Vegan Goulash with Sweet Potato Recipe

Vegan goulash recipe image
Vegan goulash recipe Image © Thomas Sixt

Author:
is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I will show you my vegan goulash recipe .

The goulash without meat tastes delicious and is a great change.

This article accompanies you step by step during the preparation, many photos make your cooking evening a success.

The typical goulash ingredients: onions, garlic, lemon, marjoram, tomato paste, caraway and paprika create a tasty dish.

Just try it now and enjoy.

1. Vegan Goulash Recipe

Vegan Goulash with Sweet Potatoes

Instructions by chef Thomas Sixt.

Servings 4
Calories 631
Total Time 45 Min.

Simple guide to prepare potato goulash.

Rate Now!

4.91 from 1032 ratings

Vegan goulash recipe image
Vegan goulash recipe Image © Thomas Sixt

Preparation Time

30 Min.

Cook Time

15 Min.

Ingredients

For the potato goulash

4 Piece onions (red, yellow or mixed, see photos)
1 tbsp Sunflower oil
200 g big potatoes
500 g sweet potatoes
4 tbsp tomato puree
25 g paprika nobel sweet
2 tbsp majoram (optional oregano)
1 tsp Caraway
1 L Vegetable broth (or water + organic vegetable broth)
primal salt
black ground pepper
2 pinches Chili
2 Piece glove of garlic
2-4 g abrasion of lemon

decoration and topping

1 Piece young garlic (I prefer to use young, green garlic)
150 ml Vegetable oil (for frying!)
4 tbsp soy cream
4 tbsp Parsley (finely sliced)

Instruction

Prepare goulash

Yellow and red onion on the cutting board

Prepare onions

Halve, peel and finely dice the onions.

Sauté the onion in a large saucepan with the vegetable oil.

Sweet potatoes and potatoes for vegan goulash for 4 people
Sweet potatoes on the kitchen board.

Prepare sweet potatoes

Wash the potatoes and sweet potatoes.

Sweet potato peeled with skin

Peel potatoes

Peel the potatoes.

Sweet potato cut into cubes on the cutting board
Sweet potato cubes on the kitchen board.

dice potatoes

Cut the potatoes and sweet potatoes into 2×2 cm cubes

Goulash starter with onions, tomato paste, marjoram, paprika, caraway
Goulash approach

prepare approach

Sauté the onions in a little oil for about 10 minutes, allowing them to color slightly.

Then add tomato paste and spices.

Roasted onions, tomato paste and herbs, deliciously prepared goulash starter
Roasted onions as a goulash starter.

tomato

Roast the tomato paste, caraway, marjoram and paprika for about 3 minutes until the color of the goulash changes to brown-red.

Goulash starter with typical color, season with vegetable broth.

cook goulash

Fill the goulash starter with water.

Add the diced potatoes and diced sweet potatoes and season with vegan vegetable stock.

Garlic cubes and lemon zest for goulash
Lemon zest and garlic are important goulash spices.

add aromatics

Season the goulash with salt, pepper and chilli.

Finely chop the garlic clove and lemon zest, sprinkle with salt and grate finely, add to the goulash.

Bring the sweet potato goulash to the boil and let it simmer for 25 minutes.

The diced potatoes and diced sweet potatoes should still have a slight bite at the end of the cooking time.

Decoration and topping and serving

Young garlic fried fresh and crispy.
Young garlic, finely chopped and fried until crispy.

Prepare decoration

Finely chop the young garlic with the skin and fry in hot vegetable oil until crispy and light brown.

Drain fried garlic in a sieve and season with salt.

Finely chop the parsley.

Close-up of vegan goulash and stew with sweet potatoes.

Serve

Season the stew again with salt and pepper shortly before serving, arrange in deep plates or soup bowls.

Decorate with soy cream, parsley and crispy garlic.

Serve quickly and enjoy. Good Appetite

2. Calories (kcal.) and Nutritional Values

3. Quick Tip Shopping List for your Vegan Goulash

We prepare the goulash from just a few ingredients, here is an overview for your purchase:

–> onions ,
–> sweet potatoes
–> potatoes ,
–> garlic ,
–> tomato paste .

