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Gluten-free vgan goulash in a 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

Ingredients

  • 3 medium (465 g) potatoes
  • 1 medium (140 g) red bell pepper
  • 1 small/medium (100 g) carrot
  • 2 medium (200 g) onions
  • 2 small (120 g) green peppers
  • 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
  • Pinch of cayenne pepper
  • Fresh pepper to taste
  • 2 tsp coconut sugar or brown sugar
  • 2 bay leaves
  • 2 cups (480 g) tomato sauce
  • 2 cups (480 ml) vegetable broth or water
  • 1 2/3 cups (130 g) textured soy protein (*see recipe notes)
  • 1 1/4 cup (300 ml) water
  • 2 tbsp soy sauce (gluten-free if needed)
  • 1/2 tbsp balsamic vinegar
  • 1/3 cup (80 ml) coconut milk canned (*see recipe notes)
  • Fresh herbs to garnish
  • For serving: mashed potatoes, pasta or bread

Instructions

  • Watch the video below for easy visual instructions.
  • Soak textured soy protein in a bowl with 1 1/4 cups of water for about 10 minutes.
    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 soy 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 soy 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
237
% Daily Value*
Fat
 
3.8
g
6
%
Carbohydrates
 
28.4
g
9
%
Fiber
 
10.5
g
42
%
Sugar
 
13.8
g
15
%
Protein
 
16.1
g
32
%
* Percent Daily Values are based on a 2000 calorie diet.