A Vegetarian Goulash is similar to a mixed bean chilli. Both are thick stews with a slightly spicy flavour. This veggie goulash is low fat, tasty and very filling. I love this with a jacket potato on a cold day, but it's a great dish all year round. It's also goes well with fresh crusty bread.
A bean goulash or mixed bean chilli makes a great 'Storecupboard Staple' since almost all the ingredients can be kept in the cupboard. Since the start of 2020 and this on/off period of lockdown, this has become a really handy recipe. If you'd like more 'Storecupboard Staple' recipe inspiration, check out my collection. This recipe is very quick to make. You should use tinned or canned beans rather than dried as dried beans need a much longer cooking time. Always drain and rinse any beans before adding them to your recipe as otherwise it can make your sauce gloopy or even too salty.
A Fairtrade Goulash
Many of the ingredients in this vegetarian goulash can be bought Fairtrade. Olive oil, sweet smoked paprika, brown sugar, black pepper and mixed beans are now all available as Fairtrade products. Fairtrade is a global movement. It works to make a difference in the lives of the farmers who produce our food and ensures they are paid a fair price. As well as this, the Fairtrade movement works hard to tackle climate change and promote sustainable farming practices. Check out my most popular Fairtrade recipes.
Other Fairtrade Recipes you might enjoy
People ask...
A goulash is a traditional Hungarian stew seasoned with paprika. Most commonly made with beef but vegetarian versions are becoming increasingly popular. Other vegetables that are sometimes added to a goulash are potatoes, carrots, onions, celery, peppers and tomatoes.
There is not alot of difference between a goulash and a chilli. Whilst both get their flavours from peppers, goulash has paprika added and chilli has chilli peppers or chilli powder plus other spices such as cumin for example.
How to make it
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- Heat 1 tablespoon of olive oil in a large frying pan and fry the onions and red peppers over a medium heat for 5 minutes. Add the garlic and fry for 1 minute.
- Stir in the sweet smoked paprika for 1 minute. Be careful not to leave the paprika any longer as over cooking can make it taste bitter.
- Stir in the tinned tomatoes, vegetable stock and sugar and season with salt and pepper. Simmer for 10 minutes.
- Add the mixed beans and cook for 2 minutes until the beans are heated through. Stir through some fresh parsley and serve.
Serving Suggestions
I like to serve this vegetarian goulash with a jacket potato, baked in the oven so the skin is nice and crispy. You could also serve it with rice if you prefer or even fresh crusty bread. A spoonful of soured cream goes well as it provides a contrast to the slightly spicy flavour. For little children, you can stir the soured cream into their portion to tone down some of the spice if you need to. Grated cheese is also a great addition. I also like to serve this with green runner beans or a green salad to add some nice colour and extra nutrition.
Storage
A vegetarian goulash can be kept in the fridge for 2 days. It also freezes well for up to 6 months. If you are cooking it for freezing, just stir in the beans but don't cook them any further as freezing can soften the beans slightly. Just de-frost and re-heat the dish when you are ready.
Vegetarian Goulash with Mixed Beans
Ingredients
- 4 baking potatoes organic or crusty bread
- 2 tablespoon olive oil organic, fairtrade
- 2 red onions organic, chopped
- 2 red peppers organic, de-seeded, diced
- 2 cloves garlic organic, peeled and crushed
- 2 tbsp sweet smoked paprika fairtrade
- 800 g chopped tomatoes organic, use tinned
- 400 ml vegetable stock organic
- 1 tbsp brown sugar organic, fairtrade
- 1 dash black pepper organic, fairtrade, freshly ground
- 1 dash salt
- 800 g mixed beans organic, fairtrade, tinned, drained and rinsed
- 4 tbsp fresh parsley organic, chopped, to garnish (optional)
- 4 tbsp fat free soured cream organic to serve (optional)
Instructions
- Pre-heat the oven to 200°C/400°F/gas mark 6. Wash the potatoes, dry and prick several times with a fork. Rub a little olive oil over them and cook in the oven for about 1 hour, until the potato is soft.
- Heat 1 tablespoon of olive oil in a large frying pan and fry the onions and red peppers over a medium heat for 5 minutes. Add the garlic and fry for 1 minute
- Stir in the sweet smoked paprika for 1 minute. Be careful not to leave the paprika any longer as over cooking can make it taste bitter.
- Stir in the tinned tomatoes, vegetable stock and sugar and season with salt and pepper. Simmer for 10 minutes.
- Add the mixed beans and cook for 2 minutes until the beans are heated through.
- Serve with the baked potatoes or crusty bread and a tablespoon of soured cream on top of the goulash. Sprinkle with fresh parsley.
Notes
Tips
Use tinned or canned beans and make sure you drain and rinse them before adding.Serving Suggestions
Serve with a jacket potato, rice or fresh crusty bread. A spoonful of soured cream goes well as it provides a contrast to the slightly spicy flavour. For little children, you can stir the soured cream into their portion to tone down some of the spice if you need to. Grated cheese is also a great addition. I also like to serve this with green runner beans or a green salad to add some nice colour and extra nutrition.Storage
Keep in the fridge for 2 days. Freeze for up to 6 months. If you are cooking it for freezing, just stir in the beans but don't cook them any further as freezing can soften the beans slightly. Just de-frost and re-heat the dish when you are ready.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
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