Plant Based Hungarian Goulash with Herb Dumplings

Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 mins
Serves 4


  • 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
  • 1 can kidney beans in water
  • 1 can cannellini beans in water
  • 1 can black beans in water
  • 1 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
  • 100g/4oz wholemeal self raising flour
  • 50g/2oz vegan suet
  • generous amount of fresh herbs. I used rosemary, sage and thyme
  • 5 tablespoons water


  1. 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.
  2. Add the paprika, smoked paprika and caraway seeds and continue to cook for another two minutes.
  3. 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.
  4. 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.
  5. Put the lid on the pot then cook for a further 20 minutes or until the potatoes are cooked through.
  6. Serve with Tenderstem broccoli and cabbage with lemon juice for a filling and flavoursome supper on a chilly autumn evening.


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