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Vegetarian Goulash

Serves 4 

  • 1 Medium-sized onion
  • 2 Medium-sized courgettes
  • 2 Medium-sized carrots
  • ½ Small white cabbage
  • 45ml (3 tbsp) Oil
  • 15ml (1tbsp) Paprika
  • 2.5ml (1/2 tsp) Caraway Seeds
  • 2.5ml (1/2 tsp) Mixed Herbs
  • Nutmeg – pinch
  • 600ml (1 pt) Tomato juice
  • 300ml (1/2 pt) Water
  • 1 Vegetable stock cube
  • Salt to taste
  • 142ml (1/4 pt) Soured cream or natural yoghurt
  1. Slice the onion and courgettes, dice the carrots and finely shred the cabbage.
  2. Heat the oil in a large saucepan and sauté the onion and carrot until the onion is transparent.
  3. Add the courgettes and cabbage and cook over medium heat for 10 minutes, stirring frequently.
  4. Stir in the paprika, caraway seeds, herbs and nutmeg.
  5. Then add the tomato juice, water, and stock cube.
  6. Cover and simmer for about 20 minutes until the vegetables are just tender.
  7. Adjust seasoning with salt.
  8. Spoon the goulash into a warmed serving dish and drizzle with soured cream or yoghurt.
  9. Serve.