Vegan Hungarian Goulash with Potatoes and Paprika
Hungarian goulash is a paprika-forward stew built on a base of slow-cooked onions, caraway, and bay, here made fully plant-based with mushrooms and potatoes in place of meat. Tamari and miso deepen the umami in the crimson broth, which is also scented with marjoram. The stew takes roughly an hour and is well suited to cold-weather meals.
Equipment
- 5–6 qt Dutch oven or heavy soup pot
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Mortar and pestle or spice grinder (for caraway)
Ingredients
For the Goulash Base:
- 3 tbsp sunflower oil, divided traditional to Hungarian cooking; choose cold-pressed for fuller flavor
- 8 oz tempeh, cut into 1/2-inch cubes adds hearty, nutty protein; choose plain, unflavored
- 1 lb cremini mushrooms, sliced 1/4-inch or a mix of cremini and king oyster for meaty texture
- 1 ½ tsp kosher salt, divided plus more to taste; Diamond Crystal preferred
- 2 large yellow onions, diced (about 4 cups) sweet onions also work for gentler sweetness
- 4 cloves garlic, minced freshly minced for best aroma
- 1 ½ tsp caraway seeds, lightly crushed pound in a mortar or crush under a pan to release oils
- 3 tbsp sweet Hungarian paprika (édesnemes) look for Szeged or Kalocsa; fresh paprika is key
- ½ tsp hot Hungarian paprika adjust to taste for gentle heat
- 2 tbsp double-concentrated tomato paste Mutti recommended; deepens color and savor
- ½ cup dry red wine or vegetable broth optional but lovely; use a dry, fruity wine
- 2 medium red bell peppers, cored and sliced about 2 cups sliced; choose crisp, glossy peppers
- 2 lb Yukon Gold potatoes, cut into 1-inch cubes peel optional; waxy potatoes hold shape beautifully
- 6 cups low-sodium vegetable broth homemade or a clean, neutral brand
- 2 pieces bay leaves prefer Turkish bay for softer aroma
- 1 tsp dried marjoram, crumbled traditional Hungarian herb; don’t skip if available
- ½ tsp freshly ground black pepper adjust to taste
- 1 tbsp tamari or soy sauce for depth; use tamari for gluten-free
- 1 tsp apple cider vinegar brightens the finish
- 1 tsp white or yellow miso dissolve in hot broth before adding; adds umami
- 1 tsp smoked paprika optional; for subtle smokiness
- 2 tbsp flat-leaf parsley, finely chopped for fresh, green lift at the end
- 1 tsp lemon zest optional; a chef’s trick for brightness
To Serve (Optional):
- 6 slices crusty country bread for dipping; lightly toasted
Instructions
- Prep the Aromatics and Vegetables (about 25 minutes): Dice the onions, mince the garlic, slice the mushrooms, core and slice the peppers, and cube the potatoes to 1-inch. Lightly crush the caraway seeds. Measure the paprikas and tomato paste. Sensory cue: onions should be evenly diced for even sautéing; potatoes squared so they cook uniformly.
- Brown the Tempeh and Mushrooms (12 minutes): Heat 2 tbsp sunflower oil in a 5–6 qt Dutch oven over medium-high until the oil shimmers (about 375°F / 190°C). Add the tempeh and cook 3–4 minutes, stirring occasionally, until golden at the edges. Add the mushrooms and 1/2 tsp kosher salt; cook 7–8 minutes until their moisture evaporates and they’re well browned. Transfer both to a bowl.
- Sweat the Onions (14 minutes): Add the remaining 1 tbsp oil to the pot. Reduce to medium-low. Add onions and a pinch of salt; cook 12–14 minutes, stirring, until soft and glossy with light golden edges. Sensory cue: onions should smell sweet and jammy, not sharp.
- Bloom Spices and Tomato (6 minutes): Stir in garlic and cook 1 minute until fragrant. Add crushed caraway; toast 30 seconds. Take the pot off the heat briefly and stir in sweet and hot paprika to bloom in residual heat for 30 seconds (prevents bitterness). Return to medium heat, add tomato paste, and cook 2–3 minutes until brick red and caramelized.
- Deglaze (2 minutes): Pour in red wine (or broth) and scrape up any browned bits with a wooden spoon. Reduce by about half, 1–2 minutes, until syrupy and aromatic.
- Build the Stew and Simmer (35 minutes): Return mushrooms and tempeh to the pot. Add peppers, potatoes, vegetable broth, bay leaves, marjoram, remaining salt, and black pepper. Bring to a boil, then lower to a gentle simmer and partially cover. Maintain a quiet bubble at roughly 200°F / 93°C, stirring occasionally, for 35 minutes or until potatoes are tender and edges look slightly creamy.
- Season and Add Body (5 minutes): Ladle a little hot broth into a small bowl and whisk in the miso until smooth; stir back into the pot along with tamari, apple cider vinegar, and smoked paprika (if using). Taste and adjust salt and pepper. For a thicker, silkier broth, lightly mash a few potato cubes against the pot with your spoon.
- Finish and Rest (5 minutes off heat): Turn off heat. Stir in parsley and lemon zest. Let the goulash rest 5 minutes to settle flavors. Remove bay leaves. Serve hot.
Notes
Michelle’s Tips:
- Breathe Life Into Paprika: Paprika dulls with age. Use a fresh tin (opened within 6 months) for a vivid, sweet aroma and ruby color.
- Bloom Off Heat: Briefly removing the pot prevents paprika from scorching—burnt paprika turns bitter quickly.
- Faster Onion Sweetness: A tiny pinch of baking soda accelerates browning; use sparingly to avoid off flavors.
- Gluten-Free: Use tamari instead of soy sauce. This recipe is otherwise naturally gluten-free.
- No Alcohol: Deglaze with broth plus 1 tsp balsamic for complexity.
- Protein Swaps: Try smoked tofu cubes (pressed and patted dry) browned like tempeh. For soy-free, add 1 cup cooked brown lentils in the final 10 minutes.
- Texture Control: Mash 4–6 potato cubes to thicken, or simmer 5 minutes uncovered at the end for a denser broth.
- Oil Choice: Sunflower oil is traditional; extra-virgin olive oil works in a pinch but will alter the flavor.
Nutrition
Calories: 530kcalCarbohydrates: 82gProtein: 22gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 1238mgPotassium: 1544mgFiber: 10gSugar: 11gVitamin A: 3436IUVitamin C: 89mgCalcium: 147mgIron: 7mg
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