Vegan Potato Goulash

Vegan Potato Goulash

A hearty and comforting vegan version of traditional Eastern European potato goulash. This savory dish combines tender potatoes, aromatic herbs, and vegan frankfurters in a rich tomato-based broth. The addition of pickled cucumbers brings a delightful tanginess that balances the flavors perfectly. Easy to prepare and satisfying for cold weather meals, this plant-based goulash is sure to become a family favorite.

Main Ingredients Instructions

  1. Peel and dice the onions. Mince the garlic cloves.
  2. Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the bay leaves, marjoram, thyme, and rosemary, cooking for about 30 seconds to release their aromas.
  5. Add the tomato paste and sweet paprika and cook for 1-2 minutes, stirring constantly to prevent burning.
  6. Peel and dice the potatoes into 1-inch cubes. Add them to the pot and stir to coat with the tomato mixture.
  7. Pour in the vegetable broth, stir well, and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 20-25 minutes, or until the potatoes are tender.
  8. While the potatoes are cooking, slice the vegan frankfurters into rounds and dice the pickled cucumbers.
  9. Once the potatoes are tender, add the sliced vegan frankfurters and diced pickled cucumbers to the pot. Simmer for an additional 10 minutes to allow the flavors to meld together.
  10. Remove the bay leaves before serving. Adjust salt and pepper to taste.
  11. Serve hot, optionally garnished with fresh herbs or a dollop of vegan sour cream.

Notes

  • For a spicier version, add 1/4 teaspoon of red pepper flakes with the other herbs.
  • The pickled cucumbers (also known as dill pickles in some regions) add a characteristic tanginess to the goulash that shouldn't be skipped.
  • If you can't find vegan frankfurters, you can substitute with other vegan sausages or add extra vegetables like bell peppers and carrots.
  • Serve with crusty bread for a complete meal.
  • If the goulash becomes too thick during cooking, add more vegetable broth or water to reach your desired consistency.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.