–> Sweet paprika ,
–> salt, pepper,
–> sugar,
–> marjoram and caraway ,
–> lemon zest and broth .

Sweet potatoes and potatoes for vegan goulash for 4 people
Sweet potatoes on the kitchen board.
Sweet potato cut into cubes on the cutting board
Sweet potato cubes on the kitchen board.

Decoration tips:
For a simple version, use fresh herbs like marjoram, oregano, and thyme. If you have time, I recommend fried parsley or young garlic, as well as roasted onions, colorful sesame goes well with it.

Finely chop the parsley
Parsley being cut on a board. Parsley leaves and finely chopped strips.
colorful sesame
colorful sesame seeds prepared with flavor in a bowl.

The following instructions will guide you step by step to a delicious stew. Another tip: Instead of marjoram, try thyme or oregano and experiment…

Your vegetarian or vegan goulash is ready in about 40 minutes. Here are the most important steps with chef tips 🙂

4. The Top Tips for Preparing Vegan Goulash Yourself

–> You can use yellow, white or red onions as a base.

–> Cut the onions into even and small cubes.

–> Give the onions a little more time to develop flavor when sweating until translucent.

–> Cut the sweet potatoes into identically small pieces so that the potatoes cook evenly

–> Roast the peppers only briefly, the spice tends to become bitter.

–> Lightly roast the tomato paste for a nice, brownish colour.

–> Use a strong vegetable broth for a strong taste experience.

–> Let your goulash brew slightly after it has boiled for the first time. The taste gets better!

–> Give your goulash the typical taste kick with lemon zest and garlic!

–> Think about the decoration: fresh or fried herbs, sesame, fried young garlic.

Roast the goulash starter with tomato paste until light brown, that brings the right color and roasted aromas to the stew!

Preparation tip from chef Thomas Sixt

5. Ideas for Exciting Vegan Goulash Decoration

A beautiful and tasty decoration is important for a stew. I’ll also answer the question of what goes well with the vegan goulash : I finely chopped young garlic and then fried it briefly.

The crispy garlic is seasoned with salt after frying and offers an excellent crunchy taste experience.

I also decorate the goulash with soy cream and freshly chopped parsley. You could also add fried parsley leaves or fried onion rings , as well as vegetable chips for your topping.

Young garlic ideal for asparagus risotto!
Young garlic is the first choice for the asparagus risotto.
Young garlic fried fresh and crispy.
Young garlic, finely chopped and fried until crispy.

5. More Cooking Tips

I would like to show you a similar dish here – this is my potato goulash with fried onion rings and crispy parsley… simply delicious and ideal if you can’t get sweet potatoes.

If you want to bring a classic goulash with meat to the table, then I recommend my goulash recipe with cooking video and my venison goulash .

Comments, Cooking Questions and Answers

4.91 from 1032 ratings

Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!

  • Hello Thomas, I cooked twice your recipe today. Delicious! This goulash will definitely not be the last time I cook it. Thank you for the nice recipe. However, I found the liquid addition more than ample. As a result, I had more of a goulash soup. I then thickened it slightly (mixed a little flour with red wine). I also added four large pointed peppers and crumbled in three small dried chillies, but left out the chili powder. Just my thing!

    Reply

    • Hello dear Manuela, thank you for your warm feedback and the positive feedback. The chefs and the quantities 🙂 I'm happy if you liked it. Reduced the amount of liquid in the recipe a bit. I often tend to have large portions. Depending on the starch content of the potatoes or sweet potatoes, simply adjust the amount of liquid! I wish you continued success! Kind regards Thomas

      Reply

  • Perfect recipe! I just ate myself stupid and stupid… 🙂 Next time I'll add the sweet potatoes a little later, to make up for the different cooking times with my very waxy Allians (from my own garden, which has been in permaculture for many years). to balance. Thank you!

    Reply

    • Hello Dieter, that makes me happy. I sometimes cut the S potatoes into different sizes. Then some are still al dente 🙂 and the others make the stew nice and creamy. I am happy if you write more often. Thanks very much! Kind regards Thomas

      Reply

  • 25g paprika, really????

    Reply

    • I actually use more than 2 tablespoons sweet paprika for this recipe. Paprika supports the taste enormously and provides the great color. Good luck! Greetings Thomas

      Reply