Vegan Goulash with Beans, Bell Pepper and Potatoes

 

There’s nothing like a bowl of cozy goulash to warm up on a chilly evening- and here we bring this Vegan Goulash with Beans, Bell Pepper, and Potatoes for you that brings all the rich flavors of the classic dish without any meat and dairy. It is wholesome, budget-friendly, and absolutely packed with plant-based goodness.

Whether you are vegan, vegetarian or just looking for an easy one-pot dinner, this recipe is perfect for your weeknights when you crave something filling and yet healthy.

Let’s see why you’ll love this vegan Goulash

• ·         First of all it is hearty and comforting, chunky potatoes, sweet bell peppers and protein-rich beans make this a complete meal.
• ·         One-Pot Simplicity: Everything cooks in one pot- less mess, more flavor
• ·         Naturally Gluten-Free and Dairy-Free: Ideal for anyone with dietary restrictions.
• ·         Full of flavor: Smoked paprika, garlic and tomato create a rich and savory base.

Now let’s see the ingredients that you will need

• ·         2 tbsp olive oil
• ·         1 large onion, finely chopped
• ·         3 cloves garlic, minced
• ·         2 bell peppers (any color) chopped
• ·         3 potatoes diced
• ·         1 can diced tomatoes (14oz)
• ·         1 can kidney beans (14oz), drained and rinsed
• ·         3 cups vegetable broth
• ·         2 tbsp tomato paste
• ·         2 tbsp smoked paprika
• ·         1 tsp sweet paprika
• ·         ½ tsp cumin
• ·         ½ dried oregano
• ·         1 bay leaf
• ·         Salt and black pepper to taste
• ·         Fresh parsley for garnish

 

How to Make It

Step 1- Sauté the Base:

In a large pot, heat the olive oil over medium heat, add onion and cook until softened, about 4 minutes. Add garlic and cook for another 30 seconds.

Step 2- Add Veggies

Stir in chopped bell peppers and potatoes. Let them sauté for about 5 minutes to develop flavor.

Step 3- Season It Up

Add tomato paste, smoked paprika, cumin, oregano, and bay leaf. Stir until everything is well coated and fragrant.

Step 4- Build the Sauce:

Pour in diced tomatoes, vegetable broth, and kidney beans. Stir well, bring to a boil, then reduce heat an let simmer for 25-30 minutes.

Step 5- Adjust & Serve

Once the potatoes are tender, remove the bay leaf. Taste and adjust seasoning with salt and pepper. Sprinkle fresh parsley on top before serving.

 

You can store leftover in an airtight container in the fridge for up to 4 days. It taste even better the next day as the flavor deepen! You can also freeze it for up to 2 months .

 

Final Thoughts

This Vegan Goulash with Beans, Bell Peppers and Potatoes is pure comfort in bowl-simple ingredients, bold flavors and a warm, homey feel. It’s proof that you don’t need meat to enjoy a hearty, satisfying meal.

Give it a try, and let your kitchen fill with the aroma of paprika and slow-simmered vegetables.