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10.05.2025

Vegan goulash recipe with sunflowerCHUNKS

Goulash with a twist: This autumnal vegan goulash with our sunflowerCHUNKS is hearty, savory, and full of flavor! Perfect for cozy evenings or as a highlight on the family table—completely free of animal products and made with 100% organic ingredients. Easy to prepare and incredibly delicious! What do you think of the recipe? Recipe: Livis Kitchen https://liviskitchen.com

Gulasch-Rezept mit sunflowerCHUNKS vegan
Zubereitungszeit 60
Portionen 4

Zutaten

  • 76 g sunflower CHUNKS
  • 3 tbsp sunflowerFamily organic garlic oil
  • 2 onions, sliced
  • 1 tbsp vegetable stock
  • 2 tbsp tomato paste
  • 2 tbsp sweet paprika
  • 1 tsp marjoram, dried
  • 2 bay leaves
  • 1 tsp pepper
  • 1 tbsp salt
  • 200 ml tomatoes in sauce
  • 3 carrots, sliced
  • 4 potatoes, diced
  • 3 red peppers, cut into large pieces
  • 10 g fresh oregano, finely chopped
  • 50 ml balsamic vinegar
  • Optional: vegan yogurt and fresh marjoram for garnishing

Zubereitung

1
Preparation: Cut the onions, carrots, potatoes and peppers into the specified sizes and prepare all other ingredients.
2
Sauté: Heat the SunflowerFamily garlic oil in a large pot over medium heat. Add the sliced ​​onions and sauté until translucent.
3
Add spices and chunks: Now add the sunflower chunks, vegetable stock, sweet paprika, marjoram, bay leaves, pepper, and salt to the pot. Toast everything until toasted aromas develop—this adds a savory flavor!
4
Add tomatoes and vegetables: Stir in the tomato paste, add the sliced ​​carrots, potatoes, and bell peppers. Pour in the tomatoes in the sauce and cover the contents of the pot with water.
5
Braise: Now let the goulash simmer gently over low to medium heat for 30-60 minutes until the vegetables are cooked and the flavors have blended well.
6
Season and serve: Before serving, stir in the balsamic vinegar and season the goulash to taste. Plate it and garnish with a dollop of vegan yogurt and fresh marjoram, if desired.
7
Tip: This vegan goulash is perfect for making ahead—it tastes even better the next day, when the flavors have fully developed. Serve with crusty bread or a fresh slice of sourdough.