Vegan Hungarian Goulash

Meatless Hungarian Goulash in a cast iron pan with blurred potato dumplings in front.

Get all the delicious flavors of traditional Hungarian goulash without breaking your vegan diet. This oil-free and gluten free soup is hearty, warming, and perfect for a cozy dinner on chilly fall or winter nights - plus it's so simple to make! Enjoy an authentic gulyás experience that won't weigh you down with guilt afterwards.

Course Dinner, Main Course, Plant-based Meat, Soup

Cuisine European, Hungarian, vegan

Keyword comfort food, gluten free, hearty, meatless goulash, oil-free, plant based goulash, vegan dinner recipe for sunday, vegan goulash soup, vegan holiday recipe, vegan hungarian goulash, vegetarian goulash

Prep Time 15

Cook Time 1 40

Total Time 1 55

Servings

Author Jasmin Hackmann

Ingredients

3 cans jackfruit in brine
2 onions diced
3 cloves of garlic finely diced
2 red bell peppers diced
1 green bell pepper diced
1 cup 250 ml red wine
4 cups (2 L) vegetable broth
3 tablespoon soy sauce or coconut aminos

Spices

2 tablespoon tomato paste
1 ½ teaspoon onion powder
1 ½ teaspoon garlic powder
¾ teaspoon cumin seeds
½ teaspoon lemon zest
1-2 teaspoon sweet paprika powder
¼ teaspoon chipotle pepper
3 tablespoon Nutritional Yeast
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon rosemary
½ tablespoon lemon juice
½-1 teaspoon smoked paprika
1 teaspoon salt to taste
1 tablespoon potato starch
¼ cup water

Instructions

Start rinsing the jackfruit and remove the hard core. Cut the jackfruit into bite-sized pieces.
Now cut the onions into fine cubes, as well as the garlic.
Stew the onions and garlic in a pan. Add a sip of water every now and then. When these turn brownish, add the jackfruit. Add the spices and let the jackfruit braise until they get a nice color on the outside.
Now glaze the jackfruit in sips with red wine. Take the red wine and add so much that the bottom of the pan is just covered. When it is cooked off, add a little red wine again. You do this until the red wine is used up.
In the meantime, cut the peppers into coarse cubes that are bite-sized. Add this to the jackfruit after the red wine has been used up and briefly fold it in and let it simmer for about 2 minutes.
Now add the vegetable broth and soy sauce and let them simmer on medium heat for about 1.5 hours.
Season the sauce again. If necessary, add a few spices.
Stir the potato starch into the 60 ml of water and slowly add it to the sauce. Stir the goulash constantly. It should thicken immediately.