vegan hungarian goulash

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.

Vegan Hungarian Goulash is sweet with a slight hint of spice. This one-pot wonder is easy to make, quick, and hearty. My family LOVES this dish. And it takes less than 30 minutes!

Vegan Goulash

White Onions (diced)

Garlic (minced)

Organic Tomato Sauce

Organic Fire Roasted Tomatoes

Organic Vegetable Broth

Red Pepper (diced)

Tablespoon Hungarian paprika

soy sauce (Liquid Aminos, or Tamari)

Tablespoon Vegan Worcestershire Sauce

Tablespoons Italian Seasoning

Garlic Powder

whole Bay Leaves

Whole Grain Elbow Macaroni (or Gluten-Free Elbow Macaroni)

Basil, thyme, parsley

In a large pot, saute onions and garlic over medium heat until the onions are translucent.

Add mushrooms and cooked lentils (if using soy crumbles, add instead of the lentils and mushrooms)

Stir and cook another 7 minutes.

Add a little vegetable broth if the mixture sticks to the bottom of the pan, but the moisture from the mushrooms, onions, and peppers should provide ample water.

Add  the red bell peppers, tomato sauce, canned roasted diced tomatoes, vegetable broth.

Add soy sauce, smoked paprika, garlic powder, Italian seasoning, Worcestershire sauce, and the two bay leaves, and stir.

Make sure the mixture is boiling BEFORE you add the noodles

Add elbow macaroni and stir.

Cover and reduce heat to simmer.

Cook covered for 20 minutes.

Check noodles to see if they are done. Depending on the noodles, you may need to adjust the time to 5-7 more minutes.

Saute Vegetables:

If you use gluten-free noodles, they often absorb more fluid than noodles with gluten. Because of this, you want to be sure to keep some additional vegetable broth available.

While cooking the 20 minutes covered, make sure you add fluid if necessary if the noodles absorb too much liquid.

Cooking the noodles in a separate pan and rinsing them before adding them to the pan at the last minute of cooking is also an option.

Gluten-Free Noodle Tip:

I found this blog by chance trying to find a vegan goulash. I made this recipe today….I had doubled it. I always over make amount of food needed. Anyway. It filled my pot to rim. lol. It’s so delish that we are grateful for leftovers!

We love this recipe, especially in the winter. Hearty and healthy. It is quickly becoming a staple recipe in our home. Thank you!

My mom made a similar dish with ground beef...this is a great vegan option, and is definitely a comfort food!

The weather is cold and miserable here south of the equator, but this was so quick, so very tasty for so little effort. Good, old fashioned comfort food, without the meat. Thankyou for making me look good.

I made this last night for dinner.  It was so easy and delicious!  Even my meat eating husband loved it!  Thank you!!

Loved it!  Flavours were great!  Only adjustment I made was more garlic (I LOVE garlic) &amp; a bit of sugar to cut the acidity of the tomatoes.  Sooo good!

Love this dish!  Made it 3 times so far.  I ordered the Hungarian paprika from Amazon which gave it a more robust flavor.  Also used smoked paprika as well.  This recipe is a winner for us!

This recipe is outstanding!  I don't even like lentils, but the flavor of this dish is so good!  I did make one variation since I only had a 14 ounce can of tomatoes. I added a small can of tomato paste.  I used a rice quinoa pasta and it worked out great.

I will be making this dish again.

What a spectacular recipe! As a vegan, married to a man whose nickname is Steak, I really appreciate how hearty and filling this goulash is. And the flavors… OMG sheer perfection! This was the  first time he didn’t say he missed the meat! For sure this will be in regular rotation from now on. Thank you Kathy!!!

https://videos.scriptwrapper.com/6815/jvxwdfe5rdmhfqkyd2zb/original/video.mp4

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!

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Top 2 vegan hungarian goulash recipes from across the web

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Vegan Hungarian Goulash

Vegan Goulash

The most viewed vegan hungarian goulash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine