Vegan Goulash Recipe

Nothing I like better than a Goulash casserole as well as an authentic Hungarian Goulash soup...vegan style of course!

So, here's my recipe for a Vegan Goulash.  As for the meat in a goulash, who needs meat when a vegan Goulash like this tastes delicious!

Ingredients:

2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 medium potatoes, peeled and diced
1 red bell pepper, diced
1 tablespoon paprika
1 teaspoon caraway seeds
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
1 can (14.5 ounces) diced tomatoes, undrained
2 cups vegetable broth
1 cup dry red wine
2 cups cooked chickpeas
1 tablespoon cornstarch
1/4 cup chopped fresh parsley

Method:

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the carrots, potatoes, and red bell pepper to the pot and cook for 5 more minutes.

Stir in the paprika, caraway seeds, thyme, salt, and black pepper and cook for 1-2 minutes.

Add the diced tomatoes with their juice, vegetable broth, and red wine to the pot. Bring to a boil, then reduce heat and let simmer for 30 minutes.

Add the chickpeas to the pot and cook for an additional 10-15 minutes, until the vegetables are tender.

In a small bowl, whisk together the cornstarch with 1/4 cup cold water. Stir the cornstarch mixture into the pot and cook for a few more minutes, until the sauce has thickened.

Serve the goulash hot, garnished with chopped fresh parsley. Enjoy!