Healthier Version Of A Classic Recipe

Vegetable Goulash

Average: 5 (13 votes)
(13 votes)
Vegetable Goulash

Vegetable Goulash - This spicy classic also tastes good in the veggie version.

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Health Score:
97 / 100
40 min.

Healthy, because

Even smarter

Nutritional values

Heartburn can be alleviated with potatoes - their starch binds the acids and thus relieves discomfort. Peppers can help prevent diabetes. The reason for this is the secondary plant compounds they contain, which inhibit the formation of sugar and fat in the body.

You can use the leftover marjoram for the preparation of our yeast breads. It not only goes great with vegetable goulash, but also tastes really good on its own as a snack.

1 serving contains
(Percentage of daily recommendation)
Calorie339 kcal(16 %)
Protein10 g(10 %)
Fat13 g(11 %)
Carbohydrates45 g(30 %)
Sugar added0 g(0 %)
Roughage9.2 g(31 %)
Vitamin A1.9 mg(238 %)
Vitamin D1.3 μg(7 %)
Vitamin E3.6 mg(30 %)
Vitamin K35.9 μg(60 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.5 mg(79 %)
Vitamin B₆0.8 mg(57 %)
Folate102 μg(34 %)
Pantothenic acid2.8 mg(47 %)
Biotin19.2 μg(43 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C119 mg(125 %)
Potassium1,743 mg(44 %)
Calcium116 mg(12 %)
Magnesium82 mg(27 %)
Iron3.7 mg(25 %)
Iodine24 μg(12 %)
Zinc1.9 mg(24 %)
Saturated fatty acids4.9 g
Uric acid108 mg
Cholesterol18 mg
Complete sugar14 g


28 ozs waxy potatoes
4 carrots
1 red Bell pepper
9 ozs small brown button Mushroom
4 shallots
1 garlic clove
2 Tbsps Canola oil
2 Tbsps Tomato paste
28 ozs Vegetable broth
1 ½ tsps sweet ground paprika
¼ handful marjoram
5 ozs low fat Sour cream
How healthy are the main ingredients?
potatoSour creamTomato pastemarjoramcarrotshallot

Preparation steps


Peel, wash and dice potatoes approx. 1-inch. Clean carrots, peel, halve lengthwise and cut into pieces approx. 1-inch long. Halve bell pepper, remove seeds, wash, and cut into cubes. Clean mushrooms and cut them into quarters. Peel and finely dice shallots and garlic.


Heat oil in a saucepan. Sauté shallots and garlic for 3 minutes over medium heat. Add potatoes, carrots and bell bell pepper and stir-fry for 2-3 minutes. Stir in tomato paste and sauté for about 1 minute. Add mushrooms, deglaze everything with broth, season with salt, pepper and paprika powder, bring to a boil and simmer for 15-20 minutes, stirring occasionally, until the vegetable goulash has the desired consistency.


Wash marjoram, shake dry, pluck leaves, chop 2/3 of them coarsely and mix with half of the sour cream into the vegetable goulash. Season vegetable goulash to taste and divide among 4 plates. Top with remaining sour cream and sprinkle with remaining marjoram.