Vegan One-pot American Goulash (Veggie mince and Pasta)

An easy one-pot meal with bags of personality and flavour!

The whole family will love this classic American dish.

Delicious served on its own or with steamed greens and/or a few slices of tasty garlic bread.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings large servings or 6 smaller

Calories 586

Author Jacq

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 teaspoon if preferred
1 tablespoon garlic powder or granules, use 2 teaspoon if preferred
2 cans chopped tomatoes 2 x 400g/15 oz cans
1 tablespoon vegan Worcester sauce or replace with an extra tablespoon 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

80 grams vegan cheese grated, or replace with about ½ cup of nutritional yeast flakes
1 tablespoon red wine vinegar or balsamic vinegar

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 tablespoon 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.

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 ½ 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.