1 Million Women's Easy Veggie Goulash

I'll be honest with you. Lately I've been very uninspired in the kitchen, which has resulted in some not-so-sustainable food choices.

As we all know eating sustainably is one of the easiest and most powerful ways we can make a difference in the fight against dangerous climate change everyday.

This week I'll be getting myself organised by making my lunches in advance (avoiding those nasty takeaways and takeaway containers) and I'll be committing to menu planning in advance which will help to avoid impulse purchases. You can read more about menu planing by clicking here.

For my lunches this week I have chosen to make a delicious Veggie Goulash. It was so easy, I had to share it with you all.

Plus, you can easily make this a no-waste recipe by throwing in whatever you have left in your fridge at the end of the week.


  • 1/4 cup extra-virgin olive oil
  • 2 medium onions
  • 1 zucchini, cubbed
  • 1 can of tinned tomatoes
  • 2 carrots
  • 2 handfuls of button mushrooms
  • 4 crushed garlic cloves
  • 1 teaspoon fennel seeds
  • 2 tablespoon sweet Hungarian paprika
  • 2 medium white potatoes, cubed
  • 6 cups vegetable broth (home made if possible).
  • 2 bay leaves
  • 2 tablespoons fresh bread crumbs (I used a piece of stale bread I had left from the week).
  • Salt and pepper to taste


  1. Heat oil in casserole pot, cook onions until soft. Add salt and pepper.
  2. Add in Mushrooms and carrots, cook until browned (about 10 minutes)
  3. Mix in fennel seeds, mashed garlic, paprika, the tomatoes, potatoes and zucchini.
  4. Add veggie broth, bay leaves.
  5. Bring to boil, cover and leave on low heat for approximately 1 hour.
  6. Mix in bread crumbs, and leave for another 10 minutes. Goulash will become sightly thicker.

I served mine with a side of yummy polenta.

That's it, you're done! It's a little time consuming but this sustainable, wholesome dish is guaranteed to keep bellies full and satisfied in any kind of weather.

- SERVINGS: 6 TO 8 (or a weeks worth of lunches)

Let us know what you think in the comments below!

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What you can do

Design a healthy vegetarian diet to downsize your carbon footprint.

The meat intensity of our diets, especially the most widely-consumed red meats such as beef and lamb have significant negative environmental consequences. Giving up meat altogether can be part of embracing a lifestyle of health and sustainability (please consult a dietician beforehand).

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Holly Royce Web and Social Media Expert Suggest an article Send us an email

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