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Plant-Based Hungarian Goulash with Herb Dumplings

Plant-Based Hungarian Goulash with Herb Dumplings

Prep Time: 10 minutes
Cook Time: 32 minutes
Total Time: 42 minutes
Servings: 4
Author: Caroline

Ingredients

  • 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

Instructions

  • 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.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !