Pumpkin Goulash with Bread Dumplings

Spook your guests this Halloween season with this vegan pumpkin ghoul-ash! This dish is the perfect way to use fall’s ever-popular pumpkin and is hearty to boot with the addition of homemade bread dumplings.

This recipe comes to us from Bianca of Elephantastic Vegan.

Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!

Serves 2

  • 2 lb. / 1 kg cubed pumpkin
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoon salt (or to taste)
  • 1 1/2 tablespoons olive oil
  • ground pepper
  • a splash of white wine (possible to sub with a little bit of apple cider vinegar)
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon of corn starch, optional
  • Homemade Bread Dumplings, recipe below

Pre-heat oven to 420°F/220°C.
Cube the pumpkin and place the cubes on a baking sheet.
Drizzle 1 tablespoon of olive oil on top and add ½ teaspoon of salt. Mix.
Bake it in the oven for about 40 minutes.
In a large pot heat 1 teaspoon of olive oil, add the diced onion and chopped garlic when it’s hot.
As soon as the onion and garlic are glazed, add the baked pumpkin cubes.
Stir and add 1 teaspoon of salt, ground pepper, 1 teaspoon of paprika and 1/2 teaspoon of cumin.
After about 1 minute add a splash of white wine.
Add 2 cups / 500 ml of water and leave it on high heat with no lid on top for about 30-45 minutes.
Add additional salt, paprika or pepper to taste.
If you think it’s not thick enough, in a cup mix  1 teaspoon of corn starch with half a cup of water and add it to the goulash. Let it cook for a few more minutes.

  • 3 cups / 250g dried bread cubes or old white bread (cubed)
  • 1 cup / 250ml rice milk, unsweetened
  • 1 yellow onion
  • 3 garlic cloves
  • 1 teaspoon cumin
  • 2 tablespoons parsley, chopped
  • 1/2 teaspoon salt (or to taste)
  • ground pepper
  • a pinch of nutmeg
  • 1/2 teaspoon canola oil

Prepare your steamer, such as a big pot of water with a steamer on top.
In a large mixing bowl add the dried bread cubes / cubed white bread and pour over a cup of plant-based milk. Mix. Let it sit for about 5-10 minutes. The bread cubes should get softer.
Peel the garlic and onion and chop it in a food process.
Meanwhile heat 1/2 teaspoon of canola oil in a pan and add the chopped onion and garlic. Let it roast until it gets a nice golden color.
Then transfer the onion-garlic-mixture to the bread cubes, add the salt, chopped parsley, pepper and nutmeg and mix well. Let it cool off for a couple of minutes.
Form bread dumplings with your hands. (Add more rice milk or if it doesn’t stick together.)
Place the dumplings into the steamer and let it steam for about 30-45 minutes.
Take them out and enjoy them for example with a Homemade Pumpkin Goulash!

This Recipe is Categorized In:

, , ,

This Recipe's Ingredients:


Nutrition Information

Pumpkin Goulash with Bread Dumplings

Servings per Recipe: 2

Amount per Serving

Calories:  753

Calories from Fat:  124

Total Fat:  14g

Saturated Fat:  2g

Cholesterol:  0mg

Sodium:  1835mg

Potassium:  1806mg

Carbohydrates:  135g

Dietary Fiber:  8g

Protein:  7g

Sugars:  10g

Vitamin A:  692%

Vitamin C:  93%

Calcium:  61%

Iron:  68%

View Our Nutritional Guidelines

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

Recipe Unit Conversions