Vegan Goulash

Goulash served with garlic bread, fork to side. Featured image.

Course: Dinner, Main Course

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: large servings or 6 smaller

Calories: 586kcal

Author: Jacq

This Vegan Goulash recipe is quick and easy to prepare in one pot, and is the perfect meal for vegetarian, plant-based, dairy-free and oil-free diets. Also, this goulash recipe can be adpated for gluten-free diets. All the ingredients are added to a big pot and cooked on the stove-top for 20 minutes, and any leftovers can be enjoyed the next day or frozen. We find that this vegan goulash is similar in flavour and texture to a nice tasty pasta bake.

Print Recipe

US Customary - Metric

Equipment

Large non-stick soup or stew pan
Mixing spoon/ladle

Ingredients

250 grams vegan mince½ (fresh or frozen, or about 150g dried vegan mince rehydrated according to package instructions - can replace with cooked whole green or brown lentils)
350 grams pasta (any pasta shape is fine but elbow, short pasta tubes, macaroni, or similar are traditional for goulash)
1 can black eyed-peas (400g/15oz can, drained, or 240grams cooked beans, we often replace this with a can of mixed beans or kidney beans)
100 grams frozen mixed bell peppers (or fresh, sliced - can replace with frozen mixed vegetables)
1 tablespoon dried onion (or granules)
1 tablespoon garlic powder (or granules)
2 cans chopped tomatoes (2 x 400g [14oz] cans
1 tablespoon soy sauce
1 tablespoon vegan Worcester sauce (can replace with an extra tablespoon of soy sauce)
1 teaspoon dried mixed herbs
2 teaspoons oregano (or replace with dried mixed herbs)
1 tablespoon tomato puree
1 litre vegetable stock (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 or to taste)
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.
250 grams vegan mince½, 350 grams pasta, 1 can black eyed-peas, 100 grams frozen mixed bell peppers, 1 tablespoon dried onion, 1 tablespoon garlic powder, 2 cans chopped tomatoes, 1 tablespoon soy sauce, 1 tablespoon vegan Worcester sauce, 1 teaspoon dried mixed herbs, 2 teaspoons oregano, 1 tablespoon tomato puree, 1 litre vegetable stock
Season with salt and pepper. Bring to the boil and simmer for 20 minutes.
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 nutritional yeast flakes) and red wine vinegar. Stir well.
80 grams vegan cheese, 1 tablespoon red wine vinegar
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.

Serving suggestion:

This goulash is nice enjoyed with some garlic bread or crusty bread.

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 vegetable stock or water to loosen up the sauce, and gently reheated until piping hot.
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. We also like to use canned kidney beans or mixed beans.
This is a no-oil goulash as oil is not required to cook off any vegetables at the beginning.
Vegan cheese can be replaced with about ½ a cup of nutritional yeast flakes (or however much you wish to add), which provides that nice cheesy flavour.
Vegan mince can be subbed for cooked whole green, brown or black lentils. Add the cooked lentils to the goulash a few minutes before the end of cooking just to heat them through. Fine diced mushrooms can also be added.
For gluten-free goulash: use a gluten-free pasta, gluten-free vegetable stock, gluten-free soy sauce such as Tamari soy sauce, and a gluten-free vinegar. You will have to adjust the cooking times as gluten-free pasta may cook quicker. Consult the package instructions to ensure the pasta is not over-cooked.

Nutrition