When I want authentic ethnic food, I think of my grandma’s Vegan 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.
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.
“VEGANIZING” GRANDMA’S GOULASH RECIPE TO MAKE VEGAN GOULASH
My Vegetarian Goulash , for example, is a one-pot, minimal mess, quick recipe that works perfectly for a weeknight dinner. In fact, this Vegetarian Goulash 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 if you prefer. 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 FOR VEGETARIAN GOULASH
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, however, 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.
WHAT INGREDIENTS GO IN THE ONE-POT EASY VEGAN GOULASH RECIPE?
- White onions
- garlic
- Red bell pepper
- Mushrooms
- Cooked lentils
- Organic tomato sauce
- Organic fire-roasted tomatoes
- Italian Seasoning
- Adobo chili pepper sauce
- Soy or Tamari
- Vegan Worchestershire Sauce ( I used Annie’s)
- Organic Vegetable broth
- Elbow Macaroni (Gluten-free or whole-grain)
THE SIMPLE STEPS TO MAKING VEGAN HUNGARIAN GOULASH IS AS EASY AS 1-2-3
The first step, of course, is to saute the onions and garlic until translucent. Then, add the red pepper and mushrooms and cook down the fluid in the pot.
Next, add the rest of the ingredients, except for the dry noodles. Although the mixture may appear watery at first, everything will absorb together to create an incredible vegan goulash recipe.
Once everything, except the noodles, is in the pot, bring everything to a boil and stir all the delicious ingredients together. Now it’s time to add the dry macaroni. Again, stir the noodles in, bring it to a boil again, and then cover and reduce temperature to simmer for 20 minutes.
When the time has elapsed, remove the cover of the pan, and ladle into bowls. Though not necessary, I always add a sprinkle of parsley or chopped basil to the top.
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 vegetarian 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.
And, if you are all about meal planning, vegan Hungarian goulash packs well for lunches and will last 5 days refrigerated.
IF YOU LOVE GREAT PASTA DISHES LIKE VEGAN HUNGARIAN GOULASH, TRY THESE EASY RECIPES:
- Oil-Free Vegan 20 Minute One-Pot Wonder Pasta
- Creamy Spicy Vegan Sausage Pasta
- Vegan Fettuccine Alfredo
- Vegan Lasagna
- Vegan Spaghetti and Meatballs
- Oil-Free Vegan Swedish Lentil Meatballs
- Creamy Vegan Mushroom Stroganoff
- Veggie Stuffed Shells
- Vegan Stuffed Shells Recipe
- Skinny Greek Veggie Pasta Salad
- Skinny Roasted Vegetable Pesto Pasta Salad
Vegan Hungarian Goulash
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.
Ingredients
GOULASH
- 2 large, diced White Onions
- 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 (I used Trader Joe's pre-cooked steamed 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
Garnish
- Chopped Basil
- Chopped Parsley
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 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 time 5-7 more minutes.
Gluten-Free Tip:
- If you are using 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, in the event the noodles absorb too much fluid
- Cooking the noodles separately is also an option
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Nutrition Information
Yield
6 servingsServing Size
1Amount Per Serving Calories 123Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 626mgCarbohydrates 26gFiber 6gSugar 9gProtein 6g
Nutrition facts may not be 100% accurate.
Kathy Carmichael
While its brewing. Thanks for the great idea.
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.
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!
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.
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.
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 🙂
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
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.
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.
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.
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.
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
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.
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 🙂
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.
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.
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!
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 🙂