About ten years ago, after studying many different languages (French, Portuguese, Italian, Spanish, modern Greek, Dutch, Norwegian, and Japanese), I decided to study Hungarian. I only had one Hungarian friend at the time, Zsuzsanna, and I did not need to speak to her in Hungarian since we had two other languages in common. I had simply heard that it was one of the most difficult mainstream languages to learn, and wanted to challenge myself! So, over the years, taking classes with colleagues who are the children or grandchildren of Hungarians, I have become a part of the local community of Hungarian descendants.
Is there vegan Hungarian food?
Sometimes we have potluck dinners at someone’s house, and Hungary is not known for its vegetarian cuisine (at least not outside Hungary!). Indeed, I bought a used Hungarian cookbook and there weren’t many vegan Hungarian recipes in there! Ivone and I are the only two vegetarians who attend these events, but I developed this vegetarian goulash recipe to take to the dinners to share the flavor of Hungary without the need for animal products. It is also much lighter! Zsuzsanna says that it tastes nothing like meat-based goulash, but she thinks real goulash is horrible so that is a good thing!
I hope you like it even more than the traditional version!
- 1 onion, chopped
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 450 g red or yellow bell peppers, diced large
- 450 g Portobello mushrooms, diced large
- 450 g eggplant, diced large (no need to peel)
- 1 large potato, diced large
- 1 can chopped tomatoes
- 200 g zucchini, diced large
- 3 cups of water
- 2 tablespoons paprika
- 1/2 teaspoon caraway
- 1/2 teaspoon salt
- In a large, deep pan, sauté the onion and garlic with the olive oil.
- Add the bell peppers, mushrooms and eggplant and continue sautéing for a few minutes.
- Add the potatoes, tomatoes, zucchini, water and seasonings and cook the goulash on low heat until all the vegetables are cooked and the broth thickens a bit.
- The heartier the mushrooms, the better. They should be fresh, not canned.
- Mushrooms contain protein, and one serving has 9.1g of protein, but if you want even more add 1 cup of small, cooked white beans (Navy, for example) about 10 minutes before the end of cooking. Another option would be to add a cup of lentils cooked al dente.
- It is delicious served with sour cream, for non vegans. There are also vegan sour cream substitutes.
- Category: Main Dish
- Method: stovetop
- Cuisine: Hungarian
- Calories: 254
- Sugar: 17.4g
- Sodium: 440 mg
- Fat: 5.9g
- Saturated Fat: 0.6g
- Carbohydrates: 48.2g
- Fiber: 12.5g
- Protein: 9.1g
- Cholesterol: 0mg
Keywords: main dish, eggplant, mushroom, goulash