A simple and lazy dinner that is full of flavour and filled with fresh vegetables. You can eat this vegan goulash on its own or paired with rice or your favourite grain.
The inspiration for this vegan goulash comes with a funny/gross story. For anyone who lives in Australia, you know that cockroaches are everywhere and it doesn’t really matter how clean your house is. This is one of those things I have still not gotten used to. Coming from the Netherlands were cockroaches are basically non-existent I still find them the worst thing to deal with.
Last weekend we went out for a quick lunch at a pub, now this pub had an entire vegetarian/vegan section on their menu. One of the dishes was a goulash. I remember always eating goulash soup when I was a child, so naturally I ordered the goulash.
The goulash was absolutely delicious and it did make me want to make my own version. I made a few adaptions as the version I ate that day wasn’t the healthiest. It was delicious but it was also topped with deep fried potato balls of some sort. Now I love deep fried food however I have gotten to a point I opt not to eat it anymore.
As I was sitting there enjoying my meal something fell on my leg. I thought I was just being clumsy and I dropped a piece of eggplant on my leg. I swiped it of my pants and it fell on the floor. Now as soon as it fell on the floor my eggplant started to crawl away… Turns out a cockroach had fallen out of the table and I touched it with my hand. So I did the one sensible thing I could do, I chopped of my hand.
Instead of that rigorous decision I opted to drown my hands in as much soap and disinfectant I could find and checked the table for any other cockroaches hiding up there. I finished my meal but it was definitely less enjoyable considering cockroaches falling out of tables.
With this vegan goulash you can eat it either on its own or you can pair it with rice or another grain. I would personally eat it on its own however, that is not the most practical when feeding more than 2 people.
For more dinner recipes make sure to check out my dinner recipe board on Pinterest.
- 1 tbsp olive oil
- 1 brown onion, finely diced
- 4 garlic cloves, crushed
- 1 large eggplant, chopped into small cubes
- 200g/8oz small white potatoes, cut into bite sized pieces
- 200g/8oz white button mushrooms, cut into quarters
- 1 red bell pepper, seeded and cut into small cubes
- 4 tbsp sweet Hungarian paprika*
- 1 400g/14oz can diced tomatoes
- 2 cups stock
- 3 cups water
- 1 tsp salt
- 200g/8oz firm tofu, cut into small cubes
- parsley, to garnish
- Heat the olive oil in a large Dutch oven or sauté pan. Add the onion and garlic and sauté for 5 minutes.
- Add the eggplant, potatoes, mushroom, bell pepper and sweet paprika to the pan. Stir for a few minutes until well coated and fragrant.
- Add the diced tomatoes, tomato paste, stock and water to the pan. Make sure all the ingredients are covered by the liquid. Add a bit more water if needed. Bring the mixture to a simmer.
- Add the tofu, stir well and simmer the goulash for 30-50 minutes while stirring occasionally. Check regularly after 30 minutes to make sure that the goulash has reached the desired consistency.
- Once it has reached the desired consistency divide the goulash over individual bowls and top with the parsley.