This Veggie-Packed Hungarian Goulash recipe melds some unique Central European flavors that you might raise an eyebrow at. But, I promise you will be surprised by how well they marry. Rich in protein, veggies and whole grains, it’s a complete balanced meal in one dish.
Veggie-Packed Hungarian Goulash
- 2 tablespoons olive oil
- 1 onion , chopped
- 2 cloves garlic , minced
- 3 stalks celery , chopped
- 1 red bell pepper , chopped
- 1 zucchini squash , chopped
- 1 yellow squash , chopped
- 3 medium carrots , chopped
- 2 medium red potatoes or 1 large sweet potato ,diced
- 6 cups low-sodium veggie broth
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 1/2 tablespoons paprika (can use Hungarian if you have access or regular or smoked will also do)
- 2 teaspoons dried dill
- 6 ounces tomato paste
- 1 cup dry barley (or sub brown rice)
- 1/2 cup dry quinoa (or sub brown rice)
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 can black eyed peas , rinsed and drained
- 1 can cannellini beans , rinsed and drained
- 1 crown broccoli , chopped
- fresh parsley , optional
- dill havarti cheese , optional
- Heat oil in large pot over medium heat. Saute' onion, garlic and celery until onion begins to turn translucent, about 3-5 minutes.
- Add ingredients through quinoa. Bring to boil. Reduce heat, cover about half-way and simmer 20 minutes, stirring occasionally, or until barley is tender.
- Add Worcestershire, vinegar, broccoli and beans and cook additional 3 minutes.
- Serve topped with fresh parsley if desired.
- Could also add a sprinkle of aged cheddar or havarti on top. A dill havarti would compliment the flavors well.