Vegan Goulash Stew

Today I am sharing another stew recipe with you guys following along from the beetroot and lentil bourguignon and the golden stew. This was meant to be a series of four recipes but with everything going on in the world at the moment I will call it a day with this delicious, hearty and grounding vegan goulash stew. I hope you are doing okay wherever you are in the world and that you can find some comfort in this new video and recipe.

This goulash is inspired by Hungarian cooking and has lots of flavour from smoked paprika. Traditionally it’s made with beef but since we don’t do that here I made it with lentils instead. Lentils really are the perfect legume for stews as it soaks up a lot of liquid, helping the stew to reach that yummy, thick consistency. In addition this dish is packed with staple vegetables like onion, carrot and celery and spiced up with some bell peppers. If you don’t have celery or carrots you can leave them out though as the bell pepper really is the essential player of this dish.

Food really can be balm for the soul and nourishing yourself with a good meal I think can make most of us feel better at the moment. In addition to cooking grounding and hearty meals I’m also doing some other things to stay calm with both feet planted firmly in the ground through the craziness we’re experiencing due to covid-19 and I look forward to sharing them with you in a video soon. What are you guys doing to stay grounded? I’d love to learn.

Malin x

VEGAN GOULASH STEW

Serves 4-6.

INGREDIENTS:

2 brown onions, chopped

3 garlic cloves, minced

3-4 potatoes (depending on size), cubed

2 carrots, cut in half moon slices

2 celery sticks, sliced

2 bell peppers (not green), chopped into bite size pieces

1 cup beluga lentils, soaked for an hour or two

3 tbsp tomato puree

1 can chopped tomatoes

0,5 cup red wine

1 tbsp vegetable stock powder or a stock cube

1 tbsp smoked paprika

1 tsp dried thyme

Pinch of chili flakes

3 bay leaves

4 cups/1 liter of water

Serve with:

Dollops of vegan sour cream or natural yogurt

Chopped fresh parsley

Pickled beetroot

METHOD:

Saute the chopped onions in a little oil or water in a large pot or dutch oven, until translucent. Add in the garlic and saute another minute, until fragrant. Toss in all the vegetables, season with salt and black pepper, and give it a good mix. Cover with a lid and turn down heat to low, let sweat like this for about 5-7 minutes or until the vegetables have released some of their juices.

Remove the lid and add in your tomato puree and spices. Mix well to coat the vegetables and let saute for another couple of minutes until very fragrant.

Drain your lentils and add them to the pot along with the chopped tomatoes, water, wine, vegetable stock powder and bay leaves. Season with salt and pepper and give it all a good stir to combine all the flavours.

Bring to a boil and then leave to simmer, with the lid slightly ajar, for 30-35 minutes or until the lentils and vegetables are thoroughly cooked through.

Serve with a dollop of vegan sour cream or natural yogurt as well as a sprinkling of chopped fresh parsley. We also like some pickled beetroot as a tasty and tart side to cut through the rich stew.

bell pepper beluga goulash hearty hungarian lentils paprika pepper smoked stew tomato warming
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