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Aubergine goulash

Aubergine goulash - my take on the traditional Hungarian stew! Vegetarian and vegan - perfect healthy comfort food.

Goulash is a Hungarian stew. I did a fair bit of research before starting this recipe – there’s nothing worse than attempting to recreate a regional dish and accidentally offending people by making it incorrectly (and believe me, people will tell you if you do!). As far as I can tell, there’s not really just one correct recipe. Goulash has spread far and wide across Europe, and every region has their own version. Some use beans, some use potatoes, or pasta, or peppers… and obviously the traditional version uses meat too. So I suppose I should start this post with a disclaimer: This is not a traditional goulash recipe! It’s just my own take on it. And I added aubergine (eggplant), because it’s flipping delicious. I don’t even care.

Aubergine goulash - my take on the traditional Hungarian stew! Vegetarian and vegan - perfect healthy comfort food.

Anyway, silly disclaimer out of the way (and I bet I’ll still get an email from someone telling me off), onto the aubergine goulash. It’s a beautifully rich stew that’s packed with veggies, beans, and a little bit of pasta to make it feel extra hearty.

I used aubergine, carrots and cabbage in my soup, but really you can throw in whatever veggies you like – onion, pepper, courgette, potato… this is definitely a great fridge clearer. A tin of kidney beans adds protein, and then comes the all-important smoked paprika (my favourite spice ever). You could also add some chilli powder if you like things nice and spicy. Make it your own.

Aubergine goulash - my take on the traditional Hungarian stew! Vegetarian and vegan - perfect healthy comfort food.

This is just the kind of meal I crave in the winter – it’s warming and comforting, but super healthy too. Much as I would love to be chowing down on a big bowlful of cheesy pasta every night, meals like this are a bit more sensible, and actually just as enjoyable. The aubergine goulash itself is vegan, though I did serve mine with some crusty bread and butter (incredibly underrated), and a dollop of sour cream on top wouldn’t go amiss either.

Aubergine goulash - my take on the traditional Hungarian stew! Vegetarian and vegan - perfect healthy comfort food.

Aubergine goulash

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main meal
Servings: 4
Calories:
Author: Becca Heyes

Ingredients

  • 1 tbsp oil
  • 1 large aubergine (eggplant), cut into 1 inch dice
  • 2 carrots, sliced
  • 1/4 white cabbage, thinly sliced
  • 400 g good quality tinned tomatoes (~ 1 1/3 cups)
  • 500 ml vegetable stock (~ 2 cups)
  • 400 g tin kidney beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 1 tbsp smoked paprika
  • 70 g uncooked pasta (~ 1 cup)
  • Black pepper
  • To serve : sour cream, crusty bread (optional)

Instructions

  • Heat the oil in a very large saucepan or casserole dish, and add the diced aubergine, sliced carrot, and thinly sliced cabbage. Cook over a medium heat for a few minutes, until slightly softened.
  • Add the tinned tomatoes, vegetable stock, kidney beans, and smoked paprika, and mix well to combine. Add a lid to the pan, and leave to simmer gently for around 30 minutes, until the vegetables are soft.
  • Add the uncooked pasta to the pan, and leave to cook for a further 15 minutes, or until the pasta is cooked to your liking. You can add an extra dash of water if you'd like the stew to be a bit more soupy. Season generously with black pepper, and serve with a dollop of sour cream (optional) and some crusty bread.

 

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the recipe.

Got some cabbage left over? I would highly recommend trying my vegetarian okonomiyaki!

Vegetarian okonomiyaki

Herby risotto stuffed peppers
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Recipe Rating




Helen Kennedy

Friday 17th of February 2017

I made this in a bit of a rush two weeks ago, it had to be ready by a certain time, and so I left out the pasta. It was yummy! The leftovers were great a day or two later. I will definitely make it again with the pasta this time! Thanks for the recipe

Becca @ Amuse Your Bouche

Monday 20th of February 2017

Great, glad you enjoyed it Helen! :)

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Saturday 11th of February 2017

Anything that includes aubergine gets my vote and goulash is a gorgeous stew full of rich favours that are so perfect for this time of the year.

Michelle @ Greedy Gourmet

Friday 10th of February 2017

Love how you make this amazing dish with extra aubergine! I want to eat this right now!

Camilla

Friday 10th of February 2017

Love your veggie take on Goulash, I remember my mum making it and to me it means paprika and sour cream more than anything else. Don't think I've made one in decades!

Becca @ Amuse Your Bouche

Monday 20th of February 2017

I think of stroganoff when I hear paprika and sour cream!

Stefanie

Thursday 9th of February 2017

this looks simply amazing, can't wait to try it! unfortuntely i have to stick to my gluten free diet but this is great, because i can just substitue the pasta and so i can enjoy it without having to rework the recipe. thanks so much for sharing it!

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