The Heartiest Vegetarian Goulash Recipe You’ll Ever Love

Crafting a hearty vegetarian goulash brings warmth and comfort to any dinner table.

Robust Hungarian spices dance through a medley of colorful vegetables.

Paprika adds deep, smoky complexity to this plant-based twist on a classic dish.

Tender chunks of seasonal produce simmer slowly, creating rich layers of flavor.

Perfectly balanced and deeply satisfying, this recipe transforms humble ingredients into something extraordinary.

One pot delivers a complete meal that nourishes both body and soul.

You’ll love how simple ingredients can create such a memorable dining experience.

What Makes Delia Smith Vegetarian Goulash A Cozy Favorite

• Savor Hearty Comfort: A rich, warming dish perfect for satisfying hunger with robust vegetarian flavors that remind you of classic home cooking.
• Master Simple Cooking Techniques: Learn easy steps like searing, sautéing, and slow-baking that transform basic ingredients into a gourmet meal without complicated chef skills.
• Customize Your Culinary Creation: Adaptable recipe allows personal twists like swapping vegetables or adjusting herbs to match your taste preferences and dietary needs.
• Perfect for Cozy Gatherings: Ideal for dinner parties, family meals, or weekend cooking where you want to impress guests with a sophisticated yet approachable vegetarian main course.

Ingredients For Delia Smith Vegetarian Goulash

• Lamb Shanks: Tender, flavorful meat that becomes incredibly soft after slow cooking.

• Onions, Carrots, Garlic: Aromatic base that adds depth and sweetness to the goulash.

• Red Wine, Stock, Passata, Tomato Paste: Create a rich, complex sauce that tenderizes the meat and provides robust flavor.
• Herbs, Bouillon: Add layers of savory and aromatic notes to the dish.

• Flour: Helps thicken the sauce and provides a slight coating to the meat.
• Oil: Used for searing the lamb and sautéing vegetables.

Step-By-Step Instructions For Delia Smith Vegetarian Goulash

Step 1: Warm Up The Oven

Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to create the perfect cooking environment for your vegetarian goulash.

Step 2: Chop Colorful Vegetables

• Onions
• Bell peppers
• Carrots
• Garlic cloves

Step 3: Sizzle And Soften Vegetables

Heat olive oil in a large pot over medium heat. Toss in your chopped vegetables and cook until they become soft and fragrant, stirring occasionally to prevent burning.

Step 4: Build Flavor Base

• Paprika
• Cumin
• Dried thyme
• Salt
• Black pepper

Stir the spices into the vegetables to release their aromatic oils.

Step 5: Add Hearty Protein

• Diced tofu
• Kidney beans
• Textured vegetable protein

Stir and coat with the vegetable and spice mixture.

Step 6: Pour In Liquid Magic

• Vegetable broth
• Crushed tomatoes
• Red wine (optional)

Stir everything together until well combined.

Step 7: Simmer And Develop Flavors

Cover the pot and let the goulash simmer on low heat for 45 minutes, allowing flavors to meld and develop depth.

Step 8: Final Touch And Serve

Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley or a dollop of plant-based sour cream.

Tips To Make Delia Smith Vegetarian Goulash Better

• Master Meat Browning: Ensure lamb shanks are completely dry before searing to achieve a deep, caramelized crust that locks in rich flavors.
• Control Liquid Consistency: Reduce sauce on stovetop if too thin, creating a thick, glossy texture that clings perfectly to the meat.
• Herb Selection Matters: Use fresh herbs like rosemary and thyme for maximum aromatic impact and deeper flavor profile.
• Temperature Precision: Maintain consistent oven temperature at 175C to guarantee even, slow cooking that tenderizes lamb shanks completely.
• Wine Quality Boost: Choose a good-quality dry red wine to enhance the overall depth and complexity of the goulash sauce.

Ideas To Customize Delia Smith Vegetarian Goulash

• Vegan Hearty Stew: Replace lamb shanks with firm tofu or seitan chunks, using vegetable broth and adding smoked paprika for depth. Sear plant-based protein and follow original cooking method.
• Gluten-Free Comfort Bowl: Swap wheat flour for cornstarch or rice flour when coating protein. Use gluten-free stock and ensure all ingredients are certified gluten-free.
• Low-Carb Protein Option: Substitute carrots with celery root or zucchini. Use fewer root vegetables and increase herb quantities for flavor complexity. Choose lean protein like chicken thighs instead of lamb.
• Mediterranean-Inspired Variation: Add kalamata olives, swap red wine for white wine, include fresh rosemary and thyme. Garnish with crumbled feta cheese for extra richness.

