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.
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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.
Choose Spicy Level
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.
Recipe 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 a strong, sharp, and not very sweet flavor and 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 of basil, 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 is generally 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.
Serving
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
Sweet paprika is the ingredient that gives goulash its distinctive warm flavor and reddish color! Since it's such a strong flavor, you must use fresh, good-quality paprika.
Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a typical meal in Central Europe and other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.
I served and made the goulash with noodles. But you can skip the noodles and serve them over rice or mashed potatoes. I also served my vegan Hungarian goulash with a tossed green salad.
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!
Vegan Recipes the Whole Family Loves!
If you love this vegan Hungarian goulash, give us a 5-star rating and comment below. We would love to hear from you!
📖 Recipe
Vegan Goulash
Ingredients
GOULASH
- 2 White Onions diced
- 3 cloves Garlic minced
- 28 ounces Organic Tomato Sauce
- 14.5 ounces Organic Fire Roasted Tomatoes
- 3 cups Organic Vegetable Broth
- 2 cups cooked brown or green lentils I used Trader Joe's pre-cooked steamed lentils
- 1 cup finely chopped Baby Bellas or Other Mushrooms of Choice
- 1 Red Pepper diced
- 1 Tablespoon Hungarian paprika
- 3 Tablespoons soy sauce Liquid Aminos, or Tamari
- 1 Tablespoon Vegan Worcestershire Sauce
- 2 Tablespoons Italian Seasoning
- 2 teaspoons Garlic Powder
- 2 whole Bay Leaves
- 2 ½ cups uncooked Whole Grain Elbow Macaroni or Gluten-Free Elbow Macaroni
Garnish (optional)
- Chopped Basil, thyme, or chopped parsley
Instructions
Saute Vegetables:
- In a large pot, saute onions and garlic over medium heat until translucent.
- Cook about 4 minutes longer, stirring with onions and garlic.
- 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 mixture from the mushrooms, onions, and peppers should provide ample moisture.
Add Other Ingredients:
- Add the red bell peppers, tomato sauce, canned roasted diced tomatoes, vegetable broth.
- Add soy sauce, smoked paprika, garlic powder, 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.
Gluten-Free Noodle Tip:
- 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.
Notes
- Whenever a recipe calls for spices, always add slowly and taste before adding more. Everyone's palate is different, and it's impossible to remove too much spice once it's added to a recipe.
- 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 is stay fresh in the refrigerator for up to 5 days.
- Leftovers freeze well for up to 3 months. However, thaw completely before reheating.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Joan
This recipe was sooooo good! My grandson went back for 2 more servings. Not just little servings either. This did make quite a bit. Supper twice and lunch for me twice and still have leftovers that I will probably put in the freezer. Thank you for all your fantastic recipes and all that you do.
Kathy Carmichael
Hi Joan, yay! I love that your grandson loved it. It does make a lot; however, it freezes well. We always take dinner for lunches throughout the week. Thanks so much for the feedback. I appreciate it.
Lori
I just made this and it’s so good! I didn’t have Hungarian paprika so I used smoked paprika and 1/2 tsp cayenne pepper. I also used an 8.8 oz box of Barilla chickpea pasta. I know it will taste even better tomorrow. Thanks for the recipe! 😊
Kathy Carmichael
Hi Lori, I'm so glad you liked it. Those are great substitutions. It is one of our favorites at our house. Thanks for the feedback. I appreciate it.
Rae Aflatooni
Such a great recipe!
Kathy Carmichael
Rae, I'm so glad you liked the vegan goulash. I appreciate your feedback.
Kelly
Hi I’m going to make this but I see the ingredients say Hungarian paprika and the instructions say smoked paprika. I have smoked paprika but not Hungarian, is there a difference?
Kathy Carmichael
Hi Kelly, you can use either. Let me know what you think of the recipe.
Laura Magness
Thank you for a great recipe. I made this tonight after thinking about the goulash my mom made when I was a kid. It was very good and the leftovers will probably taste even better.
Kathy Carmichael
Hi Laura, you are right. The next day the flavors are even more developed. Thank you for the feedback. If you try any other recipes, let me know what you think. I would love to hear from you.
Ivana Vasiljevic
I made this yesterday and it was fantastic! Very rich taste...This will definitely be on our menu frequently 🙂
Kathy Carmichael
Hi Ivana, I'm glad you enjoyed it. Thank you for the feedback. Let me know if you try any other recipes. I would love to hear from you.
Jenny Edwards
Couldn’t see how to post a comment - This was nothing like I remembered goulash but I loved it. Easy - nutritious - will definitely make often. Don’t think you mentioned salt or pepper but I added both. Really good thank you!
Kathy Carmichael
Hi Jenny, I'm so happy to hear you liked the vegan goulash. Thank you so much for the feedback. I appreciate it. Let me know if you try any other recipes. I'd love to hear from you.
Janet
Warning! This makes a LOT of goulash. However, it’s delicious and can even woo those “meat eaters”. Perfect for a hearty meal on a winter day.
