Autumn Goulash Recipe with sunflowerCHUNKS - Vegan

A different take on goulash: This autumn-inspired vegan goulash with our sunflowerCHUNKS is hearty, rich, 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?

Ingredients:

• 1 pack sunflowerCHUNKS (76 g)

• 3 tbsp sunflowerFamily organic garlic oil

• 2 onions, sliced

• 1 tbsp vegetable broth, e.g., sunflowerFamily Suppenkasper

• 2 tbsp tomato paste

• 2 tbsp sweet paprika powder

• 1 tsp dried marjoram

• 2 bay leaves

• 1 tsp pepper

• 1 tbsp salt

• 200 ml tomatoes in sauce

• 3 carrots, sliced

• 4 potatoes, diced

• 3 red bell peppers, coarsely chopped

• 10 g fresh oregano, finely chopped

• 50 ml balsamic vinegar

• Optional: vegan yogurt and fresh marjoram for garnish

Preparation:

1. Prep the Ingredients: Slice the onions, carrots, potatoes, and bell peppers to the indicated sizes and have all other ingredients ready.

2. Sauté: Heat the SunflowerFamily garlic oil in a large pot over medium heat. Add the sliced onions and sauté until they become translucent.

3. Add Spices and Chunks: Now, add the sunflowerChunks, vegetable broth, sweet paprika, marjoram, bay leaves, pepper, and salt to the pot. Sauté everything well until the spices are toasted and develop a rich flavor – this gives the goulash its hearty taste!

4. Add Tomatoes and Vegetables: Stir in the tomato paste, then add the sliced carrots, potatoes, and bell peppers. Pour in the tomatoes in sauce and cover the mixture with water.

5. Simmer: Let the goulash simmer gently over low to medium heat for 30–60 minutes, until the vegetables are cooked through and the flavors have melded together.

6. Season and Serve: Before serving, stir in the balsamic vinegar and taste to adjust the seasoning. Plate the goulash and optionally garnish with a dollop of vegan yogurt and fresh marjoram.

Tip:

This vegan goulash is perfect for meal prep—it often tastes even better the next day once the flavors have had time to deepen. Serve with crusty bread or a slice of fresh sourdough.