A delicious satisfying stew of potatoes, carrots, peppers and tomatoes simmering within a thick, rich tomato-paprika-caraway umami sauce. So quick and simple to prepare Hungarian Stew is the perfect mid-week!
Course Dinner, Lunch, Main Course
Prep Time 20mins
Cook Time 50mins
Total Time 1hr10mins
Large sauté pan or non-stick saucepan.
To soak the textured vegetable protein chunks (TVP):
Soak the soya chunks in boiling water. Add 1 tsp of yeast extract and mix.Leave for 20 minutes.Drain but reserve the liquid.
Pour the soaking liquid into a measuring jug and top up with boiling water (if necessary) to 800 ml/ 2 3/4 cups. Add the stock cube and mix.
Add the passata, tomato puree, carrots, potatoes, soya chunks, onion, garlic, fennel seeds, paprika, chilli powder, tamari to your pan. Mix well.
Pour in the vegetable stock.Bring to the boil.
Lower the heat and simmer for 25 minutes.Meanwhile prepare any accompaniments such as pasta, thick noodles, garlic bread. Rice will depend on the packet instructions as to when you need to start preparing. Add the bell peppers and apple cider vinegar.
Simmer for 10 minutes with a lid on the pan. Stir a few times to make sure the stew is not sticking. if necessary add a splash of boiling water to loosen up.
Check that the potatoes are soft.Taste the seasoning and add salt and pepper if liked.
Serve with a sprinkling of chopped parsley if liked.
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Soya chunks can be replaced with about 300 grams of fresh or frozen vegan chunks. Or even vegan burgers or sausages chopped up into pieces.
Alternatively use a meaty precooked bean such as butter beans, kidney beans or borlotti. Its not authentic or traditional but it will still taste pretty good!
Some cubed tofu or tempeh is a nice substitution for the soya chunks.
Try subbing out the white potatoes with sweet potatoes. It will taste amazing!
If you have more time to spare try toast the fennel or caraway seeds before adding to the dish to cook. Just heat a non-stick pan and throw in the seeds and shake them around until they smell delish and get some colour. When your pan is hot enough take off the heat and shake or push the seeds around as they will continue to cook. Toasting your seeds will add another depth of flavour to your goulash!
If you don't have caraway or fennel seeds but do have a dried ground variety use a teaspoon of this instead.
Vegan Hungarian Goulash will keep fresh covered in the fridge for up to 3 days. Just reheat until piping hot before serving.
Freeze any leftover portions to enjoy a speedy meal during those busy days. Although which days are not busy?!