Vegetarian Goulash
Savor the rich and hearty flavors of Vegetarian Goulash, a comforting one-pot dish that's perfect for cozy weeknight dinners. Packed with an array of fresh vegetables like carrots, red bell pepper, and russet potatoes, this meatless twist on a classic is infused with smoky paprika, earthy cumin, and aromatic thyme for a flavor-packed experience. Simmered in a savory tomato and vegetable broth base, this satisfying stew is finished with tender cooked pasta for a deliciously wholesome meal. Quick to prepare in just under an hour, this recipe is vegan-friendly, nourishing, and ideal for feeding a family of four. Top it off with a sprinkle of fresh parsley for a bright, herby finish, and enjoy a bowl of pure comfort. Perfect for those seeking vegetarian comfort food recipes or a hearty plant-based dinner!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 Garlic cloves
- 2 medium Carrots
- 1 large Red bell pepper
- 2 medium Russet potatoes
- 2 tablespoons Paprika (preferably smoked or Hungarian)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried thyme
- 4 cups Vegetable broth
- 1 15-ounce can Canned diced tomatoes
- 2 tablespoons Tomato paste
- 2 cups Cooked pasta (e.g., elbow macaroni or fusilli)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Dice the onion and mince the garlic. Add them to the pot and sauté until the onion becomes translucent, about 5 minutes.
Peel and slice the carrots, chop the red bell pepper, and dice the potatoes into bite-sized chunks. Add them to the pot and sauté for another 5 minutes.
Sprinkle the paprika, ground cumin, and dried thyme over the vegetables, mixing well to coat them in the spices. Cook for 1-2 minutes until fragrant.
Pour in the vegetable broth, canned diced tomatoes (with their juices), and tomato paste. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the potatoes and carrots are tender.
Stir in the cooked pasta and season with salt and black pepper, adjusting to taste. Let the goulash simmer for an additional 5 minutes.
Ladle the goulash into bowls and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4886 mg | 212% | |
| Total Carbohydrate | 284.4 g | 103% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 58.6 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 5885 mg | 125% | |
*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.
