Vegan Babgulyás

• For the soup:

  • 1 onion
  • 1 green pepper
  • 1 chilli pepper
  • 1 celery stick
  • 1 carrot
  • 1 Tbsp caraway
  • 1 Tbsp smoked paprika
  • 2 bay leaves
  • 200 g tomato sauce
  • 2 cans of beans
  • Salt & pepper to taste
  • Fresh parsley to serve

  For the dumplings:

  • 1 cup flour
  • 120 ml vegan milk
  • 2 Tbsp olive oil
  • 2 Tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp granulated onion
  • 1 tsp dried scallions
  • 1/2 tsp baking powder
  • 1 bunch of fresh parsley
  • Salt & pepper to taste

• To prepare the soup:

  • Cut the veggies (onion, pepper, chilli pepper, celery and carrot) into small cubes
  • Heat up some olive oil in a pan and cook the veggies together for about 5 minutes
  • Season them with smoked paprika and carraway, then mix well
  • Add the canned beans (the whole can, water included)
  • Add the tomato sauce
  • Season with salt, pepper, add the bay leaves and let the beans sauce cook under the lid

  To prepare the dumplings:

  • In a small bowl, mix the flour, nutritional yeast, olive oil, vegan milk, baking soda, chopped fresh parsley, garlic powder, granulated onion, dried scallions, salt and pepper
  • Adjust with vegan milk if you feel like your composition needs to bind better
  • Form little balls from the dough and place them into the beans sauce
  • Cover the pan with the lid and let them cook for about 10 more minutes, until the dumplings are visibly cooked
  • Sprinkle some fresh parsley on top and enjoy your delicious work of art!