This recipe was created while Emily and I were teaching and living in Budapest, Hungary. We loved this recipe, because a big batch would last us a week and helped us survive Hungary’s cold winter. Additionally, this recipe is full of veggies and a great immune booster during the cold/flu season, which as a teacher is the entire school year. Another reason Emily and I love this recipe is you can change it up depending on your bean preference, spice level as well as how you serve it. We have used kidney beans, black beans, white beans and chickpeas. Additionally, living in Hungary we were never low on Páprika the seasoning or paprika also the Hungarian word for pepper. We used a variety of veggies, from frozen veggie medley bags, to potatoes, peppers, and even cabbage. We also ate it with toast, rice, pasta or on its own. I hope you enjoy this healthy and vegan take on a delicious and iconic Hungarian dish. Jó étvágyat!
- 1-2 onions
- 3 peppers
- 4 medium potatoes
- 2 carrots
- 3 tomatoes
- 1 bag of frozen corn
- 1 L tomato juice/sauce *
- 1-2 tablespoons olive oil
- 1-2 cups chickpeas (bean preference)
- 2 tablespoons garlic
- 1-2 tablespoons Hungarian paprika *see notes
- 1-1 ½ teaspoon chili powder
- ½ tablespoon red pepper flakes or 1 dried hot pepper
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- Salt to taste
- Check the ingredients on the back of the can of tomato juice/sauce to find one without any added sugar.
- Remember to continue to check the pot to ensure nothing is stuck to the pot and burning.
- Side Story: Emily and I once left our batch simmering for too long without stirring and a layer of corn burned at the bottom. The burn flavour became a part of the Gulyás. That batch was a rough one to finish and we definitely learned our lesson about continuing to stir the Gulyás.
- You can choose whether or not you use sweet or spicy paprika. We like spice so we usually use spicy, but both are delicious.
- Remember to feel free to alter the amounts of the spicy seasonings depending on your preference, as well as the veggies and how you choose to serve it.
- Use a big soup pot and add oil. Allow the pot to heat up, so the oil easily slides around in the pot.
- Add the chopped onion and one chopped pepper. After a few minutes add the garlic. Add the spices and turn the burner down to low heat.
- Add the tomato sauce to the pot.
- Add diced peppers, potatoes, tomatoes, carrots, corn and beans to the pot.
- Cover and let simmer for at least an hour, stirring occasionally.*
- Serve on its own or over toast, noodles or rice.