Chunky vegetable goulash

Recipe summaryClick image to view larger version

Chunky vegetable goulash

Category Main course
Serves 4
Preparation 20 minutes
Cooking 2 hours 15 minutes

Rating: Rated 3.1 / 5 (29 ratings)

Go vegan: Sour Supreme is a tasty dairy-free alternative to sour cream for this goulash.


  • 3 tbsp olive oil
  • 2 cloves garlic, chopped
  • 225g swede, cut into chunks
  • 400g new potatoes
  • 1 tbsp sweet smoked paprika
  • 2 x 400g cans chopped tomatoes
  • 1 red pepper, deseeded and sliced
  • 400g can butter beans, drained
  • chopped fresh herbs, to garnish
  • 3 red onions, cut into wedges
  • 300g Chantaney carrots, trimmed
  • 225g parsnips, cut into chunks
  • 2 tbsp paprika
  • 3 tbsp tomato purée
  • 450ml vegetable stock
  • 1 yellow pepper, deseeded and sliced
  • 200ml crème fraîche or soured cream


Stage 1

Preheat the oven to 150C/fan 130C/gas 3. Heat the oil in an ovenproof pan and cook the onions for 10 minutes, until softened. Add the garlic and cook for 1 minute. Stir in the carrots, swede, parsnips, potatoes and both paprikas and cook for 30 seconds.

Stage 2

Stir in the tomato purée, tomatoes and stock. Bring to the boil, cover and bake for 1½ hours.

Stage 3

Remove from the oven and stir in the peppers and beans. Cover and bake for a further 30 minutes. Remove from the oven and spoon over the crème fraîche or soured cream, and scatter with herbs.


Chunky vegetable goulash


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STEWBero said:

25th June 2018 06:43
There are different ways to fry tomatoes, but each of them will require the hostess to spend several hours in the kitchen, so this food is usually better correct prepare on weekends or for special occasions. When tomatoes are roasted, they get a deep taste and are combined with seafood, antipasto and other roasted vegetables. Moreover, they are ideally suitable for use in the baking industry, in making bread or cake with custard.

unatuehicu said:

25th March 2018 00:23 -

teonive said:

25th March 2018 00:08 -

ezokiniyaxape said:

24th March 2018 03:18 -

ogkofekobu said:

24th March 2018 01:33 -

ejiuruju said:

24th March 2018 00:35 -

ujukavzoxu said:

24th March 2018 00:31 -

iopozjuo said:

24th March 2018 00:13 -

ewkewomead said:

24th March 2018 00:01 -

Dave said:

1st December 2017 15:33
How long is 1½ hours. Someone needs to check the recipe before putting on it the website.

laney said:

22nd April 2014 18:07
This is soooo tasty, has become a family favourite. We love it!

Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin
Photography: Michael Dannenberg

Nutritional info

Nutritional values are per serving.

  • Calories: 551g
  • Fat: 27g
  • Saturated fat: 10.5g
  • Protein: 17.5g
  • Carbohydrates: 69g
  • Sugars: 34.5g
  • Fibre: 20g
  • Salt: 1.9g

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