This vegan Hungarian goulash (gulyás) is flavorful, comforting, hearty, very tasty, and perfect as a weeknight dinner, especially in fall and winter! The recipe is vegetarian (meat-free), oil-free, gluten-free, and easy to make. Serve this plant-based stew over mashed potatoes, with bread or pasta!
Vegan Goulash
Have you ever tried vegan goulash? My parents are from the Czech Republic (which isn’t too far away from Hungary) and they made goulash quite often in the past. Because I loved this dish when I was little, I decided to create my own vegan version.
And here it is! A plant-based goulash that is very delicious and comforting. If you are a fan of paprika, you should definitely give this recipe a try!
I love this recipe because it is:
- A great vegan weeknight that can be combined with different side dishes.
- It’s flavorful, comforting, hearty, and very delicious.
- Easy to make with simple ingredients
What Is Goulash?
Per Wikipedia: Goulash (Hungarian: gulyás [ˈɡujaːʃ]) is a stew or soup of meat and vegetables usually seasoned with paprika and other spices. Originating in medieval Hungary, goulash is a popular meal predominantly eaten in Central Europe but also in other parts of Europe.
It is one of the national dishes of Hungary and a symbol of the country… Goulash can be prepared from beef, veal, pork, or lamb…
In Hungarian cuisine, traditional “Gulyásleves” (literally “goulash soup“), “bográcsgulyás“, pörkölt, and paprikás were thick stews made by cattle herders and stockmen…
Of course, I didn’t add beef or any other meat. I added my own twist and even though my version isn’t traditional, it’s still very delicious and flavorful.
How To Make Vegan Hungarian Goulash?
This recipe is very simple. You only need one pot, a stove, and easily accessible ingredients.
- Soak the textured vegetable protein in water for about 10 minutes (check the recipe below for a soy-free version), then drain/squeeze out the water.
- Meanwhile, chop veggies + potatoes and heat a skillet over medium heat.
- Add water (or oil) and sauté the onion with the peppers for about 3-4 minutes.
- Add carrot, garlic, potatoes, tomatoes, all spices, tomato sauce, bay leaves, and water (or veggie broth) and bring the mixture to a boil.
- Let simmer for about 15 minutes, then add the textured vegetable protein, soy sauce, and balsamic vinegar.
- Cook for a further 20 minutes, or until the potatoes and veggies are softened.
- Finally, add coconut milk (or your favorite plant-based cream, e.g. oat cream) and stir.
- Taste and adjust seasoning. Add more salt, pepper, cayenne pepper, etc. to taste.
- Serve with bread, pasta, or over mashed potatoes.
- Store leftovers covered in the fridge and reheat with a splash of water in a pan/skillet.
Health Benefits Of Paprika
Did you know that paprika has many health benefits? It’s packed with antioxidants, vitamins, and minerals. I found an amazing article with 6 great facts about paprika! I am going to share some facts with you:
1.) Rich in Antioxidants
Perhaps the most impressive quality of paprika is the amount of antioxidant power it packs in just one serving…
2.) Aids in Treatment for Autoimmune Conditions
A groundbreaking study conducted in 2016 found that capsaicin, the ingredient in chili peppers and other hot varieties that provide the heat — like paprika — may have incredible power against autoimmune conditions…
3.) May Help Treat and Prevent Cancer
The capsaicin found in spicy paprika isn’t useful in treating just one type of disease — it also has great potential in treating and/or preventing cancer…
4.) Potentially Useful in the Treatment of Diabetes
Like many nutrient-rich foods and spices, paprika seems to have the potential to help regulate blood sugar levels and assist in treating diabetes…
5.) Good for the Eyes
Because of the large amount of antioxidants present in this spice, such as vitamin A, lutein and zeaxanthin, it’s already clear that paprika benefits you by helping prevent diseases that damage your eyes…
6.) Keeps Your Heart Strong
Spicing up your life with paprika helps keep your heart and cardiovascular system in good shape. Vitamin B6 helps lower high blood pressure and heal damaged blood vessels…
For more information, check out this article.
Healthy Ingredients
This vegan goulash recipe contains lots of healthy ingredients, such as onion, peppers, garlic, tomatoes, carrot, potatoes, and many spices. Check the recipe card below for all ingredients and measurements!
If you want to make the recipe soy-free, simply leave out the textured vegetable protein and add, for example, 3 cups of cooked beans or lentils instead (add them 5 minutes before the cooking time is up).
The textured vegetable protein adds a lot of plant-based protein, however, legumes are also rich in protein, so you can vary the recipe to your liking.
How To Serve Vegan Goulash
My parents used to make traditional Hungarian goulash (with beef) and they often served it with bread. I think that’s most common in the Czech Republic and in Slovakia. Americans love to serve American goulash with pasta, for example, elbow noodles or macaroni which for sure is tasty as well!
I prefer eating this hearty stew over mashed potatoes. It may sound weird, but you really have to give it a try and once you do, you will fall in love. Trust me! I also love eating vegan meatballs over mashed potatoes.
Serve the goulash with a fresh salad, and enjoy.
