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Vegetarian goulash

This recipe replaces the 'meat' in the traditional goulash with beans - I used butter beans but you could use borlotti or black too. There are loads of fab nutrients in this dish, including protein, vitamin C, and fibre.

Ingredients (serves 4):

  • 1 tbsp olive or rapeseed oil

  • 1 large onion finely chopped

  • 3 crushed garlic cloves

  • 1 carrot sliced

  • 2 peppers deseeded and sliced

  • 400g can chopped tomatoes

  • 1 courgette sliced

  • 150g mushrooms halved or quartered depending on size

  • 2 largish potatoes sliced (I left the skin on but you can peel if you like)

  • 500 ml veg stock (or 2 tsp veg bouillon dissolved in hot water)

  • 2 tbsp sweet paprika

  • 2 tbsp tomato puree

  • 2 bay leaves

  • Salt and freshly ground black pepper

To serve: 4 tbsp plain greek yoghurt


  • Heat the oil in a large pan and fry the onion for 3 mins until softened

  • Add the garlic and cook for another minute

  • Add the remaining vegetables and cook for another 2-3 mins

  • Add all the other remaining ingredients (except the yoghurt)

  • Season, stir and bring to the boil

  • Then turn down the heat and simmer for around 10 mins until the vegetables are tender and the sauce has reduced a little

  • Serve with a spoonful of yoghurt


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