When I first became a vegan, this Gluten free, vegan 3-Bean Goulash was one of the first recipes I threw together.
And I do not use that term lightly. There really is not a lot to making this fabulous, tasty Vegan 3-Bean Goulash, that is also gluten free.
Other than softening the onions, the other ingredients are thrown (mixed ????) in and it sees to itself, bar the final stirring in of the vegan cream at the very end.
My recipes are all about being quick and easy for the busy vegan, so I always use pre-cooked, tinned beans. Plus, I haven’t got the best patience in the world and usually just want to get on with the recipe rather than soak and cook dried beans.
But if you prefer cooking your own dried beans, the recipe calls for 240g each of cooked cannellini, red kidney and butter beans.
Because of the very tasty sauce in this Vegan 3-Bean Goulash, it is great with rice, as it soaks up the lovely flavours of the sauce, making the rice come alive too.
Beans are such a great way for vegans and vegetarians to get protein and fibre, and they are so versatile as you can add them to so many dishes with so many different flavours. But this quick and easy vegan 3-Bean Goulash is a particular favourite of mine that has been in my vegan life from the beginning ????
Vegan, Quick and Easy, 3-Bean Goulash - Gluten Free
- 04/08/2020
- 4
- 35 min
- 310 Cals/Serving
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Ingredients
- 2 medium onions, chopped
- 1 teaspoon hot smoked paprika
- 2 400g tins chopped tomatoes
- 400g tin cannellini beans
- 400g tin red kidney beans
- 400g tin butter beans
- 100mls vegan cream
- 1 tablespoon sunflower oil
- Freshly ground salt and pepper to taste
Directions
- Step 1
- Heat the oil in a saucepan and add the onion. Cook over a low heat for 10-15 minutes until softened and start to brown and caramelise.
- Step 2
- Stir in the hot smoked paprika and cook for a further minute.
- Step 3
- Add the tomatoes and bring to to boil. Reduce heat and simmer for 5 minutes.
- Step 4
- Gently mix in the cannelloni, red kidney and butter beans. Bring back to the boil, reduce heat, cover and simmer for 5 minutes to allow the beans to thoroughly heat through.
- Step 5
- Remove from the heat and leave to stand, with the lid on, for 5 minutes.
- Step 6
- Gently stir in the cream and season with freshly ground salt and pepper to taste.
- Step 7
- Serve with rice or chunks of crusty bread.
