Vegan Hungarian Goulash

When I want authentic ethnic food, I think of my grandma’s Hungarian Goulash. Authentic traditional Hungarian Goulash, though, is full of flavor but loaded with fat. Although thousands of recipes share similar flavors, most recipes contain meat and cheese. Even in Hungary, chefs create their own unique ingredients when crafting goulash. So, being somewhat of a chef, I created my own Vegan Hungarian Goulash Recipe.

Even though many recipes differ, the sweet, subtly spicy flavors resonate in all goulashes. For instance, Paul and I like it hot, but the level of spice is personal. If you like it hot, add more spice. But remember, you can always add spice, you can’t take it away.

HOW TO VEGANIZE GRANDMA’S GOULASH RECIPE

My Vegan Goulash Recipe, for example, is a one-pot, minimal mess, quick recipe that works perfectly for a weeknight dinner. In fact, this recipe is so easy, it practically cooks itself.

In order to mimic my grandmother’s Hungarian Goulash recipe, I started with her base ingredients. Obviously I deleted the meat, cheeses, and oil, and I added vegan, healthy whole foods. Despite my preference for using 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. Depending on the type of gluten-free noodle you choose, however, you may want to add the noodles at the end of the cooking process to avoid overcooking. 

DETERMINING YOUR SPICE LEVEL IS COMPLETELY UP TO YOU

The sauce and spices, for instance, are the magic to this recipe. Although the sauce is tomato-based, the adobo sauce, soy sauce, vegan Worcestershire Sauce, Italian seasoning, and garlic create an incredible combination of flavors. The macaroni actually cooks in the pot at the end with the vegetables and sauce, so everything absorbs the flavors.

WHAT IS ADOBO SAUCE?

Adobo is a type of marinade, which is a mixture of vinegar, salt, garlic, paprika, and oregano. Popular in Spanish cooking, adobo is a sauce or a blend of spices used as a rub. As a sauce, adobo has intensely flavored due to the paprika, containing chipotle chiles, which is very spicy. 

When I first started cooking, I searched high and low for what I thought was a rare seasoning. To my surprise, it was right in front of my nose in a small can located in the Mexican section of the store. 

I use adobo chili sauce and its peppers in a variety of my recipes because I love the flavor, but remember to add sparingly. A small can, for instance, goes a long way. So, when you have used the little bit you need for a recipe, just put the rest in an airtight container in the refrigerator. Stored correctly, it should last approximately a month.  

VEGAN GOULASH IS HUSBAND AND KID-TESTED AND APPROVED! 

Despite my husband’s negative 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. Apparently my Vegan Hungarian Goulash changed his mind. 

If you need a quick dinner with very few ingredients, try some Vegan Goulash Recipe. The kids loved it, and I made it all in one pot. I also served each bowl with a hard-crusted whole grain fresh bread I warmed in the oven. The sauce is so delicious; it requires some bread for dipping. Unless of course, you want the kids licking their bowls.

OTHER QUICK ONE-POT RECIPE IDEAS

Another one-pot, easy meal you may enjoy is Oil-Free Vegan 20 Minute One-Pot Wonder Pasta.

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Yield: 6 servings

Vegan Hungarian Goulash

Prep Time: 11 minutes

Cook Time: 30 minutes

Total Time: 41 minutes

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.

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Ingredients

GOULASH

• 2 large, diced White Onion
• 3 cloves, minced Garlic
• 2  14.5 ounce cans Organic Tomato Sauce
• 1 14.5 ounce can Organic Fire Roasted Tomatoes
• 3 cups Organic Vegetable Broth
• 2 cups cooked brown or green lentils
• 1 cup finely chopped Baby Bellas or Other Mushrooms of Choice
• 1 diced Red Pepper
• 1 Tablespoon of sauce only Chipotle Peppers in Adobo Sauce
• 3 Tablespoons Tamari, Liquid Aminos, or Soy Sauce
• 1 Tablespoon Vegan Worcestershire Sauce
• 2 Tablespoons Italian Seasoning
• 2 teaspoons Garlic Powder
• 2 whole Bay Leaves
• 2 1/2 cups uncooked Whole Grain Elbow Macaroni or Gluten-Free Elbow Macaroni

Instructions

Saute Vegetables:

• In a large pot, saute onions and garlic over medium heat until translucent.
• Add red peppers.
• Cook about 4 minutes longer; stirring with onions and garlic.
• Add mushrooms and cooked lentils (if using a soy crumbles, add instead of the lentils and mushrooms)
• Stir and cook another 7 minutes.
• Add a little vegetable broth if it sticks, but the mixture from the mushrooms, onions, and peppers should provide ample moisture.

Add Other Ingredients:

• Add tomato sauce, canned roasted diced tomatoes, vegetable broth.
• Add soy sauce, adobo sauce, garlic powder, the two bay leaves and stir.
• Make sure mixture in boiling BEFORE you add the noodles.
• Bring to a boil.
• Add elbow macaroni and stir.
• Cover and reduce heat to simmer.
• Cook covered for 30 minutes.

Gluten Free Tip:

• If you are using gluten free noodles, they often absorb more fluid than what noodles. Because of this, you want to be sure to keep some additional vegetable broth available.
• While cooking the 30 minutes covered, make sure you add fluid if necessary, in the event the noodles absorb too much fluid

Notes

If you use gluten-free noodles, cook the noodles separately and add them at the end, or cook them in the mixture at the last 10 minutes.

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  Annie's Organic Worcestershire Sauce Vegan 6.25 fl oz Bottle