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.
- 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) In a very large soup pot, saute the onion and garlic in the sesame oil.
2) Add vegetables, water, red wine and seasonings.
3) Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes.
4) Add nokedli and allow to boil until pasta is cooked (about 5-6 minutes).
5) Serve hot, with crusty rolls, and enjoy.