A hearty goulash doesn't always have to contain meat.

This vegan goulash impresses with strong flavors, lots of vegetables, and protein-rich lentils. In the Dutch Oven, the ingredients develop particularly well because the heat is evenly distributed and everything can simmer slowly.

Cauliflower, beluga lentils, and aromatic spices make this dish a satisfying and warming meal – perfect for outdoor cooking, grilling, or on the stove at home.

Ingredients (approx. 4–5 servings)

2 carrots
2 parsnips
1 slice celeriac
2 stalks celery
⅓ leek
3 cloves garlic
1 piece ginger (approx. 2 cm)

1 cauliflower
200 g beluga lentils (uncooked)
1 can mixed beans

2 cans chopped tomatoes
200 ml red wine
1 tbsp tomato paste
1 tbsp vegetable stock concentrate

2 tbsp olive oil

Spices

1 tsp fennel seeds
2 juniper berries
2 bay leaves
½ tsp smoked paprika powder
½ tsp chili flakes
Salt and pepper

For seasoning
1 tsp mustard

Optional for serving

Soy cream or plant-based cooking cream
Fresh parsley

Preparation

1. Prepare vegetables

• Dice carrots, parsnips, and celeriac
• Slice leek into rings
• Finely chop garlic and ginger
• Divide cauliflower into small florets
• Rinse beluga lentils briefly under cold water

Coarsely crush fennel seeds and juniper berries in a mortar.

2. Sauté vegetables

Heat olive oil in the Dutch Oven.

Sauté carrots, parsnips, celeriac, leek, garlic, and ginger vigorously for 5–7 minutes until slightly browned.

Add tomato paste and sauté briefly.

3. Build goulash base

Add beluga lentils and sauté briefly.

Add the crushed spices, paprika powder, and chili flakes.

Deglaze with red wine and reduce briefly.

4. Simmer

Add the chopped tomatoes, vegetable stock concentrate, and about 300 ml of water.

Stir everything well and let it simmer gently for about 20 minutes, allowing the lentils to cook.

5. Add cauliflower and beans

Add cauliflower florets to the goulash and let it simmer for another 10 minutes.

Finally, stir in the mixed beans and let it rest for 5 minutes.

6. Season

Season with mustard, salt, and pepper.

Optionally, stir in a splash of soy cream or add a dollop of plant-based cream to the goulash when serving.

Garnish with fresh parsley.

Serving suggestions

Pairs particularly well with:

• Crusty baguette
• Rice
• Potatoes
• Flatbread

Thanks to tinchens_kitchen for this vegan inspiration!