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4.86 from 41 votes

Vegan 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. And itytakes less than 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entrees
Cuisine: Hungarian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 388kcal



Garnish (optional)

  • Chopped Basil, thyme, or chopped parsley


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.


  • 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.


Serving: 4g | Calories: 388kcal | Carbohydrates: 82g | Protein: 18g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1284mg | Potassium: 1018mg | Fiber: 10g | Sugar: 15g | Vitamin A: 1884IU | Vitamin C: 41mg | Calcium: 124mg | Iron: 7mg