Traditional Hungarian Goulash is made with sausages and stewing meat. This vegetarian version of the hearty winter soup takes its texture from mushrooms, red beans and nokedli (knöpfle spätzle -- an Eastern European egg noodle or dumpling vaguely similar to gnocchi). You can also make this recipe in a crock pot or a slow cooker, but you will need to cut it in half as it is a large recipe.
8-10
30 min
30-45 min
Recommended Wine
Shiraz
Difficulty Level
Easy
Ingredients
1 yellow onion, diced
3-4 cloves garlic, minced
2 tbsp sesame oil
1 large parsnip, diced
1 mid-sized white turnip, diced
1 large potato, diced (about 2C)
2 C cooked red kidney beans (tinned is fine)
15 cremini mushrooms, washed and sliced OR diced
1 tbsp tamari sauce
1 tbsp paprika
1 tbsp celery seed
6 slices of dried red pepper, chopped (use scissors, it's easier)
3 C stewed diced tomatoes (tinned is fine)
8 C water
1 C red wine
1 C nokedli OR knöpfle spätzle (available at European grocery stores, if unavailable, potato gnocchi may be substituted)
1

1) In a very large soup pot, saute the onion and garlic in the sesame oil.
2

2) Add vegetables, water, red wine and seasonings.
3

3) Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes.
4

4) Add nokedli and allow to boil until pasta is cooked (about 5-6 minutes).
5

5) Serve hot, with crusty rolls, and enjoy.

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