Goulash has travelled far beyond Hungary. In the US, it often appears as a pasta dish, while in Austria you’ll find “Wiener Saftgulasch” served with dumplings. At MoaAlm Mountain Retreat, we decided to give it a plant-based twist while keeping the hearty, warming character that makes this dish so comforting after a long day outside. And who better to share an authentic recipe than Franciska herself? Originally from Hungary, she spent last winter cooking for our guests at MoaAlm and quickly became known for this rich, smoky, deeply satisfying soup.
This is the kind of meal that’s made for gathering friends and family around the table. It works perfectly for larger groups, can easily be prepared in advance, and somehow tastes even better the next day once the flavours have had more time to develop. That also meant Franciska could often sneak in a few extra snowboard laps before dinner.
The only slightly time-consuming part is making the “Csipetke” noodles. The name comes from the Hungarian word “csípni”, meaning “to pinch,” which describes exactly how these tiny noodles are shaped by hand. They add a lovely homemade touch, but if you’d rather spend longer on the slopes, you can simply leave them out.
A good vegan goulash relies on slowly browned onions, quality paprika, and plenty of depth and smokiness. Beans and smoked tofu give the soup its richness and protein. Fresh bread is essential for soaking up every last spoonful (something Franciska always insisted on).
Recipe for 12 portions as a main course
3 large onions
6-7 cloves of garlic (yes!)
Sunflower oil
Smoked paprika powder
Sweet paprika powder
Ground cumin
Dried parsley
Smoked salt
1 can chopped tomatoes
1 red pepper
1 tbsp chilli paste
3 carrots
7 small potatoes
1 can red beans
1 can white beans
400g smoked tofu
600g Wheat Flour
240-300ml warm water
2 tbsp vegetable oil
Salt
Prepare the goulash base. Cut the onions into bigger pieces and sauté them in sunflower oil until deeply golden. Add the chopped red pepper, dried parsley, and cumin, then cook for another 5 minutes, stirring regularly. Finely chop the garlic and add it to the pot, followed immediately by the canned tomatoes. Cook for 2-3 minutes more. Remove the pot from the heat and blend the mixture until smooth. Stir in both the smoked and sweet paprika powders, then season with salt and smoked salt.
Build the soup! Clean and chop the carrots and potatoes into larger chunks. Add them to the goulash base along with around 2L of water (more if you prefer a soupier consistency). Simmer for about 45 min. Meanwhile, cut the tofu into cubes and fry in a little oil until lightly crisp. Rinse the beans and add both the tofu and beans to the soup.
Make the Csipetke noodles. Mix the flour with a pinch of salt. Gradually add the warm water and oil, kneading until you have a firm, elastic dough. Divide the dough into 3–4 smaller pieces and keep the unused portions covered so they don’t dry out. To shape the noodles, pinch off small pieces of dough with your fingertips and roll them into tiny, elongated shapes. Cook the noodles in salted boiling water ( (in a large pot or in batches) for 3-4 min, then add them to the soup.
Let the soup simmer for another 10 minutes so all the flavours come together. Serve topped with vegan creme fraiche, finely chopped green bell pepper, and fresh parsley. Add fresh white bread and a cucumber salad on the side.
Jó étvágyat! — enjoy your meal!
Photos: Amy Warren
