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
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Hi. I’m about to make this but confused by tomato sauce…is this ketchup or passata?? Thanks x
Hi Jenny, you can use passata. 🙂
Hello. Do I need Balsamic Vinegar, or can I replace it?
You can replace it with a little regular vinegar or lemon juice (use less). 🙂
This was really delicious! I used Butlers Soy Curls and served it with a baguette. I love the potatoes in it! Can I freeze this? It makes a lot!
Hi Micky! I am so glad you liked it! Yes, freezing should be fine. 🙂
Me and my husband really liked this goulash – somehow it turned out even tastier than the other vegan goulash recipes we’ve tried. Thank you so much!
You are very welcome, Kristina! I am glad it turned out so delicious. 🙂
Thanks for sharing your recipe. I made this with plant ground “meat” that I browned first before adding near the end of the cooking time. Very satisfying meal. I loved the complexity of the flavors.
So happy it turned out delicious! Thanks for your great feedback, Mary. 🙂
PS I didn’t have soy protein, so I used Fry’s ‘beef’ strips instead.
Thanks for sharing. 🙂
I made this last night, it was absolutely delicious, Thank you for sharing 🙂
Sounds great, Denise! I am glad it turned out delicious. 🙂
Great recipe, I usually substitute the soy protein with beef chuck though
I am glad you liked it, Stefan. I hope you will try the vegan version too. 🙂
Hi! This recipe looks great! Do you think dicing up tofu could be good as the protein? Making this for my brother who is vegan and I already have tofu on hand 🙂
I think that should be fine, Betsy. 🙂
I made this the other night and it was FABULOUS! I subbed lentils for soy curls and used homemade cashew milk instead of coconut milk. I served it over mashed potatoes and it was comfort food in the best way!! I posted it on my personal Facebook page and two of my friends went and and made it as well! Love all your recipes. They’re all rich with flavor and always delicious!
That’s awesome, Suzanne! I am so glad it was a success! Thanks for your great feedback. 🙂
I made this with sour cream since I’m not vegan. Absolutely loved it! I had goulash in Budapest years ago, and this was just as tasty and much healthier. Thank you!
That’s such a nice compliment! Thank you, Glenna. 🙂
This was excellent. Thank you!!
I am so glad you liked it, Andrea. 🙂
Hi! Great recipe! As a Hungarian myself, I would’ve never thought of making vegan goulash. I’d suggest trying it with a bit more liquid, so that it really is a soup and not a stew.
Thanks for your comment, Flora. 🙂
Hi Ela,
I’m intrigued by the Textured Soy Protein you are using in this recipe! I am familiar with Soy Curls (Butler) and have used them but they do not seem right for a Goulasch but more like a Züricher Geschnetzeltes.
Can you give me any advice where I could find or order the kind you are using and showing in this Recipe?
When I google it I get TVP which are basically flakes, maybe a substitute for ‘Hamburg’ but not for a Gulasch where I used to have nice, big junks of meat back in my Carnivore days…
Hi Gabi, I don’t know where you are based, but if you check out Amazon and search for “TVP chunks” then you’ll find some that look similar to mine. 🙂
this was very delicious I use one can of pinto beans instead of soy protein
Sounds lovely with pinto beans! I am glad it turned out delicious. 🙂
I bought the ingredients then went to buy the paprika but he’d sold out. Can i use non Hungarian paprika please?
Yes, you can Karen! There will be a slight difference in taste though. 🙂
I finally made the soup for my family who are all meat eaters and they couldn’t believe how good it turned out. Thank you ♡♡
I am so glad you liked the goulash! Thanks for your great feedback, Ildi. 🙂
12/5/19 – Made this tonight for dinner. The prep time was a bit longer than the 10 minutes listed in the recipe, but the cook time was right on. It was delicious and is a keeper for us. 🙂
I am glad you liked the recipe, Teri! 🙂
This is a fairly good paprikash recipe. Living in Serbia, the southern neighbour to Hungary, ghoulash and paprikash are staples in our cuisine as well, especially in the northern parts of the country. The only difference is that we don’t use any creamers, but make something called zaprška, similar to gravy, which we add to the pot at the end of cooking-basically, we use a separate small skillet to fry oil (or originally pig lard) with some white flour, some garlic and some more paprika. Well, we add zaprška tomost of our meals…
Very interesting! Thanks so much for sharing, Katarina! 🙂
Wow I had no idea you have Czech roots! I am originally from Slovakia (near Hungarian border) and I loved gulyash before I stopped eating meat. I tried this recipe and it was very delicious althought different from the one in my memory. I have experienced that every region has its own a little bit adjusted version of a certain dish and that´s maybe a reason. Btw. Do you speak Czech as well?
Hi Alex, yes, I do! Not perfect though because I speak German all the time but I understand basically everything. 🙂