Spiced Veggie Goulash with Yogurt Dumplings
Hearty vegetarian goulash loaded with mushrooms, butternut squash, and chickpeas, seasoned with smoked paprika and chilli. Topped with fluffy yogurt and parsley dumplings, then finished in the oven. Served alongside steamed savoy cabbage for a complete, warming meal.
Ingredients
- 1 tbsp Co-op olive oil, plus 1 tsp for brushing
- 2 red onions, finely sliced
- 2 garlic cloves, finely sliced
- 2 tbsp tomato purée
- 7.9 oz g self raising flour, plus an extra 2 tbspplain flour + baking powder1 tsp baking powder per 150g flourvegan
dumpling structure slightly different
Full guide → - 1 tbsp smoked paprika
- Pinch of chilli flakes
- 14 ⅛ oz g chestnut mushrooms, thickly sliced
- 14 ⅛ oz g butternut squash (prepared weight), cut into 2cm cubes
- 2 x 400g cans Co-op chopped tomatoes
- ⅝ cups ml red wine
- 14 ⅛ oz g can chickpeas, drained and rinsed
- 7 oz g Co-op Greek style natural yogurt
- Handful flat leaf parsley, finely chopped
- ½ savoy cabbage, shredded
Instructions
- 1
Preheat oven to 400°F/fan 350°F/Gas 6.
- 2
Heat oil in an ovenproof casserole and gently fry onion until soft, about 4-5 minutes.
- 3
Add garlic and cook for 1 minute, then stir in tomato purée and cook for 2-3 minutes.
- 4
Stir in flour, paprika, and chilli flakes, then cook for 1 minute.
- 5
Add mushrooms and squash, cook for 2-3 minutes.
- 6
Stir in tomatoes, wine, and chickpeas. Season and bring to a simmer.
- 7
Cover and bake for 1 hour.
- 8
While goulash cooks, mix yogurt and parsley into remaining flour, season, and shape into 12 balls.
- 9
Remove goulash from oven and uncover.
- 10
Arrange dumplings on top and brush with remaining oil.
- 11
Return to oven and cook for 20 minutes until dumplings are fluffy.
- 12
Steam cabbage for 3-4 minutes and serve with goulash.
Tips
Shape dumpling mixture while goulash bakes to save time.
Use an ovenproof casserole with a lid to streamline cooking.
For deeper flavor, use roasted garlic instead of fresh.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on stovetop.
Prepare goulash base through step 6 up to 1 day ahead. Make dumplings 2-3 hours before baking.
Serve hot goulash with fluffy dumplings and steamed cabbage on the side.
Common Mistakes
Do not skip preheating the oven to ensure even cooking of dumplings.
Do not overcook dumplings; remove at 20 minutes to keep them light and fluffy.
Do not stir dumplings into goulash; rest them on top to prevent them from breaking apart.
Substitutions
Dairy-Free Swaps
Vegan Options
dumpling structure slightly different
Full guide →