The inspiration for today’s post comes from my meat-eating mother who a couple of weeks ago, during one of our Google Hangouts chats, mentioned that she was preparing a beef and potato goulash for dinner and suggested that I should try and make a meatless version.
And speaking of mum, I love her so much. She most definitely deserves the honorary title of Don’t Feed After Midnight recipe developer! Despite refusing to go veggie (I keep dropping hints, maybe one day!), she is incredibly supportive and always has so many recipe suggestions for the blog.
So, back to today’s recipe – if you’ve never tried or come across goulash before, it’s a stew made with meat (generally beef or pork) and vegetables cooked in a rich tomato sauce flavoured with paprika typical of Hungary.
The sauce itself is very simple yet totally amazing: sweet, smokey and incredibly rich, it does wonders to warm up a hungry belly!
So following my chat with mum, I brainstormed a little and came up with my slow cooked vegetarian version of this amazing stew that features sweet potato and black beans accompanied by sliced red pepper for extra sweetness.
Since preparing it for the first time, my husband and I have loved it so much we have made it 3 times already in the last couple of weeks!
The sweet potatoes almost act as a thickening agent making the sauce very creamy and the stew literally melts in your mouth. I personally find the stew rich and filling enough to be eaten on its own but, if you wish, it can also be served with boiled rice, flatbreads or steamed greens.
It’s just beautiful. We love it and I hope you will too.
- 2 tbsp olive oil
- 1 medium onion, sliced
- 3 garlic cloves, crushed
- 2 red peppers, cut into thick slices
- 1 tbsp tomato puree
- 1 tbsp sweet paprika
- 2 tsp hot smoked paprika
- 1kg sweet potatoes, cut into 3-4cm chunks
- 1 400g can black beans, drained and rinsed well
- 1 400g can chopped tomatoes
- 100ml hot water
- Salt to taste
- Heat the oil in a large pan and fry onion, garlic and peppers until the peppers are starting to soften.
- Add the tomato puree, the 2 types of paprika, the sweet potato chunks and the black beans, then stir well to coat.
- Add the chopped tomatoes and bring to a simmer.
- Tip the stew into the slow cooker, add 100ml of hot water, mix well and cover. Cook on the low setting for 4 hours. Cooking times may vary depending on the brand and size of your slow cooker so always check that the sweet potatoes are cooked through (but still firm) before turning off the slow cooker. Also check for seasoning and add a little salt if you wish before serving this vegetarian goulash steaming hot on its own or with a side of boiled rice, steamed greens or flatbreads.