Vegan Hungarian Goulash with Cucumber Dill Salad
Vegan Hungarian Goulash with Cucumber Dill Salad
Did you know that Hungarian goulash is the most famous and often-cooked dish outside the borders of Hungary? It is eaten as a main dish and is considered to be more of a soup than a stew. If cooked in the proper way, goulash has a nice and evenly thick consistency, almost like a sauce.
Servings
Prep time
Cook time
Recipe
Ingredients
- Cashew Sour Cream (makes 3 cups):
- 2 cups raw cashews
- ¾ cup lemon juice
- ½ tsp salt
- 2 cups water
- Goulash:
- 4 onions, finely diced
- ¼ cup Hungarian paprika
- 5 garlic cloves, chopped
- 2 red capsicums, seeded & cut into 2cm chunks
- 1 yellow capsicum, seeded & cut into 2cm chunks
- 2 carrots, cut into 2cm dice
- 3 tomatoes, roughly chopped
- 700g sweet potato, cut into 4cm chunks
- 2 potatoes, cut into 4cm chunks
- 5 cups water
- 4 tbsp vegan “beef” stock powder
- 1 bay leaf
- Salt
- 1 tsp freshly ground black pepper,8 slices wholemeal sourdough bread,1 cup cashew sour cream (see recipe below)
Method
- To make cashew sour cream, place all ingredients in high-speed blender and purée until smooth, and the same consistency as dairy sour cream; it will thicken overnight in the fridge.
- Store in airtight container in fridge until required and use within 7 days. It can be frozen if required.
- Heat large saucepan or Dutch oven over medium heat and cook onions without oil until beginning to brown, about 5 mins.
- Stir in paprika and garlic. Add capsicums and cook stirring for another 2 mins. Add carrots, tomatoes, sweet potato and potatoes, water, stock powder and bay leaf. Bring to boil, cover, reduce heat to low, and simmer for 40 mins. Remove lid and simmer for another 15 mins. Season with salt and pepper to taste.
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