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Vegan Rainbow Goulash


Vegan Rainbow Goulash

Vegan Rainbow Goulash

Traditionally, Hungarian goulash is made with meat as the base. This is a delicious vegan version that incorporates chickpeas and mushrooms for heartiness, and is bright, zesty and fresh while still satisfying the desire for a comforting meal.

Serves: 4

GF, V, VG

Ingredients

Method

  • 2 tbsp olive oil
  • 1 small onion, peeled & diced
  • 2 cloves garlic, peeled & chopped
  • 2 tsp Hungarian paprika
  • 150g mushrooms, sliced
  • 1 red capsicum, sliced
  • 1 yellow capsicum, sliced
  • 1 green capsicum, sliced
  • 1 cup passata
  • 1 cup vegetable stock
  • 1 x 400g tin chickpeas, drained & rinsed
  • Parsley leaves, to serve
  • Cooked rice, to serve
  1. Place olive oil and onion in large saucepan over medium heat and cook until soft.
  2. Add garlic and paprika and stir for 1 min, until fragrant.
  3. Add mushrooms and cook for a few mins, stirring frequently.
  4. Add capsicum, passata, stock and chickpeas and cook for around 10 mins, or until veggies are cooked to taste.
  5. Taste and add a little salt and pepper if necessary.
  6. Serve with lots of parsley and rice.



 

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.