Hungarian Style Vegetable Stew with Potato Dumplings

Hungarian Style Vegetable Stew with Potato Dumplings served in a white bowl on top of a grey table cloth
  • 2 servings
  • 20 minutes to cook, 30 minutes to prepare
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  • For the Dumplings
  • 450g potatoes
  • 3tbsp semolina
  • 1tbsp wholewheat flour
  • 30g vegan margarine
  • Salt, to taste
  • For the Stew
  • 1 medium onion, finely chopped
  • 1 red bell pepper, chopped into chunks
  • 85g mushrooms
  • 1tbsp vegetable oil
  • 2tbsp paprika
  • 2tbsp tomato puree
  • 1 tin of beans in water such as pinto


A delightful Hungarian style hearty stew, suitable for vegetarians and vegans.


For the dumplings…

  1. Peel and dice the potatoes, then add to boiling water and simmer until soft, about 10-15 minutes. Drain them and add to a mixing bowl. Mash them until they’re smooth then mix in the semolina, flour, margarine and salt. Knead the dough briefly, then set aside for 30 minutes. After this, form them into 1” diameter dumplings and set aside.

For the stew…

  1. Chop the onion, pepper and mushrooms. Saute the onion over a medium heat until transparent, then remove from the heat and mix in the paprika.
  2. Add in the pepper, mushroom, tomato puree and a little water to create the sauce. Then return to the heat, bring to a simmer, cover and leave until the vegetables are tender.
  3. While it’s bubbling away, bring a pan of salted water to the boil, add the dumplings and simmer gently for 15 minutes, drain and add them along with the beans into the stew.
  4. Simmer long enough for the beans to heat through, season to taste, then serve immediately with seasonal vegetables.

Chefs Tip
Feel free to include any of your favourite seasonal veggies at step 2, or clear the veg drawer at the end of the week.