When the days are colder, the best thing to warm you up is this vegan butter bean goulash. It's the perfect comfort food after a long day!
This is super easy to make, it serves four so it's a perfect family meal!
This goulash is made with butter beans;
Butter beans are low in calories and contain vital nutrients; protein, folate, antioxidants and more.
They help to promote a healthy heart and could help prevent cancer.
Goulash is a stew, traditionally made from meat and vegetables, usually seasoned with paprika and other spices.
It originated in medieval Hungary.
Goulash is one of the national dishes of Hungary & a symbol of the country.
It's origin traces back to the 9th Centuary to stews eaten by Hungarian shephards.
Nutritional Information Per Serving;
Calories: 353.5
Fat: 8.175g
Carbohydrates: 58.3g
Fiber: 10.37g
Protein: 12.32g
Calcium: 52mg
Iron: 3.5mg
I hope you love this as much as we do!
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Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Vegan Butter Bean Goulash - Serves 4
Ingredients
1 1/2 tbsp olive oil
1/2 tbsp of butter
2 medium onions - diced
1 stalk of celery - roughly chopped
5 cloves of garlic - minced
4 heaped tbsp smoked paprika
500g baby potatoes - skin on, scrubbed then cut in half
2 large carrots - peeled, cut in half lengthways then sliced
1 397g can of chopped tomatoes
1 heaped tbsp tomato puree
451ml vegetable stock
1 dried bay leaf
2 red bell peppers - diced
1 green bell pepper - diced
1 397g can of butter beans - drained
1/2 tsp sea salt
1/4 tsp cracked black pepper (+ more for serving)
Optional:
A small handful of parsley + more for serving (finely chopped)
Method
Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook for about 10 minutes, until the onion is soft.Then add the celery and garlic and cook for another 5 minutes.
Turn the heat to low and add the paprika stirring well. Then add the potatoes to the pan and stir again so the potatoes are covered in paprika.
Pour in the chopped tomatoes and a little water used to clean out the can. Add the tomato puree and the vegetable stock. Drop in the carrot, salt and pepper then cover with the lid and leave to simmer on low heat for about 30 minutes.
Or until the sauce is reduced and the potatoes are tender.
Add the peppers and butter beans, check the seasoning, then leave to simmer for another 10 minutes with the lid off.The sauce should now be nice and thick and the potatoes should be cooked.
Finally, stir in the parsley. and serve immediately with some good crusty bread or rice.
Enjoy!
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