Vegetarian Rindergulasch (German Beef Goulash)
Savor the hearty flavors of Germany with this delicious twist on a classic dish—Vegetarian Rindergulasch (German Beef Goulash). This plant-based version of the traditional goulash swaps out beef for tender, flavorful plant-based beef chunks, making it perfect for vegetarians and anyone seeking a satisfying meatless meal. Infused with the smoky richness of paprika, a touch of cumin, and fresh vegetables like bell peppers and carrots, this vegan-friendly recipe achieves the comforting depth of a slow-simmered stew in just under an hour. With its robust broth, fragrant herbs, and chunky texture, it’s a crowd-pleasing dish best served over pasta, rice, or with a side of crusty bread. Whether you’re craving a taste of German cuisine or looking for a nutritious and hearty dinner option, this Vegetarian Rindergulasch is sure to impress!
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Recipe Information
Ingredients
- 450 grams plant-based beef chunks
- 2 tablespoons olive oil
- 1 large onion
- 2 garlic cloves
- 1 red bell pepper
- 1 green bell pepper
- 2 carrots
- 2 tablespoons tomato paste
- 500 milliliters vegetable broth
- 2 teaspoons paprika powder
- 1 teaspoon cumin
- 0.5 teaspoon ground black pepper
- 1 bay leaf
- to taste salt
- 2 tablespoons fresh parsley
Instructions
Peel and finely chop the onion and garlic cloves.
Dice the red and green bell peppers and slice the carrots into thin rounds.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté until the onion becomes translucent, about 5 minutes.
Add the diced bell peppers and sliced carrots to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the tomato paste and mix well with the vegetables for about 2 minutes.
Add the plant-based beef chunks to the pot and stir to combine with the vegetables.
Pour in the vegetable broth and add the paprika powder, cumin, ground black pepper, and bay leaf. Stir well to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the vegetables are tender and the plant-based beef is heated through.
Add salt to taste and stir well.
Remove the bay leaf before serving. Garnish with chopped fresh parsley.
Serve hot with cooked pasta, rice, or crusty bread.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5500 mg | 239% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 39.3 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4130 mg | 88% | |
*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.
