vegan goulash

Vegan goulash, a plant-based version of this classic Hungarian stew. It's so tasty, comforting and a one-pot meal for the whole family.

Vegan Goulash

textured vegetable protein chunks (55 g)

tbsp tamari or soy sauce

onion, finely chopped

green bell pepper, chopped

carrots

potato

tbsp flour, we used brown rice flour

tomato puree (400 g)

vegetable stock or water (250 ml)

tomato paste (optional)

bay leaves

paprika

tsp black pepper

tsp salt

Soak the textured vegetable protein chunks in a bowl with some hot water (we added 2 cups or 500 ml of water) and 1 tablespoon of tamari or soy sauce for at least 15 minutes. Drain and set aside.

Add the garlic, onion, green bell pepper, carrots and potato to a large pot and cook them with some water or oil over medium-high heat for 5 minutes, stirring occasionally. Add more water or oil if needed.

Add the flour and cook for 1 minute, stirring constantly.

Finally, add the tomato puree, vegetable stock or water and tomato paste. Stir and bring to a boil, then add the other tablespoon of tamari or soy sauce, textured vegetable protein chunks, bay leaves, paprika, pepper and salt. Stir and cook covered over medium heat for 25 to 30 minutes or until the carrots and potatoes are tender, stirring occasionally. Remove the bay leaves and serve immediately.

Keep leftovers in a sealed container in the fridge for up to 5 days.

Hi Losune, I love your goulash,it is appealing to the eyes,and to me baked bread or scones will accompany the dish very well.

This Vegan Hungarian Goulash is similar to traditional, but with a vegan twist. This is a meatless goulash, but I promise you won't miss it. It is hearty, savory and with a touch of red wine to give it a truly delicious deep flavor.

Vegan Hungarian Goulash

(320 grams) finely chopped white onion

red bell peppers, chopped (270 grams)

garlic, minced (18 grams)

salt

(60 grams) dry red wine

small (560 grams) red

tomatoes

black pepper

Have all of your vegetables chopped and ready to go before beginning, as the cooking process is fairly quick.

Add the onion, bell peppers, garlic, JUST 1 cup of the broth and JUST 1/2 teaspoon of the salt to a large pot over medium heat. Once it begins to bubble all over, cook for about 8 minutes until the veggies are tender and all the broth is gone. You want the broth gone before adding the wine, this will keep the sauce thick and not watery at the end.

Add the paprika and wine and cook for about 3 minutes.

Add the potatoes, tomatoes, pepper, another 1/2 teaspoon salt and the remaining broth. Start out with 1 1/2 cups and add more if desired or needed to cook the potatoes. I used the full 2 cups because my potatoes needed it and I wanted it a bit saucy. Stir well and turn the heat to high. Once it comes to a boil, cover and lower the heat to medium-low. Cook for about 15-20 minutes until the potatoes are tender, but not mushy. Taste and add any more seasoning if needed. Serve immediately either as is or over white rice.

This American-style vegan goulash is made in one-pot, with a &#39;meaty&#39; sauce and elbow macaroni for a hearty, comfort food classic. You&#39;ll definitely come back for seconds!

Textured Vegetable Protein ((138 grams) also called TVP)

Vegan Beef Stock ((360 milliliters))

Tablespoons Olive Oil

Large Onion (White, Yellow or Brown, Chopped)

Cloves Garlic (Crushed)

Basil

Oregano

Parsley

Rosemary

Thyme

Garlic Powder

Red Pepper Flakes

Marinara Sauce ((480 milliliters))

Vegan Beef Stock ((480 milliliters))

Canned Chopped Tomatoes ((400 grams))

Tablespoons Tomato Paste

Medium Green Bell Pepper (Chopped)

Bay Leaves

Elbow Macaroni ((8 ounces / 226 grams) Uncooked)

Tablespoon Light Brown Sugar

Vegan Mozzarella (Shredded, Optional)

Sea Salt and Ground Black Pepper (To Taste)

Add textured vegetable protein (TVP) to a mixing bowl. Pour boiling hot vegan beef stock (or vegetable stock) over the top.

Stir it in well with a fork. Leave it to sit for 5-10 minutes.

Add chopped onions and olive oil to a large pot on medium heat and sauté until the onions are softened.

Add crushed garlic, dried basil, dried oregano, dried parsley, dried rosemary, dried thyme, garlic powder and red pepper flakes and sauté for a minute to lightly toast the spices.

Add the prepared textured vegetable protein (TVP) and mix it in. Sauté for about 10 minutes until the TVP is lightly browned.

Add marinara sauce, vegan beef stock, canned chopped tomatoes, tomato paste, chopped green bell pepper and bay leaves and mix in.

Bring to a simmer, then reduce the heat to medium low and simmer, covered, for 15 minutes, stirring occasionally.

Add elbow macaroni (uncooked) and continue to simmer, covered, stirring occasionally, until the pasta is tender (about 20 minutes).

Remove and discard the bay leaves.

Add light brown sugar (for flavor balance) and mix it in.

Turn off the heat, add vegan cheese to the top, and cover with a lid. Let it rest, covered for 5 minutes.

When the vegan cheese is melted, stir it gently and then add sea salt and ground black pepper to taste.

Serve topped with fresh chopped parsley.

Recipe for a vegan Goulash with smoked tofu &amp; potatoes. Perfect fall/winter food - very comforting and delicious.

Vegan Goulash with smoked tofu &amp; potatoes

potatoes ((about 6 medium-sized potatoes))

onion

garlic

paprika powder (, mild)

canola oil

oz smoked tofu

water

marjoram

tomato paste

Dice the onion and mince the garlic cloves. Wash, peel if necessary, and cut potatoes in small cubes. Dice the smoked tofu.

Heat the canola oil in a big pot.

Put the diced onion &amp; minced garlic in the pot.

When the onion and garlic are starting to brown, add the potato cubes, smoked tofu and paprika powder and give it a good mix.

Let it roast for about 2-3 minutes, then add 2 1/2 cups (500ml) of water.

Let it cook without the lid on for about 30-45 minutes on medium-high heat, the water will reduce itself. If the goulash is getting too thick, you can add more water again until the potatoes are soft &amp; the goulash has reached the preferred consistency.

Add the salt, dried marjoram &amp; tomato paste and stir until the tomato paste dissolves.

Add more salt to taste &amp; enjoy for example with some homemade bread.

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Top 4 vegan goulash recipes from across the web

The most viewed vegan goulash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Goulash

Vegan Hungarian Goulash

Vegan Goulash

Vegan Goulash with smoked tofu &amp...

The most viewed vegan goulash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine