Vegan Goulash | Kathy's Vegan Kitchen (2024)

Published: Sep 29, 2023 · Modified: Apr 5, 2024 by Kathy Carmichael · This post may contain affiliate links.

Vegan goulash is sweet with a slight hint of spice. This one-pot wonder is easy to make, quick and hearty, and clean-up is minimal. This vegan goulash recipe is a keeper! Just wait until you taste it!

When I crave comfort food, I think of my grandma's goulash. Traditional Hungarian goulash is full of flavor but loaded with fat. My vegan goulash is a version full of whole food ingredients, but it maintains the essence of grandma's recipe. Of course, my grandma wasn't Hungarian, but my vegan goulash recipe is an Americanized version of how I remember my favorite childhood meal.

If you love vegetable and noodle recipes, try Vegan Chicken and Dumplings or Ramen Noodle Stir Fry Another option that my family loves is Vegan Enchilada Pasta or Red Pepper Pasta.

What is Goulash?

Many variations of Hungarian goulash share similar flavors, but most recipes contain meat and cheese. Even in Hungary, chefs create their unique ingredients when crafting goulash. So, being somewhat of a chef, I made a particular version of a vegan goulash recipe.

Recipe Variations

Even though the sweet, subtly spicy flavors resonate in all goulashes, this vegan goulash recipe begins spicy but is easily adjusted for personal preference. Remember to add spice in small amounts, taste, and add more.

My vegan goulash is a one-pot, minimal-mess, quick recipe perfect for a weeknight dinner. This vegan goulash recipe is so easy; it practically cooks itself.

Goulash Ingredients

I started with her base ingredients to mimic my grandmother's Hungarian goulash recipe. Then, I deleted the meat, cheeses, and oil, adding vegan, healthy whole foods.

• White Onions: White onions have astrong, sharp, and not very sweet flavorand should be used sparingly when raw. When cooked, they take on a mild taste.
• Garlic: Fresh minced garlic, when cooked with onions, makes the onion more savory and warm.
• Red Bell Pepper: Red bell peppers are sweet and vibrant for the goulash, especially when added to the acidity in the tomatoes.
• Mushrooms: The mushrooms add a savory umami flavor and a meaty texture.
• Cooked Brown Lentils: I used Trader Joe's cooked, brown steamed lentils.
• Organic Tomato sauce: A tomato naturally has three flavors:sweetness, acidity, and umami. The trick to a flavorful tomato sauce is to balance or accentuate those three flavors. I buy a sugar-free brand of tomato sauce made only from tomatoes.
• Organic Fire-Roasted Tomatoes: Fire-roasted tomatoes are sweeter than fresh, canned, or cooked tomatoes. Being charred by the fire brings out the natural sugars in the fruit and contrasts them perfectly with the smoky flavor from the fire.
• Italian Seasoning: Italian seasoning is a blend of herbs present in Italian seasoning, usually consisting ofbasil, oregano, rosemary, thyme, and marjoram, with other herbs and spices sometimes making an appearance
• Hungarian Paprika/Paprika: Hot paprika is the Hungarian variety of paprika and isgenerally accepted as superior to the rest. Hungarian cuisine uses Hungarian paprika as a primary flavoring method instead of simply adding color to a dish. Therefore, it is most commonly found in classic dishes like goulash. Or choose paprika instead for a less spicy option.
• Soy Sauce: Soy sauce adds another layer of umami flavor and saltiness.
• Vegan Worcestershire Sauce: I used Amy's Vegan Worcestershire Sauce.
• Organic Vegetable Broth: I buy organic vegetable broth in bulk at Costco.
• Elbow Macaroni: I chose whole-grain elbow macaroni noodles. Although not a staple in traditional goulash, my grandma used elbow macaroni.

Recipe Ingredient Substitutions

• Despite my preference for a mushroom/lentil combination, you can also use Beyond Meat Crumbles or another soy alternative like Boca Crumbles.
• Also, you can choose gluten-free noodles instead of the whole-grain elbow macaroni in the recipe.
• If you choose the gluten-free option, please see the cooking notes in the recipe.
• However, depending on the type of selected gluten-free noodles, you may want to add the noodles at the end of the cooking process to avoid overcooking.
• Use Tamari or liquid aminos instead of soy sauce for a gluten-free option. Or choose low sodium soy sauce for less sodium content.
• Although Adobo chili peppers in the sauce are not Hungarian, it is an excellent substitute for Hungarian paprika. However, if you're Hungarian, don't be offended. It's a substitute, an Americanized version of a traditionally meat-filled dish.
• Choose diced tomatoes if you don't have fire-roasted tomatoes.
• You can cook your own brown lentils or use canned ones. However, if you choose canned, make sure they are well drained.

Recipe Instructions

• Since all the ingredients cook in one pot, begin by sauteing the onions and garlic in a large pot over medium-high heat.
• When the onions are translucent, add the mushrooms and lentils and cook until the mushrooms are brown.

• Because the sauces and spices are the magic of this vegan goulash recipe, it's essential to add them early in the cooking process so they develop in the short time the ingredients cook together in the pot.
• Although the sauce is tomato-based, the Hungarian paprika, soy sauce, vegan Worcestershire Sauce, Italian seasoning, and garlic create an incredible combination of flavors.

• Now add all the remaining ingredients except for the elbow macaroni. Stir together and bring to a boil.
• Once the ingredients in the pot are boiling, add the macaroni noodles to the pot. Stir together, and turn the heat down to simmer, cover, and cook for 20 minutes.
• Although the mixture may appear watery initially, everything will absorb together to create an incredible vegan goulash recipe.

• When the time elapses, remove the pan's cover, and ladle it into bowls.
• Though unnecessary, I always add a sprinkle of parsley, thyme, or chopped basil to the top.

What to Serve with Goulash

Despite my husband's adverse childhood experiences with Hungarian goulash, I figured I could change his mind.

Fortunately, he ate two helpings, and I watched as he smeared bread around the bottom of the bowl to sop up the last bit of the sauce. He also took the leftovers to work the next day.

And the kids loved it, which is always a bonus! I served each bowl with hard-crusted whole-grain fresh bread I warmed in the oven. The sauce is so delicious; it begs for some bread for dipping. Unless, of course, you want the kids licking their bowls.

Recipe FAQs

Tips

• Whenever a recipe calls for spices, add slowly and taste before adding more. Everyone's palate is different, and removing too much sauce once added to a recipe is impossible.
• If using gluten-free noodles, I suggest cooking separately and rinsing the noodles. Then, add the noodles to the mixture right before serving.
• If you don't like pasta, reduce the vegetable broth in half and serve over vegan mashed potatoes recipe or brown rice.
• I used steamed brown lentils from Trader Joe's, but you can use canned b brown lentils, drained well, or make your own brown lentils on the stove. Just make sure they are well drained.
• The vegan Hungarian goulash stays fresh in the refrigerator for up to 5 days.
• Leftovers freeze well for up to 3 months. After that, however, thaw completely before reheating.

And, vegetarian goulash packs well for lunches and lasts 5 days refrigerated.

Try this tasty vegan Hungarian goulash recipe in one pot in under 30 minutes! And try not to lick the bowl!

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