Vegan Goulash Recipe

Goulash is a Hungarian dish that is traditionally made with meat. You can make vegan goulash with beans such as kidney beans, cannellini beans, or haricot beans - or a mixture. Goulash is strongly spiced with paprika, and you can add extra flavor by using garlic and fresh coriander.

Ingredients (serves 4-6)

1 can (400g) kidney beans

1 can (400g) cannellini beans

2 cans (800g) chopped tomatoes

3-4 medium-sized potatoes, diced

100g fresh spinach

1 large onion, chopped

4 cloves garlic, finely chopped

4 tbsp paprika

1 liter vegetable stock

handful of fresh coriander

Vegan Goulash Recipe

1. Fry the onion and garlic in a large saucepan until they start to brown. Add the potatoes and fry for a few minutes longer.

2. Add the tomatoes, beans, paprika, and most of the vegetable stock.

3. Leave the vegan goulash to cook for 30-40 minutes, until the potatoes are soft. Add the rest of the stock as needed to stop the goulash from drying out. The consistency should be that of a thick stew.

4. Add the spinach and stir it into the goulash. It will look like a lot of spinach at first but it reduces dramatically in size as it cooks.

5. Add the fresh coriander and serve immediately.

Vegan goulash is filling enough to eat on its own, or you can enjoy it with crusty bread.

Saag Aloo

The Indian dish, saag aloo (spinach with potatoes), is the perfect accompaniment to the Lentil Dahl Recipe in the previous post, with basmati rice as the ideal third component of this meal. Spicy in a way that is flavorsome rather than hot, this saag aloo recipe is both tasty and dangerously more-ish.


Saag aloo is vegan if it is cooked using oil rather than ghee (a type of butter traditionally used in Indian cooking). You can use any type of oil for Indian cooking, provided that it does not have a strong flavor.

Ingredients for Saag Aloo (Serves 4)


350 g of pureed fresh or frozen spinach

1 small onion, finely chopped  
1 clove garlic, finely chopped  
1 green or red chilli, finely chopped  
3 medium potatoes, peeled and chopped
1 tsp cumin seeds

1 tsp ground coriander
1 tsp fenugreek

1/2 tsp black pepper
1 tablespoon of oil

How to Make Saag Aloo


Step 1 Heat the oil in a non-stick saucepan. Add cumin seeds and toast them for a few minutes.
Step 2 Add the onion, garlic and chili, and fry while stirring for 5-10 minutes.Step 3 Add the potatoes and fry for a few minutes more, stirring to avoid sticking.Step 4 Add the spinach, and a little water, as well as the coriander and fenugreek, and simmer until the potatoes are cooked. The water should have boiled away or been absorbed by the end of the cooking process.

Step 5 Serve with basmati rice, brown rice, and/or lentil dahl.