This Vegan Hungarian Goulash recipe is:
- Meatless
- Dairy-free
- 100% oil-free
- Gluten-free
- Hearty
- Satisfying
- Flavorful
- Comforting
- A great weeknight dinner
- Easy to make with simple ingredients
Should you try out this delicious vegan goulash recipe, please leave a comment and rating below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan #elavegan because I love to see your remakes! 🙂
If you like comfort food, definitely also check out the following vegan recipes:
- Mushroom Stroganoff
- White Bean Soup
- Vegan Butter Chicken
- Corn Chowder
- Creamy Pasta Soup
- Roasted Red Pepper Pasta
- Easy Lentil Stew
- Sweet Potato Curry
- The Best Lentil Soup
- Rice And Bean Casserole
- Roasted Cauliflower Soup
- Oil-Free Chickpea Curry
- Vegan Gumbo
Vegan Hungarian Goulash
Ingredients
- 3 medium (465 g) Yukon Gold potatoes
- 1 medium (140 g) bell pepper (I used red)
- 1 small/medium (100 g) carrot
- 2 medium (200 g) onions
- 2 small (120 g) peppers (I used green)
- 3 medium (340 g) tomatoes
- 5 cloves of garlic (minced)
- 4 tbsp (yes, tablespoons) paprika (more to taste)
- 1/2 tsp ground cumin
- 1 1/2 tsp salt (or less/more to taste)
- 1 tsp onion powder
- 1/4 tsp smoked paprika
- 1 Pinch of cayenne pepper
- Black pepper to taste
- 2 tsp coconut sugar or brown sugar
- 2 bay leaves
- 2 cups (480 g) tomato sauce
- 2 cups (480 ml) low sodium vegetable broth or water
- 4.6 oz (130 g) textured vegetable protein chunks (see notes)
- 1 1/4 cup (300 ml) water
- 2 tbsp low sodium soy sauce (gluten-free if needed)
- 1/2 tbsp balsamic vinegar
- 1/3 cup (80 ml) coconut milk canned (see notes)
- Fresh herbs to garnish
- For serving: mashed potatoes, pasta, or bread
Instructions
- Watch the video below for easy visual instructions.
- Soak the textured vegetable protein in a bowl with 1 1/4 cups of water for about 10 minutes. Then drain and squeeze out the water.
- Meanwhile, chop veggies + potatoes and heat a skillet over medium heat.
- Add 1 tablespoon water (or oil) and saute the onion with the peppers for about 3-4 minutes.
- Add carrot, garlic, potatoes, tomatoes, all spices, tomato sauce bay leaves, and water (or veggie broth) and bring the soup to a boil.
- Let simmer for about 15 minutes, then add the textured vegetable protein, soy sauce, and balsamic vinegar.
- Cook for a further 20 minutes or until the potatoes and veggies are softened.
- Finally, add coconut milk (or your favorite plant-based cream, e.g. oat cream) and stir.
- Taste and adjust seasoning. Add more salt, pepper, cayenne pepper, etc. to taste.
- Serve with bread, pasta, or over mashed potatoes. Enjoy!
- Store leftovers covered in the fridge and reheat with a splash of water.
Notes
- If you want to make the recipe soy-free, simply leave out the textured vegetable protein and add 3 cups of cooked beans or lentils instead (add them 5 minutes before the cooking time is up).
- The goulash tastes best if you use Hungarian paprika!
- You can use your favorite plant-based cream, e.g. oat cream instead of canned coconut milk.
- You might also enjoy this Vegan Mushroom Bourguignon
- Recipe serves 6. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Irene Findley
I would like to try this but without the soy and I don’t want to use lentils. Is there a formula to reducing the liquid amounts to maintain the right proportions.? Or can you suggest something other than lentils? Jack fruit perhaps?Thanks!
Ela
Simply leave out the textured soy protein and the 1 1/4 cup water. You can add cooked beans instead. I never cooked with jack fruit, therefore I don’t know how to prepare it, etc.
Deborah Seemayer-Iannotti
thank you!!
Ruth
Hi Ela,
This dish is very delicious. I used cooked lentils instead of the soy protein. What is the measurement for the serving size? I see all the information but I didn’t see if it is per cup.
Thank you,
Ruthie
Ela
Hi Ruthie, it’s 1/6 of the recipe (I can’t tell you how many cups though). 🙂
Regan
Can’t wait to try this recipe. I also live Butler soy curls. Mine are longer though. Did you break then up prior to soaking? What’s your messaged potato recipe?
Ela
Hi Regan, I used store-bought textured soy protein chunks that look different from Butler’s soy curls. ?
Here is my recipe for the mashed potatoes: https://elavegan.com/easy-lentil-stew-mashed-potatoes-vegan/
Deborah Seemayer-Iannotti
I see in the ingredients that you list 4 TBS paprika, and link to smoked paprika on amazon, and then add another 1/4 tsp smoked paprika that links to spanish hot, and I have that. My question is for the 4TBS I have Hungarian Sweet Smoked and Hungarian Bitterweet Smoked. Which should I use? I cannot WAIT to make this!
