Vegan Goulash Stew | Good Eatings

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Saute the chopped onions in a little oil or water in a large pot or dutch oven, until translucent. Add in the garlic and saute another minute, until fragrant. Toss in all the vegetables, season with salt and black pepper, and give it a good mix. Cover with a lid and turn down heat to low, let sweat like this for about 5-7 minutes or until the vegetables have released some of their juices.

Step 2

Remove the lid and add in your tomato puree and spices. Mix well to coat the vegetables and let saute for another couple of minutes until very fragrant.

Step 3

Drain your lentils and add them to the pot along with the chopped tomatoes, water, wine, vegetable stock powder and bay leaves. Season with salt and pepper and give it all a good stir to combine all the flavours.

Step 4

Bring to a boil and then leave to simmer, with the lid slightly ajar, for 30-35 minutes or until the lentils and vegetables are thoroughly cooked through.

Step 5

Serve with a dollop of vegan sour cream or natural yogurt as well as a sprinkling of chopped fresh parsley. We also like some pickled beetroot as a tasty and tart side to cut through the rich stew.

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