It is WFPB-friendly (whole foods plant-based) as you need to skip cooking onion and garlic in oil and add all veggies directly to the veggie broth. This Vegetarian Goulash Soup recipe is vegan (so egg-free and dairy-free), gluten-free, nut-free, and soy-free. It freezes really well, for a couple of months. You can store it in the refrigerator for up to 4-5 days without a problem. If you’d like some beefy texture, you can add vegan beef or marinated soy chunks which are usually made of textured vegetable protein (tvp). If you’d like to add more veggies, but still want to keep it authentic, we recommend adding button mushrooms. The most authentic ones are kidney beans of any kind: red kidney beans, white cannellini beans aka white kidney beans, or speckled kidney beans… We have also made it several times with chickpeas and the soup tastes amazing. FAQs and substitutions What kind of beans can I use? We use the bread slices to dunk them in the soup and eat it like that. Goulash soup is a one-pot dish, so the side is actually the cooked potatoes that are already in it. If you’d like to keep it authentic, the only side Hungarians pair this soup with (either vegetarian or beef) is bread. We don’t recommend olive oil in this recipe. Why? It gives the soup a fatty after-taste similar to lard. As we eat plant-based, the closest alternative is coconut oil. Why coconut oil? – The traditional way is to make the base for cooking onion and garlic with lard.Beans vs chickpeas – While the traditional recipe calls for white or red kidney beans, you can use chickpeas or other type of beans if you like them better.You will only need a really small amount to get the soup hot. In Hungary, we use Eros Pista* which is a roughly pureed hot paprika and nothing else. How spicy should it be? – Depending on how hot and spicy you prefer your soup, you can add chili powder or sriracha or freshly chopped raw chili peppers beside the sweet paprika powder.Chop vegetables smaller – If you prefer to reduce the cooking time, you can cut the potatoes to smaller or slice the carrots thinner.They will cook more evenly if the veggies are the same size. Chop vegetables evenly – We added carrots and parsnip first as they need the most time to be cooked, then potatoes.That’s all! You are ready when all ingredients are tender! Serve and enjoy! Finally, add the cooked beans and simmer for another 5 minutes.If carrots and parsnip are almost cooked add the diced potatoes and cook for another 5 minutes.Pour the vegetable broth and cook the soup for approx.Add the sweet smoked paprika powder and the tomato or goulash paste, and stir until combined.Add the chopped garlic and the spices (salt, pepper, parsley, and caraway seeds) and cook for another 2-3 minutes.Heat your stockpot to medium heat and add vegetable oil or coconut oil.Cook your beans or use a canned version.Wash, peel and slice carrots and parsnip.Depending on how large you chop the vegetables, the soup can be ready in 30 minutes. Making a vegetarian goulash soup is easy and simple. cilantro, oregano and other green herbs.soy sauce, Worcestershire sauce or any other flavor enhancer.dairy or non-dairy substitutes, not even sour cream.red bell peppers, tomatoes or similar veggies.zucchini, eggplant, celery, and other non-root veggies.There are certainly a number of ways you can deviate from the original Hungarian goulash recipe, but you definitely don’t need the following ingredients to make a traditional recipe: Why do many goulash recipes fail to be real? liquid smoke – optional (to replicate cooking in a cauldron on an open fire).sweet Hungarian paprika* or other sweet smoked paprika powder.tomato paste or goulash paste* (if it is available to you).carrots and other root vegetables like parsnip.However, if you are looking for the original recipe you only need the following ingredients: If you were searching for the term Hungarian goulash, you might come across various recipe versions. While both dishes are delicious on their own accord, they are very different from each other. The only common ingredient is probably sweet smoked paprika. What people call American goulash is closer to ground beef stew cooked with canned diced tomatoes or tomato sauce with Italian seasoning. There is a bit of confusion around what goulash means in the different parts of the word. In different regions and in other countries outside Hungary there might be other variations (like adding egg noodles called “csipetke” or “nokedli”), although the basis of the dish they call goulash should be the same. There are actually three authentic Hungarian goulash recipes: The stew version of this dish is actually called “pörkölt” and served with pasta or cooked potatoes. The authentic Hungarian goulash is NOT a STEW, but a thick SOUP. By subscribing, I consent to receiving emails.
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