A great alternative goulash recipe which does not rely on meat. This recipe is packed with nutrition and has plenty of protein which comes from the beans. This recipe is compiled to serve 6 - so you can make a batch and freeze individual portions for another day if you are not using it all at once.
Gluten free, meat free, dairy free
1 In a large pot, gently cook the onion, carrot, and courgette in the olive oil, for 5-7 minutes or until soft. Add the tomato paste, paprika, parsley, and nutmeg, and cook an additional 2/3 minutes.
2 Add the remaining ingredients, reduce the heat to low, and simmer for 15 to 25 minutes - it depends how long it takes the carrots to soften. Taste and adjust the seasonings, if needed.
Serve the goulash in bowls by itself, or over pasta, grains, rice or mashed potatoes.
As a treat, add a swirl of creamy nut yoghurt to the goulash as an alternative to cream.
This is a good recipe for bulk cooking, to freeze some for another day when you do not feel well enough to cook..