Vegetable goulash
In our vegetarian version of a traditional Hungarian peasant soup, to a delicious vegetable stew, red beans, tomato sauce generously spiced with smoked paprika, we have added tempeh - organic soy-based protein. This dish is rich in flavour, vegetables and vegetarian protein, making it a comforting dish that everyone will enjoy.
Vegetarian, Vegan
Ingredients
Portions:
4
250 ml
vegetable broth
1 medium
carrot, chopped
150 g
red beans, cooked
100 g
mushrooms, sliced
0.5 medium
red bell pepper, chopped
0.5 medium
green bell pepper, chopped
2 tbsp
tomato paste
1 medium
onion, chopped
1 tbsp
red wine vinegar
1 tbsp
double concentrated tomato paste
2 tbsp
sunflower oil
2 cloves
garlic, minced
salt to taste
1 tsp
sweet chili powder
1 piece
bay leaf
1 tsp
ground cumin
1 tsp
hot ground paprika
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat sunflower oil in a large pot over medium heat. Add chopped onions and garlic, and sauté until the onions are translucent.
- Stir in carrot slices, red and green paprika, and mushrooms. Cook for about 5 minutes until the vegetables begin to soften.
- Add tomato paste, red wine vinegar, and vegetable broth. Season with smoked paprika, sweet chili, hot paprika, bay leaf, cumin, and salt.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. Add red beans and cook for an additional 5 minutes.
- Remove the bay leaf and adjust seasoning if necessary. Serve hot.