Vegan Egyptian Goulash Recipe | Cooking With Jade

Vegan Egyptian Goulash Recipe

Vegan Egyptian Goulash Recipe


Prep Time 15 minutes
Cook Time 30 minutes
Cuisine Egyptian
Servings 4


  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife
  • Cutting board board


  • 2 tablespoons vegetable oil
  • 1 onion finely chopped
  • 2 cloves of garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 carrot diced
  • 1 zucchini diced
  • 1 can 400g diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups vegetable broth
  • 1 cup cooked chickpeas
  • Fresh parsley chopped (for garnish)
  • Cooked rice or pasta for serving


  • Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until they start to soften.
  • Add the diced red and green bell peppers, carrot, and zucchini to the pot. Cook for another 5 minutes until the vegetables are slightly tender.
  • Stir in the diced tomatoes, tomato paste, paprika, ground cumin, dried oregano, dried basil, salt, and pepper. Mix well to combine all the ingredients.
  • Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 20 minutes, allowing the flavors to meld together.
  • Add the cooked chickpeas to the pot and stir them into the goulash. Cook for another 5 minutes to heat through.
  • Taste and adjust the seasoning as needed. If desired, add more herbs or spices to suit your preference.
  • Serve the vegan Egyptian goulash over cooked rice or pasta. Garnish with fresh parsley.


Calories: 180 | Total Fat: 6g | Total Carbohydrates: 26g | Dietary Fiber: 7g | Protein: 6g

For your kitchen tools, check Sur La Table.

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