Vegan Hungarian Goulash

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Vegan Hungarian Goulash


2 tablespoons olive oil
1 medium onion, diced
2 fat cloves of garlic, minced
2 medium potatoes, peeled and small diced
2 medium carrots, peeled and small diced
4 tablespoons tomato paste
4 tablespoons sweet Hungarian paprika
6 cups (1.4 litres) vegetable stock or vegan beef stock, divided
1 can (14 oz / 400 grams) kidney beans, NOT drained
1 1/2 teaspoons agar agar powder (optional)
1 tablespoon dark miso paste
Salt and pepper, to taste
Optional garnish: chopped parsley and soy yogurt or vegan sour cream


In a medium pot heat the oil over medium heat. Add the onions and fry until soft and transparent then add the garlic and fry until fragrant.

Add the potatoes and carrots and sweat until beginning to soften, about 5 minutes.

Push the veggies to the side in order to make a space in the middle of the pot and add the tomato paste. Allow to cook, stirring the tomato paste gently with your spoon, for a couple of minutes until it darkens in colour slightly.

Remove the pot from the heat and add the paprika. Stir everything together for a couple of minutes to allow the flavour of the paprika to come out. It’s important to do this off the heat as paprika can burn easily.

Return the pot to the heat and pour in 3 cups (700 ml) of the stock and the entire contents of the can of beans, including the aquafaba (liquid). Raise the heat to bring to a simmer.

In a separate small pot, pour the other 3 cups of the stock and sprinkle in the agar agar, mix well. Place over high heat and bring to a boil, stirring frequently. Reduce heat and simmer, stirring, for about 5 minutes until the stock thickens.

Add the hot thickened stock into your simmering soup and continue simmering until the veggies are tender – about 15 to 20 minutes.

When the soup is ready remove the pot from the heat.

Place the miso paste in a small bowl and add a ladleful of hot stock from the soup. Stir to dissolve the miso paste then pour it into the soup. Taste the soup and add salt and pepper to taste.

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