Vegan Hungarian Goulash
Hungarian Goulash is a soup or stew that is traditionally made with tender beef and paprika-spiced onions. Other versions may add vegetables such as potatoes, carrots, onions, celery, peppers, and tomatoes. In this adaptation, we’ve replaced the beef with vegan sausage and used gluten-free pasta to serve with. Bread is also a good option to soak up the peppery broth.
Ingredients
Hungarian Goulash
- 1 white onion, diced
- 2 medium red bell peppers, diced
- 6 garlic cloves, minced
- 2 1/2 – 3 cups vegetable broth
- 1/2 package of Gimme Lean Litelife “Sausage”
- 1 tsp salt
- 3-5 tablespoons Hungarian Paprika
- 1/4 cup dry red wine (optional)
- 8 small red potatoes, chopped into quarters
- 1 (15 oz.) can of diced tomatoes drained and rinsed
- 1/2 tsp ground black pepper
Directions
- Begin by preparing all of your vegetables.
- Next, in a large pot over medium heat add the onion, bell pepper, garlic, and one cup of vegetable broth (to begin). Then add the salt. Once the mix begins to boil, cook for 8-10 minutes until the vegetables are tender and the broth boils off.
- Ensure that the first cup of broth boils off and then add the paprika and wine, cook for about 3 minutes.
- Afterward, add the potatoes, tomatoes, black pepper, additional salt to taste, and the 1 1/2 remaining broth. Add more broth if desired or needed to cook the potatoes. Stir well and set on high heat.
- Once it comes to a boil again, reduce heat to medium-low and cover with a lid. Cook for 15-20 minutes or until the potatoes are tender, but not too soft. Taste and add more seasoning if desired. Serve as is or over pasta (whether regular or gluten-free).
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