Vegetarian Hungarian Goulash

Cookalong with Frida and Ciana last night. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. We made The Hungarian National Dish Goulash. However we made it Vegetarian/Vegan. It turned out so wonderful. What a comforting dish! A Vegetable Stew with mushrooms, tomatoes and beans and spiced with paprika, cinnamon, cumin, caraway seeds among other things. I did not miss the the meat although I love Goulash with meat as well.

Goulash originates back to the 9th century and was a shepherds dish. The name originates from the Hungarian gulyás. The word gulya means ‘herd of cattle’ in Hungarian, and gulyás means ‘herdsman’ or ‘cowboy’. Today, gulyás refers both to the herdsmen, and to the dish.


  • 1 Onion large
  • 3-4 cloves Garlic
  • 2-3 Carrot medium
  • 3 Potatoes
  • 200 g Mushrooms
  • 1 yellow pepper
  • 1 red pepper
  • 1 courgette
  • 2 tbsp oil
  • 400 g kidney beans/pinto beans/borlotti beans/chickpeas (1 can)
  • 400 g chopped tomatoes (fresh or canned)
  • 1 cup peas / edame or green peas
  • 8 dl vegetable stock
  • 3 tbsp tomato paste
  • 2 tbsp soy sauce/tamari sauce
  • 1 tbsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp caraway seeds
  • 1 tsp smoked paprika powder
  • 1 tsp Parsley
  • 1/2 tsp Salt or to taste
  • 1/2 tsp Pepper or to taste
  • 2 bay leaves


If you don´t have these exact vegetables or ingredients use what you have. Frida and Ciana used sweet potatoes instead of potatoes. I used fennel since I didn´t have bell peppers. It is not the same taste but it worked wonderful. I did not have any corguette but Frida and Ciana had that. I didn´t have so many fresh tomatoes and only baby one´s and they do not have so much liquid. Therefor I used fresh tomatoes and added one can passed tomatoes. Frida and Cianna used 1 can crushed tomatoes and also fresh baby tomatoes. I used green peas and Frida and Cianna used edame beans. Frida and Cianna used Chickpeas only while I mixed beans and chickpeas in mine. To get the right taste is more about the spices than the exact vegetables. What kind of beans can you use? – The most authentic ones are kidney beans of any kind: red kidney beans, white cannellini beans, aka white kidney beans, or speckled kidney beans. You can also use chickpeas and the soup tastes amazing.


Peel and chop the onion and garlic. Wash and chop potatoes. Wash, peel and slice carrots, peppers, courgette and other vegetables you might use.

Heat your stockpot to medium heat and add oil. Cook the chopped onion for 1-2 minutes. Add the garlic and stir.

Add the sliced carrots and a pinch salt. Stir and cook for 2 minutes.

Add the diced mushrooms, potatoes, peppers, courgette and other vegetables you might have prepared and cook for another 2 minutes while stirring.

Drain the beans or chickpeas and add to the pot.

Add rest of your ingredients, stock, tomatoes and all the spices.

Bring to a boil and turn down to simmer until your vegetables are cooked. The time really depends on how big your cut your vegetables. Chop vegetables evenly. They will cook more evenly if the veggies are the same size.  Carrots and potatoes take the longest. (Chop vegetables smaller – If you prefer to reduce the cooking time, you can cut the potatoes to smaller or slice the carrots thinner.)

Add salt and pepper to your liking.

If you’d like to keep it authentic, the only side Hungarians pair this soup with is bread. The bread slices are dipped in the soup and eaten like that.

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