Description
This Vegan Hungarian Beans and Potatoes dish is a hearty, wallet-friendly crowd-pleaser that proves plant-based comfort food can be deeply satisfying.
Ingredients
Scale
Base Ingredients:
- 1 large yellow onion, fine dice
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium carrot, diced
- 1 Tablespoon minced garlic
- 2 Tablespoons tomato paste
- 2 cups low-sodium vegetable broth *
- 2 cups water
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- 2 Tablespoons nutritional yeast
- 1 teaspoon hickory flavored liquid smoke *
- ¼ teaspoon baking soda *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sweet paprika (+/-) *
- ¾ teaspoon dried crushed thyme leaves (+/-) *
- ¼ teaspoon dried ground caraway seed (+/-) *
- ¼ to 2 teaspoons sea salt (+/-)
- Pinch to ¼ teaspoon black pepper (+/-)
- 2 bay leaves
Other Ingredients:
- 3 ½ to 4 cups cubed potatoes, peeled, 1/2-inch cubes
- 1 small turnip, peeled, 1/4-inch cubes (optional) *
- 2 – [ 15.5 oz. cans ] navy beans, drained and rinsed *
Optional Toppings:
- Chopped fresh parsley
Instructions
- Add all the Spice/Herb Ingredients (except the bay leaves) into a small bowl, mix well, set aside.
- In a large stock pot, sauté the diced onions, red and green bell peppers, and carrots, sauté over medium-high heat for 7 to 9 minutes until they start to become tender. Add a splash of water to prevent sticking/burning if needed.
- Add the minced garlic and tomato paste to the skillet, continue to sauté over medium-high heat, stirring constantly for 1 minute.
- Next add all the remaining Base Ingredients (except the baking soda), the Spice/Herb Mix, stir well, tuck in the bay leaves and bring to a boil. Once boiling add the baking soda, stir well, then add the cubed potatoes and turnips, bring to a rolling boil, then immediately lower to a low-percolating boil.
- Boil with a low-percolating boil for 20 minutes.
- After 20 minutes, stir in the navy beans, simmer for an additional 10 to 20 minutes OR until the potatoes, carrots, and turnips are perfectly tender.
- Once the potatoes, carrots, and turnips are perfectly tender, remove the pot from the heat, cover with a lid, and let sit for 10 minutes undisturbed to allow the flavors to marry. After 10 minutes, then remove and discard the bay leaves.
- Top individual servings with a sprinkle of chopped fresh parsley. Enjoy with crusty bread, flatbread, and/or with a simple side salad.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Serving: 6 to 8 (makes 12 cups)