Spicy Bean Goulash

Captures the authentic flavor of Hungary.

Vegan. Hands-on time: 10 mins. Total time: 30 mins.

Contributed by Janey Macleod (March 2003).

Photo © Veg World

This vegan version of the classic Hungarian dish is rich in flavor and texture. Served with brown rice, it makes a satisfying and nutritious meal for four.

Ingredients

• 2 tblsp. oil
• 1 large onion, sliced
• 3 medium peppers (preferably one each of green, red and yellow), cut into small chunks
• 8 oz (225 g) mushrooms, sliced
• 1 large potato, diced
• 2 cloves of garlic, minced
• One 14-oz (400 g) can of tomatoes
• ¼ tsp. chili powder
• ½ tsp. paprika
• One 14-oz (400 g) can of kidney beans, drained and rinsed
• Seasoning to taste

Method

Sauté the onion in the oil for about five minutes. Add the peppers, mushroom, potato and garlic, and cook for another five minutes. Add the remaining ingredients. Simmer slowly for 20 - 30 minutes.

Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.