Autumn Goulash with Herby Dumplings
This Autumn goulash recipe is a hearty, vegan twist on a classic comfort dish originating from Hungary. It’s rich and flavourful, made with a medley of autumnal vegetables, in a rich paprika tomato stew and topped with the best light and fluffy vegan dumplings.
What you need
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baby shallots
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carrots
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potatoes
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swede
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caraway seeds
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garlic cloves
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cumin
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smoked paprika
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vegan Worcestershire sauce
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chopped tomatoes
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vegetable stock
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lemon
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frozen peas
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fresh parsley
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self raising flour
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dried thyme
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vegan block butter
How to make autumnal vegan goulash with dumplings
Start whipping together the goulash by boiling the potatoes, carrots and swede for 15 mins, until just soft, and then drain.
Next, heat the oil in large saucepan, add the shallots, caraway seeds and garlic, and cook for a few minutes until the onions have softened. Then add the spices and stir through, and cook for another minute. This will add depth to the stew that will warm you during the colder months. 
Once the flavours are fragrant, add in the drained vegetables, tomatoes, lemon zest, stock, Worcestershire sauce/soy sauce and season to taste with salt and pepper. Bring to the boil, turn down and simmer for about 10 minutes. Now add some fresh parsley and the frozen peas and stir through. Leaving the peas till now will help them keep their colour. Check and adjust the seasoning.
Meanwhile, make the dumplings. They’re surprisingly straight forward and make the stew that much more comforting. Start by sifting the flour into a large bowl, and then add the salt, fresh and dried herbs, lemon zest. Then grate the cold butter into the bowl. This makes it easier to combine. Quickly add enough water to make a soft but pliable dough with your hands. 
Form this dumpling dough into about 8 balls, and arrange in the stew, making sure they don’t touch each other if possible.
Cover the pan, and cook on a low to medium heat for about 20 minutes until the dumplings have doubled in size and are light and fluffy. They taste as good as they look!
Serve with some crusty bread loaded up with butter. You can could add any vegetables you have spare to the stew, whatever takes your fancy or you find in the fridge!
Maybe add some beans such as haricot or cannellini beans if you want some extra protein in the stew. And if you like a bit of heat add some chilli paste or red chilli flakes.
More autumnal recipes
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Autumn Goulash
Ingredients
- 2 potatoes (peeled and diced into 2cm chunks)
- 2 medium carrots (chopped into chunks)
- 1 small swede (diced into 2cm chunks)
- 8 baby shallots (finely chopped)
- 1 tsp caraway seeds
- 2 garlic cloves (grated)
- 1 tsp cumin
- 1 tsp smoked paprika
- Splash of vegan Worcestershire sauce (substitute for soy sauce)
- 400 ml tin chopped tomatoes
- 500 g vegetable stock
- 1 lemon (zest of)
- Sea salt and black pepper
- 150 g frozen peas
- 2 tbsp fresh parsley
Dumplings
- 150 g self raising flour
- Pinch salt
- 1 tbsp fresh parsley (finely chopped)
- 1 tsp dried thyme
- 1/2 lemon (zest of)
- 70 g cold vegan block butter
- 4-6 tbsp water (approximately)
Instructions
- Parboil the potatoes, carrots and swede for 15 minutes, and then drain. Set aside.
- Heat the oil in large saucepan, add the shallots, caraway seeds and garlic. Then cook for a few minutes until the onions have softened. Add the spices and stir through. Cook for another minute until fragrant.
- Next add in the drained vegetables, chopped tomatoes, lemon zest, vegetable stock, Worcestershire sauce (or soy sauce) and season to taste. Bring to the boil, turn down and simmer for about 10 minutes.
- While your stew simmers, make the dumplings. Sift the flour into a large bowl. Then mix in the salt, fresh and dried herbs, and lemon zest. Next grate the butter into the bowl. To form the dumplings, add enough water to make a soft but pliable dough. Once the dough has come together, form into about 8 balls.
- After 10 minutes of simmering and you've made the dumplings, add the peas and some fresh parsley to the stew and stir through.
- Then add in the dumplings (try to not have them touching so they can cook evenly).
- Cover the pan with a lid, and cook on a low to medium heat for about 20 minutes until the dumplings have doubled in size and are light and fluffy. Serve warm with some crusty bread.
Video
Notes
- Make sure to use a pan with a lid.
- If you prefer, you can make the make the dumplings first so they're ready before you begn.
- You can could add any vegetables you have spare to the stew, whatever takes your fancy or you find in the fridge!
- Maybe add some beans such as haricot or cannellini beans if you want some extra protein in the stew.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
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21 comments
Katharina
This was a huge hit! Even my 1 year old loved it. Will definitely make this again!
Nicole
Perfect autumn recipe! Always use vegetable suet for dumplings and they usually turn out quite stodgy but the complete opposite with this simple dumpling recipe, so light and fluffy!! Stew is flavourful and comforting 10/10!
Mia
This was such a winner for my vegan partner and non-vegan FIL! I don’t normally love tomato based dishes but this was so incredibly delicious and so easy and simple to make
Frances
Made batch of this today
Turned out amazing
We having over the weekend 😀
Rachael
Made this tonight and really enjoyed it . Full of flavour , I think caraway seeds might be my new favourite ingredient . Will definitely make it again – probably with extra dumplings 😋 😂
Madeleine OliviaAuthor
I’m so glad you enjoyed this recipe Rachael! Hehe extra dumplings is always a good idea!
Jade
So tasty! Loved this recipe will be making again!
Madeleine OliviaAuthor
Thanks so much Jade!
Rachel
Really simple and delicious! Super hearty and comforting, while also getting lots of veg in
Madeleine OliviaAuthor
Thank you Rachel I am so happy you enjoyed this recipe!
Erin
This is insanely good, I can’t wait to make it again!
Madeleine OliviaAuthor
Thank you Erin!
Muriel
My goodness,
this was absolutely phenomenal!! Flavours extremely well balanced!
I recommend prepping veggies and making the dumplings at the beginning and set aside, so u don‘t get rushed in between.
I threw in some cut up seitan sausages in with the onions, was lovely and added to the goulash feel.
Amazing recipe!
Virginia
Amazing – so tasty!
Madeleine OliviaAuthor
I’m so happy you enjoyed it!
Michelle Hooper
I make this recipe most weeks, it’s delicious and full of flavour. All my family love it and a great way to eat lots of vegetables and so lovely for the cosy season.
Madeleine OliviaAuthor
Thank you so much Michelle, I’m so happy you and your family are loving it!
May
This was so delicious, very nostalgic and perfect for fall.
Madeleine OliviaAuthor
Thanks so much May!
Jo
Great comfort food for a chilly evening.
Bri
Loved this so much! I added in lentils for some more protein, will be making this again! <3