Euvedge Goulash Type Stew
Warm up with a comforting bowl of Euvedge Goulash Type Stew, a hearty plant-based twist on the classic Hungarian favorite. Brimming with vibrant vegetables like carrots, potatoes, zucchini, and red bell peppers, this flavorful stew gets its signature smoky depth from a blend of paprika, smoked paprika, and cumin. The robust tomato broth, enriched with crushed tomatoes and tomato paste, simmers to perfection with aromatic bay leaves and oregano, while fresh parsley adds a touch of brightness to every bowl. Ready in just over an hour, this vegan-friendly dish is perfect for cozy weeknight dinners or meal prep. Serve it piping hot with crusty bread or over noodles for a wholesome, satisfying meal. Keywords: Euvedge Goulash, vegetable stew, plant-based goulash, vegan comfort food, hearty vegetable stew.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 medium, sliced into rounds carrot
- 2 diced celery stalks
- 1 large, diced red bell pepper
- 3 medium, peeled and cubed potato
- 1 medium, diced zucchini
- 3 cloves, minced garlic
- 2 tablespoons paprika
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 1 15-ounce can crushed tomatoes
- 2 whole bay leaves
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons, chopped for garnish fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent.
Stir in the red bell pepper, potatoes, and zucchini. Cook for another 3-4 minutes.
Add the minced garlic, paprika, smoked paprika, ground cumin, and oregano. Stir well to coat the vegetables with the spices and cook for 1 minute until fragrant.
Pour in the vegetable broth, tomato paste, and crushed tomatoes. Mix everything together until well combined.
Toss in the bay leaves and season with salt and black pepper to taste.
Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the vegetables are tender.
Taste and adjust seasonings if necessary. Remove the bay leaves before serving.
Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or over noodles, if desired.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 8902 mg | 387% | |
| Total Carbohydrate | 294.4 g | 107% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 90.2 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 8802 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
