Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
–> Sweet paprika , –> salt, pepper, –> sugar, –> marjoram and caraway , –> lemon zest and broth .
Sweet potatoes on the kitchen board.
Sweet potato cubes on the kitchen board.
Decoration tips: For a simple version, use fresh herbs like marjoram, oregano, and thyme. If you have time, I recommend fried parsley or young garlic, as well as roasted onions, colorful sesame goes well with it.
Parsley being cut on a board. Parsley leaves and finely chopped strips.
colorful sesame seeds prepared with flavor in a bowl.
The following instructions will guide you step by step to a delicious stew. Another tip: Instead of marjoram, try thyme or oregano and experiment…
Your vegetarian or vegan goulash is ready in about 40 minutes. Here are the most important steps with chef tips 🙂
4. The Top Tips for Preparing Vegan Goulash Yourself
–> You can use yellow, white or red onions as a base.
–> Cut the onions into even and small cubes.
–> Give the onions a little more time to develop flavor when sweating until translucent.
–> Cut the sweet potatoes into identically small pieces so that the potatoes cook evenly
–> Roast the peppers only briefly, the spice tends to become bitter.
–> Lightly roast the tomato paste for a nice, brownish colour.
–> Use a strong vegetable broth for a strong taste experience.
–> Let your goulash brew slightly after it has boiled for the first time. The taste gets better!
–> Give your goulash the typical taste kick with lemon zest and garlic!
–> Think about the decoration: fresh or fried herbs, sesame, fried young garlic.
Roast the goulash starter with tomato paste until light brown, that brings the right color and roasted aromas to the stew!
Preparation tip from chef Thomas Sixt
5. Ideas for Exciting Vegan Goulash Decoration
A beautiful and tasty decoration is important for a stew. I’ll also answer the question of what goes well with the vegan goulash : I finely chopped young garlic and then fried it briefly.
The crispy garlic is seasoned with salt after frying and offers an excellent crunchy taste experience.
I also decorate the goulash with soy cream and freshly chopped parsley. You could also add fried parsley leaves or fried onion rings , as well as vegetable chips for your topping.
Young garlic is the first choice for the asparagus risotto.
Young garlic, finely chopped and fried until crispy.
6. More Cooking Tips
I would like to show you a similar dish here – this is my potato goulash with fried onion rings and crispy parsley… simply delicious and ideal if you can’t get sweet potatoes.
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 cooked twice your recipe today. Delicious! This goulash will definitely not be the last time I cook it. Thank you for the nice recipe. However, I found the liquid addition more than ample. As a result, I had more of a goulash soup. I then thickened it slightly (mixed a little flour with red wine). I also added four large pointed peppers and crumbled in three small dried chillies, but left out the chili powder. Just my thing!
Reply
Hello dear Manuela, thank you for your warm feedback and the positive feedback. The chefs and the quantities 🙂 I'm happy if you liked it. Reduced the amount of liquid in the recipe a bit. I often tend to have large portions. Depending on the starch content of the potatoes or sweet potatoes, simply adjust the amount of liquid! I wish you continued success! Kind regards Thomas
Reply
Perfect recipe! I just ate myself stupid and stupid… 🙂 Next time I'll add the sweet potatoes a little later, to make up for the different cooking times with my very waxy Allians (from my own garden, which has been in permaculture for many years). to balance. Thank you!
Reply
Hello Dieter, that makes me happy. I sometimes cut the S potatoes into different sizes. Then some are still al dente 🙂 and the others make the stew nice and creamy. I am happy if you write more often. Thanks very much! Kind regards Thomas
Reply
25g paprika, really????
Reply
I actually use more than 2 tablespoons sweet paprika for this recipe. Paprika supports the taste enormously and provides the great color. Good luck! Greetings Thomas
Hello Thomas, I cooked twice your recipe today. Delicious! This goulash will definitely not be the last time I cook it. Thank you for the nice recipe. However, I found the liquid addition more than ample. As a result, I had more of a goulash soup. I then thickened it slightly (mixed a little flour with red wine). I also added four large pointed peppers and crumbled in three small dried chillies, but left out the chili powder. Just my thing!