1 large onion
2 cups of mushrooms.
1 tin of kidney Beans
1 tin of baked beans in tomato sauce (I use Heinz)
1 tin of Borlottie beans (others can be used depending on preference)
1 pint of vegetable stock (I use Marigold)
1 tablespoon of tomato paste
1 tablespoon of oil
2 teaspoons of cayenne pepper (add more or less depending on your preference.
4 teaspoons of paprika (add more or less depending on your preference)
I don't add salt as the stock has enough
100g self raising flour
50g vegetable suet
tablespoon of fresh chopped parsley
5 tablespoons of water
Use a casserole dish that can be used on the hob.
Chop the mushrooms and onions and gently fry them in the pot on top of the hob. When gently fried, add the baked beans and vegetable stock and stir together. Then add the remainder of the ingredients bring to the boil and allow to simmer for 15 minutes. Stir once in a while.
Don't let it thicken too much, as it will continue to thicken in the oven.
Preheat the oven to gas mark 6.
While the goulash is simmering, prepare the dumplings.
Put all the dry ingredients into a bowl, add the water bit by bit until you get a doughy consistency (don't worry if you haven't used all the water). Take a small amount of the mixture and roll into a ball using the palm of your hands, I usually make around 8).
When the goulash has reached its desired, remove from the heat and gently place the dumplings on top, don't worry if they sink a little.
Place in the oven for around 30 minutes or until the dumplings are brown and crispy on top.
Remove from the oven and allow to settle for 5 minutes.
I normally serve this with some vegan yoghurt or sour cream.
What I love about this dish, is a) you can transfer it straight to the table when dining with friends. and b) you can make the goulash in advance and freeze it and just make the dumplings on the serving day.