Susan Wright
what is a good side dish with it
Kathy Carmichael
Hi Susan, I always serve goulash with crusty bread and a large salad. Or roasted Brussel sprouts or spicy carrots sound good too.
Rosalie Reeves
I made the Vegan Hungarian Goulash, and it was a huge hit with my entire family, who are vegan by default during mealtimes in which I cook! I made it with Impossible Meat and black mushrooms and added carrots, as well during the saute stage. It is definitely a keeper!
Kathy Carmichael
Hi Rosalie, I'm so glad your family enjoyed the recipe. Making dishes like this one is how I got my whole family to transition to a plant-based lifestyle. So, I think you should keep cooking 🙂 Thank you for your feedback. I appreciate it.
Anne M Weisbeck
Hi Kathy,
I’m making this right now and it smells amazing. And I noticed that you have Worcestershire sauce and Italian seasoning on the ingredient list, but not where to add them in the actual instructions (unless I’m just really tired and can’t find them but I looked several times.) I added the Worchester shower with your soy sauce and the Italian seasoning with the garlic, but I thought you might want to update your recipe. Thank you and happy holidays.
Kathy Carmichael
Hi Anne, thank you so much for letting me know. I appreciate it! I hope you enjoy the recipe! 🙂 Have a wonderful holiday.
Mary Bradford
You make my Kinda food Kathy. This was delicious! I didn't make it out to the store so used what I had, subbing in red lentils, a jar of marinara for the tomato sauce and left the red pepper out (didn't have one) but it turned out amazing! The lentils gave it a creamy rich feel, it was really hard to believe it was low calorie and plant based. The whole family loved it! I will definitely be making more of your recipes!
Kathy Carmichael
Hi Mary, I'm so glad you enjoyed the recipe. I love it when I can improvise and find ingredients without having to go to the store. Thank you for the recommended substitutions! It's helpful when someone suggests other ways to make the recipe work. I appreciate your feedback.
Anonymous
Donna
I find chopped eggplant makes for a good mushroom substitute
Kathy Carmichael
Hi Donna, that's a great idea and substitution. Thank you so much for the suggestion. I am sure people who don't like mushrooms can use that option.
Patricia Fountaine
This was delicious! To quote my omni husband, "This was great! It tasted like it has meat!" I was nervous because it didn't have any paprika, but it was yummy!
Kathy Carmichael
Hi Paricia, thank you so much! My hubby loves it too. I'm sure you could add paprika! Let me know if you do and if you enjoy it. Stay safe and healthy.
Michelle
Hi Kathy, I use chipotle all the time, but the can lasts forever. I puree the chipotle peppers and then put it into a ice cube tray and freeze it. Then take them out and put in a container and back in the freezer. I take out what I need for recipes. These last quite a while in the freezer.
Kathy Carmichael
Hi Michelle, I do the same or I try to make a bunch of recipes using chipotle peppers. I do the same with the herbs I grow. I make vegan pesto and freeze them in ice cube trays. Thank you for the great tip.
Jill
If you pre cook the elbow noodles do you reduce the liquid ingredients at all?
Kathy Carmichael
Hi Jill, yes you need to reduce the fluid by half and then add the cooked noodle right before you serve. I hope you enjoy the recipe.
Anonymous
Anonymous
Meri
This was good and easy, and I had all the ingredients on hand. Made a TON of food, lots of leftovers. Used gf penne because that was all i had.
Kathy Carmichael
Hi Meri, I am so glad you enjoyed it. Thank you for the feedback. You might like some of the other one-pot pasta dishes: cajun pasta, tomato basil pasta, enchilada pasta, and pesto and mushroom pasta. Stay healthy and safe 🙂
Anonymous
Anonymous
Anonymous
Amanda A.
Great tasting vegetarian meal even for the meat eaters! I did not feel like I was missing meat at all. I did put a vegetarian protein crumble, but that wasn't even necessary! Again, great dish!
Kathy Carmichael
Hi Amanda! I am so glad you enjoyed it, and thanks for the feedback. I hope you try some other recipes. Let me know how it goes. Stay safe and healthy!
Aria Hall
This Goulash is amazing! I'm making it for the 4th time tonight and my family goes crazy for it!
Anonymous
Shanna
Kathy, I made this yesterday on your recommendation for another one pot recipe after we tried and loved your Oil-Free 20 Minute One Pot Pasta. We loved this recipe just as much. I did add a small chipotle chile along with the adobe, and I cooked the pasta separately (16 oz) as I used a brown rice elbow roni. Just delicious. Thanks for another keeper. 🙂
Kathy Carmichael
Hi Shanna, I am so glad you enjoyed it. I really appreciate the feedback, and great idea adding the chipotle pepper! I will definitely do that next time to add a little more heat.
