Vegan Hungarian Goulash With Cucumber Dill Salad

Vegan Hungarian Goulash with Cucumber Dill Salad

Hungarian goulash is the most famous and often-cooked dish outside the borders of Hungary. Still, there are many confusions and misconceptions surrounding its exact ingredients and preparation method, as even in Hungary every other cook has their own way of cooking it, by either adding or omitting some of the ingredients or changing something in the preparation process. It is eaten as a main dish and is considered to be more of a soup than a stew. If cooked in the proper way, goulash has a nice and evenly thick consistency, almost like a sauce. This dish has instantly become a family favourite and I hope that you enjoy it as much as we did.

Serves: 8

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Vegan Hungarian Goulash with Cucumber Dill Salad

By: Adam Guthrie

Did you know that Hungarian goulash is the most famous and often-cooked dish outside the borders of Hungary? It is eaten as a main dish and is considered to be more of a soup than a stew. If cooked in the proper way, goulash has a nice and evenly thick consistency, almost like a sauce.


Servings

Prep time

Cook time

Recipe


Ingredients

  • Cashew Sour Cream (makes 3 cups):
  • 2 cups raw cashews
  • ¾ cup lemon juice
  • ½ tsp salt
  • 2 cups water
  • Goulash:
  • 4 onions, finely diced
  • ¼ cup Hungarian paprika
  • 5 garlic cloves, chopped
  • 2 red capsicums, seeded & cut into 2cm chunks
  • 1 yellow capsicum, seeded & cut into 2cm chunks
  • 2 carrots, cut into 2cm dice
  • 3 tomatoes, roughly chopped
  • 700g sweet potato, cut into 4cm chunks
  • 2 potatoes, cut into 4cm chunks
  • 5 cups water
  • 4 tbsp vegan “beef” stock powder
  • 1 bay leaf
  • Salt
  • 1 tsp freshly ground black pepper,8 slices wholemeal sourdough bread,1 cup cashew sour cream (see recipe below)

Method


  • To make cashew sour cream, place all ingredients in high-speed blender and purée until smooth, and the same consistency as dairy sour cream; it will thicken overnight in the fridge.
  • Store in airtight container in fridge until required and use within 7 days. It can be frozen if required.
  • Heat large saucepan or Dutch oven over medium heat and cook onions without oil until beginning to brown, about 5 mins.
  • Stir in paprika and garlic. Add capsicums and cook stirring for another 2 mins. Add carrots, tomatoes, sweet potato and potatoes, water, stock powder and bay leaf. Bring to boil, cover, reduce heat to low, and simmer for 40 mins. Remove lid and simmer for another 15 mins. Season with salt and pepper to taste.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Adam Guthrie

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.

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