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I saw BOSH's video for this dish and knew I had to make it. I've written out the ingredients in Imperial measurements for my American friends. I served this yummy dish with garlic sauted spinach. *Link to Bosh's instruction video below


1/3 cup chopped fresh parsley

1 cup flour

1/2 tsp salt

1 tsp baking powder

1/3 cup plant milk

3 Tbsp olive oil

2 tsp dijon mustard

15 oz can diced tomatoes

2 cups vegetable broth

1 tsp sugar

2 bay leaves

1/8-1/4 red chili flakes

1 Tbsp smoked paprika

1 large onion, sliced

2 carrots, peeled & sliced

1 large red pepper, sliced

4 garlic cloves, minced

1 tsp caraway seeds

2-15 oz cans cannellini beans, drained & rinsed

3/4 cup vegan sour cream

1/4 cup plain vegan yogurt

Lemon wedges


1. In a medium bowl, stir together chopped parsley, flour, salt, baking powder, plant milk olive oil and dijon mustard. Roll dough into 16 balls and set aside on waxed paper.

2. In a saucepan bring tomatoes, vegetable broth, sugar, bay leaves, smoked paprika and 1/8-1/4 tsp of chili flakes depending on how hot you like it. Bring to a boil then simmer for 10 minutes.

3. In a large lidded skillet over medium-high heat with 1 Tbsp oil, saute onions and carrots for 5 minutes, season well with salt. Add garlic, red peppers and caraway seeds; continue to saute another 2 minutes. Stir in tomato mixture and cannellini beans. Bring to a boil and simmer for 2-3 minutes.

4. Drop dumpling balls into skillet, evenly separated. Cover and simmer for 8 to 9 minutes.

5. While goulash and dumplings are simmering, combine vegan sour cream, vegan yogurt with a pinch of salt and a sqeeze of lemon juice.

6. Serve Goulash and Dumplings with sour cream mixture and lemon wedges.

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