Plant-Based Hungarian Goulash with Herb Dumplings

I don’t know about you, but as it gets darker and colder I start searching out warming comfort food and this Plant Based Hungarian Goulash with Herb Dumplings fits the bill perfectly. I’ve made it with green, yellow and red bell peppers, sliced potatoes, onions, garlic, tomatoes and hot smoked paprika. Not forgetting the three types of beans I’ve used – kidney, black and cannellini.

It’s got a deliciously smoky flavour from the hot paprika – I used Pimenton de la Vera and is wonderfully warming and comforting.

I served mine with Tenderstem broccoli and cabbage tossed in fresh lemon juice with some freshly ground black pepper. It went down a treat!

Did you know that bell peppers are packed with antioxidants and anti-inflammatory phytonutrients? They’re an excellent source of vitamin C, vitamin A, vitamin B6 and a a very good source of folate, molybdenum, vitamin E, fibre, vitamin B2, pantothenic acid, vtiamin B3 and potassium as well as being a good source of vitamin K, manganese, vitamin B1, phosphorus and magnesium.

Who knew bell peppers were so nutrient packed?

If you’re avoiding all oil, stay away from the dumplings as they’re not strictly plant-based – the veggie suet is made from 85% vegetable oils, but check the veggie suet you have, it may be different.

Don’t be put off by the long list of ingredients, they’re super simple to prepare and very easy to cook. It’s a one pot wonder!

Let me know how you get on with making it. Enjoy!

Plant-Based Hungarian Goulash with Herb Dumplings

Plant-Based Hungarian Goulash with Herb Dumplings

5 from 1 vote
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 4


  • Pots
  • Wooden spoon
  • Sharp paring knives


  • 2 onions sliced into rings
  • 1 red bell pepper sliced into rings
  • 1 yellow bell pepper sliced into rings
  • 1 green bell pepper sliced into rings
  • 400 g can kidney beans in water
  • 400 g can cannellini beans in water
  • 400 g can black beans in water
  • 400 g can chopped tomatoes in water
  • 2 tablespoons tomato puree
  • 1 teaspoon paprika
  • 3 teaspoons hot paprika add a little at first then more to your taste
  • 6 new potatoes sliced
  • 4 garlic cloves crushed then chopped
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried basil
  • freshly ground black pepper to suit your taste
  • 100 g wholemeal self raising flour
  • 50 g vegan suet
  • generous amount of fresh herbs. I used rosemary sage and thyme
  • 5 tablespoons water


  • Saute the onions, garlic, bell peppers and potatoes in a couple of inches/4cm of cold water until they begin to soften. Approximately 10 minutes.
  • Add the paprika, smoked paprika and caraway seeds and continue to cook for another two minutes.
  • Meanwhile make the dumplings. Mix the flour, suet, water and herbs. Put flour onto your hands then form into about eight small balls. Set aside.
  • Add the beans with their liquid (water), tomato puree, tin of tomatoes, dried basil and black pepper and stir together. Then place the dumplings onto the top of the mixture.
  • Put the lid on the pot then cook for a further 20 minutes or until the potatoes are cooked through.
  • Serve with Tenderstem broccoli and cabbage with lemon juice for a filling and flavoursome supper on a chilly autumn evening.

If you’re just starting out on your plant-based journey then the following articles will help you.

How to get started on your plant-based journey to learn about the power plate. It was developed by Physicians Committee for Responsible Medicine and provides optimal health for you and your family and is brilliantly flexible so you can eat in a way that suits your taste and lifestyle whilst getting all the nutrients you need.

If you’re struggling to eat more whole grains everyday, check out my five tips to help you here: How to easily eat more whole grains everyday

And if you’d like to read more about the power of fibre and why it’s so good for you, then read my 5 fabulous reasons fill fibre You should also check out the information on page 10 in this PDF.

A typical food plan for the day may look like this:

7 of the best ever plant-based breakfastsOatmeal/porridge for breakfast made with water or plant-based milks such as rice milk. Topped with fresh fruit such as sliced banana. Two slices of wholemeal toast, spread with 100% fruit jams. Read about my 7 of the best ever plant-based breakfasts 

Water and/or tea or coffee, black or made with plant-based milks.

11 Simple Plant-Based Snacks to Enjoy at WorkMid morning snack of fruit, or read my post on 11 simple plant based snacks to enjoy at work

For lunch7 Inspiring Plant-Based Sandwich Fillings For Your Lunch, how about a baked potato topped with veggie chilli, or soup and a salad. For ideas on sandwich fillings read my blog post on 7 inspiring plant based sandwich fillings for your lunch

For an afternoon snack remember to check out my suggestions here: 11 simple plant based snacks to enjoy at work

Now it comes to dinner. What’s quick to make, nourishing and doesn’t cost the earth? Try some of my delicious dinner recipes.

Let me know in the comments section below if you’ve found my post: Plant Based Hungarian Goulash with Herb Dumplings. I always love hearing from you! 

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