Scott Carson Ausburn
Just made this turned out delish ; ) I made it pretty much as written but next time i will add more mushrooms as i love them . Mushrooms are like my meat replacement since i went whole food plant based cuz i had a heart attack back in 2014. I'm living and thriving with no meds as food is my medicine . I still find it hard to believe that this BBQ loving Texas has been without meat for 6 years now ; ) Thanks for the great recipe ; )
Kathy Carmichael
Scott, I am so glad you liked it. I love mushrooms as well. I have added chopped zucchini before as well. And, I am even happier to hear you have been healthy and well for 6 years. It's amazing how much food matters. Thank you for your feedback. Let me know if you try any other recipes! It helps me know what people like and how they put their own twist on recipes.
June Siegel
This is the dish I've been looking for my whole life. Going to make it tonight.
Seriously, when I was a kid and ate meat, I had this in camp and told my mother all about it.
Kathy Carmichael
Hi June, I hope you like it. Let me know if it tastes as good as it did at camp 🙂
Anonymous
PrincessD
Amazing! I amped up the chipotle because we love spicy, added carrots and green peppers and some nutritional yeast! Turned out absolutely delicious! Thank you for this recipe :))
Kathy Carmichael
I am so glad you liked it. We love spice too, and great suggestions for adding more veggies. I appreciate your feedback. Please let me know if you try any other recipes and tweak them! Thanks again.
Bert
Of course we had to use some Dutch ingredients. But the result was delicious. Thanks for this recipee.
Kathy Carmichael
Bert, I'm so glad you liked it. I would love it if you could share what you added to make it more Dutch.
PrincessD
Any other veggie to recommend instead of mushrooms?
Kathy Carmichael
Sure. You could double up on the lentils or add more tomatoes. Diced zucchini would work as well; just don't put it in until right near the end of cooking, so it doesn't overcook. I like broccoli too. Honestly, you could add any veggies you like. The flavors of the sauce will still be the same. Let me know what you try, and if you like it.
Anonymous
Anonymous
Melissa McTaggart
I made this over the weekend. It is great. I used meatless meat in lieu of the lentils-mushrooms & a brown rice elbow noodle. The only issue I had is that the noodles disintegrated while cooking in the sauce for the 1/2 hour but it still tasted wonderful!
Kathy Carmichael
Hi Melissa,
I think if you use gluten-free noodles, you may want to cook the noodles separately, or possibly add them the last 10 minutes. I am glad you liked it. Sorry if I didn't communicate correctly and it didn't turn out as expected. I will put a note on the recipe.
Melissa McTaggart
If you replace the mushroom/lentils with soy crumbles how many cups of meatless meat would you use?
Kathy Carmichael
Hi Melissa, I would use the whole bag if you are making a full recipe. I hope that helps. Let me know if you like it.
Amber
Do the lentils and noddles get over cooked? Lentil usually only take 20-30 minutes to cook this has them precooked then cooking for almost another 40 minutes?
Kathy Carmichael
Hi Amber, No. Because everything cooks together it doesn't cook at the same rate if cooking in water at a boiling temperature.
Conniebury
Made this recipe last night exactly following your recipe and it was delish! Will definitely make again, a great fall food. Thanks!
Kathy Carmichael
Connie, I'm glad you liked it! There is nothing like comfort food in the fall. Thank you for the feedback
Kat
Excellent recipe. I usually have to modify seasonings and amounts with vegan dishes, but this was nearly perfect. I added 3 cups mushrooms because i love them, and added the adobe with pepper. I also added red pepper flake to build the heat. Meat-eating hubs really liked it. Note: 2 and half cups-ish noodles measured out to a whole 12oz bag.
Kathy Carmichael
Kat, I'm glad you enjoyed it. My husband and the kids love it to. Mushrooms are a great addition. I will add that next time; more veggies for the kids 🙂
Kat
Excellent recipe. I usually have to modify seasonings and amounts with vegan dishes, but this was nearly perfect. I added 3 cups mushrooms because i love them, and added the adobe with pepper. I also added red pepper flake to build the heat. Meat-eating hubs really liked it. Note: 2 and half cups-ish noodles measured out to a whole 12oz bag.
steve
OMG..Kathy looks awesome....did u know im Hungarian as well.....wow
looks so good...yum...I want to taste it bad... make for me n my dad ..ha
Kathy Carmichael
Steve, I checked and it works. I have asked my tech person to double check. If you can't get it, let me know. I am happy to copy and paste it and send it to your email.
steve
OMG..Kathy looks awesome....did u know im Hungarian as well.....wow
looks so good...yum...I want to taste it bad... make for me n my dad ..ha
David
What sized cans for the tomato sauce and fire roasted tomatoes? My store has two different sizes for each of those.
Kathy Carmichael
14.5 ounce cans is what I used.
Debbie T
I want to make this but I don't know what size cans of tomato sauce or tomatoes to use. I assume the smaller cans but I would like to be sure so I don't ruin this as it looks delish!
Bianca T.
Our family of 6 is newly vegetarian & this was a hit!!! Even my picky 3 year old ate 2 helpings. Thanks for the great recipe 🙂
Kathy Carmichael
I am so glad you liked it. Little ones are hard to bring along on this journey, but once they know what they like, its easy.
Kathy Carmichael
While its brewing. Thanks for the great idea.