What Pairs Well With Delia Smith Vegetarian Goulash

• Pair Hearty Red Wine: Choose a robust Hungarian red like Egri Bikavér (Bull's Blood) that complements the rich, meaty flavors of the goulash and stands up to its intense spices.
• Rustic Crusty Bread: Select a dense sourdough or traditional Hungarian pogácsa to soak up the delicious sauce and provide a satisfying textural contrast to the tender lamb.
• Bright Herb Salad: Create a light parsley and dill salad with lemon vinaigrette to cut through the goulash's richness and refresh the palate between bites.
• Cool Cucumber Side: Prepare a simple Hungarian-style cucumber salad dressed with sour cream and paprika to balance the warmth of the dish and add a cooling element.

Storage Tips For Delia Smith Vegetarian Goulash

• Cool completely, transfer to airtight container, and store in refrigerator for 3-4 days. Seal tightly to prevent moisture and odor absorption.
• Pack cooled goulash in freezer-safe containers or heavy-duty bags, removing excess air. Label with date and contents. Freeze up to 3 months for best quality.
• Place portion in microwave-safe dish, cover with damp paper towel, heat on medium power in 1-minute intervals. Stir between intervals to distribute heat evenly and prevent drying.
• Pour goulash into saucepan, add splash of broth or water to restore moisture. Reheat over medium-low heat, stirring occasionally until thoroughly warmed and steaming.

FAQs For Delia Smith Vegetarian Goulash

• Is goulash originally from Hungary?

Yes, goulash is a traditional Hungarian beef stew that originated with cattle herders on the Hungarian plains, typically made with beef but now adapted for various dietary preferences.

• Can I use different vegetables in this goulash?

Absolutely! While carrots are standard, you can add bell peppers, parsnips, or celery to enhance flavor and nutrition.

• What makes this goulash different from traditional recipes?

This version uses lamb instead of beef and includes a wine-based sauce, giving it a richer, more complex flavor profile compared to classic Hungarian goulash.

• Do I need any special cooking equipment?

No, you just need a large pot that can go from stovetop to oven, like a Dutch oven or heavy-bottomed casserole dish.

Vegetarian Goulash Recipe

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4.8 from 19 reviews

• Total Time: 2 hours 27 minutes
• Yield: 46 1x

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Description

Hearty Hungarian goulash gets a plant-based makeover with robust paprika-spiced vegetables and tender legumes simmering in a rich, aromatic broth. Comfort meets nutrition in this soul-warming dish you’ll crave on chilly evenings.

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Ingredients

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Main Ingredients:

• 46 lamb shanks
• 2 cups beef stock
• 112 cups red wine
• 400g passata

Vegetables:

• 1 large white onion, diced
• 2 large carrots, sliced thick
• 6 garlic cloves, minced

Herbs, Spices, and Seasoning:

• 2 tablespoons extra-virgin olive oil
• 1/4 cup flour
• 2 tablespoons tomato paste
• 2 beef bouillon cubes
• 1 teaspoon chopped rosemary
• 2 tablespoons chopped parsley (divided)
• 2 bay leaves
• Salt and pepper, to taste

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Instructions

1. Prepare workspace by arranging all ingredients and preheating oven to 175°C (350°F) for optimal cooking environment.
2. Meticulously pat lamb shanks dry, then generously season with salt and pepper to enhance flavor profile.
3. Select a large, heavy-bottomed pot and heat oil over medium-high temperature, creating a perfect searing surface.
4. Carefully brown lamb shanks on all exterior surfaces, developing rich caramelization and sealing in succulent juices, then transfer to a separate plate.
5. In the same pot, sauté diced onions and carrots until they become translucent and slightly softened, approximately 4-5 minutes.
6. Add minced garlic and cook for an additional minute, releasing aromatic flavors without burning.
7. Reintroduce seared lamb shanks to the pot, then sprinkle flour evenly, gently coating meat and vegetables to create a thickening base.
8. Gradually pour wine, vegetable stock, passata, tomato paste, selected herbs, and bouillon, stirring thoroughly to integrate all components.
9. Cover pot with a tight-fitting lid and transfer to preheated oven, allowing slow braising for approximately 2½ hours until meat becomes exceptionally tender and begins to separate from bone.
10. Remove lamb shanks from pot, then reduce sauce on stovetop if needed to achieve desired consistency.
11. Plate by spooning reduced sauce over lamb shanks, creating an elegant and flavorful presentation.

Notes

• Swap lamb with hearty mushrooms or jackfruit for a fully plant-based version that maintains rich, satisfying texture.
• Reduce cooking liquid slightly if using alternative protein to prevent excess moisture and maintain thick, robust sauce consistency.
• Gluten-sensitive cooks can substitute regular flour with cornstarch or gluten-free flour blend without compromising dish’s deep, complex flavor profile.
• Enhance vegetarian adaptation by adding smoked paprika or liquid smoke to recreate traditional goulash’s deep, meaty undertones.

• Prep Time: 15 minutes
• Cook Time: 2 hours 12 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Hungarian

Nutrition

• Serving Size: 46
• Calories: 91 kcal
• Sugar: 1 g
• Sodium: 210 mg
• Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 15 mg