Vegetarian Potato Goulash

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A simple potato goulash is just the thing when you want something easy and hearty. Potatoes, peppers and spring onion greens cook in one pot and get a rich flavour from red pepper paste and sweet paprika.

The dish needs only a few ingredients and makes a warming lunch or dinner. For an especially thick result, you can lightly mash a few pieces of potato in the pot at the end.

Vegetarian Potato Goulash

Potato goulash with red pepper, spring onion greens, red pepper paste and sweet paprika.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Instructions Notes

Ingredients
  

  • 1 bunch spring onion greens cut into thin rings
  • 1000 g potatoes waxy, cut into bite-sized pieces
  • 2 peppers red, diced
  • 30 ml olive oil approx. 2 tbsp
  • 2–4 tbsp red pepper paste or tomato purée, to taste
  • 1000 ml vegetable stock depending on the consistency you want
  • 4 tsp paprika sweet
  • salt to taste
  • pepper to taste

Equipment

  • 1 saucepan large

Instructions
 

  1. Slice the spring onion greens into thin rings. Peel the potatoes and cut into bite-sized pieces. Deseed and dice the pepper.
  2. Heat the olive oil in a large pot. Sweat the spring onion greens over a medium heat for 1–2 minutes.
  3. Add the potato pieces and fry for 2–3 minutes, stirring.
  4. Stir in the red pepper paste and toast briefly. Add the paprika and immediately deglaze with the vegetable stock so it doesn’t turn bitter.
  5. Season with salt and pepper and simmer, covered, for about 15 minutes.
  6. Add the diced pepper and cook for another 5–10 minutes until the potatoes and pepper are tender. Season to taste and serve hot.

Notes

The nutritional values are rough estimates, calculated with approx. 3 tbsp red pepper paste. The salt content depends on the vegetable stock.

Nutrition

PER SERVING
Calories 320 kcal
Protein 7.0 g
Carbohydrates 59.0 g
Fat 8.0 g
of which sugars 9.0 g
Saturated fat 1.0 g
Fibre 8.0 g
Salt 1.60 g

Nutritional values are estimates. Actual values may vary depending on the ingredients used.

Dietary information

  • Contains histamine liberators
  • Vegan
  • Gluten-free
  • Lactose-free
  • High FODMAP

Allergens: celery

Also contains: nightshades

Critical with histamine intolerance: red pepper paste

In small amounts (moderate histamine): pepper

Based on the ingredients, without guarantee – not a substitute for medical or dietary advice.

Tips & Notes

Thicker: For a thicker sauce, mash a few cooked potato pieces against the side of the pot with a wooden spoon.

Red pepper paste or tomato purée: With red pepper paste the goulash has a particularly strong pepper flavour; tomato purée changes the taste a little.

Onions and garlic: If you tolerate them well, you can sweat 2 finely sliced onions and 1 garlic clove until translucent instead of the spring onion greens.

Cooking time: Depending on the size of the potato pieces it may take longer – test before serving.

Individual tolerance: Pepper and tomato products and stock are tolerated differently depending on the product, especially with histamine intolerance.

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