Vegan one-pot American goulash is a delicious quick veggie mince and pasta meal that the whole family will love!
This American goulash recipe is so simple its ideal for those extra busy days when speedy wholesome, flavourful meals are very much appreciated.
Serve on its own or with steamed greens or a crispy salad. Saltine crackers, garlic or crusty bread are also usually welcomed by hungry family members or dinner guests.
Looking for a New Year’s recipe that features lucky black-eyed peas? Try this mouth-watering one!
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Quick Origins of American Goulash
American goulash, goulash or less commonly known as slumgullion! is a very popular meal in the US and is thought to be an adaption of Hungarian goulash. For a vegan Hungarian goulash recipe check this one that we have on the blog and is one of our family favourites.
American goulash dates back to at least the early 1900s and is basically a stew of pasta, mince, tomatoes and spices/herbs. Adding more liquid to the stew creates an American goulash soup. Many goulash recipes mix cheese through the finished dish whereas others feature sour cream.
During the great depression era of the 1930s American goulash was a popular meal as it used simple, inexpensive ingredients that could be easily adapted to what was available. No two goulash recipes were ever exactly the same!
Vegan One-Pot American Goulash (Veggie Mince And Pasta)
Preparing this recipe is so easy. It’s great! Especially for those frequent long, extra busy days when your too tired to bother with cooking dinner but still need something wholesome, flavourful and satisfying.
Vegan one-pot American goulash is incredibly comforting so worth whipping up! Bung a few vegan-friendly garlic baguettes in the oven while the goulash cooks. Perfect!
To prepare this veggie goulash, add the pasta tubes, vegan mince (frozen or fresh or rehydrated dried), black-eyed peas, chopped tomatoes and puree, frozen or fresh mixed bell peppers, vegan Worcester sauce, tamari soy sauce, garlic and onion powder, and dried herbs a to a large non-stick sauce or soup type pan. Next pour in the veggie stock along with some salt and pepper.
The tasty mix is brought to a simmer and cooked for 20 minutes. To finish vegan grated cheese is stirred through the goulash along with some red wine vinegar.
That’s it the American goulash is all ready to dish up. Garlic bread is my family’s favourite accompaniment with this meal. A crispy green salad is also tasty especially with some peppery rocket.
Do check out the recipe notes and FAQ section for handy ingredient substitution ideas.
If you prepare this recipe do pop back and let us know how you get on. We love reading feedback.
Thanks so much x
How To Prepare Vegan One-Pot American Goulash:
Recipe Notes And FAQS
Transfer cool leftovers into a covered container and place in the refrigerator for up to 3 days.
Leftovers can be placed in a saucepan, along with a little extra veggie stock or water to loosen up the sauce, and gently reheated until piping hot.
Or place in a casserole dish with a little extra veggie stock or water and heat in a hot oven until piping hot. Place a sheet of kitchen foil over the top of the dish if preferred.
Alternatively reheat to piping hot using a microwave.
A few suggestions:
* replace the black-eyed peas for your favourite pulse or whatever you have to hand
* not a fan of vegan mince? replace with cooked green, brown or black lentils or fine diced mushrooms. Add the mushrooms at the beginning of cooking the goulash but if using cooked lentils add these a few minutes before the end of cooking just to heat them through
* if vegan Worcester sauce is difficult to source replace with an extra tablespoon of Tamari soy sauce
* if Tamari is not available just use regular soya sauce
* switch out the vegan cheese for about half a cup of nutritional yeast flakes
Yes!
With a few changes:
* select a gluten-free pasta
* use Tamari soy sauce as this is usually gluten-free whereas regular soy sauce is generally prepared with wheat as an ingredient
* choose a gluten-free veggie stock
* ensure that your vegan mince is also free of gluten ingredients or choose a substitute
* lastly just check all your remaining ingredients just to be 100% sure
A few ideas:
* large crispy salad
* steamed green veggies
* garlic bread
* slices of French baguette
* saltine crackers (or in the UK cream crackers which are usually vegan friendly)
* cornbread
* American biscuits
* plain British scones
* Irish soda bread
* quick 3-ingredient dinner rolls
*
More Vegan Delicious Meal Ideas…
Vegan Scottish Mince And Tatties (Potatoes)
Green Lentil And Bean Mashed Potato Pie
Vegan Warwickshire Stew (‘Beef-less’ and Tomato)
Chickpea ‘Tuna’ And Potato Mornay (can also use the recipe to prepare chilled chickpea tuna salad)
Vegan One-pot American Goulash (Veggie mince and Pasta)
Ingredients
- 250 grams vegan mince fresh or frozen, or about 150g dried veggie mince rehydrated according to package instructions (can replace with cooked green or brown lentils)
- 350 grams macaroni pasta elbows, short pasta tubes, or similar shape
- 1 can black eyed-peas 400g/15oz can, drained, or 240grams cooked beans
- 100 grams mixed bell peppers frozen, but can use fresh
- 1 tablespoon dried onion or granules, use 2 tsp if preferred
- 1 tablespoon garlic powder or granules, use 2 tsp if preferred
- 2 cans chopped tomatoes 2 x 400g/15 oz cans
- 1 tablespoon vegan Worcester sauce or replace with an extra tbsp of tamari soy sauce
- 1 tablespoon tamari soy sauce or regular soy sauce
- 2 teaspoons oregano
- 1 teaspoon dried mixed herbs
- 1 tablespoon tomato puree
- 1 litre vegetable stock hot, use a vegan 'beef' flavour if available
Add once cooked:
- 80 grams vegan cheese grated, or replace with about ½ cup of nutritional yeast flakes
- 1 tablespoon red wine vinegar or balsamic vinegar
Instructions
- Add all the ingredients, except the vegan cheese and red wine vinegar, to a large saucepan.
- Season with salt and pepper. Bring to the boil and simmer for 20 minutes. Push the pasta down below the stock.
- Give the goulash a stir now and again as the sauce will thicken up as it cooks.
- After 20 minutes remove the saucepan from the heat and add the grated vegan cheese (or ½ cup of nutritional yeast flakes) and 1 tbsp of red wine vinegar. Stir well.
- Check the seasoning. I find that it doesn't require any more salt and pepper but add more if required.
- If the sauce is a little thin just let it sit for a few minutes off the heat and it will thicken up nicely.
Notes
- Nutritional information is for guidance only and is not a strict calculation as ingredients vary.
- Transfer cool leftovers into a covered container and place in the refrigerator for up to 3 days.
- Leftovers can be placed in a saucepan, along with a little extra veggie stock or water to loosen up the sauce, and gently reheated until piping hot.
- Or reheated in a hot oven within a casserole dish until piping hot. Add a little water or stock to loosen up the sauce and cover the dish with kitchen foil if preferred.
- An old southern US superstition says that eating black-eyed peas at New Year brings good luck for the rest of the year. It’s always worth a try! However, the black-eyed peas can be replaced with your preferred variety of bean.
- Not keen on vegan cheese? Simply omit or replace with about 1/2 a cup of nutritional yeast flakes to achieve a tasty cheesy flavour.
- Vegan mince can be subbed for fine diced mushrooms or cooked green, brown or black lentils. If using mushrooms add these at the beginning of cooking. If choosing cooked lentils tip these in to the goulash a few minutes before the end of cooking just to heat them through.
- For gluten-free goulash use a gluten-free pasta shape, gluten-free stock and Tamari soy sauce which is usually gluten-free.Â
