Gluten Free Vegan bread to dunk into the stew but honestly it is just as tasty if you want to eat it as is without anything else added.

Bon Appetit!