Ela
Hello! The link for the 4 tbsp paprika was wrong. I changed it now. It must be sweet paprika, not smoked. 🙂
Bianca
Wow, this looks definitely like the perfect vegan comfort food in fall and winter season! My grandpa loves this dish so much! I think I have to cook it for him. So excited what he‘ll say as a meat eater! ? will let you know! ❤️❤️❤️
Ela
Aww, that would be so amazing if you could do it for your grandpa. I am sure he would be very happy. 🙂
Zana
Wow Ela, this really made my mouth water 🙂 Where do you come from? Is Hungarian goulash “a thing” there? I am actually comming from Slovenia (we share one border with Hungary) and this recipe reminds me of our traditional cooking, which has deffinitley been influenced by Hungary. I am looking forward to trying this recipe! Thank you!
Ela
Hi Zana! I am originally from Germany and my parents who are from the Czech Republic loved to make goulash quite frequently. 🙂 I hope you will give the recipe a try!
Jacki Glerum
Hi Ela! I love pretty much all of your recipes so far! The soy curls, I have purchased them (I think based on your vegan butter chicken recipe) but they are long like strips of chicken. Did you cut your soy curls for this recipe to make it seem more beef-chunk-like? I plan to make this soon! Looks comforting!
Ela
No, I used store-bought textured soy protein chunks. 🙂
Kathrine Iwashko
What can i use instead of coconut milk and other oat/nut creams. Can i use a regular dairy product?
Ela
Yes, you can.
Melinda
Oh How fun! This recipe is a must try!. With all those spices for sure it will taste close to a real Gulyas. I should know I’m Hungarian myself. One tiny suggestion if I may add is to use a small amount of caraway seed to the dish. I always do if I need to make the real deal.
Thank you for the great recipes Ela!
Ela
Thanks so much for the suggestion, Melinda. 🙂
Ana
One of my favourite recipes!! So yummy! Thanks you so much Ela❤️
Ela
You are very welcome, Ana. 🙂
Alison Clark
Hi there. I am going to make this for some Hungarian friends (non vegan) looking forward to their reaction. One thing I found interesting was that in all the Hungarian cook books I have looked at they also use caraway. So pleased you dont as I am not a fan. Is that why?
Ela
I am also not a huge fan of it. 🙂
Milda
Ela, this is so good! I think I might have eaten goulash one time before I went vegan and it wasn’t “authentic” (was made at home), but I really like your version. So good! I used the soy curls and it turned out very well. Thanks so much for sharing the recipe!
Ela
That’s awesome, Milda! I am glad you liked the recipe. 🙂
Britt B
Literally cannot wait to make this, it’s the ultimate comfort food! I love how you served it, with the goulash in the middle of the mashed potatoes 🙂 So ready for all of your cozy foods!
Ela
Thank you, Britt! I hope you will enjoy the recipe. 🙂
Ildi Bokor
As a hungarian and true fan of yours can’t wait to try this recipe! Thank you thank you
Ela
Aww, you are very welcome! Enjoy. 🙂
Emily Charman
I’m looking forward to making this recipe for my husband as his parents were from Germany/ Poland and he often goes on about their goulash:) now I have found the perfect vegan recipe.
Ela
Awesome! Please report back once you try the recipe, Emily. 🙂
Paola
Ela I just made this recipe. It’s so delicious. I didn’t put any potatoes just to reduce the carbs and used tempeh because it’s what I had (I pressed it with a fork and it looked like ground meat) it was so exquisite. I can’t thank you enough for all your great recipes. I cook for the entire family and they love it!
Ela
Aww, that’s awesome! I am so glad you liked the recipe, Paola. 🙂
Dee / Green Smoothie Gourmet
Ela! Incredible recipe! Thanks for leaving a link to the soy protein in comments, so interesting. This really looks full of flavor, perfect for a chilly night meal. Take care, Dee
Ela
Thank you, Dee! I hope you will give it a try. 🙂
Klaudija
could you make this ahead of time in a slowcooker?
Ela
I am pretty sure it could work in a slow cooker. I would suggest about 4 hours on high (please note I haven’t tried it yet to make this recipe in a crock-pot). Please report back if you give it a try. 🙂
Steffi
If you don’t like soy, jackfruit is perfect for vegan goulash because it has a very similar texture.
Ela
Great suggestion, Steffi! Thank you. 🙂
Tammy Miller
Hello Ela, This recipe looks delicious but I have a few questions about the ingredients. Is the textured soy protein the large chunks in the photos that look like meat? I’ve only seen TSP in a ground beef form and would like to know which brand you use. Also, does the coconut milk add coconut flavor to the dish?
Thank you! Looking forward to making this dish!
Ela
Hey Tammy! Yes, the large chunks is the textured soy protein. I have just uploaded a pic (a small one in the recipe card and a large one in the middle of the blog post). A product which you could order online is called “soy curls”. Here is the link: https://amzn.to/2VsCoFZ
In my opinion, it does not have a coconut taste but if you don’t like coconut, I would suggest using oat cream or soy cream. 🙂
Matt Sharpe
Ever make this with tempeh instead of textured soy protein?
Ela
No, but it sounds very interesting! 🙂