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Vegan Goulash with Sweet Potato Recipe
Author:
Thomas Sixt 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.
Table of Contents
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.
Preparation Time
30 Min.
Cook Time
15 Min.
Ingredients
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For the potato goulash |
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| 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 |
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decoration and topping |
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| 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
Prepare onions
Halve, peel and finely dice the onions.
Sauté the onion in a large saucepan with the vegetable oil.
Prepare sweet potatoes
Wash the potatoes and sweet potatoes.
Peel potatoes
Peel the potatoes.
dice potatoes
Cut the potatoes and sweet potatoes into 2×2 cm cubes
prepare approach
Sauté the onions in a little oil for about 10 minutes, allowing them to color slightly.
Then add tomato paste and spices.
tomato
Roast the tomato paste, caraway, marjoram and paprika for about 3 minutes until the color of the goulash changes to brown-red.
cook goulash
Fill the goulash starter with water.
Add the diced potatoes and diced sweet potatoes and season with vegan vegetable stock.
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
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.
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
Cousine
Keyword
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 .
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.
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.
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
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!
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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
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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!
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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
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25g paprika, really????
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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
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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!