• Save to your scrapbook
  • Save to your scrapbook

    Vegetarian Goulash

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Vegetarian Goulash

    This comforting vegetarian, mushroom and grilled vegetable stew is great for a cold winter's evening, served with chunks of warm rye or seeded bread.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 3 tbsp olive oil
    • 1 red onion, chopped
    • 500g bag Waitrose Frozen Grilled Mixed Vegetables
    • 3 cloves garlic, thinly sliced
    • 1 tsp Bart Picante Pimentón
    • 1½ tsp caraway seeds
    • 400g can chopped tomatoes
    • 200ml hot vegetable stock
    • ½ 250g pack Organic Portabellini mushrooms, cut into chunks
    • 100ml soured cream


    1. Heat 1 tablespoon of the oil in a large saucepan and gently fry the onion for 3 minutes. Add the grilled vegetables, garlic, pimentón and caraway seeds, and fry for a further 2-3 minutes, stirring frequently until the vegetables have softened.
    2. Stir in the tomatoes and vegetable stock, and bring to the boil. Reduce the heat, cover and simmer very gently for 15 minutes.
    3. Meanwhile, heat the remaining oil and gently fry the mushrooms in a frying pan for 5 minutes, turning once until softened.
    4. Add the mushrooms to the goulash, season to taste, and spoon into warmed serving bowls. Serve topped with spoonfuls of soured cream and a sprinkling of the pimentón.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars