Recipe and images courtesy of Romy London (@romylondonuk on Instagram)
Flavourful and warming - this heart Black Bean Goulash has ‘comfort food’ written all over it. Especially delicious during fall and winter! Serve this meat free bean stew on it’s own, or alongside creamy potato mash.
Prep time: 20 minutes
Cook time: 40 minutes
- 1 tsp rapeseed oil
- 3 crushed garlic cloves
- A pinch of salt
- 2 large carrots, finely diced
- 2 400g-tins black beans, drained
- 1 tbsp smoked paprika powder
- 60ml vegan-friendly red wine (¼ cup)
- 300ml vegetable stock (1 stock cube + 300 ml water)
- 1 tsp marjoram
- 2 tbsp vegan creme fraiche
For the roux:
- 1 tbsp rapeseed oil
- 2 tbsp plain flour
- 80-100ml water
- Salt to taste
For the smokey tofu:
- 2 tbsp rapeseed oil
- 1 block smoked tofu (225 g)
- 2 tbsp tamari soya sauce
- Prepare the smokey tofu! In a medium-size non-stick frying pan, heat the rapeseed oil. Finely dice the smoked tofu and place it into the hot oil. Fry for 10-15 minutes, stirring
regularly until the tofu is crispy all around. Stir in the tamari soya sauce and cook for a further 3-4 minutes over medium heat until the liquid has evaporated and the tofu pieces are
caramelized. Set aside.
- In a large saucepan, heat a teaspoon of rapeseed oil and add the crushed garlic cloves. Cook for 1 minute, then add the diced carrots and black beans. Heat for 2 minutes, then sprinkle in the smoked paprika and deglaze the pan with the red wine.
- Bring to a simmer and cook for 5 minutes, then pour in the vegetable stock. Cook for 20-25 minutes or until the black beans and carrots are softened.
- In the meantime, prepare your roux: heat the rapeseed oil and stir in the flour, then whisk with the water. Season to taste with a little salt and stir the roux into your bean goulash.
- Lastly, add the marjoram and vegan creme fraiche to the goulash and stir through the smoked tofu before serving. Season to taste with salt and pepper and serve alongside toasted rye bread