Potato Goulash Recipe Vegetarian

Potato goulash recipe image

is a chef, food photographer, cookbook author and blogger.
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My potato goulash recipe brings an exciting and hearty combination of flavors to the table.

The maximum variant with roasted onions and deep-fried parsley, plus a dumpling crème fraiche, is a real hit and makes meat eaters ponder.

You are not missing anything with this vegan goulash and it is a really nice dish and a great change.

Try this dish now. I wish you good luck!

1. Recipe Potato Goulash

Here are the surefire step-by-step instructions.

You can experiment with marjoram and thyme and taste more or less of these herbs individually.

Potato Goulash

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 513
Total Time 45 Min.
Preparation Time 30 Min.
Cook Time 15 Min.

Simple instructions for preparing goulash with potatoes.

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4.93 from 1264 ratings

Potato goulash recipe image
Potato goulash recipe image © Thomas Sixt


goulash ingredients

500 g Potatoes
200 g carrots (optionally otherwise 150 g more potatoes)

Ingredients Fried onions

400 g onions

goulash ingredients

1 tbsp Sunflower oil
2 Piece glove of garlic
2 tbsp tomato puree

Ingredients Fried onions

1-2 tsp Paprika noble sweet

goulash ingredients

1 tsp turmeric
1 tbsp majoram (optional oregano)
1 tsp thyme (optional quenelle)
700-800 ml Vegetable broth

Ingredients Fried onions

primal salt

goulash ingredients

black ground pepper
2 tbsp Créme Fraîche

Ingredients Fried onions

500 g Vegetable oil
4-5 tbsp flour

For the fried parsley

1/2 Bunch Parsley


Prepare goulash

Fresh Potatoes
Predominantly waxy potato variety.

Prepare potatoes

Wash the potatoes and peel them thoroughly.

I usually cut the peeled potatoes into 1 cm cubes.

This reduces the cooking time of the potato goulash.

Prepare carrots
Cut carrots on a kitchen board.

Prepare carrots

I halve the peeled carrots lengthways and then cut them into 1 cm diagonal slices.

Yellow and red onion on the cutting board


Halve the onions and garlic (this makes peeling easier), then peel and finely dice.

Sauté onion for goulash
Glassy sweated onion cubes in a pot.

Prepare onions

Sweat the onion and garlic cubes in a wide saucepan with sunflower oil over high heat and allow them to turn light brown.

Goulash starter with onions, tomato paste, marjoram, paprika, caraway
Goulash approach

Add carrots

Add the prepared potato cubes and carrot slices and sweat.

Roasted onions, tomato paste and herbs, deliciously prepared goulash starter
Roasted onions as a goulash starter.


Quickly add the tomato paste and roast briefly.

Add the paprika, turmeric, marjoram and thyme and, after stirring once, quickly deglaze with the vegetable broth.

Goulash starter with typical color, season with vegetable broth.

Season goulash

Bring the potato goulash to the boil and season with the broth.

lemon zest
Prepare lemon zest or lemon zest

Lemon zest

Finely grate the lemon peel and add the stew.

Simmer gently for 20 minutes.

Onion topping

roasted onions
Fried onions recipe picture.

Fried onions

Peel the onions and cut into fine rings.

I sometimes use a plane for this, because then the rings will be even.

Heat the vegetable oil in a saucepan to 170°C.

Quickly mix the onion rings with flour and paprika and fry immediately in hot fat until golden brown.

Remove the onions from the fat and place on a plate lined with paper towels.

Season the fried onions with salt.

Herb topping

Parsley in the pan while frying.
First fry the parsley in a pan with a little oil.

Fry parsley

Pick off the parsley leaves and fry in hot vegetable oil for a few minutes.

I always put a lid on the pot because the herbs splatter easily when placed in the hot fat.

Place the crispy fried parsley on a plate lined with paper towels and season with salt.

Arrange Goulash

Potato Goulash Recipe Image
Potato Goulash Recipe Image © Thomas Sixt


Season the potato goulash again with salt and pepper just before serving.

Serve the goulash in deep plates.

Place a shaped dumpling of crème fraiche on top of the goulash.

Serve the potato goulash decorated with roasted onions and fried parsley.

I wish you a good appetite!

2. Calories (kcal.) and Nutritional Values

3. Prepare Potato Goulash Yourself

The goulash consists of potatoes, onions, tomato paste, sweet paprika, vegetable stock, salt, pepper, marjoram and thyme.

For the spices and aromatics you also need garlic, lemon zest and caraway .

Optionally, you can add turmeric as a digestive miracle cure. The goulash is prepared in about 40 minutes.

Advantage: Vegan potato goulash is ready in about 40 minutes!

Preparation time tip from chef Thomas Sixt

Creating a typical goulash taste :

Roast the onions until light brown, then add the sweet paprika, tomato paste, cumin, garlic, marjoram and a little lemon zest.

Garlic cubes and lemon zest for goulash
Lemon zest and garlic are important goulash spices.

4. Which Type Of Potato Is Ideal For Potato Goulash?

The better the potatoes, the better the potato goulash.

Which type of potato do you use best for the goulash?

I prefer to use floury potatoes or waxy potatoes .

These types of potatoes give off starch when cooked.

This gives the goulash a good binding and the potatoes also taste delicious.

Use floury or waxy potatoes for the potato goulash!

Ingredients Tip for the best potato variety for goulash from chef Thomas Sixt
Fresh Potatoes
Predominantly waxy potato variety.

5. Fried Onions And Fried Parsley As Topping

The absolute kick in this dish is achieved through the various ingredients and additions.

For the roasted onions, I cut fine, raw onion slices, turn them in a mixture of flour and a little sweet paprika, then fry the floured onion rings in oil until crispy light brown.

roasted onions
Fried onions recipe picture.

While I’m at it, I also put some parsley leaves in the hot oil.

The herbs will splatter a little when frying, please put a lid on the pot or your fryer.

The crispy parsley leaves and the roasted onions are seasoned with salt while lying on the paper towel in the hot oil immediately after the free swim.

Crispy fried onions and fried parsley catapult your taste buds into gourmet heaven

Tip from chef Thomas Sixt
Crispy herbs prepared
Crispy fried herbs

6. More Matching Cooking Tips


Comments, Cooking Questions and Answers

4.93 from 1264 ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!

  • Hello Thomas,

    I love this goulash, it tastes wonderful and succeeds easily.

    Thank you for the instructions and tips.

    Love greetings Larry


    • Hello Larry,

      Thank you for your nice feedback, it makes me very happy.

      Keep on enjoying it!

      Best regards Thomas


  • Hi Thomas,

    🙂 This is a super great Idea and it tasted very good!

    I like the braised potatoes and the taste of paprika.

    It is noble…

    Greetings Abi


    • Hi Abigale 🙂

      Thank you very much for your beautiful lines.

      I read that with pleasure and am very happy.

      Let it continue to taste you.

      Kind regards Thomas