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vegan hungarian goulash in bowl over mashed potatoes
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Vegan Hungarian Goulash

This vegan Hungarian goulash (gulyás) is flavorful, comforting, hearty, very tasty, and perfect as a weeknight dinner, especially in fall! 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!
Course Dinner, Stew
Cuisine Hungarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Author Michaela Vais

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.
    Textured soy protein thumbnail
  • 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 Facts
Vegan Hungarian Goulash
Amount per Serving
Calories
259
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
15
%
Sodium
 
1215
mg
51
%
Potassium
 
1192
mg
34
%
Carbohydrates
 
43
g
14
%
Fiber
 
13
g
52
%
Sugar
 
14
g
16
%
Protein
 
17
g
34
%
Vitamin A
 
6576
IU
132
%
Vitamin C
 
79
mg
96
%
Calcium
 
139
mg
14
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.